Results 51 to 60 of about 12,007 (200)

Gluten-Free Cereal Products and Beverages: A Review of Their Health Benefits in the Last Five Years

Foods, 2021
In the past decades, food products and beverages made from gluten-free cereals were initially created for certain groups of people who experience gluten-related disorders such as wheat allergies, gluten ataxia, non-celiac gluten sensitivity, and the most
Muhammad Arif Najmi Khairuddin, Ola Lasekan   +1 more
doaj   +1 more source

Valorizing lemon pomace in bread: Consumer acceptance of fermented and pre‐gelatinized Cardaba banana flour formulations

Food Biomacromolecules, EarlyView.
Abstract Whereas gluten‐free bread production often relies on starch‐heavy formulations, this study introduces a novel approach by leveraging the synergistic effects of fermented/pre‐gelatinized Cardaba banana, pigeon pea, and lemon pomace—an underutilized agro‐industrial byproduct.
Abimbola Abike Osanbikan, Olusola Samuel Jolayemi, Ayo‐Omogie Helen Nwakego, Olugbenga Olufemi Awolu, Olusola Matthew Oluwamukomi, Olufunmilayo Sade Omoba   +5 more
wiley   +1 more source

Modified Mediterranean Diet for Enrichment of Short Chain Fatty Acids: Potential Adjunctive Therapeutic to Target Immune and Metabolic Dysfunction in Schizophrenia? [PDF]

, 2017
Growing interest in gut and digestive processes and their potential link to brain and peripheral based inflammation or biobehavioral phenotypes has led to an increasing number of basic and translational scientific reports focused on the role of gut ...
Cadenhead, Kristen S, Depp, Colin, Joseph, Jamie, Schmid-Schönbein, Geert, Shih, Pei-An B   +4 more
core   +1 more source

Features of the intestinal microbiome in patients with gluten-sensitive diseases who are on a gluten-free diet

Gastroenterologìa, 2023
Background. Intestinal dysbiosis is associated with violating both quantitative and qualitative intestinal microbiome (IM) composition. It accompanies different gastrointestinal disorders, including non-celiac gluten sensitivity (NCGS) and celiac disease
O.Yu. Gubska, A.A. Kuzminets, O.R. Denesyuk, O.K. Koliada, V.V. Moseyko, O.A. Dolko   +5 more
doaj   +1 more source

Buck Wheat: Nutritional, Bioactive Characteristics, Health Benefits, and Side Effects

Future Postharvest and Food, EarlyView.
ABSTRACT Micronutrient deficits have resulted from an over‐reliance on a small number of cereal crops for food security. The agricultural sector faces severe sustainability issues due to the rapid growth of the world's population and sudden climatic changes.
Momina Farooq, Sajad Ahmad Mir, Zahida Naseem   +2 more
wiley   +1 more source

Intolerance of gluten-containing cereals [PDF]

Srpski Arhiv za Celokupno Lekarstvo
Intolerance of gluten containing cereals (wheat, rye, and barley) is an etiopathogenetically heterogeneous and relatively common problem of modern man. It occurs as an adverse immune-mediated condition in genetically predisposed individuals. According to
Leković Zoran, Radlović Vladimir, Mladenović Marija, Dučić Siniša, Rosić Petar, Đuričić Goran, Predojević-Samardžić Jelica, Radlović Nedeljko   +7 more
doaj   +1 more source

Optimization of Multi‐Millet Cookie Formulation Using Mixture Design and Their Physicochemical Characterization

Food Safety and Health, EarlyView.
Sensory‐driven optimization of multi‐millet cookie formulation using RSM. ABSTRACT The effect of the composition of multi‐millet flour on the sensory acceptability of gluten‐free cookies containing xanthan gum as a binding agent was investigated and optimized.
Akash Kumar, Shashi Shekhar Mishra, Rekha Kaushik, Rahul Mehra, Shiv Kumar   +4 more
wiley   +1 more source

Wheat-Related Gastrointestinal Diseases: Narrative Review

The Turkish Journal of Gastroenterology
Intolerance to wheat and gluten intake has gained public and scientific interest in recent years. Celiac disease (CD) and wheat allergy are wheat-related disorders with a well-defined etiological mechanism alongside corresponding diagnostic tests.
Umael Khan, Gülen Arslan Lied
doaj   +1 more source

Technological and Nutritional Challenges, and Novelty in Gluten-Free Breadmaking - a Review

Polish Journal of Food and Nutrition Sciences, 2018
The presence of gluten is considered fundamental for successful breadmaking. However, the ingestion of gluten by susceptible individuals has been associated with the development of gluten-related disorders such as celiac disease, wheat allergy, and non ...
Paola Conte, Costantino Fadda, Natalia Drabińska, Urszula Krupa-Kozak   +3 more
doaj   +1 more source

Efficacy of gluten-free diet in patients with rheumatoid arthritis

Reumatismo, 2021
Recent research has increasingly shown that depending on the foods we eat, gut flora may be affected by an inflammatory or anti-inflammatory response, thus playing an important role in inflammatory autoimmune diseases, such as rheumatoid arthritis or ...
V. Bruzzese, P. Scolieri, J. Pepe
doaj   +1 more source