Results 71 to 80 of about 216,318 (403)

Gluten Is Not Gluten

Nutrients
Wheat gluten is responsible for the unique baking properties of wheat flour, but it also causes wheat-related disorders in predisposed individuals. Different commercially available gluten materials are commonly used for a variety of assays, but a detailed characterization of their composition is missing in many cases. This is why we aimed to provide an
Majlinda Xhaferaj, Katharina Anne Scherf
openaire   +4 more sources

Double-Blind Randomized Clinical Trial: Gluten versus Placebo Rechallenge in Patients with Lymphocytic Enteritis and Suspected Celiac Disease. [PDF]

PLoS ONE, 2016
The role of gluten as a trigger of symptoms in non-coeliac gluten sensitivity has been questioned.To demonstrate that gluten is the trigger of symptoms in a subgroup of patients fulfilling the diagnostic criteria for non-coeliac gluten sensitivity (NCGS),
Mercè Rosinach, Fernando Fernández-Bañares, Anna Carrasco, Montserrat Ibarra, Rocío Temiño, Antonio Salas, Maria Esteve   +6 more
doaj   +1 more source

Protein Ingredients Control in Gluten Free Products Using SDS-PAGE, Developed Competitive Enzyme Immunoassays and Commercial ELISA Kits. [PDF]

, 2018
Some protein ingredients declared in the label of gluten free products are allergenic proteins (milk, soy and egg).The proper identification of these proteins in food products is important for consumers who have food allergies.
Cagnasso, Carolina Elisa, Cellerino, Karina, Docena, Guillermo H., Ferreyra, Marcela Verónica, Greco, Carola Beatriz, Lopez, Laura Beatriz, Polenta, Gustavo Alberto   +6 more
core   +1 more source

Gluten Sensitivity [PDF]

Annals of Nutrition and Metabolism, 2015
Non-celiac gluten sensitivity (NCGS) is a syndrome characterized by intestinal and extraintestinal symptoms related to the ingestion of gluten-containing food in subjects who are not affected by either celiac disease (CD) or wheat allergy (WA). The prevalence of NCGS is not clearly defined yet.
openaire   +2 more sources

Self‐Catalyzed Exothermic Binder Enables Ultrafast Processing and Migration‐Resistant Binder Networks for High‐Performance Lithium Battery Cathodes

Angewandte Chemie, EarlyView.
A self‐catalyzed exothermic resin (ExoR) binder achieves ultrafast (3 min) and energy‐efficient (70% saving vs. polyvinylidene fluoride (PVDF)) fabrication of lithium‐ion battery cathodes. It suppresses binder migration and delivers near‐theoretical capacity in LiFePO4 (LFP) cathodes, with compatibility extending to other cathode materials.
Haining Zhang, Amirreza Tarafdar, Ruosi Qiao, Hansheng Li, Madan Bahadur Saud, M. Bilal Faheem, Yin Fan, Quinn Qiao, Yeqing Wang   +8 more
wiley   +2 more sources

Holistic Approach to Celiac Patient Support: Nutritional Education of the Social Environment of People with Celiac Disease

Proceedings
Celiac disease (CD) is a chronic, multifactorial and autoimmune-based disease. Genetically predisposed individuals respond to gluten by triggering an immune response resulting in various gastrointestinal and extra intestinal symptoms.
Maialen Vázquez-Polo, Virginia Navarro, Gesala Perez-Junkera, Idoia Larretxi, Arrate Lasa, Jonatan Miranda, Itziar Churruca   +6 more
doaj   +1 more source

Health related effects of wheat varieties [PDF]

, 2020
Summarises the different effects wheat digestion has on human ...
Borgen, Anders
core  

Effect of By-Products from Selected Fruits and Vegetables on Gluten-Free Dough Rheology and Bread Properties

Applied Sciences, 2021
The aim of the study was to investigate the effect of using various by-products (orange and apple pomace, tomato peel, pepper peel, prickly pear peel, and prickly pear seed peel) on the dough rheology and properties of gluten-free bread.
Fairouz Djeghim, Hayat Bourekoua, Renata Różyło, A. Bieńczak, W. Tanaś, M. N. Zidoune   +5 more
semanticscholar   +1 more source

Gluten in Beers: Evaluation of Reproducibility of the R5-Based Competitive Enzyme-Linked Immunosorbent Assay Method Using Real Samples

Proceedings
Beer is the most widely consumed alcoholic beverage in Europe. In many occasions, its consumption is linked to social relations and a fruitive use. To comply with this, the market should offer gluten-free beers that are safe to be consumed by people with
Maria del Pilar Fernandez-Gil, Marian Bustamante, Jon Esparta, Olaia Martinez, Jonatan Miranda, Edurne Simón   +5 more
doaj   +1 more source

Wheat bread with dairy products - Technology, nutritional and sensory properties [PDF]

, 2019
Featured Application: Bakery industry, as nutritional and functional breads, with a considerable contribution to balance the daily diet for children and seniors in terms of proteins and mineralsAs the relation between diet and health became a priority ...
Bilgin, Fardet, Hou, Li, Tamime
core   +1 more source