International Journal of Food Science & Technology,
Journal Year:
2024,
Volume and Issue:
unknown
Published: Sept. 10, 2024
Summary
Specific
gluten
protein
fractions
cause
major
health
problems
to
individuals
with
coeliac
disease.
The
aim
of
this
study
was
review
reduction
in
foods
based
on
information
disclosed
patents,
a
rarely
cited
source,
support
from
science.
Overall,
89
patents
were
published
up
August
2024,
and
79%
reported
unique
information,
not
mentioned
the
scientific
literature.
most
popular
topics
wheat
barley
genes
modifications,
proteolytic
enzymes
for
brewing,
bacterial
starters
bread
making.
Other
detoxification
removal
techniques
comprised
kernels
sorting,
as
well
separation,
binding,
heating,
chemical
treatments.
Extensive
degradation
gluten‐containing
ingredients
impaired
much
food
properties,
especially
bread.
Few
patented
inventions
would
meet
needs
persons
because
gluten‐free
need
be
prepared
low‐gluten
ingredients,
confirmed
by
proper
analytical
techniques.
Nutrients,
Journal Year:
2024,
Volume and Issue:
16(17), P. 2964 - 2964
Published: Sept. 3, 2024
Inadequate
adherence
to
a
gluten-free
diet
in
coeliac
disease
triggers
autoimmune
reactions
and
can
reduce
the
quality
of
life.
The
strict
requires
constant
vigilance,
which
cause
psychological
distress.
Our
research
aimed
assess
life
adult
patients
with
find
correlation
between
life,
dietary
intervention,
adherence.
study
included
51
who
completed
quality-of-life
questionnaire.
Adherence
was
assessed
using
serological
tests
test.
were
divided
into
two
groups:
those
on
for
at
least
three
months
(Group
I)
newly
diagnosed
II).
Group
I
showed
significant
decrease
dysphoria
subscale
test
first
last
surveys.
Poor
associated
worse
II.
A
higher
“Health
concerns”
score
also
results
suggest
that
dietetic
care
may
be
beneficial
by
reducing
dysphoria.
We
recommend
regular
long-term
monitoring
from
diagnosis
ensure
maintain
IntechOpen eBooks,
Journal Year:
2024,
Volume and Issue:
unknown
Published: March 11, 2024
Recently,
the
role
of
gut
microbiome
has
become
more
prominent
in
gut-brain
interactions.
The
microbiota-gut-brain
axis
homeostasis
is
responsible
for
our
emotional
behavior,
stress
response,
and
brain
neurotransmitter
balance.
This
bidirectional
communication
between
influenced
by
effect
on
metabolic
pathways
host.
Intestinal
bacteria
intervene
directly
Trp
metabolism,
generating
signaling
molecules
specific
metabolites
with
physiological
effects
both
intestine.
also
metabolized
under
influence
suffers
three
major
organism:
serotonin
(5-HT),
kynurenine,
indole
pathway
resulting
production
neuro-active
metabolites.
current
chapter
aims
to
cover
most
recent
data
referring
microbiome-gut-brain
disorders,
such
as
irritable
bowel
syndrome
(IBS),
inflammatory
disease
(IBD),
celiac
disease.
These
diseases
are
frequently
associated
mood
disorders.
Editora Científica Digital eBooks,
Journal Year:
2024,
Volume and Issue:
unknown, P. 276 - 289
Published: Jan. 1, 2024
Objetivo:
Analisar
a
composição
proximal
de
bolo
baunilha
sem
glúten,
com
substituição
parcial
da
farinha
arroz
pela
borra
açaí,
finalidade
aproveitar
o
resíduo
que
foi
gerado
no
processamento
do
fruto,
além
observar
as
possíveis
alterações
bolo.
Métodos:
Os
bolos
foram
elaborados
variadas
concentrações
açaí
(0%,
5%
e
20%)
analisados
quanto
ao
teor
umidade,
cinzas,
lipídios,
proteínas
carboidratos
totais,
valor
calórico
cada
amostra.
Resultados:
Após
avaliar
proximal,
observou-se
presença
nas
proporções
0%,
20%,
modificou
os
teores
lipídios
(5,14%,
4,91%
5,51%),
(3,26%,
3,27%
3,01%)
totais
(67,63%,
68,01%
64,90%)
respectivamente.
Ao
analisar
possível
perceber
diferentes
médias
entre
nos
bolos,
sendo
controle,
20%
valores
329,38
Kcal,
315,40
Kcal
321,79
Esses
resultados
destacam
diversidade
componentes
nutricionais
como
incorporação
uma
matéria
prima
fora
dos
padrões
pode
influenciar
aspectos
textura
(umidade)
calórico,
relevante
considerar
tais
variações
formular
produtos,
conforme
necessidades
dietéticas
preferências
consumidores.
