Results 31 to 40 of about 69,783 (379)
High Protein Substitutes for Gluten in Gluten-Free Bread
Foods, 2021 Gluten-free products have come into the market in order to alleviate health problems such as celiac disease. In this review, recent advances in gluten-free bread are described along with plant-based gluten-free proteins. A comparison with animal-based gluten-free proteins is made reporting on different high protein sources of animal origin.
Adriana Skendi +2 more
openaire +4 more sources
Cloning, Expression, Sequence Analysis and Homology Modeling of the Prolyl Endoprotease from Eurygaster integriceps Puton [PDF]
, 2014 Eurygaster integriceps Puton, commonly known as sunn pest, is a major pest of wheat in Northern Africa, the Middle East and Eastern Europe. This insect injects a prolyl endoprotease into the wheat, destroying the gluten.
Clack, Beatrice A. +5 more
core +3 more sources
Spontaneous gelation of wheat gluten proteins in a food grade solvent [PDF]
Food Hydrocolloids 52 (2016) 1-10, 2015 Structuring wheat gluten proteins into gels with tunable mechanical properties would provide more versatility for the production of plant protein-rich food products. Gluten, a strongly elastic protein material insoluble in water, is hardly processable. We use a novel fractionation procedure allowing the isolation from gluten of a water/ethanol soluble ...
arxiv +1 more source
A Case of Wheat-Dependent Exercise Induced Anaphylaxis (WDEIA)
Journal of Clinical Rheumatology and Immunology, 2019 Wheat dependent exercised induced anaphylaxis (WDEIA) is common in Asian adult populations especially in northern China and Korea. A classical WDEIA case is presented with detailed histories, investigations and management plans.
Winnie Wan Yin Yeung, Hae-Sim Park
doaj +1 more source
Transfer of Agricultural and Biological Sciences Research to Patents: The Case of EU-27
Agronomy, 2021 Agriculture as an economic activity and agronomy as a science must provide food for a constantly growing population. Research in this field is therefore becoming increasingly essential.
Mila Cascajares +3 more
doaj +1 more source
Safety of gluten in gluten‐free foods [PDF]
United European Gastroenterology Journal, 2016 Ciacci and colleagues have misinterpreted published data on the safety of trace amounts of gluten in foods labelled ‘gluten free’.1 A referenced double-blind placebo-controlled study did not conclude that 10 mg gluten per day is safe in the diet of a coeliac disease (CD) patient; this study concluded the diet should contain less than 50 mg gluten per ...
openaire +3 more sources
Polymeric Assembly of Gluten Proteins in an Aqueous Ethanol Solvent [PDF]
J. Phys. Chem. B 2014, 118, 11065, 2014 The supramolecular organization of wheat gluten proteins is largely unknown due to the intrinsic complexity of this family of proteins and their insolubility in water. We fractionate gluten in a water/ethanol (50/50 v/v) and obtain a protein extract which is depleted in gliadin, the monomeric part of wheat gluten proteins, and enriched in glutenin, the
arxiv +1 more source
Comparison of the Effects of Native and Commercial Probiotic on Gluten Degradation
Majallah-i Dānishgāh-i ̒Ulūm-i Pizishkī-i Qum, 2021 Background and Objectives: The main treatment for celiac disease is a gluten-free diet. Gluten infection occurs in 55%-32% of these patients, which can cause symptoms in these patients.
Elham Rostami +4 more
doaj
Detection of Gluten in Gluten-Free Foods of Plant Origin
Foods, 2022 The work deals with the issue of standardization and more accurate methodology for the isolation of gluten DNA in gluten-free products of plant origin, which is more demanding due to the more complex structure of plant cells. Three isolation methods were compared, of which the combination of glass and zirconium beads, Proteinase K and a commercially ...
Jana Výrostková +6 more
openaire +3 more sources
Challenges in Gluten Analysis: A Comparison of Four Commercial Sandwich ELISA Kits [PDF]
, 2022 Gluten is composed of prolamin and glutelin proteins from several related grains. Because these proteins are not present in identical ratios in the various grains and because they have some differences in sequence, the ability to accurately quantify the ...
Amnuaycheewa, Plaimein +4 more
core +2 more sources