Results 101 to 110 of about 64,624 (342)

The Dietary Intervention of Transgenic Low-Gliadin Wheat Bread in Patients with Non-Celiac Gluten Sensitivity (NCGS) Showed No Differences with Gluten Free Diet (GFD) but Provides Better Gut Microbiota Profile [PDF]

, 2018
The study evaluated the symptoms, acceptance, and digestibility of bread made from transgenic low-gliadin wheat, in comparison with gluten free bread, in Non-coeliac gluten sensitivity (NCGS) patients, considering clinical/sensory parameters and gut ...
Comino Montilla, Isabel María, García Molina, María Dolores, Giménez, María J., Haro, Carmen, Ozuna Serafini, Carmen Victoria, Pastor, Jorge, Segura Montero, Verónica, Sousa Martín, Carolina, Sánchez León, Susana, Vaquero, Luis, Villatoro, Myriam   +10 more
core   +1 more source

Evaluation of Physicochemical and Sensory Properties of Multi‐Nutrient Fortified Flours

Food Safety and Health, EarlyView.
Malnutrition is a prevalent issue in underdeveloped countries, and the development of high‐nutrient foods is a proposed intervention to address this issue. Food fortification is one of the best interventions to address this problem. Wheat–millet multi‐nutrient flour with enhanced nutritional value, such as increased protein, fiber, and antioxidant ...
Gaurav Chaudhary, Monu Kumar, Nisha Swami, Deepti Rani Sehrawat, Anita Rani Sehrawat   +4 more
wiley   +1 more source

FUNCTIONAL PROPERTIES OF ENZYMETICALLY MODIFIED WHEAT GLUTEN

The Iraqi Journal of Agricultural science, 2020
This study was aimed to investigate the potentiality of gluten inclusion into functional foods. The effect of controlled enzymatic hydrolysis on the antioxidant properties of Pepsin, Trypsin, and Papain-assisted wheat gluten hydrolysates have been ...
Jasim & Nasser
doaj   +1 more source

Coconut Flour as a Novel Functional Ingredient in Tilapia Fish Sausage: Effect on Textural and Sensory Properties

Food Safety and Health, EarlyView.
The inclusion of coconut flour produced from coconut meat residue in fish sausage enriched the protein profile while adding the functional ingredient such as dietary fiber without affecting the textural properties. ABSTRACT Coconut meat residue, a byproduct of coconut milk industry, was converted into coconut flour (CFs) and used in developing ...
Rose Mary James, Elavarasan Krishnamoorthy   +1 more
wiley   +1 more source

Effects of Nitrogen Fertilizer Application on the Lodging Resistance Traits, Yield, and Quality of Two Gluten Types of Wheat

Agriculture
The Huang–Huai–Hai Plain is a primary wheat production base in China, where lodging remains a critical constraint limiting yield improvement and quality enhancement.
Xueling Hu, Peiyu Tian, Wen Fu, Zhihao Tian, Mengdi Du, Zhishang Chang, Youliang Ye, Xiangping Meng, Yang Wang   +8 more
doaj   +1 more source

Gluten tolerance prevents oral sensitization with enzymatic or acid hydrolyzed gluten: A study in Brown Norway rats.

PLoS ONE, 2020
BACKGROUND:There are several reports describing allergy to hydrolyzed wheat products. After a large outbreak in Japan it was established that sensitization was caused by skin contact with acid hydrolyzed gluten in soap.
Charlotte Bernhard Madsen, Katrine Lindholm Bøgh   +1 more
doaj   +1 more source

Safety evaluation of a β-amylase food enzyme obtained from wheat (Triticum spp.) [PDF]

, 2017
Publisher ...
Andryszkiewicz, Magdalena, Bolognesi, Claudia, Castle, Laurence, Chesson, Andrew, Cravedi, Jean-Pierre, de Fátima Tavares Poças, Maria, EFSA Panel on Food Contact Materials Enzymes, Flavourings and Processing Aids (CEF), Engel, Karl-Heinz, Fowler, Paul, Franz, Roland, Glandorf, Boet, Grob, Konrad, Gürtler, Rainer, Hermann, Lieve, Husøy, Trine, Jany, Klaus-Dieter, Kärenlampi, Sirpa, Liu, Yi, Marcon, Francesca, Mennes, Wim, Milana, Maria Rosaria, Penninks, André, Silano, Vittorio, Smith, Andrew, Tlustos, Christina, Wölfle, Detlef, Zorn, Holger, Zugravu, Corina-Aurelia, Želježic, Davor   +28 more
core   +2 more sources

Improving Wheat Bran Properties Using Potential Bioprocesses for Application in Functional Bread Production

Food Safety and Health, EarlyView.
Bioprocessing treatments improved the nutritional value and phenolic content of wheat bran. Substitution of wheat flour with treated wheat bran improved the rheological properties of pan bread dough and increased the nutritional value, phenolic content, antioxidant activity, and freshness of pan bread.
Mohamed A. Hassan, Asem M. Abdelshafy, Saleh M. Hussien, Mohamed A. Sorour, Elsayed A. Mahmoud   +4 more
wiley   +1 more source

Dietary composition influences sperm quality and testis damage via endoplasmic reticulum stress in lambs

Veterinary Medicine and Science
Background The metabolic impacts of including soya meal, wheat gluten and corn gluten in the diet of male lambs could influence their reproductive performance.
Aybuke Imik, Murat Eren, Mazhar Burak Can, Seckin Ozkanlar, Ali Dogan Omur, Mehmet Akif Aydin, Serhat Sunar, Serkan Ali Akarsu   +7 more
doaj   +1 more source

Health related effects of wheat varieties [PDF]

, 2020
Summarises the different effects wheat digestion has on human ...
Borgen, Anders
core