Conclusão:
A
utilização
processada
convertida
em
farinha,
características
químicas
glúten
ser
alternativa
para
contribuir
gestão
ambiental
responsável
agroindústria
açaí.
AIMS Agriculture and Food,
Journal Year:
2024,
Volume and Issue:
9(2), P. 531 - 550
Published: Jan. 1, 2024
<abstract>
<p>The
primary
staple
of
the
Algerian
population
is
wheat,
and
due
to
climate
change,
it
necessary
look
for
wheat
genotypes
with
a
high
yield,
drought
heat
tolerance,
disease
resistance,
in
addition
quality
bread-making
other
foodstuffs.
Our
objective
this
study
was
investigate
17
<italic>Triticum
aestivum</italic>
L.,
including
10
traditionally
cultivated,
2
recently
introduced,
5
currently
development,
goal
identifying
those
exhibiting
high-quality
attributes
breadmaking
superior
technological
properties,
while
maintaining
low
levels
immunoreactive
gluten.
We
conducted
analyses
on
chemical
composition,
gluten
content,
as
well
secondary
structure
proteins
conformation
starch
flours
obtained
from
different
bread
grown
similar
watering
conditions.
Additionally,
rheological
characteristics
dough
were
measured
using
an
alveograph
rheoviscosimeter.
also
explored
physical
properties
relevant
process.
The
major
results
indicated
heterogeneity
among
concerning
immunoreactivity.
L.
form
four
groups
included:
Group
A:
Traditional,
recently,
or
not
yet
cultivated
Algeria,
highest
β-sheet,
W
values,
protein
contents;
B:
Highest
lowest
medium
P/L
values.
C:
Four
traditional,
specific
volume,
protein,
D:
Traditional
genotypes,
volume
content.
Some
traditional
Algeria
could
be
changed,
although
almost
all
resistant
used
bread-making,
which
excellent
news
because
global
warming.</p>
</abstract>
Potravinarstvo Slovak Journal of Food Sciences,
Journal Year:
2024,
Volume and Issue:
18, P. 453 - 467
Published: May 20, 2024
The
article
is
devoted
to
the
development
of
a
recipe
for
gluten-free
flour
composite
mixture
based
on
buckwheat,
rice,
and
corn
flours
preparation
confectionery
products,
as
well
enhancement
its
nutritional
value
using
locally
produced
flaxseed
chickpea
flours.
For
production
sugar
cookies,
two
types
have
been
developed:
a)
b)
corn,
flour.
optimal
ratio
40:30:30.
physic-chemical
organoleptic
indicators
cookies
obtained
align
with
specified
in
standard.
developed
characterized
by
fairly
high
satisfaction
level
balanced
nutrition
formula
regarding
basic
nutrients.
levels
protein,
carbohydrate,
fat
increased
64,
37,
118%,
respectively,
addition
flax
rice
buckwheat
mixture.
Adding
chickpeas
protein
35.5
27%,
while
carbohydrates
remained
almost
unchanged.
In
2015,
the
School
Feeding
Program
(PAE)
in
Chile
implemented
program
for
Celiacs,
which
offers
safe
gluten-free
rations
to
students
enrolled
PAE
with
a
diagnosis
of
celiac
disease.
However,
this
measure
is
not
sufficient
ensure
adequate
nutrition
these
children,
as
delivery
basket
foods
does
guarantee
that
knowledge
present
their
homes
prepare
or
caregivers
have
enough
time
meals.
Therefore,
it
necessary
implement
guide
population,
specifically
targeted
at
and
educators,
be
applied
both
home
educational
institutions.
Annals of Phytomedicine An International Journal,
Journal Year:
2024,
Volume and Issue:
13(1)
Published: July 1, 2024
In
wheat
grains,
gluten
serves
as
a
major
storage
protein
comprising
mixture
of
many
related
proteins,
i.e.,
gliadin
and
glutenin.This
class
proteins
includes
such
secalin
(rye),
hordein
(barley),
avenins
(oats).The
present
discussion
will
therefore
address
the
biochemical
functional
features
duly
examining
their
structures,
rich
sources,
evidence-based
dietary
implications.This
study
is
based
on
literature
from
food
science
nutrition
journals.The
network
composition
varies
depending
genotype,
growing
conditions,
or
processing
methods
resulting
in
different
components
sizes.The
complicated
structure
interactions
contribute
to
exclusive
characteristics
gluten,
thus
determining
quality
dough
for
bread
making
among
other
baked
products.Due
its
heat
stability,
binder
often
included
an
additive
processed
sort
foods
enhance
texture,
moisture
holding,
flavour
adding.Gliadin
constituent
that
has
peptide
strings
are
not
easily
digested
digestive
system
stomach,
pancreas,
intestines.It
estimated
average
daily
intake
by
individuals
living
Western
diets
ranges
between
5
20
g,
consumption
been
linked
several
conditions.However,
grains
containing
like
wheat,
rye,
barley,
oats
continue
be
important
sources.To
sum
up,
one
most
intricate
networks
have
critical
implications
dough's
rheological
attributes.
