Results 1 to 10 of about 22,317 (306)
Transient Gluten Intolerance [PDF]
Archives of Disease in Childhood, 1970 An infant presented with hypoproteinaemic oedema two months after an episode of salmonella enteritis. His oedema subsided spontaneously, but he failed to thrive and small bowel biopsy revealed partial villous atrophy of a severe degree. He was started on a gluten-free diet with a dramatic clinical response and this diet was continued for one year.
J A Walker‐Smith
openalex +9 more sources
NutrientsWheat gluten is responsible for the unique baking properties of wheat flour, but it also causes wheat-related disorders in predisposed individuals. Different commercially available gluten materials are commonly used for a variety of assays, but a detailed characterization of their composition is missing in many cases. This is why we aimed to provide an
Xhaferaj M, Scherf KA.
europepmc +4 more sources
Gluten and gluten-dependent diseases
Journal of Education, Health and Sport, 2021 Gluten to mieszanina wielu pojedynczych, powiązanych białek, które tworzą materiał magazynowy w pszenicy. Są to głównie gliadyny monomeryczne i gluteniny polimeryczne tworzące ze sobą kompleksy, stabilizowane mostkami dwusiarczkowymi, dlatego też tworząca je cysteina odgrywa bardzo ważną rolę w budowie i funkcjonalności glutenu.
Aleksandra Strońska +3 more
openaire +4 more sources
Flow of gluten with tunable protein composition: from stress undershoot to stress overshoot and strain hardening [PDF]
Physics of Fluids 34, 051906 (2022), 2022 Understanding the origin of the unique rheological properties of wheat gluten, the protein fraction of wheat grain, is crucial in bread-making processes and questions scientists since polymeric glutenins. To better understand the respective role of the different classes of proteins in the supramolecular structure of gluten and its link to the material ...
arxiv +1 more source
Impact of the protein composition on the structure and viscoelasticity of polymer-like gluten gels [PDF]
J. Phys.: Condens. Matter 33 (2021) 144001, 2021 We investigate the structure of gluten polymer-like gels in a binary mixture of water/ethanol, $50/50$ v/v, a good solvent for gluten proteins. Gluten comprises two main families of proteins, monomeric gliadins and polymer glutenins. In the semi-dilute regime, scattering experiments highlight two classes of behavior, akin to standard polymer solution ...
arxiv +1 more source
Nutrients, 2019 For decades, gluten-free dieting (GFD) has been accepted as the only therapeutic approach to coeliac disease (CD) and, more recently, for non-coeliac gluten sensitivity (NCGS), a term to refer to the so-called gluten-related disorders (GRD) [...]
Elli L., Marinoni B.
openaire +2 more sources
Generating Rich Product Descriptions for Conversational E-commerce Systems [PDF]
Companion Proceedings of the Web Conference 2021, 349-356, 2021 Through recent advancements in speech technologies and introduction of smart assistants, such as Amazon Alexa, Apple Siri and Google Home, increasing number of users are interacting with various applications through voice commands. E-commerce companies typically display short product titles on their webpages, either human-curated or algorithmically ...
arxiv +1 more source
Alternative formulations for gilthead seabream diets: towards a more sustainable production [PDF]
Aquaculture Nutrition 26: 444-455 (2020), 2022 To support the expected increase in aquaculture production during the next years, a wider range of alternative ingredients to fishmeal is needed, towards contributing to an increase in production sustainability. This study aimed to test diets formulated with non-conventional feed ingredients on gilthead seabream (Sparus aurata) growth performance, feed
arxiv +1 more source
Polymer conformation: genetic and environmental factors associated with this characteristic of glutenin in wheat grain [PDF]
Journal of Experimental Botany, 2023, 74 (8), pp.2653-2666, 2023 Using asymmetric flow field flow fractionation, the polymer mass (Mw), gyration radius (Rw) and the polydispersity index (PI) of glutenin polymers (GPs) have been previously studied. Here, using the same multi-location trials (4 years, 11 locations and 192 cultivars), the factors associated with the conformation (Conf) of the polymers were reported ...
arxiv +1 more source