Log in

Relevant bibliographies by topics / Gluten

Contents

Journal articles
Dissertations / Theses
Books
Book chapters
Conference papers
Reports

Academic literature on the topic 'Gluten'

Author: Grafiati

Published: 4 June 2021

Last updated: 26 July 2025

Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles

Select a source type:

Consult the lists of relevant articles, books, theses, conference reports, and other scholarly sources on the topic 'Gluten.'

Next to every source in the list of references, there is an 'Add to bibliography' button. Press on it, and we will generate automatically the bibliographic reference to the chosen work in the citation style you need: APA, MLA, Harvard, Chicago, Vancouver, etc.

You can also download the full text of the academic publication as pdf and read online its abstract whenever available in the metadata.

Journal articles on the topic "Gluten"

1

Yang, Tao, Pei Wang, Qin Zhou, et al. "Effects of Different Gluten Proteins on Starch’s Structural and Physicochemical Properties during Heating and Their Molecular Interactions." International Journal of Molecular Sciences 23, no. 15 (2022): 8523. http://dx.doi.org/10.3390/ijms23158523.

Full text

Abstract:

Starch–gluten interactions are affected by biopolymer type and processing. However, the differentiation mechanisms for gluten–starch interactions during heating have not been illuminated. The effects of glutens from two different wheat flours (a weak-gluten (Yangmai 22, Y22) and a medium-strong gluten (Yangmai 16, Y16)) on starch’s (S) structural and physicochemical properties during heating and their molecular interactions were investigated in this study. The results showed that gluten hindered the gelatinization and swelling of starch during heating when temperature was below 75 °C, due to c

APA, Harvard, Vancouver, ISO, and other styles

2

Jia, Feng, Jinshui Wang, Yu Chen, et al. "Effect of oil contents on gluten network during the extrusion processing." Czech Journal of Food Sciences 37, No. 4 (2019): 226–31. http://dx.doi.org/10.17221/31/2018-cjfs.

Full text

Abstract:

To investigate a comparative evaluation of the gluten polymerization properties at different oil contents during the extrusion processing, the electrophoretic profiles of the gluten, free sulfhydryl (SH) compounds, the secondary structure of gluten, glutenin macropolymer contents and gluten network were measured. Five gluten samples were formulated by adding different oil contents. The low molecular weight contents of gluten decreased as well as the high molecular weight contents increased during the extrusion processing. The free SH of gluten at 8 or 10% oil content drops significantly to a m

APA, Harvard, Vancouver, ISO, and other styles

3

Ortolan, Fernanda, Karoline Urbano, and Caroline Joy Steel. "Simple tests as tools for vital wheat gluten evaluation." British Food Journal 120, no. 7 (2018): 1590–99. http://dx.doi.org/10.1108/bfj-06-2017-0356.

Full text

Abstract:

Purpose The purpose of this paper is to evaluate the viscoelastic quality of commercial vital wheat glutens from different origins (A and B) through simple tests, and correlate these results with dough rheological parameters measured using more complex equipment (farinograph and extensograph) and with bread quality characteristics (specific volume and crumb firmness) obtained from wheat flour fortified with 7 g/100 g of vital gluten. Design/methodology/approach For the evaluation of vital gluten quality, two commercial vital wheat gluten named A and B were used. The simple tests performed with

APA, Harvard, Vancouver, ISO, and other styles

4

Sürmeli, Neslihan, and Efsun Karabudak. "Çölyak Olmayan Gluten Duyarlılığı." Journal of Nutrition and Dietetics 47, no. 1 (2019): 66–72. http://dx.doi.org/10.33076/2019.bdd.1202.

Full text

Abstract:

Çölyak olmayan gluten duyarlılığı, son birkaç yılda, bilim topluluğu tarafından büyük ilgi görmektedir. Çölyak hastalığı veya buğday alerjisinin tanı kriterlerine uymayan hastaların gluteni diyetten çıkarması ile yanıt veren gastrointestinal veya ekstraintestinal semptomlarla karakterizedir. İrritabl Bağırsak Sendromu ile benzer belirgin belirtiler vermektedir. Prevalansın çölyak hastalığından biraz daha yaygın olduğu belirtilmiştir. Çoğunlukla yetişkinlerde, özellikle 30-50 yaş grubunda ve ağırlıklı kadın cinsiyetinde sık görülmekle birlikte pediatrik hastalarda da bildirilmiştir. Çölyak olma

APA, Harvard, Vancouver, ISO, and other styles

5

WESOŁOWSKA-TROJANOWSKA, MARTA, MARTA TOMCZYŃSKA-MLEKO, JAROSŁAW MAZURKIEWICZ, et al. "Wybrane właściwości fizykochemiczne glutenu otrzymanego z nowych rodów pszenicy." Agronomy Science 69, no. 4 (2014): 76–83. http://dx.doi.org/10.24326/as.2014.4.8.

