-
Gluten is a
structural protein naturally found in
certain cereal grains. The term
gluten usually refers to the
elastic network of a
wheat grain's proteins...
- A
gluten-free diet (GFD) is a
nutritional plan that
strictly excludes gluten,
which is a
mixture of
prolamin proteins found in
wheat (and all of its species...
- from
gluten, the main
protein of wheat. It is also
known as miànjīn (Chinese: 麵筋), fu (****anese: 麩),
milgogi (Korean: 밀고기),
wheat meat,
gluten meat,...
-
affecting the
small intestine,
where individuals develop intolerance to
gluten,
present in
foods such as wheat, rye and barley.
classic symptoms include...
- Non-celiac
gluten sensitivity (NCGS) or
gluten sensitivity is a
controversial disorder which can
cause both
gastrointestinal and
other problems. NCGS...
-
Gluten exorphins are a
group of
opioid peptides formed during the
digestion of the
gluten protein.
These peptides work as
external regulators for gastrointestinal...
- flour; a "maturing"
agent also
affects gluten development. A
maturing agent may
either strengthen or
weaken gluten development. The four most
common additives...
-
Gluten-related
disorders is the term for the
diseases triggered by
gluten,
including celiac disease (CD), non-celiac
gluten sensitivity (NCGS), gluten...
-
exception of rye,
usually in
combination with
wheat flour as they have less
gluten.
Gluten-free
breads are made
using flours from a
variety of
ingredients such...
- century.
Global demand for
wheat is
increasing because of the
usefulness of
gluten to the food industry.
Wheat is an
important source of carbohydrates. Globally...
