Gluten is a protein complex found in cereals such as wheat, rye and barley. It is responsible for the elastic texture of dough so that loaves and rolls can be baked into different shapes while remaining flexible and crusty. ...
Other
Jul 21, 2021
0
433
Close to 1 percent of the worldwide population suffers from coeliac disease, a complex and autoimmune disorder caused by ingesting gluten and for which there is no treatment beyond removing it from the person's diet. In Spain, ...
Biochemistry
May 26, 2021
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10
Keto, gluten-free, organic: If a pet owner is on a specific diet, chances are their dog is on it, too, a new U of G study reveals.
Veterinary medicine
May 19, 2021
0
11
The United States Department of Agriculture identifies a group of "big eight" foods that causes 90% of food allergies. Among these foods are wheat and peanuts.
Biotechnology
Jan 27, 2021
1
7
In recent years, the number of people affected by celiac disease, wheat allergy or gluten or wheat sensitivity has risen sharply. But why is this the case? Could it be that modern wheat varieties contain more immunoreactive ...
Other
Aug 11, 2020
0
390
Gluten is enemy No. 1 for those with celiac disease, and it's hard to avoid. Episodes of this chronic autoimmune illness can be triggered by ingesting gluten, a key protein in wheat and some other grains. Researchers have ...
Other
Apr 15, 2020
0
22
Electric shocks are used to heat gluten-free bread from the inside, saving energy and time compared to conventional baking applying heat from the outside. A recent study from the Institute of Food Technology of the University ...
Other
Oct 24, 2019
0
967
Gluten-free diets have been trendy for several years now, with adherents claiming that avoiding grains that contain the substance helps with weight loss or improves general health. However, for people with celiac disease, ...
Analytical Chemistry
Aug 14, 2019
0
14
People with strong religious beliefs are more likely to buy fat-free, sugar-free or gluten-free foods than natural or organic foods, according to new research that could influence the marketing of those specialty food products.
Economics & Business
Feb 4, 2019
0
2
One to 2 per cent of the population has coeliac disease (CD), an immune reaction to gluten. Wheat grains contain gluten, a mixture of glutenin and gliadin proteins, which build a network that gives wheat bread its unique ...
Plants & Animals
Jan 28, 2019
6
17
