OBJECTIVE To develop a composition database of a number of foods representative of different categories of gluten-free products in the Italian diet. DESIGN The database was built using the nutritional composition of the products, taking into consideration both the composition of the ingredients and the nutritional information reported on the product label. SETTING The nutrient composition o...

A diet that excludes the gliadin and glutenin protein fractions in wheat, rye and barley is the only treatment available for individuals with coeliac disease. There is, however, a growing enthusiasm for a gluten-free diet (GFD) or wheat avoidance in those without formally-diagnosed coeliac disease for its perceived benefit on health, weight loss, treating disease and/or minimising future risk o...

Thirty-one varieties of wheat cultivated in Romania were analyzed regarding the genetic diversity and physicochemical properties, including following determinations: moisture, ash, protein, wet gluten, lipid, starch content, falling number damaged starch, considering particularity each species, its biological status origin. The data showed that samples presented large variability. properties fl...

Celiac disease is a chronic enteropathy and immune-mediated of the small intestine that affects about 1.1% to 1.7% world population. Presently effective medical treatment restriction gluten-containing foods. However, economic cost nutritional quality have negatively influenced maintenance gluten-free diet in several countries by consumers. In Brazil, scarcity information on these products point...

Gluten avoidance is becoming a popular diet trend around the world. In this study, green Saba banana flour (GSBF) was used to produce gluten-free (GF) steamed cake. The effects of soy protein isolate (SPI) (0%, 10%, 15%) and Ovalette 3.5%, 7%) on quality cake were investigated. Physicochemical properties flours measured. viscosity specific gravity batters; as well volume, weight loss texture pr...

Objective: To develop a composition database of a number of foods representative of different categories of gluten-free products in the Italian diet. Design: The database was built using the nutritional composition of the products, taking into consideration both the composition of the ingredients and the nutritional information reported on the product label. Setting: The nutrient composition of...

Abstract Gluten present in wheat, rye, and barley has been linked to 3 types of immune mediated disorders: Celiac disease, non-celiac gluten sensitivity wheat hypersensitivity (or allergy). Consequently, detection food products is routinely used validate gluten-free meant for gluten-sensitive subjects. Fermentation processing shown be effective degrading allergens including gluten. Most commerc...

The demand for gluten-free products has increased in recent years, owing to the market trends and an increase in the number of celiac and other gluten sensitivities and wheat allergies. Products that contain gluten are also a major diet for a large portion of the world's population. For this reason, the development of gluten-free products is not only an urgent need for celiac patients but also ...

The effects of protein nutrition on insulin-like growth factor-I (IGF-I) receptor in various tissues of rats were investigated. Northern blot and dot blot hybridization analyses were performed using RNA from testis, heart, lung, intestine, stomach, kidney, and brain of rats fed on a 12% casein diet, on a 12% gluten diet which was marginally deficient in lysine and threonine, or on a protein-fre...