- also
contain gluten, e.g. triticale.
Gluten makes up 75–85% of the
total protein in
bread wheat.
Glutens,
especially Triticeae glutens, have
unique viscoelastic...
- 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,...
- 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...
-
properties of this
wheat are
based in its
glutens,
glutens of high elasticity, high heat
tolerance of
other glutens or that
change when
subjected to heat...
-
primarily affecting the
small intestine.
Patients develop intolerance to
gluten,
which is
present in
foods such as wheat, rye,
spelt and barley. classic...
-
Gluten exorphins are a
group of
opioid peptides formed during the
digestion of the
gluten protein.
These peptides work as
external regulators for gastrointestinal...
- Triticeae, such as
wheat gliadin, and
related proteins (see
Triticeae glutens) are
known to
trigger coeliac disease, an
autoimmune condition, in genetically...
-
Gluten-free beer is beer made from
ingredients that do not
contain gluten, such as millet, rice, sorghum,
buckwheat or corn (maize).
People who have gluten...
- 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...
- Non-celiac
gluten sensitivity (NCGS) or
gluten sensitivity is a
controversial disorder which can
cause both
gastrointestinal and
other problems. NCGS...