Full text

Abstract:

Celem przeprowadzonych analiz było przebadanie właściwości reologicznych glutenu otrzymanego z sześciu nowych rodów pszenicy i określenie korelacji pomiędzy tymi właściwościami. Nowe rody pszenicy charakteryzowały się dość dużym zróżnicowaniem właściwości fizykochemicznych glutenu. Gluten zachowywał się jak materiał lepkosprężysty z wartościami modułu zachowawczego kilkakrotnie większymi niż modułu stratności. Dynamiczna analiza mechaniczna wykazała, iż gluten z reologicznego punktu widzenia można zakwalifikować do słabych żeli. Stwierdzono istnienie korelacji liniowej pomiędzy wartościami mod

APA, Harvard, Vancouver, ISO, and other styles

6

RACHOŃ, LESZEK, GRZEGORZ SZUMIŁO, and INGA KURZYDŁOWSKA. "Wpływ intensywności technologii produkcji na jakość ziarna pszenicy zwyczajnej, twardej, orkiszu i jednoziarnistej." Agronomy Science 68, no. 2 (2013): 60–68. http://dx.doi.org/10.24326/as.2013.2.7.

Full text

Abstract:

Materiał badawczy stanowiło ziarno pszenicy otrzymane z doświadczeń polowych prowadzonych w latach 2010–2012 na terenie Gospodarstwa Doświadczalnego Felin, należącego do Uniwersytetu Przyrodniczego w Lublinie. Celem badań była ocena jakości ziarna 4 gatunków pszenicy ozimej w zależności od zróżnicowanego poziomu agrotechniki. W badaniach uwzględniono: pszenicę zwyczajną odmiany ‘Tonacja’, pszenicę twardą odmiany ‘Komnata’, pszenicę orkisz odmiany ‘Schwabenkorn’ i pszenicę jednoziarnistą – materiał z banku genów. Przeprowadzone badania wykazały, że intensyfikacja agrotechniki zwiększyła zawarto

APA, Harvard, Vancouver, ISO, and other styles

7

Kajzer, Monika, and Anna Diowksz. "The Clean Label Concept: Novel Approaches in Gluten-Free Breadmaking." Applied Sciences 11, no. 13 (2021): 6129. http://dx.doi.org/10.3390/app11136129.

Full text

Abstract:

The commonly used term of “clean label” refers to food products that do not contain additives (E numbers). Although there is not always a scientific reason for believing that additive-free products are healthier, clean label products are becoming more popular. The growing market for gluten-free foods represents an important target group of consumers, who could be interested in products meeting clean label standards. However, manufacturing gluten-free baked goods according to the clean label concept is extremely difficult, as gluten-free raw materials demonstrate poor baking properties. Additiv

APA, Harvard, Vancouver, ISO, and other styles

8

Xhaferaj, Majlinda, and Katharina Anne Scherf. "Gluten Is Not Gluten." Nutrients 16, no. 16 (2024): 2745. http://dx.doi.org/10.3390/nu16162745.

Full text

Abstract:

Wheat gluten is responsible for the unique baking properties of wheat flour, but it also causes wheat-related disorders in predisposed individuals. Different commercially available gluten materials are commonly used for a variety of assays, but a detailed characterization of their composition is missing in many cases. This is why we aimed to provide an in-depth analysis of three commonly used gliadin and gluten materials from two different batches using gel electrophoretic and chromatographic techniques. The gliadin material did not show the typical qualitative and quantitative protein composi

APA, Harvard, Vancouver, ISO, and other styles

9

Karp, Sabina, Jarosław Wyrwisz, Marcin Andrzej Kurek та Agnieszka Wierzbicka. "The use of high-in-β-glucan oat fibre powder as a structuring agent in gluten-free yeast-leavened cake". Food Science and Technology International 25, № 7 (2019): 618–29. http://dx.doi.org/10.1177/1082013219856784.

