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Comparisons of Celiac Disease and Non-Celiac Gluten Sensitivity [PDF]
, 2020 Celiac disease (CD) and non-celiac gluten sensitivity (NCGS) are often confused or grouped together due to their commonalities. However, this is careless behavior because there are clinically significant differences between the two diseases. Similarities
Thomas, Victoria
core +1 more source
Techno-functional and nutritional performance of commercial breads available in Europe [PDF]
, 2016 In recent years, the growing interest for well-being and healthy lifestyle together with an increasing awareness of the close relationship between food and health have boosted the production of an increasing number of novel goods to be placed in both ...
Collar, Concha +3 more
core +1 more source
Nutrients, 2020 In this review, we summarize the clinical data addressing a potential role for gluten in multiple sclerosis (MS), psoriasis, type 1 diabetes (T1D) and autoimmune thyroid diseases (ATDs).
Moschoula Passali +3 more
semanticscholar +1 more source
A comparison of gluten levels in labeled gluten-free and certified gluten-free foods sold in the United States [PDF]
European Journal of Clinical Nutrition, 2014 A comparison of gluten levels in labeled gluten-free and certified gluten-free foods sold in the United ...
T, Thompson, S, Simpson
openaire +2 more sources
Traceability of Agri‐Food Products: The Key to Conscious Trade
Agribusiness, EarlyView.ABSTRACT Globalization and growing concerns about sustainability have led to improvements in product traceability, quality, and sustainability. Traceability contributes to environmental protection and supports sustainable development by fostering transparency in agricultural practices and encouraging the responsible use of resources.
Scarlett Queen Almeida Bispo +5 more
wiley +1 more source
Carboxymethyl cellulose and psyllium husk in gluten-free pasta
Foods and Raw Materials, 2022 Formulating high-quality pasta from wheat-free materials is a technological challenge. We aimed to make gluten-free pasta with carboxymethyl cellulose and psyllium husk and evaluate their effect on the quality of the final product.
Siham M.M. Faheid +4 more
doaj +1 more source
Agribusiness, EarlyView.ABSTRACT This paper explores Swedish consumers' protein preferences by estimating the willingness‐to‐pay (WTP) for minced meat and plant‐based proteins in pasta sauce from an in‐store experiment (n = 206) and an online discrete choice experiment (n = 517). On average, the WTP was highest for minced meat.
Emilia Mattsson +3 more
wiley +1 more source
Persisting Transglutaminase 6 Antibodies in Neurological Gluten‐Related Disorders
Annals of Neurology, EarlyView.Objective Gluten‐related autoimmunity can cause neurological disease, although the best way to diagnose and monitor such patients is unclear. Serological testing for antibodies against transglutaminase 6 (TG6) has been proposed; however, this is not widely available in clinical practice.
Iain D. Croall +6 more
wiley +1 more source
Journal of the American Oil Chemists' Society, EarlyView.ABSTRACT The impressive growth in the global market for plant‐based foods has a direct impact on the food industry, requiring greater efforts in product reformulation for the replacement of animal‐based ingredients, including proteins. The replacement of animal‐derived proteins frequently applied as emulsifiers in food formulations, for example ...
Thais C. Brito‐Oliveira +2 more
wiley +1 more source
The effect of Quinoa flour and enzymes on the quality of gluten‐free bread
Food Science & Nutrition, 2020 Gluten‐free products usually are produced by refined flours such as rice and corn flour, which the bran is separated during processing. These flours are not nutritionally as rich as gluten containing products.
Saadat Azizi +3 more
semanticscholar +1 more source