Wheat, one of the most widely consumed grains in the world, contains gluten, a mixture of proteins that can be toxic for people with coeliac disease. A new study that analysed the toxic components of these proteins in various ...
Biotechnology
Dec 13, 2016
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Researchers trying to understand wheat-related health problems have found new clues to how the grain's proteins, including gluten, change when cooked and digested. They report in ACS' Journal of Agricultural and Food Chemistry ...
Biochemistry
Mar 11, 2015
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21
No clear evidence exists to support the idea that celiac disease is increasing in prevalence because farmers are growing strains of wheat that contain more gluten. That's the conclusion of an article in the ACS' Journal of ...
Biochemistry
Feb 6, 2013
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