Results 31 to 40 of about 37,720 (287)

Does a gluten-free diet result in nutritional deficiencies? – a review of literature

Journal of Education, Health and Sport, 2023
Introduction and purpose: Gluten-free diet have gained immense popularity in recent years, both as a treatment for coeliac disease and as a lifestyle choice for those who believe it is healthier.
Aleksandra Świercz, Urszula Żurek, Ignacy Tołwiński, Zofia Kędzierska, Klaudia Antkowiak, Klaudia Dadas, Dominika Małachowska, Hubert Ciecierski-Koźlarek, Kateryna Shved   +8 more
doaj   +1 more source

Edible and Recyclable Gelatin‐Based Electronics for High‐Precision Health and Environmental Monitoring

Advanced Science, EarlyView.
An edible and recyclable composite film composed of gelatin and activated charcoal is presented for multifunctional health and environmental monitoring. The edible films exhibit tuneable mechanical and electrical properties, along with multimodal sensing capabilities for strain, humidity, and temperature. The composite film is degradable and recyclable,
Ming Dong, Pietro Cataldi, Han Zhang, Emiliano Bilotti, Conor Boland, Athanassia Athanassiou, Dimitrios G. Papageorgiou   +6 more
wiley   +1 more source

COMPLEX STUDY OF A NEW TYPE OF BREAD

Алматы технологиялық университетінің хабаршысы, 2021
Gluten-free diet is currently gaining popularity not only among patients with celiac disease, but also among people with gluten intolerance, providing them with proper and safe food.
B. M. Kulushtaeva, G. N. Nurymhan, N. R. Muslimov, A. . Akylbekovov   +3 more
doaj  

Bioactive Compounds, Antioxidant and Antimicrobial Activity for Prepared Free Gluten Pan Bread from Sorghum Flour and Garden Cress Seeds Flour

Journal of Agriculture, Food and Environment, 2021
This work was undertaken to conduct the attempt of replacing garden cress seeds flour (GCSF) with sorghum flour to produce free gluten pan bread. Shelf life and bioactive compounds (total phenolics content (TPC) and total flavonoids content (
R. E. El-Gammal
doaj   +1 more source

Modulating Purothionin Accumulation and Signal Peptide Cleavage Fine‐Tunes Wheat Flour Gluten Properties to Improve Cookie‐Making Quality

Advanced Science, EarlyView.
Dual genetic strategies for improving wheat processing quality by regulating purothionin accumulation to modulate gluten quantity and quality. The first strategy involves targeting signal peptide (SP) cleavage sites (e.g., through mutation) to indirectly reduce gluten content, thereby disrupting gluten network formation.
Yijie Liu, Siyuan Chang, Zhaoheng Zhang, Tianqi Kang, Mingde Liu, Yuan Zong, Fei Ni, Yinguang Bao, Ruijie Zhang, Xiaobang Zhang, Jinkun Du, Mingming Xin, Zhaorong Hu, Jie Liu, Zhongfu Ni, Qixin Sun, Yingyin Yao   +16 more
wiley   +1 more source

Gluten Content of Gluten Free Products Marketed in Serbia

Proceedings
Celiac disease is a systemic autoimmune disease that occurs in genetically predisposed individuals and means a lifelong intolerance to gluten, which is found in wheat, barley, rye and oats, and leads to inflammatory changes in the lining of the small ...
Gordana Milojević Miodragović, Ljilja Torović, Sanja Bijelović   +2 more
doaj   +1 more source

Bakery Products Enriched With Fruit and Vegetable Wastes: A Functional Approach

AgriFood: Journal of Agricultural Products for Food, EarlyView.
Enrichment of bakery products with bioactive compounds from fruit and vegetable wastes. ABSTRACT Bread and other bakery goods are among the most critical components of the human diet, which make them attractive carriers for functional ingredients aimed at improving public health.
Sena Bakir
wiley   +1 more source

Nanoparticle‐Based Tolerogenic Vaccines: Next‐Generation Strategies for Autoimmune and Allergic Disease Therapies

Angewandte Chemie, EarlyView.
Nanoparticle‐based tolerogenic vaccines harness controlled antigen delivery and immunomodulation to establish tolerance in autoimmunity and allergy. This review outlines how nanoparticle design (size, shape, composition, administration route) influences biodistribution and immune‐cell targeting.
Benjamin E. Nachod, Ajay S. Thatte, Rohan Palanki, Michael J. Mitchell   +3 more
wiley   +2 more sources

The gluten lie: And other myths about what you eat by Alan Levinovitz

Canadian Food Studies, 2016
What nutrition buzzword is on the tip of more tongues than gluten? Today’s popular obsession with gluten, or gluten avoidance more precisely, has spurred a bevy of gluten-free products and cookbooks with recipes for items such as cauliflower pizza crust.
Jennifer Brady
doaj   +1 more source

Rice-Based Gluten-Free Foods and Technologies: A Review

Foods, 2023
Rice, one of the most widely consumed staples worldwide, serves as a versatile gluten-free substitute. However, review articles on technological developments in grain-free production focusing on rice are scarce.
Jiyoung Park, Hong-Sik Kim
doaj   +1 more source