Results 101 to 110 of about 68,598 (332)

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

Morpho‐physiological and agronomic responses of wheat varieties under artificial shade in agroforestry systems

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Solar radiation is a primary constraint in silvoarable agroforestry, with yield losses near the trees well documented in temperate climates. However, genetic variability for shade tolerance remains largely unexplored. This 2‐year field trial investigated the impact of artificial shading – using nets that reduced photosynthetically ...
Anna Panozzo, Pranay Kumar Bolla, Giuseppe Barion, Giovanna Visioli, Teofilo Vamerali   +4 more
wiley   +1 more source

Red Mud as an Additive in the Extrusion of Protein‐Based Porous Materials

Macromolecular Materials and Engineering, EarlyView.
Protein‐based foams from agricultural by‐products were altered using red mud, a waste from alumina production, as an additive. Red mud significantly increased elasticity, acting as a plasticizer and redox agent. Strain at break reached 190% in high‐gluten content foams with raw red mud, demonstrating red mud's potential as a sustainable additive for ...
Saga Holmström, Mercedes Jiménez‐Rosado, Rodrigo Oliver‐Simancas, Amparo Jiménez‐Quero, Antonio José Capezza, Frederico Marques Penha   +5 more
wiley   +1 more source

Technological aspects of managing the structural and mechanical properties of wheat bread crumb

Пищевые системы
This work is dedicated to the study of the structural-mechanical properties of wheat bread crumb 12 hours after baking and then every 24 hours during 108 hours of storage. The basis of this investigation was the study of the starch retrogradation process,
V. Ya. Chernykh, E. V. Alekseenko, D. O. Smetanin, Kh. A. Baluyan, Yu. Yu. Pechnikova   +4 more
doaj   +1 more source

Quantification of gliadin levels to the picogram level by flow cytometry [PDF]

, 2005
Celiac disease is a widely prevalent enteropathy caused by intolerance to gliadin, one of the gluten proteins. We developed two methods for the analysis of gliadin levels. Both methods use flow cytometry and rat antibodies against a 16-residue peptide of
CAPPARELLI R, IANNELLI D., LONGOBARDO, LUIGI, VENTIMIGLIA L   +3 more
core   +1 more source

Microbial Transglutaminase Increases Uptake and Translocation of Gliadin Peptides in the Human Intestinal Epithelium

Molecular Nutrition &Food Research, EarlyView.
The bacterial enzyme microbial transglutaminase (mTG) is widely used in the food industry as a technological aid to improve textural properties of a multitude of food products. mTG mimics the enzymatic function of human transglutaminase 2 (TG2) and may play a role in the pathogenesis of celiac disease.
Sebastian Stricker, Jan De Laffolie, Klaus‐Peter Zimmer, Silvia Rudloff   +3 more
wiley   +1 more source

High‐Fat Diet–Wheat Gluten Interactions in HLA‐DQ8 Transgenic Mice

Molecular Nutrition &Food Research, EarlyView.
This study shows how eating a high‐fat diet (HFD) and gluten together influences inflammation, energy balance, and immune responses in HLA‐DQ8 transgenic (DQ8 tg) mice. These findings may provide new insights into how specific dietary components interact to impact metabolic and immune‐related disorders.
Yuri Haneishi, Lucia Treppiccione, Vera Rotondi Aufiero, Francesco Maurano, Saya Watanabe, Diomira Luongo, Giuseppe Mazzarella, Junki Miyamoto, Mauro Rossi   +8 more
wiley   +1 more source

Preparation, properties and applications of wheat gluten edible films

Agricultural and Food Science, 2008
Edible films from wheat gluten were prepared with various amounts of glycerol as a plasticizer. Water vapor permeability, oxygen permeability, tensile strength and percentage elongation at break at different water activities ( aw ) were measured.
P. TANADA-PALMU, H. HELÉN, L. HYVÖNEN
doaj  

Torque measurement in real time during mixing and kneading of bread dough with high content of resistant maize starch and enzymes [PDF]

, 2016
In this work, a methodology to measure torque during dough mixing in large scale was developed and the baking performance of bread dough formulated with resistant starch (RS) and enzymes was evaluated.
Altuna, Luz, Pileggi, Rafael G., Ribotta, Pablo Daniel, Romano, Roberto C. O., Tadini, Carmen C.   +4 more
core   +1 more source

Bifidobacteria and Celiac Disease: Mechanisms of Probiotic Action in Reducing Gluten‐Induced Cytotoxicity and Inflammation

Molecular Nutrition &Food Research, EarlyView.
Celiac disease (CD) is triggered by gluten in genetically predisposed individuals and is mainly treated with a gluten‐free diet. However, symptoms may persist. This review explores how certain Bifidobacterium strains may reduce inflammation and gluten toxicity through six mechanisms, including modulation of immune responses and gut microbiota.
Taynara Cipriano Scherer, Ivan De Marco, Natália Regina Coldebella Ferreira, Tatiana Colombo Pimentel, Marciane Magnani, Guilherme de Souza Hassemer, Amanda Bagolin do Nascimento, Silvani Verruck   +7 more
wiley   +1 more source