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PREPARATION AND CHARACTERIZATION OF MODIFIED WHEAT GLUTEN BY ENZYMATIC HYDROLYSIS-ULTRAFILTRATION
, 2008 Jinshui Wang +4 more
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Gluten free cakes and cookies with pseudocereals and teff [PDF]
, 2019 Camerlinck, Melissa +5 more
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IMAGE ANALYSIS OF BREAD CRUMB STRUCTURE IN RELATION TO GLUTEN STRENGTH OF WHEAT
, 2006 Damir Magdić +4 more
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THE GENOTYPE EFFECT ON THE RATIO OF WET GLUTEN CONTENT TO TOTAL WHEAT GRAIN PROTEIN
, 2006 Gordana Šimić +5 more
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Nonceliac Gluten and Wheat Sensitivity
Clinical Gastroenterology and Hepatology, 2020Non-celiac gluten and/or wheat sensitivity (NCGS) is thought to be an immune-mediated reaction to gluten or other components of wheat (eg, fructans or amylase trypsin inhibitors) with intestinal and extraintestinal symptoms which improve once gluten and/or wheat is eliminated from the diet and after a diagnosis of celiac disease and wheat allergy have ...
Joseph A. Murray +2 more
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2021
Wheat has the highest gluten content of all gluten-containing grains. Gluten is a mixture of many different proteins. Peptides from α-gliadin play an important role as a trigger for celiac disease. In addition to gluten, ATI, and FODMAP should also be considered as possible causes for food intolerance in connection with the consumption of wheat.
openaire +2 more sources
Wheat has the highest gluten content of all gluten-containing grains. Gluten is a mixture of many different proteins. Peptides from α-gliadin play an important role as a trigger for celiac disease. In addition to gluten, ATI, and FODMAP should also be considered as possible causes for food intolerance in connection with the consumption of wheat.
openaire +2 more sources