Results 121 to 130 of about 4,252,327 (352)

PROSPECTS OF WHEY APPLICATION FOR GLUTEN-FREE RAW MATERIALS RHEOLOGICAL PROPERTIES OPTIMIZATION IN MODEL TEST SYSTEMS

Вестник Северо-Кавказского федерального университета, 2022
Nowadays a serious problem of specialized food production industry is to improve the quality of gluten-free food products. The use of different kinds of food micro-ingredients does not provide fully the necessary structural and mechanical properties of ...
Valeriya Masalova, Natal'ya Oboturova, Svetlana Lodygina, Anna Gezhina   +3 more
doaj  

Microbial Transglutaminase Increases Uptake and Translocation of Gliadin Peptides in the Human Intestinal Epithelium

Molecular Nutrition &Food Research, EarlyView.
The bacterial enzyme microbial transglutaminase (mTG) is widely used in the food industry as a technological aid to improve textural properties of a multitude of food products. mTG mimics the enzymatic function of human transglutaminase 2 (TG2) and may play a role in the pathogenesis of celiac disease.
Sebastian Stricker, Jan De Laffolie, Klaus‐Peter Zimmer, Silvia Rudloff   +3 more
wiley   +1 more source

High‐Fat Diet–Wheat Gluten Interactions in HLA‐DQ8 Transgenic Mice

Molecular Nutrition &Food Research, EarlyView.
This study shows how eating a high‐fat diet (HFD) and gluten together influences inflammation, energy balance, and immune responses in HLA‐DQ8 transgenic (DQ8 tg) mice. These findings may provide new insights into how specific dietary components interact to impact metabolic and immune‐related disorders.
Yuri Haneishi, Lucia Treppiccione, Vera Rotondi Aufiero, Francesco Maurano, Saya Watanabe, Diomira Luongo, Giuseppe Mazzarella, Junki Miyamoto, Mauro Rossi   +8 more
wiley   +1 more source

Dermatitis herpetiformis and gluten-free diet. [PDF]

, 1970
Janet Marks, Sam Shuster
openalex   +1 more source

Bifidobacteria and Celiac Disease: Mechanisms of Probiotic Action in Reducing Gluten‐Induced Cytotoxicity and Inflammation

Molecular Nutrition &Food Research, EarlyView.
Celiac disease (CD) is triggered by gluten in genetically predisposed individuals and is mainly treated with a gluten‐free diet. However, symptoms may persist. This review explores how certain Bifidobacterium strains may reduce inflammation and gluten toxicity through six mechanisms, including modulation of immune responses and gut microbiota.
Taynara Cipriano Scherer, Ivan De Marco, Natália Regina Coldebella Ferreira, Tatiana Colombo Pimentel, Marciane Magnani, Guilherme de Souza Hassemer, Amanda Bagolin do Nascimento, Silvani Verruck   +7 more
wiley   +1 more source

But does it taste good? A plea to consider the importance of flavor in managing plant genetic resources

PLANTS, PEOPLE, PLANET, EarlyView.
Crop genetic resources, particularly seeds held in ex situ germplasm collections, have enormous value in breeding climate‐resilient crops. Much of this value accrues from information associated with germplasm accessions. Here, we argue that flavor, culinary attributes, and other traditional ecological knowledge (TEK) are important characteristics ...
Eric J. B. von Wettberg, Chanda Robinson Banks, Debarati Chakraborty, Tsegaye Getahun, Melike Bakir, Giovanna Sassi, Jasmine A. Hart, Bailey Kretzler, Niloofar Layegh‐Nikravesh, Michael B. Kantar, Yolanda H. Chen, Daniel Tobin, Jana Kraft, Colin K. Khoury, Graham J. King   +14 more
wiley   +1 more source

Points from Letters: "Gluten-free" Foods [PDF]

, 1975
John Monro
openalex   +1 more source

Interdisciplinary approaches to enhance sensory properties and consumer acceptance in pulse crops

PLANTS, PEOPLE, PLANET, EarlyView.
Enhancing the flavor profile of pulse crops such as chickpea, dry pea, and lentil is essential for increasing human acceptance of plant‐based diets. Despite their nutritional value, undesirable sensory attributes of pulses, including off‐flavors and bitterness, reduce consumer acceptance.
Chamodi Senarathne, Dil Thavarajah
wiley   +1 more source

Gluten-free diet in dermatitis herpetiformis. [PDF]

, 1977
D. B. L. McClelland
openalex   +1 more source

Prospective of indigenous African wild food plants in alleviation of the severe iron deficiency anaemia in Sub‐Saharan Africa

PLANTS, PEOPLE, PLANET, EarlyView.
Iron deficiency anaemia remains a major public health challenge in Sub‐Saharan Africa, where population growth, displacement and limited resources heighten nutritional insecurity. We compiled a list of indigenous African underutilized wild food plants and examined their potential for addressing micronutrient deficiencies.
Eltayb Abdellatef, Yohannes Gedamu Gebre, Petra Bauer   +2 more
wiley   +1 more source