Full text

Abstract:

The biggest challenge in the production of gluten-free baked products is creating a structure without gluten while maintaining physicochemical and sensory properties. The aim of this study was to evaluate the possibility of applying oat β-glucan as the thickening and structure-making agent instead of xanthan (control sample), due to its pro-health technological properties, in yeast-leavened gluten-free cake. Thus, high-in-β-glucan oat fibre powder was incorporated into cake formulations as 5, 10, 15 and 20% replacement of rice or corn flour. The complex analysis of physicochemical and sensory

APA, Harvard, Vancouver, ISO, and other styles

10

Wieslander, Gunilla. "Buckwheat in human health - a medical review / Ajda in zdravje ljudi – pregledni članek." Folia biologica et geologica 61, no. 1 (2020): 55–60. http://dx.doi.org/10.3986/fbg0067.

Full text

Abstract:

Buckwheat intake has preventive effects at diabetes, obesity, hypertension, high cholesterol levels, stroke, cardiovascular diseases, gallstone formation, cancer, leg oedema as well as level of biomarkers of inflammation in body tissues and remedy in people with gluten sensitivity (celiac disease) as naturally gluten free. A literature review on medical findings is presented.  Key words: buckwheat, health, flavonoids, quercetin, rutin, fiber  Izvleček Vključevanje ajde v prehrano preventivno vpliva na pojav sladkorne bolezni, visok krvni tlak, visok nivo holesterola, ka

APA, Harvard, Vancouver, ISO, and other styles

More sources

Dissertations / Theses on the topic "Gluten"

1

Miller, Kevin, Jeremy Williams, and James Nimlos. "PORTABLE GLUTEN BIOSENSOR." Thesis, The University of Arizona, 2009. http://hdl.handle.net/10150/192520.

Full text

APA, Harvard, Vancouver, ISO, and other styles

2

Wilhelmi, Roger Francis, Trevor Cuthbertson, Jon Yang, and Alex Harris. "Gluten-Free Beer." Thesis, The University of Arizona, 2012. http://hdl.handle.net/10150/244819.

Full text

Abstract:

The goal of the project is to design a plant that is capable of converting feedstock of primarily sorghum into a gluten-free beer. This product is intended to be sold as a replacement of malt based beers for consumption by those who suffer from celiac disease or other gluten intolerances. The waste streams from this process include spent grains and yeast, and will be given to ranchers for the use as animal feed. This beer is created through a standard fermentation process. This includes mashing, boiling, filtering, fermenting, maturing, and packaging for distribution. A process hazard analysis

APA, Harvard, Vancouver, ISO, and other styles

3

Antonsson, Cecilia. "Mjölk, gluten och ADHD : En litteraturundersökning om mjölk och glutens påverkan hos barn med ADHD." Thesis, Karlstads universitet, Fakulteten för hälsa, natur- och teknikvetenskap (from 2013), 2014. http://urn.kb.se/resolve?urn=urn:nbn:se:kau:diva-31551.

Full text

Abstract:

Attention Deficit Hyperactivity Disorder (ADHD) is becoming a more common diagnosis of younger children. In recent years the perception that some ingredients in our food may have a negative effect regarding the symptoms in children with ADHD has grown stronger. Children with ADHD often suffer from irritated bowel syndromes which affect their ability to digest food. This may result in malnutrition as well as a release of substances that are harmful.The purpose of this report is to compile and illustrate the knowledge of how special food, particular milk protein and gluten, may affect the sympto

APA, Harvard, Vancouver, ISO, and other styles

4

Xhakollari, Vilma <1986&gt. "Adherence to the gluten-free diet and preferences for gluten-free products." Doctoral thesis, Alma Mater Studiorum - Università di Bologna, 2019. http://amsdottorato.unibo.it/9069/1/Adherence%20to%20GFD%20and%20preferences%20for%20GF%20products.pdf.

Full text

Abstract:

Demand for gluten-free (GF) products has expanded rapidly in the last years due to the increasing number of people diagnosed with celiac disease (CD) and other non-celiac people who follow the diet. To date research has focused on supporting celiac people in following a strict gluten-free diet (GFD) and improving sensorial aspects of GF products. However, research on understanding factors affecting non-celiac consumers who voluntarily follow the diet and on economic aspects of the products is limited. Thus, this study aims to understand behavior towards GFD and preferences for GF products by

APA, Harvard, Vancouver, ISO, and other styles

5

Borda, Málaga Rodrigo Felipe, Cabrales Diego Alejandro Lizárraga, Soto Jazmin Patricia Ortega, and Pinto Nadya Deborah Peña. "Pastelería Gluten 4 Free." Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2020. http://hdl.handle.net/10757/653116.

