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https://www.readbyqxmd.com/read/28231182/overview-on-the-general-approaches-to-improve-gluten-free-pasta-and-bread
#1
REVIEW
Lucia Padalino, Amalia Conte, Matteo Alessandro Del Nobile
The use of gluten-free products is increasing since a growing number of people are suffering from celiac disease and thereby need gluten-free diet. Gluten is responsible for the visco-elastic characteristics of wheat-based products; therefore, its lack makes the gluten-free products not similar to wheat-based product, with scarce textural properties. This reason constitutes the major industrial limitation. Thus, obtaining good-quality gluten-free products represents a technological challenge. This review reports the main strategies adopted to produce high quality gluten-free pasta and bread...
December 9, 2016: Foods (Basel, Switzerland)
https://www.readbyqxmd.com/read/28231163/gluten-free-bread-influence-of-sourdough-and-compressed-yeast-on-proofing-and-baking-properties
#2
Carola Cappa, Mara Lucisano, Andrea Raineri, Lorenzo Fongaro, Roberto Foschino, Manuela Mariotti
The use of sourdough is the oldest biotechnological process to leaven baked goods, and it represents a suitable technology to improve traditional bread texture, aroma, and shelf life. A limited number of studies concerning the use of sourdough in gluten-free (GF) breadmaking have been published in comparison to those on traditional bread. The aim of this study was to compare the properties of GF breads obtained by using a previously in-lab developed GF-sourdough (SD), compressed yeast (CY; Saccharomyces cerevisiae) or their mixture (SDCY) as leavening agents; more specifically, it aims to confirm the findings of a previous studies and to further improve (both in terms of recipe and process) the features of the resulting GF breads...
October 23, 2016: Foods (Basel, Switzerland)
https://www.readbyqxmd.com/read/28231160/sourdough-based-biotechnologies-for-the-production-of-gluten-free-foods
#3
REVIEW
Luana Nionelli, Carlo Giuseppe Rizzello
Sourdough fermentation, a traditional biotechnology for making leavened baked goods, was almost completely replaced by the use of baker's yeast and chemical leavening agents in the last century. Recently, it has been rediscovered by the scientific community, consumers, and producers, thanks to several effects on organoleptic, technological, nutritional, and functional features of cereal-based products. Acidification, proteolysis, and activation of endogenous enzymes cause several changes during sourdough fermentation, carried out by lactic acid bacteria and yeasts, which positively affect the overall quality of the baked goods...
September 20, 2016: Foods (Basel, Switzerland)
https://www.readbyqxmd.com/read/28231153/microbial-proteases-in-baked-goods-modification-of-gluten-and-effects-on-immunogenicity-and-product-quality
#4
REVIEW
Nina G Heredia-Sandoval, Maribel Y Valencia-Tapia, Ana M Calderón de la Barca, Alma R Islas-Rubio
Gluten-related diseases are a range of inflammatory disorders of the small intestine, characterized by an adverse response to gluten ingestion; therefore, the treatment is a gluten withdrawal. In spite of the increased market of gluten-free products, widely available breads with high acceptability are still missing due to the technological challenge of substituting the special gluten properties. Instead of using alternative ingredients for baking, some attempts have been done to decrease gluten immunogenicity by its enzymatic degradation with microbial proteases...
August 30, 2016: Foods (Basel, Switzerland)
https://www.readbyqxmd.com/read/28231146/calcium-in-gluten-free-life-health-related-and-nutritional-implications
#5
REVIEW
Urszula Krupa-Kozak, Natalia Drabińska
Calcium deficiency and metabolic bone diseases are a frequent co-morbidity of coeliac disease (CD). Gluten-free diet (GFD) is the only effective treatment of CD. However, CD patients on the strict GFD consume less than the recommended amounts of calcium. In this review, the main etiological factors responsible for calcium deficiency in CD were presented. Additionally, the research on the application of calcium supplements in the gluten-free breadmaking was reviewed, and its effect on the technological and sensory properties of baked products was indicated...
