Results 101 to 110 of about 4,366,067 (404)

Formulation of gluten-free bread using psyllium husk and chia seed seen from physical and sensory characteristics

AGROMIX
Introduction: Gluten-free bread is a type of bread product made without gluten, and its consumption has increased in recent years, especially for individuals with celiac disease or driven by health considerations.
Monika Rahardjo, Monang Sihombing
doaj   +1 more source

A multicentre case control study on complicated coeliac disease: two different patterns of natural history, two different prognoses. [PDF]

, 2014
Background: Coeliac disease is a common enteropathy characterized by an increased mortality mainly due to its complications. The natural history of complicated coeliac disease is characterised by two different types of course: patients with a new ...
Ambrosiano, G., Andrealli, A., Astegiano, M., Biagi, F., Caio, G., Carroccio, A., Ciacci, C., Ciccocioppo, R., Corazza, G., D'Odorico, A., de Pretis, G., De Vitis, I., Ferretti, F., Gasbarrini, A., Gobbi, P., M. a. r. c. h. e. s. e., A., Mansueto, P., Meggio, A., Neri, M., Piscaglia, A., Schiepatti, A., Segato, S., Volta, U., Zingone, F.   +23 more
core   +1 more source

UHPLC‐MSE Insights Into Extrusion‐Driven Changes in Wheat Phenolics and Their Bioaccessibility

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives This study evaluated the impact of thermoplastic extrusion (wheat snack, WS) and cold extrusion followed by cooking (wheat pasta, WP) on phenolic compounds (PC) in two Brazilian wheat genotypes, commercially classified by gluten strength (ORS Agile, strong; ORS Vintecinco, weak).
Renata Marenda Ferreira, Carolina Thomaz Dos Santos D'Almeida, Thais Oliveira de Alves, Carlos Wanderlei Piler de Carvalho, Cristina Yoshie Takeiti, Mariana Simões Larraz Ferreira   +5 more
wiley   +1 more source

Gluten contamination of canned and dry grain-free commercial pet foods determined by HPLC-HRMS

Italian Journal of Animal Science, 2020
The aim was to determine the absence of gluten in pet food samples marked as ‘grain-free’ and ‘gluten-free’ diets, to assess the reliability of manufacturer labelling of such products.
Giorgia Meineri, Alessia Candellone, Federica Dal Bello, Daniela Gastaldi, Claudio Medana, Pier Giorgio Peiretti   +5 more
doaj   +1 more source

Bezglutenski proizvodi namijenjeni osobama s celijakijom nisu dobar izvor folata i vitamina B12 [PDF]

, 2011
The gluten-free diet, the only treatment in coeliac disease, can be nutritionally unbalanced and deficient in several nutrients. Gluten-free products contain much lower levels of B vitamins, especially lower folate concentrations than their gluten ...
Ines Panjkota Krbavčić, Irena Colić Barić, Martina Bituh, Vesna Žižić, Zvonko Zadro   +4 more
core   +2 more sources

Effect of Coffee Cascara Dietary Fiber on the Physicochemical, Nutritional and Sensory Properties of a Gluten-Free Bread Formulation

Molecules, 2020
This study aimed to assess the physicochemical, nutritional and sensory properties of gluten-free breads containing isolated coffee cascara dietary fiber (ICCDF) as a food ingredient. ICCDF was obtained by aqueous extraction.
M. B. Ríos, Amaia Iriondo-DeHond, Maite Iriondo-DeHond, Teresa Herrera, Diego Velasco, S. Gómez-Alonso, M. J. Callejo, M. D. del Castillo   +7 more
semanticscholar   +1 more source

The Associations Between Vegetarian and Vegan Diets and Orthorexia Nervosa Symptoms in Adults: A Systematic Review and Meta‐Analysis

International Journal of Eating Disorders, EarlyView.
ABSTRACT Objective To synthesize the evidence on the associations between vegetarian and/or vegan diets (VVDs) and symptoms of orthorexia nervosa (ON) compared with omnivorous diets in the adult population. Method Following the Preferred Reporting Items for Systematic Reviews and Meta‐Analyses (PRISMA) and the Meta‐analyses of Observational Studies in ...
Valentina Díaz‐Goñi, Bruno Bizzozero‐Peroni, María Eugenia Visier‐Alfonso, Estela Jiménez‐López, Rubén Fernández‐Rodríguez, José Francisco López‐Gil, Tomás Olivo Martins‐de‐Passos, Alberto Durán González, Vicente Martínez‐Vizcaíno, Arthur Eumann Mesas   +9 more
wiley   +1 more source

Bread consumption habits in the gluten free diet

Apstract: Applied Studies in Agribusiness and Commerce, 2017
Gluten is a protein found in many grain products. Celiac disease is a genetic autoimmune disorder characterized by sensitivity to gluten. When a person with celiac disease consumes gluten, his/her immune system perceives the gluten to be a harmful ...
Tünde Csapóné Riskó, Ádám Péntek, Troy Wiwczaroski   +2 more
doaj   +1 more source

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, IANNELLI D., LONGOBARDO, LUIGI, VENTIMIGLIA L   +3 more
core   +1 more source

Gluten-Free Diet: Gaps and Needs for a Healthier Diet

Nutrients, 2019
The gluten-free diet (GFD) is currently the only effective treatment in remitting the symptoms of coeliac disease (CD), a chronic systemic autoimmune disorder caused by a permanent intolerance to gluten proteins in genetically susceptible individuals ...
Valentina Melini, F. Melini
semanticscholar   +1 more source