Full text

Abstract:

La idea de negocio consiste en atender la demanda del consumo de postres libres de gluten de un público que padece de celiaquía, el cual es un mercado poco conocido en el Perú. La población aproximada según la Asociación de Celiacos en el Perú es de 1%, por ello, este proyecto empresarial presenta la creación del negocio de la Pastelería Gluten 4 Free. Cabe resaltar, que esta idea surge como la respuesta a una necesidad no satisfecha, ya que los Celiacos no logran ubicar con facilidad tiendas con diversos postres libres de gluten como chocolates, brownies, pasteles, alfajores, entre o

APA, Harvard, Vancouver, ISO, and other styles

6

Gillett, Helen Rachel. "Studies of gluten sensitivity." Thesis, University of Edinburgh, 1997. http://hdl.handle.net/1842/21260.

Full text

Abstract:

Coeliac disease is defined as a permanent gluten sensitive enteropathy. The classical mucosal lesion is of villous atrophy, crypt hypertrophy and lymphocyte infiltration of the epithelium. It is now generally agreed that a spectrum of mucosal damage exits ranging from total villous atrophy to normal villous architecture with increased numbers of intraepithelial lymphocytes (IEL). Gluten sensitivity can still be demonstrated in this minimal lesion, with the IEL count falling with withdrawal of gluten and rising again on gluten challenge. In the first part of this thesis I will present work vali

APA, Harvard, Vancouver, ISO, and other styles

7

Bustillos, Amésquita Gabriela Milagros, Kevin Thomas Grove, Loayza Milagros Mariana Laguna, and Umbert Rafael Fernandini. "Cerveza Artesanal sin Gluten." Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2018. http://hdl.handle.net/10757/624817.

Full text

Abstract:

La preparación de cerveza artesanal nace en el Perú en el 2001. Ex-trabajadores de Pilsen Trujillo comenzaron a prepararla para una discoteca local. Su nombre era «Hops». Este tipo de producción ha venido cobrando fuerza hasta que en el 2017 alcanzó el millón de litros y se espera un incremento del 50 % al cierre del 2018. En la actualidad existen aproximadamente 100 cervecerías artesanales a nivel nacional y se estima un crecimiento proporcional en la producción ; sin embargo, este está dejando de lado un segmento importante. En el Perú existe una gran cantidad de celíacos o intolerante

APA, Harvard, Vancouver, ISO, and other styles

8

Cho, Julie. "A gluten-free cookbook based on five ancient grains for individuals with gluten sensitivity." Thesis, California State University, Long Beach, 2015. http://pqdtopen.proquest.com/#viewpdf?dispub=1596456.

Full text

Abstract:

<p> The purpose of this project was to create a cookbook based on ancient grains for patients with gluten sensitivity, to provide them with healthy and tasteful gluten-free alternatives that they can easily prepare at home. Specifically, this project was divided into five different chapters based on the type of grain (polenta, amaranth, brown rice, buckwheat, quinoa); each chapter provides recipes using the specific grain for breakfast, lunch and dinner options, followed by the micronutrient breakdown for each recipe. </p><p> The content for this cookbook was created to address the micron

APA, Harvard, Vancouver, ISO, and other styles

9

Lin, Rebecca Y. (Rebecca Yi-chia). "Gluten-free bread : characterization and development of pre- and post- baked gluten free bread." Thesis, Massachusetts Institute of Technology, 2014. http://hdl.handle.net/1721.1/89971.

Full text

Abstract:

Thesis: S.B., Massachusetts Institute of Technology, Department of Materials Science and Engineering, 2014.<br>Cataloged from PDF version of thesis.<br>Includes bibliographical references (pages 35-37).<br>The study was conducted to characterize the effects of xanthan gum on gluten-free bread formulations. An improved gluten-free flour blend consisting of brown rice flour, quinoa flour, and sorghum flour was used with the aim of developing a gluten-free bread formulation comparable to traditional gluten-based bread and commercial gluten-free bread mix. Rheological measurements were taken to an

APA, Harvard, Vancouver, ISO, and other styles

10

Pengiran, Tengah Dayangku Siti Nur Ashikin. "The neurology of gluten sensitivity." Thesis, University of Nottingham, 2013. http://eprints.nottingham.ac.uk/13347/.

