Results 41 to 50 of about 4,252,327 (352)
Gluten Free Wheat: Are We There? [PDF]
Nutrients, 2019 Gluten proteins, major determinants of the bread-making quality of wheat, are related to several digestive disorders. Advances in plant genetic breeding have allowed the production of wheat lines with very low gliadin content through the use of RNAi and gene editing technologies.
María Dolores García-Molina +3 more
openaire +3 more sources
BMC Gastroenterology, 2021 Non-celiac gluten or wheat sensitivity (NCWS) is a “clinical entity induced by the ingestion of wheat leading to intestinal and/or extraintestinal symptoms that improve once the wheat-containing foodstuff is removed from the diet, and celiac disease and ...
C. Sergi, V. Villanacci, A. Carroccio
semanticscholar +1 more source
Analysis of Gluten Content in Gluten-Free Pizza from Certified Take-Away Pizza Restaurants
Foods, 2018 Currently, a strict gluten-free diet is the only treatment for celiac disease. In Italy, food service establishments and restaurants can be certified for providing gluten-free foods, including pizza restaurants that make both gluten-free pizza and ...
Daniela Manila Bianchi +5 more
doaj +1 more source
Multidimensional Disadvantages of a Gluten-Free Diet in Celiac Disease: A Narrative Review
Nutrients, 2021 A gluten-free diet is the mainstay method of treatment and the prevention of celiac disease complications. However, an inadequately balanced gluten-free diet can increase the risk of obesity, negatively affect glucose and lipid metabolism, and increase ...
Martyna Marciniak +5 more
semanticscholar +1 more source
Increase in the antioxidant content in biscuits by infusions or Prosopis chilensis pod flour
Open Agriculture, 2021 Nowadays there is an increasing demand for healthy biscuits. The reduction in sugar and fat level, as well as the addition of bioactive compounds, is positively associated with a healthy diet.
Conforti Paula Andrea +1 more
doaj +1 more source
Tempters and Gluten-Free Diet [PDF]
Nutrients, 2016 To the tempter that came to Him and said, “If You are the Son of God, tell these stones to become bread”.[...]
Alessio Fasano, Carlo Catassi
openaire +3 more sources
Monitoring of gluten in meat and fish products
Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології, 2021 The global market of special foods has grown by 75 % in 2003–2008, that indicating a trend towards individualized diets and healthy lifestyles. Gluten-free foods are popular today due to the increase in the number of people with celiac disease and the ...
O. Haidei +4 more
doaj +1 more source
Journal of Nutrition and Metabolism, 2022 Celiac disease or gluten-dependent enteropathy is a chronic autoimmune pathology triggered by dietary gluten in genetic predisposed individuals, mediated by transglutaminase 2 IgA autoantibodies and associated with a deteriorating immune and inflammatory
Carolina Caeiro +4 more
doaj +1 more source
The influence of inulin on the structural and mechanical properties of dough for the gluten-free biscuit [PDF]
E3S Web of Conferences, 2021 For the production of the low-caloric gluten-free cookies, the fat content was reduced by 50, 60 and 70% in the cookie formula. As the fat level decreased, the hardness of the gluten-free dough increased, and the ejection time of the gluten-free dough ...
Krasina Irina +3 more
doaj +1 more source
Nutrients, 2020 Celiac disease (CD) and non-celiac gluten/wheat sensitivity (NCG/WS) are the two most frequent conditions belonging to gluten-related disorders (GRDs). Both these diseases are triggered and worsened by gluten proteins ingestion, although other components,
Giacomo Caio +6 more
semanticscholar +1 more source