July 15, 2016: Foods (Basel, Switzerland)
https://www.readbyqxmd.com/read/28231144/effects-of-two-step-transamidation-of-wheat-semolina-on-the-technological-properties-of-gluten
#6
Salvatore Moscaritolo, Lucia Treppiccione, Antonio Ottombrino, Mauro Rossi
Celiac disease (CD) is an immune-mediated disorder caused by the ingestion of wheat gluten. A lifelong, gluten-free diet is required to alleviate symptoms and to normalize the intestinal mucosa. We previously found that transamidation reaction by microbial transglutaminase (mTG) was effective in down-regulating the gliadin-specific immune response in CD patients. In this study, the two-step transamidation protocol was adopted to treat commercial wheat semolina on a pilot scale. The effectiveness of the enzymatic reaction was tested by means of consolidated biochemical and immunological methods on isolated prolamins...
June 29, 2016: Foods (Basel, Switzerland)
https://www.readbyqxmd.com/read/28231132/preparation-of-a-breadfruit-flour-bar
#7
Carmen L Nochera, Diane Ragone
Breadfruit is a nutritious, high energy food with a low quantity of protein but excellent protein quality. It has the potential to be developed into desired products which will help increase its utilization and add value to the crop. The overall purposes of this investigation were to develop a portable, nutritious, ready-to-eat breadfruit product (bar), test the sensory qualities of the product, and evaluate the nutritional properties of the product. Flour made from the Micronesian variety, Meinpadahk (Artocarpus altilis × Artocarpus mariannensis), was utilized for the development of the breadfruit bar...
May 20, 2016: Foods (Basel, Switzerland)
https://www.readbyqxmd.com/read/28231125/fundamental-study-on-the-impact-of-gluten-free-starches-on-the-quality-of-gluten-free-model-breads
#8
Stefan W Horstmann, Markus C E Belz, Mareile Heitmann, Emanuele Zannini, Elke K Arendt
Starch is widely used as an ingredient and significantly contributes to texture, appearance, and overall acceptability of cereal based foods, playing an important role due to its ability to form a matrix, entrapping air bubbles. A detailed characterisation of five gluten-free starches (corn, wheat, rice, tapioca, potato) was performed in this study. In addition, the influence of these starches, with different compositional and morphological properties, was evaluated on a simple gluten-free model bread system...
April 21, 2016: Foods (Basel, Switzerland)
https://www.readbyqxmd.com/read/28231119/distinct-characteristics-of-rye-and-wheat-breads-impact-on-their-in-vitro-gastric-disintegration-and-in-vivo-glucose-and-insulin-responses
#9
Emilia Nordlund, Kati Katina, Hannu Mykkänen, Kaisa Poutanen
Disintegration of rye and wheat breads during in vitro gastric digestion and its relation to the postprandial glucose and insulin responses of the breads was studied. Breads with distinct composition and texture characteristics were prepared with refined or wholegrain wheat and rye flour by using either straight dough or sourdough process. After chewing and gastric digestion in vitro, 100% wholemeal and refined rye breads prepared by sourdough method were disintegrated to a much lower extent than the wheat breads, having more bread digesta particles with size over 2 or 3 mm...
March 25, 2016: Foods (Basel, Switzerland)
https://www.readbyqxmd.com/read/28231082/rheometric-non-isothermal-gelatinization-kinetics-of-chickpea-flour-based-gluten-free-muf%C3%AF-n-batters-with-added-biopolymers
#10
María Dolores Alvarez, Francisco Javier Cuesta, Beatriz Herranz, Wenceslao Canet
An attempt was made to analyze the elastic modulus (G0) of chickpea flour (CF)-based muffin batters made with CF alone and with added biopolymers (whey protein (WP), xanthan gum (XG), inulin (INL), and their blends) in order to evaluate their suitability to be a wheat flour (WF) substitute in muffins, and to model the heat-induced gelatinization of batters under non-isothermal heating condition from 25 ◦C to 90 ◦C. A rheological approach is proposed to determine the kinetic parameters (reaction order (n), frequency factor (k0), and activation energy (Ea)) using linearly-increasing temperature...