Full text

Abstract:

Classical coeliac disease (CD) is a well-defined syndrome of small bowel villous atrophy associated with abdominal pain, malabsorption, and weight loss as a result of gluten-sensitivity, reversed rapidly by gluten exclusion diet. Disease associations include dermatitis herpetiformis (DH), Addison’s disease, type 1 diabetes mellitus, autoimmune thyroid disease and a variety of neurological disorders. This thesis aims to investigate the hypothesis of the existence of a gluten sensitive neurological disease CD with coexistent neurological dysfunction is only rarely reported in a neurological sett

APA, Harvard, Vancouver, ISO, and other styles

More sources

Books on the topic "Gluten"

1

D, Branski, Rozen P, and Kagnoff M. F, eds. Gluten-sensitive enteropathy. Karger, 1992.

Find full text

APA, Harvard, Vancouver, ISO, and other styles

2

Shewry, P. R., and A. S. Tatham, eds. Wheat Gluten. Royal Society of Chemistry, 2007. http://dx.doi.org/10.1039/9781847552372.

Full text

APA, Harvard, Vancouver, ISO, and other styles

3

Lafiandra, Domenico, S. Masci, and R. D'Ovidio, eds. Gluten Proteins. Royal Society of Chemistry, 2004. http://dx.doi.org/10.1039/9781847552099.

Full text

APA, Harvard, Vancouver, ISO, and other styles

4

Commission, United States International Trade. Wheat gluten. U.S. International Trade Commission, 1998.

Find full text

APA, Harvard, Vancouver, ISO, and other styles

5

Harter, Cordula. Gluten Sensitivity. Springer Fachmedien Wiesbaden, 2021. http://dx.doi.org/10.1007/978-3-658-32657-9.

Full text

APA, Harvard, Vancouver, ISO, and other styles

6

Morgan, Shetha Rozanne. Gluten sensitivity. University of Manchester, 1996.

Find full text

APA, Harvard, Vancouver, ISO, and other styles

7

United States International Trade Commission. Wheat gluten. U.S. International Trade Commission, 1998.

Find full text

APA, Harvard, Vancouver, ISO, and other styles

8

Lola, Workman, ed. Sans gluten. Modus Vivendi, 2013.

Find full text

APA, Harvard, Vancouver, ISO, and other styles

9

author, Lepoutre Jennifer, and Yanase Mitsuru author, eds. Good without gluten: Delicious food gluten-free. Murdoch Books, 2014.

Find full text

APA, Harvard, Vancouver, ISO, and other styles

10

Lewis, Sara. Gluten-free & easy. Pavilion, 2014.

Find full text

APA, Harvard, Vancouver, ISO, and other styles

More sources

Book chapters on the topic "Gluten"

1

Tauber, R., and F. H. Perschel. "Gluten." In Lexikon der Medizinischen Laboratoriumsdiagnostik. Springer Berlin Heidelberg, 2018. http://dx.doi.org/10.1007/978-3-662-49054-9_1288-1.

Full text

APA, Harvard, Vancouver, ISO, and other styles

2

Tauber, R., and F. H. Perschel. "Gluten." In Springer Reference Medizin. Springer Berlin Heidelberg, 2019. http://dx.doi.org/10.1007/978-3-662-48986-4_1288.

Full text

APA, Harvard, Vancouver, ISO, and other styles

3

Geier, Marlies. "Gluten." In Von einsamen Leinsamen und netten Fetten. Springer Berlin Heidelberg, 2024. http://dx.doi.org/10.1007/978-3-662-69053-6_1.

Full text

APA, Harvard, Vancouver, ISO, and other styles

4

Yazar, Hayrullah, and Yıldırım Kayacan. "Gluten and Gluten-Free Diets." In Plant and Animal Proteins in Health and Disease Prevention. CRC Press, 2025. https://doi.org/10.1201/9781003597926-31.

Full text

APA, Harvard, Vancouver, ISO, and other styles

5

Mendo-Lopez, Rafael, Shakira Yoosuf, and Daniel Leffler. "Gluten Challenge in Gluten-Associated Disorders." In Diagnosis and Management of Gluten-Associated Disorders. Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-56722-4_6.

Full text

APA, Harvard, Vancouver, ISO, and other styles

6

Immer, Ulrike, and Sigrid Haas-Lauterbach. "Gluten Detection." In Molecular Biological and Immunological Techniques and Applications for Food Chemists. John Wiley & Sons, Inc., 2010. http://dx.doi.org/10.1002/9780470637685.ch19.

Full text

APA, Harvard, Vancouver, ISO, and other styles

7

Hadjivassiliou, Marios. "Gluten Ataxia." In Essentials of Cerebellum and Cerebellar Disorders. Springer International Publishing, 2023. http://dx.doi.org/10.1007/978-3-031-15070-8_96.

