Gluten proteins from wheat, rye, barley and, in rare cases, oats, are responsible for triggering hypersensitivity reactions such as celiac disease, non-celiac gluten sensitivity and wheat allergy. Well-defined reference materials (RM) are essential for clinical studies, diagnostics, elucidation of disease mechanisms and food analyses to ensure the safety of gluten-free foods. Various RM are cur...

to evaluate durum pasta quality traits, using international standards, a study was conducted on seven improved and local durum wheat varieties. the traits examined included grain vitreousity (i.cc. no. 129), grain hardness index (h.i.), yellow berry (y.b.(, black point (h.p.), hectoliter weight (h.l.w.), thousand kerne! weight (t.k-w.j, protein percentage (i.cc. no. 105.1), protein quality ...

ABSTRACT-This experiment was carried out as factorial based on a randomized complete block design with three replications at the research station of the Islamic Azad University-Arak Branch, Iran, in 2011 and 2012. Experimental factors consisted of three levels of salicylic acid (SA); seed priming with distilled water (hydro priming), seed priming with 0.5 mM SA, and 0.5 mM SA  seed priming 1 mM...

Notwithstanding a growth in popularity and consumption of gluten-free (GF) food products, there is a lack of substantiated analysis of the nutritional quality compared with their gluten-containing counterparts. To put GF foods into proper perspective both for those who need it (patients with celiac disease) and for those who do not, we provide contemporary data about cost and nutritional qualit...

Celiac Sprue, or gluten-sensitive enteropathy, is an inheritable human disease of the small intestine that is triggered by the dietary intake of gluten. Recently, several Proand Gln-rich peptide sequences (most notably PQPQLPY and analogs) have been identified from gluten with potent immunogenic activity toward CD4 T cells from small intestinal biopsies of Celiac Sprue patients. These peptides ...

Abstract Consumption of gluten-free products is the best possible option for patients with celiac disease. The development cookies may provide a suitable alternative individuals who are gluten-intolerant. purpose this research was to assess use hydrocolloids as gluten substitutes in cookies. Commercially available (gum Arabic and xanthan gum) freshly extracted (cress seed, fenugreek, flaxseed, ...

24 A study was conducted with Senegalese sole (Solea senegalensis) to determine the 25 apparent digestibility coefficients (ADCs) of protein, phosphorus and energy in 26 practical feed ingredients. The digestible energy (DE) content was also evaluated. 27 Test ingredients were anchovy fishmeal, solvent-extracted soybean meal, corn 28 gluten and wheat meal. Due to their low cohesion, sole faeces...

Celiac Sprue, or gluten-sensitive enteropathy, is an inheritable human disease of the small intestine that is triggered by the dietary intake of gluten. Recently, several Pro- and Gln-rich peptide sequences (most notably PQPQLPY and analogs) have been identified from gluten with potent immunogenic activity toward CD4(+) T cells from small intestinal biopsies of Celiac Sprue patients. These pept...