Medical Science of Ukraine (MSU),
Journal Year:
2024,
Volume and Issue:
20(2), P. 143 - 151
Published: June 30, 2024
Вackground.
Celiac
disease
is
an
autoimmune
that
occurs
in
genetically
predisposed
individuals
and
characterized
by
damage
to
the
mucous
membrane
of
small
intestine
due
exposure
gluten.
The
interest
researchers
gluten-associated
diseases
growing
every
year.
true
prevalence
celiac
not
sufficiently
studied
rarity
"classic"
cases
higher
frequency
atypical
various
clinical
manifestations
this
disease.
Manifestation
possible
at
any
age,
more
often
diagnosed
adults.
All
dictates
need
develop
new
algorithms
for
examining
patients
timely
detection
treatment
сеliacia.
Aim:
To
review
updated
key
consensus
documents
on
diagnosis
Matherials
methods.
results
scientific
research
related
were
searched.
studies
are
included
selected
based
searches
online
databases
PubMed,
Web
Science,
Scopus,
Google
Scholar
others
relate
basic
methods
management
110
sources
analysis,
which
used
met
search
criteria.
Results.
Based
analysis
experimental
studies,
difficulties
identified
diagnosing
associated
with
a
greater
extraintestinal
"classical"
cases.
Methods
approach
children
adults
have
been
developed,
taking
into
account
invasiveness
accessibility.
observed
gluten-free
diet.
Regarding
selection
products,
individual
characteristics
each
patient
taken
account.
Conclusion.
verify
diagnosis,
suspected
recommended
perform
esophagogastroduodenoscopy
biopsy
duodenal
mucosa
several
points.
An
alternative
method
can
be
combination
very
high
level
antibodies
imonoglobulin
(Ig)
A
class
tissue
transglutaminase
(TGAs)
positive
endomysium
(anti
EMA)
two
blood
samples,
however,
no
single
100%
specific
disease,
diagnostic
accuracy
varies
significantly
between
different
laboratories.
only
proven
effective
lifelong
In
absence
complete
serological
response
diet,
goals
determined
individually
patient.
development
treatments
continues.
Digestive Diseases,
Journal Year:
2024,
Volume and Issue:
42(6), P. 593 - 599
Published: Aug. 22, 2024
Introduction:
The
aim
of
this
study
was
to
investigate
the
association
between
helminth
infections
and
celiac
disease
(CeD),
examining
various
demographic
clinical
factors
in
CeD
cases
compared
controls.
Methods:
We
conducted
a
retrospective
case-control
utilizing
Leumit
Health
Care
Services’
electronic
health
records.
encompassed
individuals
with
matched
control
group.
analyzed
characteristics,
their
infections.
Results:
observed
controls
had
similar
mean
ages
(17.8
years
vs.
18.0
years,
p
=
0.565)
gender
distributions
(64.0%
females
both
groups,
0.999).
There
were
no
significant
differences
socioeconomic
status
ethnic
distribution
two
groups.
Most
helminthiases
group
due
intestinal
helminthiases,
most
nematode
(roundworm)
Enterobiasis
(the
pinworm
Enterobius
vermicularis)
is
involved
(odds
ratio
1.32,
95%
confidence
interval
1.20–1.45,
<
0.001).
While
prevalence
ascariasis
anisakiasis
also
higher
group,
these
not
statistically
(p
0.115
0.174,
respectively).
No
found
other
specific
infections,
such
as
echinococcosis,
cestode
strongyloidiasis.
Conclusions:
This
reveals
an
unexpected
challenging
prevailing
hypotheses,
particularly
within
context
hygiene
hypothesis.
These
findings
warrant
further
investigation
elucidate
mechanisms
underlying
intriguing
relationship.
International Journal of Food Science & Technology,
Journal Year:
2024,
Volume and Issue:
unknown
Published: Sept. 10, 2024
Summary
Specific
gluten
protein
fractions
cause
major
health
problems
to
individuals
with
coeliac
disease.
The
aim
of
this
study
was
review
reduction
in
foods
based
on
information
disclosed
patents,
a
rarely
cited
source,
support
from
science.
Overall,
89
patents
were
published
up
August
2024,
and
79%
reported
unique
information,
not
mentioned
the
scientific
literature.
most
popular
topics
wheat
barley
genes
modifications,
proteolytic
enzymes
for
brewing,
bacterial
starters
bread
making.
Other
detoxification
removal
techniques
comprised
kernels
sorting,
as
well
separation,
binding,
heating,
chemical
treatments.
Extensive
degradation
gluten‐containing
ingredients
impaired
much
food
properties,
especially
bread.
Few
patented
inventions
would
meet
needs
persons
because
gluten‐free
need
be
prepared
low‐gluten
ingredients,
confirmed
by
proper
analytical
techniques.