Full text

APA, Harvard, Vancouver, ISO, and other styles

8

Haraszi, Réka, Tatsuya M. Ikeda, Roberto Javier Peña, and Gérard Branlard. "Gluten Analysis." In Wheat Quality For Improving Processing And Human Health. Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-34163-3_6.

Full text

APA, Harvard, Vancouver, ISO, and other styles

9

Majeed, Anesa. "Gluten Intolerance." In Gluten-free Bread Technology. Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-030-73898-3_1.

Full text

APA, Harvard, Vancouver, ISO, and other styles

10

Ul Haq, Mohammad Raies. "Gluten Exorphins." In Opioid Food Peptides. Springer Singapore, 2020. http://dx.doi.org/10.1007/978-981-15-6102-3_6.

Full text

APA, Harvard, Vancouver, ISO, and other styles

Conference papers on the topic "Gluten"

1

Siti Djenar, Nancy, Retno Dwi Jayanti, Wilson Wilson, and Zharfan Mazaya Qinthara. "The Effect of Sodium Sulfite with Varying Concentration on the Separation of Gliadin from Gluten." In 4th International Seminar on Fundamental and Application of Chemical Engineering. Trans Tech Publications Ltd, 2024. http://dx.doi.org/10.4028/p-7zcsrd.

Full text

Abstract:

Gluten is a protein that gives a chewy characteristic to wheat flour-based foods. Gluten consists of glutenin and gliadin linked by disulfide bonds in which gliadin gives the viscosity and extensibility properties of gluten. Based on its properties, gliadin has great potential as a biomaterial and has been widely used in both the pharmaceutical and food industries. The separation between gliadin and glutenin generally uses alcohol such as 60-70% ethanol and 1-propanol. However, this method is inefficient and can cause environmental pollution. Another method is to add a food grade aqueous acidi

APA, Harvard, Vancouver, ISO, and other styles

2

Miodragović, Gordana Milojević, Ljilja Torović, and Sanja Bijelović. "Gluten Content of Gluten Free Products Marketed in Serbia." In European Nutrition Conference. MDPI, 2024. http://dx.doi.org/10.3390/proceedings2023091267.

Full text

APA, Harvard, Vancouver, ISO, and other styles

3

Joye, Iris. "Gluten as a unique protein building cereal product structure, is there an alternative?" In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/nszg5126.

Full text

Abstract:

As a highly functional ingredient, gluten plays a vital structure-building role in a diversity of cereal products. However, an estimated 6% of the Canadian population is sensitive to gluten consumption and should, hence, avoid including gluten in their diet. This has led to the development of a range of food products that are gluten-free of which some focus on the use of alternative cereal proteins such as zein. The unique viscoelastic properties of gluten, however, are not that easy to replicate. The aim of the here presented work was to (i) better understand the structure of gluten in a comp

APA, Harvard, Vancouver, ISO, and other styles

4

Kosters, M., R. Dean, and C. Martinez-Balzano. "Gluten Intolerance of the Lung." In American Thoracic Society 2019 International Conference, May 17-22, 2019 - Dallas, TX. American Thoracic Society, 2019. http://dx.doi.org/10.1164/ajrccm-conference.2019.199.1_meetingabstracts.a6293.

Full text

APA, Harvard, Vancouver, ISO, and other styles

5

Zsivanovits, Gabor, and Biser Gechev. "Relaxation properties of bread doughs from gluten free and non-gluten free flour mixtures." In 10th Jubilee International Conference of the Balkan Physical Union. Author(s), 2019. http://dx.doi.org/10.1063/1.5091336.

Full text

APA, Harvard, Vancouver, ISO, and other styles

6

Frljak, Jasna, Senita Isaković, Enver Karahmet, et al. "Status and quality of life of people with celiac and people on a gluten-free diet." In 2nd International Conference on Chemo and Bioinformatics. Institute for Information Technologies, University of Kragujevac, 2023. http://dx.doi.org/10.46793/iccbi23.269f.