January 2, 2017: Foods (Basel, Switzerland)
https://www.readbyqxmd.com/read/28231071/normalization-time-of-celiac-serology-in-children-on-a-gluten-free-diet
#11
Dominica Gidrewicz, Cynthia L Trevenen, Martha Lyon, J Decker Butzner
OBJECTIVES: Response to a gluten-free diet (GFD) in children with celiac disease is determined by symptom resolution and normalization of serology. We evaluated the rate of normalization of the transglutaminase (TTG) and antiendomysial (EMA) for children on a GFD after diagnosis. METHODS: Celiac serologies were obtained over 3.5 years after starting a GFD in 228 newly diagnosed children with biopsy-proven celiac disease. Patients were classified into categories based on serology (group A, TTG ≥10 × upper limit of normal [ULN] and EMA ≥ 1:80; group B, TTG ≥10 × ULN and EMA ≤ 1:40; and group C, TTG <10 × ULN) and by severity of histologic injury at diagnosis...
March 2017: Journal of Pediatric Gastroenterology and Nutrition
https://www.readbyqxmd.com/read/28230702/does-infant-feeding-modulate-the-manifestation-of-celiac-disease-and-type-1-diabetes
#12
Caroline R Meijer, Valentina Discepolo, Riccardo Troncone, Maria L Mearin
PURPOSE OF REVIEW: The review aims to critically discuss the role of infant feeding in the development of celiac disease and type 1 diabetes (T1D). RECENT FINDINGS: Prospective observational and randomized interventional studies show that breastfeeding (BF) or BF during gluten introduction does not reduce the risk of developing CD, but high gluten consumption before age 2 years increased the risk in Swedish children.Despite evidence from retrospective studies, prospective trials failed to find a protective effect of breastfeeding against the risk of T1D development...
February 21, 2017: Current Opinion in Clinical Nutrition and Metabolic Care
https://www.readbyqxmd.com/read/28229610/coping-with-celiac-disease-how-heavy-is-the-burden-for-caregivers
#13
Francesca Ferretti, Federica Branchi, Bernardo Dell'Osso, Dario Conte, Luca Elli
BACKGROUND: Celiac disease (CD) is the most common chronic enteropathy demanding a lifelong gluten-free diet. OBJECTIVE: The aim of the study was to identify and estimate the subjective burden of caregivers of celiac patients. METHODS: A cross-sectional observational study was conducted during the regional meeting of the Italian Society for the Celiac Disease in April 2014. A written self-administered anonymous questionnaire enquired into caregivers' demographic profile, natural history of patients' disease and caregivers' self-reported degree of burden at the onset of symptoms (T0), at CD diagnosis (T1) and during follow-up (T2)...
February 23, 2017: Revista Española de Enfermedades Digestivas
https://www.readbyqxmd.com/read/28228792/malabsorption-syndrome-as-a-rare-cause-of-nephrocalcinosis
#14
Rui Abreu, Cláudia Bento, Luís Oliveira, Teresa Morgado
Nephrocalcinosis is characterized by calcification of kidney parenchyma and can be caused by an increased amount of calcium, phosphate or oxalate in urinary excretion. We report a 35-year-old female with nephrocalcinosis. She had fitful steatorrhea since last year. Physical examination was normal. Analytic exams found normal renal function and ionogram. Primary hyperparathyroidism, renal tubular acidosis and sarcoidosis were excluded. Urinalysis showed mild hematuria, without proteinuria and 24-hour urine collection exhibited hyperoxaluria...
September 2016: Clinical Cases in Mineral and Bone Metabolism
https://www.readbyqxmd.com/read/28228423/the-role-of-gluten-consumption-at-an-early-age-in-celiac-disease-development-a-further-analysis-of-the-prospective-preventcd-cohort-study
#15
Paula Crespo-Escobar, Maria Luisa Mearin, David Hervás, Renata Auricchio, Gemma Castillejo, Judit Gyimesi, Eva Martinez-Ojinaga, Katharina Werkstetter, Sabine Lisa Vriezinga, Ilma Rita Korponay-Szabo, Isabel Polanco, Riccardo Troncone, Els Stoopman, Sanja Kolaček, Raanan Shamir, Hania Szajewska, Sibylle Koletzko, Carmen Ribes-Koninckx
Background: We previously found that the introduction of small quantities of gluten at 4-6 mo of age did not reduce the risk of celiac disease (CD) in a group of high-risk children. However, the consumption of high amounts of gluten early in life has been suggested to increase CD risk.Objective: The aim of this study was to evaluate this hypothesis by using data from the previous study of the PreventCD trial (www.preventcd.com).Design: Gluten intake was prospectively quantified by using specific food records between 11 and 36 mo of age in 715 children positive for the human leukocyte antigen (HLA)-DQ2 and/or HLA-DQ8 from 5 European countries...
