Results 71 to 80 of about 157,152 (243)
Journal of Gastroenterology and Hepatology, 2017 AbstractGluten is the main storage protein of wheat grains. Gluten is a complex mixture of hundreds of related but distinct proteins, mainly gliadin and glutenin. Similar storage proteins exist as secalin in rye, hordein in barley, and avenins in oats and are collectively referred to as “gluten.” The objective was to discuss the biochemical and ...
openaire +3 more sources
Quantification of gliadin levels to the picogram level by flow cytometry [PDF]
, 2005 Celiac disease is a widely prevalent enteropathy caused by intolerance to gliadin, one of the gluten proteins. We developed two methods for the analysis of gliadin levels. Both methods use flow cytometry and rat antibodies against a 16-residue peptide of
CAPPARELLI R +3 more
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Safety evaluation of the food enzyme β-amylase obtained from barley (Hordeum vulgare) [PDF]
, 2017 Publisher ...
Arcella, Davide +29 more
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Measuring Excretion of Gluten Immunogenic Peptides (GIPs): An Assay for Monitoring Gluten Exposure
GastroHepIndividuals 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 +10 more
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Quality and Technological Properties of Gluten-Free Biscuits Made with Pachyrhizus ahipa Flour as a Novel Ingredient [PDF]
, 2017 The development of gluten-free foodstuffs with high nutritional quality components is an important objective to achieve. Pachyrhizus ahipa is one of the few leguminous species that produce edible tuberous roots with high nutritional value.
Doporto, María Cecilia +3 more
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Marketing Studies Of Consumption Preferences At Developing Dietary Products [PDF]
, 2019 Results of marketing studies of consumption motivations and preferences at choosing bread for special dietary consumption are presented. It has been established, that 18 % of questioned give advantage to bread with a decreased amount of carbohydrates; 17
Babenko, V. (Vitalina) +2 more
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Prolamin content and grain weight in RNAi silenced wheat lines under different conditions of temperature and nitrogen availability [PDF]
, 2020 Temperature and nitrogen (N) availability are two important environmental factors that may produce important changes in grain composition during grain filling of bread wheat.
Barro, Francisco +3 more
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Gluten Vehicle and Placebo for Non-Celiac Gluten Sensitivity Assessment
Medicina, 2019 Non-celiac gluten sensitivity (NCGS) is a syndrome characterized by gastrointestinal and extraintestinal manifestations triggered after gluten ingestion in the absence of celiac disease and wheat allergy.
Oscar Gerardo Figueroa-Salcido +2 more
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Quality assessment of organic wheat [PDF]
, 2002 Bread making quality of wheat is mainly related to protein and gluten content of grain and ...
Pedersen, Aenior sceintist Lene
core
Gastroenterology Research and Practice, 2016 Background. Celiac disease seems to be rare in Colombians, but there are currently no data about the prevalence rates of symptomatic adverse reactions to gluten or adherence to gluten-free diet (GFD) in this population. Aim. to evaluate the self-reported
Francisco Cabrera-Chávez +6 more
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