Full text

Abstract:

Celiac disease is defined as an autoimmune disorder that is the result of a reaction of adaptive immune response of sensitive individuals, to gluten-containing cereals. The aim of this study was to assess the nutritional habits of patients with the diagnosis and people without the diagnosis, to evaluate the importance of adhering to a strict gluten-free diet, recognizing properly declared gluten-free products and to assess the quality of life of people diagnosed with celiac disease. Anthropometric and dietary tests were conducted through a survey by a total of 96 people, 56 respondents were di

APA, Harvard, Vancouver, ISO, and other styles

7

Pirvulescu, Luminita, Despina-Maria Bordean, Aurica-Breica Borozan, Narcis Gheorghe Baghina, and Diana Moigradean. "EVALUATION OF SOME GLUTEN-FREE GRAINS BASED NUTRITIONAL PROFILE." In 23rd SGEM International Multidisciplinary Scientific GeoConference 2023. STEF92 Technology, 2023. http://dx.doi.org/10.5593/sgem2023/6.1/s25.19.

Full text

Abstract:

The technology for producing gluten-free products based on grains flour continues to improve, which appreciably increases the nutritional importance of these products and expands the assortment of inexpensive gluten-free food products of domestic production. The aim of the addressed topic was to characterize the mineral composition and total antioxidant capacity of millet, flax and buckwheat flours and to identify some potential characteristics to help create healthier products with specific fingerprints. The case study regarding millet, flax and buckwheat flours was carried out in the Food An

APA, Harvard, Vancouver, ISO, and other styles

8

Kovacs, Zoltan, George Bazar, Behafarid Darvish, Frederik Nieuwenhuijs, and Isabel Hoffmann. "Simultaneous detection of melamine and urea in gluten with a handheld NIR scanner." In OCM 2017 - 3rd International Conference on Optical Characterization of Materials. KIT Scientific Publishing, 2017. http://dx.doi.org/10.58895/ksp/1000063696-2.

Full text

Abstract:

The standard analytical methods for the determination of total protein content, which is an important measure of quality in many food products, can be easily miss leaded by adding nitrogen deriving from different source driving to serious adulteration of the various foods. Therefore, there is an immense need to develop rapid method to detect multiple adulterations with handheld instruments. The objective of the present work is to develop multivariate models for simultaneous prediction of melamine and urea in wheat gluten samples with a handheld NIR scanner. Wheat gluten samples from ten differ

APA, Harvard, Vancouver, ISO, and other styles

9

Geib, Cassia Paloma, Karin Friday, Daniel Neutzling Lehn, Fernanda Scherer Adami, and Patricia Fassina. "Development and sensory analysis of gluten-free pasta enriched with golden linseed flour." In V Seven International Multidisciplinary Congress. Seven Congress, 2024. http://dx.doi.org/10.56238/sevenvmulti2024-043.

Full text

Abstract:

Celiac disease (CD) is an autoimmune condition triggered by permanent sensitivity to gluten in genetically predisposed individuals. It can occur in any age group, with a significant prevalence worldwide, affecting approximately 2 million people in Brazil, although the majority remain undiagnosed. Inflammation of intestinal cells due to the presence of gliadin, a protein found in wheat, oats, rye and barley, leads to deterioration of the small intestine mucosa, resulting in symptoms such as diarrhea, bloating and pain. Complete exclusion of gluten from the diet is essential to prevent complicat

APA, Harvard, Vancouver, ISO, and other styles

10

Nitu, Iulia, Sorina Cernat, and Loredana Neagu Frăsin. "References on the Bakery Quality of Wheat Harvest in Teleorman County." In G.I.D.T.P. 2019 - Globalization, Innovation and Development, Trends and Prospects 2019. LUMEN Publishing, 2022. http://dx.doi.org/10.18662/lumproc/gidtp2022/15.

Full text

Abstract:

In the course of time, grains have been and will always be a group of plants of utmost importance to the human existence and activity. Among these, wheat is the main crop used as raw material in the milling-bakery sector (basic food sector). I considered it appropriate to develop a study in Teleorman county on the bakery quality of the varieties of wheat. We analyzed the quality of the production by several indices for 4 varieties of wheat (Boema, Dropia, Flamura 85, Fundulea 4): wet gluten content, dry gluten content, deformation index, gluten index. Determining these indices the laboratory a

APA, Harvard, Vancouver, ISO, and other styles

Reports on the topic "Gluten"

1

Social, Basis, and Bright Harbour. Precautionary Allergen Labelling Report and Non-Gluten Containing Ingredients Labelling Report. Food Standards Agency, 2022. http://dx.doi.org/10.46756/sci.fsa.dxq232.