February 22, 2017: American Journal of Clinical Nutrition
https://www.readbyqxmd.com/read/28224021/mesenchymal-stem-cells-as-potential-therapeutic-approaches-in-celiac-disease
#16
REVIEW
Ali Moheb-Alian, Flora Forouzesh, Mohammad Rostami-Nejad, Kamran Rostami
As a chronic immune complication, celiac disease has a broad spectrum of clinical manifestations and gluten ingestion as an external trigger will induce the onset of this disease in genetically predisposed individuals. Because of the complex nature of celiac disease and various cascades of immunological pathways, therapies which are tend to target a single pathway or factor, often have unsatisfactory results. Thus, it should be considered that the new emerging area of cellular therapy by targeting multiple pathways may hold the key for treating celiac affected patients with complicated forms of this disease...
December 2016: Gastroenterology and Hepatology From Bed to Bench
https://www.readbyqxmd.com/read/28223722/to-screen-or-not-to-screen-celiac-antibodies-in-liver-diseases
#17
REVIEW
Janaína Luz Narciso-Schiavon, Leonardo Lucca Schiavon
Celiac disease (CD) is a systemic immune-mediated disorder triggered by dietary gluten in genetically predisposed individuals. The typical symptoms are anemia, diarrhea, fatigue, weight loss, and abdominal pain. CD has been reported in patients with primary sclerosing cholangitis, primary biliary cholangitis, autoimmune hepatitis, aminotransferase elevations, nonalcoholic fatty liver disease, hepatitis B, hepatitis C, portal hypertension and liver cirrhosis. We evaluate recommendations for active screening for CD in patients with liver diseases, and the effect of a gluten-free diet in these different settings...
February 7, 2017: World Journal of Gastroenterology: WJG
https://www.readbyqxmd.com/read/28223238/self-compassion-directly-and-indirectly-predicts-dietary-adherence-and-quality-of-life-among-adults-with-celiac-disease
#18
A Justine Dowd, Mary E Jung
Strict adherence to a gluten-free diet (GFD) is the only treatment for preventing both short- and long-term consequences of celiac disease. Given that following a strict GFD can be difficult, evidence-based strategies are needed to improve the psychological experience of living with celiac disease and following the GFD. Self-compassion appears to be an important component of effectively self-regulating one's behavior to cope with a chronic disease. The main goal of this study was to examine the relationships between self-compassion and management of celiac disease as assessed by (a) adherence to a strict GFD and (b) celiac-specific quality of life (CQoL)...
February 18, 2017: Appetite
https://www.readbyqxmd.com/read/28223206/accumulation-of-heavy-metals-in-people-on-a-gluten-free-diet
#19
Stephanie L Raehsler, Rok Seon Choung, Eric V Marietta, Joseph A Murray
BACKGROUND & AIMS: Specific foods such as fish and rice have high concentrations of metals such as arsenic, mercury, lead, cadmium, and cobalt. Many gluten-free diets (GFDs) include these foods, so we evaluated whether a GFD was associated with increased metal bioaccumulation. METHODS: We performed a population-based cross-sectional study using data collected from the National Health and Nutrition Examination Survey (NHANES), from 2009 through 2012, collecting information on the diagnosis of celiac disease and adherence to a GFD...
February 18, 2017: Clinical Gastroenterology and Hepatology
https://www.readbyqxmd.com/read/28221929/risk-of-cross-contact-for-gluten-free-pizzas-in-shared-production-restaurants-in-relation-to-oven-cooking-procedures
#20
Olimpia Vincentini, Martina Izzo, Francesca Maialetti, Elena Gonnelli, Susanna Neuhold, Marco Silano
To allow celiac patients to have meals out, a growing number of restaurants and pizzas houses that simultaneously provide gluten-free (GF) pizzas and wheat-based (WB) pizzas have recently been opened in Italy. In these restaurants, GF pizzas are prepared with GF raw materials, following procedures that minimize the risk of gluten cross-contact. Here, we evaluate the risk of gluten cross-contact of GF pizzas in relation to the preparation procedures, thus aiming at identifying a safe procedure for cooking GF pizzas...
September 2016: Journal of Food Protection
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