Results 101 to 110 of about 3,433,332 (294)
Food Safety and Health, EarlyView.Biosensors enable rapid, sensitive, and portable detection of pathogens, contaminants, allergens, and food adulteration. Integration with smart packaging, smartphones, IoT, and machine learning supports real‐time monitoring and intelligent decision‐making, whereas microfluidics, biodegradable materials, explainable AI, and blockchain offer pathways ...
Mohima Akther Any +7 more
wiley +1 more source
, 2016 The purpose of this study is to identify gluten-free label's effect on customer's perceived healthiness, expected price point, and willingness to purchase. The hypothesis is that gluten-free labels will have a significant effect on customer's perceptions,
Navarro, Cori
core
Modification of physicochemical and nutritional properties of gluten free cakes by natural additives application [PDF]
Journal of Food and Bioprocess Engineering, 2018 The demand for gluten-free products has increased in recent years, owing to the market trends and an increase in the number of celiac and other gluten sensitivities and wheat allergies.
Babak Ghiasi Tarzi +2 more
doaj
Gluten free diet and gluten free foods [PDF]
, 2016 The gluten-free foods global market has significantly grown during the last decade. Gluten-free diet represents the treatment for celiac disease, non-celiac gluten sensitivity and wheat allergy.
Estévez, Virginia, Araya, Magdalena
core +1 more source
International Journal of Cancer, EarlyView.ABSTRACT In Lynch syndrome, colonoscopy surveillance for colorectal cancer (CRC) is burdensome and post‐colonoscopy CRCs still occur. Unlike the faecal immunochemical test (FIT), gut metabolomic alterations including amino‐acids have shown potential as non‐invasive biomarkers for detecting both advanced and non‐advanced sporadic colorectal neoplasia ...
Roza C. M. Opperman +18 more
wiley +1 more source
Regulatory framework for "gluten-free" foods in India: Magic bullet for celiac disease patients
Medical Journal of Dr. D.Y. Patil University, 2016 Coeliac disease (CD) remains largely unrecognized and actual burden is much more than reported or diagnosed. The treatment essentially remains ′gluten free′ foods. Adulteration of these foods with gluten can occur anywhere in the chain from farm to fork.
Puja Dudeja +3 more
doaj +1 more source
Development of Fortified gluten free biscuits/cookies
, 2019 Development of six varieties of gluten-free cookies fortified with dietary fibers and dried fruits(plum and cranberry). The cookies were enriched with 2% of dietary fiber.
Rexhepi, Diana
core
Turning Down Mum's Cooking: The Ethics of Dietary Difference within Families
Journal of Applied Philosophy, EarlyView.ABSTRACT Although food ethicists have called for greater attention to the relational context of eating for over a decade, the context of ‘eating with family’ remains largely ignored. But the family is both a morally specific relational context and one within which many people do most of their eating.
Megan A. Dean
wiley +1 more source
Gradients of Gluten Proteins and Free Amino Acids along the Longitudinal Axis of the Developing Caryopsis of Bread Wheat [PDF]
, 2019 Gradients in the contents and compositions of gluten proteins and free amino acids and the expression levels of gluten protein genes in developing wheat caryopses were determined by dividing the caryopsis into three longitudinal sections, namely ...
Shi, Z. +6 more
core +1 more source
Journal of Clinical Laboratory Analysis, EarlyView.Schematic overview of the human microbiome and major microbiota‐derived metabolites across body sites, highlighting the gut–brain, gut–heart, and gut–kidney axes in host physiology and disease. ABSTRACT Background The human microbiome is a dynamic and diverse community of microorganisms that affects susceptibility to illness and promotes wellness ...
Awadh Alanazi
wiley +1 more source