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Non-Celiac Gluten Sensitivity: The New Frontier of Gluten Related Disorders
The major advances and current trends on Non Celiac Gluten sensitivity are reported, including an overlap between the irritable bowel syndrome (IBS) and NCGS has been detected, requiring even more stringent diagnostic criteria. Expand
Chemistry of Cereal Grains
With an annual production of more than two billion tons cereals are amongst the most important commodities in the world. Thus, products made from cereals are staple foods that contribute considerablyExpand
Quantitation of 3-aminopropionamide in potatoes-a minor but potent precursor in acrylamide formation.
3-Aminopropionamide has recently been suggested as a transient intermediate in acrylamide (AA) formation during thermal degradation of asparagine initiated by reducing carbohydrates or aldehydes, respectively and it could be shown that the biogenic amine was present in several potato cultivars in different amounts. Expand
The Biochemical Basis of Celiac Disease
Celiac disease is an inflammatory disorder of the upper small intestine triggered by the ingestion of wheat, rye, barley, and possibly oat products, and the precipitating factors of toxic cereals are the storage proteins, termed gluten in the field of CD. Expand
Isolation and characterization of gluten protein types from wheat, rye, barley and oats for use as reference materials
A comprehensive strategy to isolate gluten protein fractions and gluten protein types (GPT) from wheat, rye, barley and oat flours was developed to obtain well-defined RM for clinical assays and gluten-free compliance testing. Expand
Gluten and wheat sensitivities – An overview
The presented overview summarizes the current knowledge of gluten protein structures related to wheat sensitivities and the epidemiological, clinical, and pathogenic differences between these immune-mediated disorders. Expand
Lactobacillus amylovorus DSM 19280 as a novel food-grade antifungal agent for bakery products.
Lactobacillus amylovorus DSM19280 has been shown to produce a wide spectrum of antifungal compounds active against common bread spoilage fungi, among the indicator moulds, Aspergillus fumigatus and Fusarium culmorum were the most sensitive organisms. Expand
Comparison of methods for the quantitative determination of phospholipids in lecithins and flour improvers.
TLC is a good alternative to (31)P NMR for the quantification of phospholipids, because it is easy to perform and results can be obtained quickly, and if high sensitivity is required, HPLC is the best method. Expand
Influence of sulfur fertilization on the amounts of free amino acids in wheat. correlation with baking properties as well as with 3-aminopropionamide and acrylamide generation during baking.
Application of rheological measurements on doughs prepared from each flour and a determination of the loaf volume of bread baked therefrom clearly indicated that flours 1 and 2 would be excluded from commercial bread processing due to their poor technological properties. Expand
Correlation of Quality Parameters with the Baking Performance of Wheat Flours
ABSTRACT The baking performance of a set of flours from 13 wheat cultivars was determined by means of two different microscale baking tests (10 g of flour each). In the micro-rapid-mix test the doughExpand