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Alʹmanah Kliničeskoj Mediciny, 2023 Food safety all over the world is largely dependent on production of grains that are cultivated in 60% of agricultural lands. Wheat is the main food for millions of people and one of the three most commonly cultivated grain cultures worldwide, along with
Igor G. Bakulin +5 more
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Is Gluten the Only Culprit for Non-Celiac Gluten/Wheat Sensitivity? [PDF]
Nutrients, 2020 The gluten-free diet (GFD) has gained increasing popularity in recent years, supported by marketing campaigns, media messages and social networks. Nevertheless, real knowledge of gluten and GF-related implications for health is still poor among the general population.
Mumolo M. G. +8 more
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What Is Gluten—Why Is It Special?
Frontiers in Nutrition, 2019 Wheat gluten has an immense impact on human nutrition as it largely determines the processing properties of wheat flour, and in particular the ability to make leavened breads, other baked products, pasta and noodles.
Peter Shewry
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Adverse Effects of Wheat Gluten [PDF]
Annals of Nutrition and Metabolism, 2015 Man began to consume cereals approximately 10,000 years ago when hunter-gatherers settled in the fertile golden crescent in the Middle East. Gluten has been an integral part of the Western type of diet ever since, and wheat consumption is also common in the Middle East, parts of India and China as well as Australia and Africa.
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Evaluation of the effect of non-thermal plasma on the physicochemical, technological and functional properties of wheat flour [PDF]
مجله پژوهشهای علوم و صنایع غذایی ایران, 2022 [1]Introduction: Bread has a major role in the diet of people in Iran. One of the important factors affecting the quality of bread is the quality of wheat flour protein called gluten.
Seyed Amir Tavakoli Lahijani +3 more
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Journal of Marine Science and Engineering, 2023 Incorporating environmentally sustainable plant-based protein sources into aquafeeds is a priority for the aquaculture industry. Wheat gluten as a plant protein source has been successfully integrated into feeds for several fish species.
Mary E. M. Larkin, Allen R. Place
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Short wheat challenge is a reproducible in-vivo assay to detect immune response to gluten. [PDF]
, 2012 It has been reported that interferon (IFN)-γ-secreting T cells reactive to gluten can be detected in the peripheral blood of individuals with treated coeliac disease (CD) after a short consumption of wheat-containing food.
AURICCHIO, SALVATORE +8 more
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Gluten Immunogenic Peptides as Standard for the Evaluation of Potential Harmful Prolamin Content in Food and Human Specimen [PDF]
, 2018 Gluten is a complex mixture of storage proteins in cereals like wheat, barley, and rye. Prolamins are the main components of gluten. Their high content in proline and glutamine makes them water-insoluble and difficult to digest in the gastrointestinal ...
Cebolla Ramírez, Ángel +3 more
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Frontiers in Nutrition, 2023 High amylose wheat (HAW) has potential health benefits but its dough structure is usually inferior. Wheat dough is a complex mixture and its structure is influenced by the physicochemical properties of gluten and starch.
Liqun Li +7 more
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Presence of celiac disease epitopes in modern and old hexaploid wheat varieties: wheat breeding may have contributed to increased prevalence of celiac disease [PDF]
, 2010 Gluten proteins from wheat can induce celiac disease (CD) in genetically susceptible individuals. Specific gluten peptides can be presented by antigen presenting cells to gluten-sensitive T-cell lymphocytes leading to CD.
Bosch, D. (Dirk) +8 more
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