Results 191 to 200 of about 1,929 (216)
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Glass transition of gluten. 1: Gluten and gluten—sugar mixtures
International Journal of Biological Macromolecules, 1992The glass transition in hydrated wheat gluten has been studied using dynamic mechanical thermal analysis, differential scanning calorimetry, pulsed nuclear magnetic resonance and a three point bend test. The results for gluten alone are in good agreement with results obtained by other workers for gluten and glutenin.
M T, Kalichevsky +2 more
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Gluten-Free Diet in Gluten-Related Disorders
Digestive Diseases, 2013A gluten-free diet (GFD) is recommended for all patients with coeliac disease (CD). The spectrum of gluten-related disorders in the early 1980s was simple: CD and dermatitis herpetiformis. In the last few years, wheat allergy, gluten ataxia and noncoeliac gluten sensitivity have become new gluten-related topics.
Mulder, C.J.J. +4 more
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Gluten Challenge in Borderline Gluten-Sensitive Enteropathy
American Journal of Gastroenterology, 2001In patients with signs and symptoms of malabsorption, suggestive of gluten-sensitive enteropathy, small intestinal biopsies sometimes only reveal infiltration of lymphocytes into the mucosal epithelium. This infiltrative lesion (Marsh I) is not a definite proof for gluten-sensitive enteropathy.
P J, Wahab +3 more
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Serological Tests in Gluten Sensitivity (Nonceliac Gluten Intolerance)
Journal of Clinical Gastroenterology, 2012To characterize the serological pattern of gluten sensitivity (GS) and to compare it with that found in celiac disease.GS has recently been identified as a new clinical entity included in the spectrum of gluten-related disorders, but it is still lacking of diagnostic markers.Sera from 78 patients with GS and 80 patients with celiac disease were ...
VOLTA, UMBERTO +7 more
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Nutrition & Food Science, 1983
The prominence of wheat as the world's largest crop (in 1981 world production was almost 1.7 thousand million tonnes, of which about 40% went directly to human food use) owes much to its almost unique ability to be baked into bread. This ability is largely attributable to the physico‐chemical properties of wheat proteins, which enable a leavened dough ...
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The prominence of wheat as the world's largest crop (in 1981 world production was almost 1.7 thousand million tonnes, of which about 40% went directly to human food use) owes much to its almost unique ability to be baked into bread. This ability is largely attributable to the physico‐chemical properties of wheat proteins, which enable a leavened dough ...
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Movement Disorders, 2013
Gluten ataxia (GA) is an autoimmune gluteninduced disease that appears in predisposed subjects. It is characterized by sporadic, progressive cerebellar ataxia, alone or in combination with postural tremor and/or peripheral neuropathy. Among the most characteristic findings is the higher serological prevalence of antigliadin antibodies (AGAs) compared ...
Carlos, Hernández-Lahoz +4 more
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Gluten ataxia (GA) is an autoimmune gluteninduced disease that appears in predisposed subjects. It is characterized by sporadic, progressive cerebellar ataxia, alone or in combination with postural tremor and/or peripheral neuropathy. Among the most characteristic findings is the higher serological prevalence of antigliadin antibodies (AGAs) compared ...
Carlos, Hernández-Lahoz +4 more
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Transient Gluten Hypersensitivity
Journal of Pediatric Gastroenterology and Nutrition, 1991SummaryWe report a case of transient gluten hypersensitivity, demonstrated by jejunal histology at diagnosis, normalization after gluten‐free diet, and acute clinical and histological relapse after a challenge with gluten powder at the age of 1 year, resembling that observed in cow's milk protein intolerance.
G, Iacono +5 more
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Nutrition & Food Science, 1976
Gluten is the nitrogenous part of the flour of wheat which remains behind as a sticky, cohesive substance when the starch is removed by kneading a flour dough in a current of water.
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Gluten is the nitrogenous part of the flour of wheat which remains behind as a sticky, cohesive substance when the starch is removed by kneading a flour dough in a current of water.
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Clinics in Gastroenterology, 1983
SUMMARY Gluten-sensitive enteropathy is a disease in which the small intestinal mucosa of susceptible persons is damaged after eating gluten-containing foods. The damaged intestinal mucosa is incapable of normal function, and the affected patients have malabsorption of one or more dietary components.
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SUMMARY Gluten-sensitive enteropathy is a disease in which the small intestinal mucosa of susceptible persons is damaged after eating gluten-containing foods. The damaged intestinal mucosa is incapable of normal function, and the affected patients have malabsorption of one or more dietary components.
openaire +2 more sources