CHARACTERISTICS OF CEREALS, PSEUDOCEREALS AND LEGUMES FOR THEIR COELIAC ACTIVE POLYPEPTIDES

Autor: Dana Rajnincová, Zdenka Gálová, Milan Chňapek, Želmíra Balážová, Andrea Špaleková, Andrea Hricová, Martin Vivodík

Publikováno v: Journal of Microbiology, Biotechnology and Food Sciences. 9:390-395

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::d8a6c4b08aea8752218e962d3ea49b96
https://doi.org/10.15414/jmbfs.2019.9.special.390-395

The overlap of irritable bowel syndrome and noncoeliac gluten sensitivity

Autor: David S Sanders, Anupam Rej

Publikováno v: Current Opinion in Gastroenterology. 35:199-205

Purpose of review There has been significant interest in gluten over the last decade, with an increase in interest of gluten-related disorders outside coeliac disease. Particularly, there has been a focus on the role of gluten in noncoeliac gluten se

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6bddf46f8c41f76f40551d8c7e756a46
https://doi.org/10.1097/mog.0000000000000517

Recent developments in gluten-free bread baking approaches: a review

Autor: Lichun Zhao, Fei Lu, Zhe Li, Chunyang Han, Kun Wang

Publikováno v: Food Science and Technology v.37 suppl.1 2017
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 37 Supplement 1, Pages: 1-9, Published: DEC 2017
Food Science and Technology, Vol 37, Iss suppl 1, Pp 1-9

Celiac disease (CD) is one of the most common human intestinal malabsorption diseases. The only effective treatment for patients with CD is to follow a gluten-free (GF) diet strictly. Nowadays, the increasing incidence of CD promotes worldwide intere

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::90ec064df01414772bab7f1517582ec0
https://doi.org/10.1590/1678-457x.01417

Awareness of alternative gluten-free grains for individuals with coealiac disease

Autor: Jan Mei Soon, Zainab Laheri

Purpose Coeliac disease (CD) is a prevalent autoimmune disorder, affecting 1 in 100 of all individuals in the UK. Currently, the only treatment for CD is the complete avoidance of gluten, a protein commonly found in wheat, rye and barley. The use of

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::08f059292a8d40224a3dc2c7b76e3b43

Designing a Score-Based Method for the Evaluation of the Nutritional Quality of the Gluten-Free Bakery Products and their Gluten-Containing Counterparts

Autor: Federico Morreale, Nicoletta Pellegrini, Donato Angelino

Publikováno v: Plant Foods for Human Nutrition, 73(2), 154-159
Plant Foods for Human Nutrition 73 (2018) 2
Plant Foods for Human Nutrition (Dordrecht, Netherlands)

Gluten-free (GF) products are consumed both by individuals with celiac disease and by an increasing number of people with no specific medical needs. Although the technological quality of GF products has been recently improved, their nutritional quali

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::82a5476aec49bc0f0014a54e1ea9fddb
http://hdl.handle.net/11575/107193