Results 61 to 70 of about 45,884 (260)

Gluten y sensibilidad al gluten no celiaca

Revista Española de Nutrición Humana y Dietética, 2018
II Congreso de Alimentación, Nutrición y Dietética.
Ramón Tormo
doaj   +2 more sources

Measuring Excretion of Gluten Immunogenic Peptides (GIPs): An Assay for Monitoring Gluten Exposure

GastroHep
Individuals with coeliac disease are required to exclude all gluten from their diet to prevent small bowel inflammation and associated complications. Life-long adherence to a gluten-free diet is challenging because of the potential presence of gluten in ...
Sunari Kulasekera, Jaymini Pankhania, Carol Leppard, Jacquita Affandi, Sue Critchley, Glen Lichtenberger, Dewruwan Gammanpila, Christopher Reid, Geoffrey Forbes, Narelle Hadlow, Mina John   +10 more
doaj   +1 more source

Functional diabetic biscuits enriched with cereal fibers, black plum (jamun) and bioactive spices

Food Biomacromolecules, EarlyView.
Cereal fibres, black plum (jamun) seed powder and bioactive spices can be combined with controlled mixing, hydration and baking to design functional biscuits. Fibre‐rich structures may limit starch accessibility, while polyphenols may inhibit starch‐digesting enzymes.
Renukadevi Jeyavelkumaran, Saranya Krishnan, Mridula Dhanapal Saravanan, Nimithasree Keerthivasan   +3 more
wiley   +1 more source

Gluten Content of Gluten Free Products Marketed in Serbia

Proceedings
Celiac disease is a systemic autoimmune disease that occurs in genetically predisposed individuals and means a lifelong intolerance to gluten, which is found in wheat, barley, rye and oats, and leads to inflammatory changes in the lining of the small ...
Gordana Milojević Miodragović, Ljilja Torović, Sanja Bijelović   +2 more
doaj   +1 more source

The role of oxidative stress in the etiopathogenesis of gluten-sensitive enteropathy disease [PDF]

Journal of Medical Biochemistry, 2017
Background: The objective here is to examine the role of overall oxidative stress in the etiopathogenesis of glutensensitive enteropathy disease and its relationship with gluten free diet and autoantibodies.
Mustafa Kaplan, Ihsan Ates, Yüksel Mahmut, Ozderin-Ozin Yasemin, Yener-Akpinar Muhammed, Topcuoglu Canan, Ertugrul Kayaçetin   +6 more
doaj  

Pumpkin and chia seeds as functional foods and their application in different food products: A review

Food Biomacromolecules, EarlyView.
Abstract Functional foods have gained increasing attention for their capacity to promote health and reduce chronic‐disease risk beyond basic nutrition. Among plant‐based functional ingredients, pumpkin (Cucurbita spp.) and chia (Salvia hispanica L.) seeds are nutrient‐dense sources of proteins, unsaturated fatty acids, dietary fiber, tocopherols ...
Fatima Urooj, Fatima Javed, Abdul Mueez Ahmad, Laiba Younas, Sadia Ansar, Sumbal Raana, Muhammad Abdullah, Rimsha Amjad, Kashaf Basharat   +8 more
wiley   +1 more source

Impact of degree of milling on physical, mechanical, cooking, textural, and pasting qualities of rice

Food Biomacromolecules, EarlyView.
Abstract The degree of milling significantly affects the physical, mechanical, cooking, textural, and pasting properties of rice. The research was conducted to assess how strongly the degree of milling (DOM) affects these characteristics in various rice varieties.
Saadia Zainab, Jiajing Han, Xianqing Zhou, Yurong Zhang, Saira Tanweer   +4 more
wiley   +1 more source

Structural, physicochemical, and techno‐functional properties of ultrasound‐treated chickpea starch

Food Biomacromolecules, EarlyView.
Abstract This study investigated the effects of ultrasonication duration (10, 20, 30, and 40 min) on the physicochemical, functional, structural, thermal, and rheological properties of chickpea starch. Ultrasonication significantly enhanced water absorption capacity (WAC) and oil absorption capacity (OAC), with maximum values observed for U40 (2.13 g/g
Sakshi Singh, Mehvish Habib, Shumaila Jan, Kulsum Jan, Suhaib Hasan, Khalid Bashir   +5 more
wiley   +1 more source

Chemical and conformational changes in proteins through clean label strategies for enhanced functionality: Recent advances

Food Biomacromolecules, EarlyView.
Abstract Process‐based functionalization of food materials has gained immense interest as they contribute to the development of clean label ingredients that can offer similar functional properties as food additives of synthetic origin. Chemical and conformational changes in proteins can induce diverse and targeted functionalities that can be useful as ...
Bindvi Arora, Upasana Yadav, Lekshmi SG, Alka Joshi, Pallavi Singh, Anamika Thakur, Shruti Sethi, Dinesh Kumar   +7 more
wiley   +1 more source

Evaluation of the Nutrient Components of Flours, Color Profile, and Sensory Qualities of Cake From Wheat and Celosia argentea Seed Blends

Future Postharvest and Food, EarlyView.
Composite flour was developed with 5%, 10%, 15%, and 20% inclusion of Celosia seeds flour. The flour was used in the production of cake. Cake made with 5% composite flour compared favorably with cake from 100% wheat flour. ABSTRACT Nutritional benefits and physical appearance are of great importance in determining the acceptance of confectionary ...
Kudirat Titilope Araoye, Dupe Temilade Otolowo, Opeyemi Olaitan Alabi, Ayo Oluwadunsi Olugbuyi, Timilehin Bernice Oduoye, Folakemi Mary Ajayi, Olamide Ibukunoluwa Adedayo, Ayomide Esher Ade‐Alabi, Oluwatosin David Aregbe, Samuel Olaniyi Bowofola, Oluwatooyin Faramade Oludahunsi   +10 more
wiley   +1 more source