Full text

Abstract:

Precautionary allergen labelling (PAL) and precautionary allergen information aims to communicate whether one or more of the fourteen allergens regulated in the UK could be unintentionally present in a food product - for example, via ‘may contain’ or ‘produced in a factory which’ statements. This research explored experiences, interpretations, and views of PAL with businesses and consumers with food hypersensitivities in order to understand and improve how it is applied in future. In addition, the FSA conducted qualitative research with coeliac consumers on experiences, interpretations, and vi

APA, Harvard, Vancouver, ISO, and other styles

2

Nonnecke, Gail R., Nick E. Christians, and László Radics. Influence of Corn Gluten Meal Rate and Cultivar on Day-neutral Strawberry Production. Iowa State University, Digital Repository, 2006. http://dx.doi.org/10.31274/farmprogressreports-180814-73.

Full text

APA, Harvard, Vancouver, ISO, and other styles

3

Alaedini, Armin. Systematic Characterization of the Immune Response to Gluten and Casein in Autism Spectrum Disorders. Revision. Defense Technical Information Center, 2013. http://dx.doi.org/10.21236/ada600917.

Full text

APA, Harvard, Vancouver, ISO, and other styles

4

Colonetti, Tamy, Micheli Mariot, Laura Colonetti, and Marina Costa. Effects of gluten free diet in patients with diabetes mellitus type1: systematic review and meta-analysis. INPLASY - International Platform of Registered Systematic Review and Meta-analysis Protocols, 2020. http://dx.doi.org/10.37766/inplasy2020.6.0010.

Full text

APA, Harvard, Vancouver, ISO, and other styles

5

Seibel, Molly. A Literature Review Examining the Gluten-Free Diet Impact on Type 1 Diabetes and Weight Loss. Iowa State University, 2019. http://dx.doi.org/10.31274/cc-20240624-46.

Full text

APA, Harvard, Vancouver, ISO, and other styles

6

Montero-Carrasco, Karen, Maria Jose Arias-Tellez, and Johana Soto-Sánchez. Use of carbohydrate (CHO), gluten, and FODMAP-free diets, to prevent gastrointestinal symptoms in endurance athletes. A systematic review. INPLASY - International Platform of Registered Systematic Review and Meta-analysis Protocols, 2024. http://dx.doi.org/10.37766/inplasy2024.9.0080.

Full text

APA, Harvard, Vancouver, ISO, and other styles

7

Russell, James R., Ronda Driskill, Daniel G. Morrical, Daryl R. Strohbehn, Stephen K. Barnhart, and John D. Lawrence. Effects of Stocking Rate and Corn Gluten Feed Supplementation on Performance of Two-year Cows Grazing Stockpiled Forage during Winter. Iowa State University, 2006. http://dx.doi.org/10.31274/ans_air-180814-538.

Full text

APA, Harvard, Vancouver, ISO, and other styles

8

Driskill, R., James R. Russell, D. R. Strohbehn, and Daniel G. Morrical. Effects of stocking rate and corn gluten feed supplementation on bred second-calf heifers grazing stockpiled tall fescue-red clover pastures. Iowa State University, 2005. http://dx.doi.org/10.31274/ans_air-180814-1367.

Full text

APA, Harvard, Vancouver, ISO, and other styles

9

Johansson, Eva, and Pernilla Vallenback. Genomets inverkan på proteinkvalitet hos vete. Faculty of Landscape Architecture, Horticulture and Crop Production Science, Swedish University of Agricultural Sciences, 2024. http://dx.doi.org/10.54612/a.p58djsl9gn.

Full text

Abstract:

Ett stort antal av vetets olika kromosomer hade en inverkan på proteinkvaliteten i vete. Vetemjölets bakningskvalitet och även användandet av vetet i andra sammanhang påverkas i hög grad av sammansättningen på proteinerna hos vetet och deras möjlighet att polymerisera och bilda komplexa nätverk. Sedan tidigare är det välkänt att specifika proteiner som kodas på kromosomerna 1A, 1B, 1D, 6A, 6B och 6D, spelar stor roll för bakningskvaliteten. Här visade sig dock gener på kromosom 3B vara av stor betydelse för polymeriseringen av stora proteinkomplex, och gener på i stort sett alla kromosomer spe

APA, Harvard, Vancouver, ISO, and other styles

10

Geppert, Taylor C., and Patrick J. Gunn. Effect of Excess Dietary Crude Protein from Corn Gluten Meal or Soybean Meal on Reproductive Function of Beef Cows Consuming Low Quality Forage. Iowa State University, 2015. http://dx.doi.org/10.31274/ans_air-180814-1271.

Full text

APA, Harvard, Vancouver, ISO, and other styles

We offer discounts on all premium plans for authors whose works are included in thematic literature selections. Contact us to get a unique promo code!