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Showing 1 to 20 of 180 for “"gluten"”.

  1. Gluten-free bread : characterization and development of pre- and post- baked gluten free bread

    Lin, Rebecca Y. (Rebecca Yi-chia)Massachusetts Institute of Technology2014

    … to characterize the effects of xanthan gum on gluten-free bread formulations. An improved gluten-free flour blend consisting of brown rice flour, quinoa flour, and sorghum flour was used with the aim of developing a gluten-free bread formulation comparable to traditional gluten-based bread and …

    mit Repository record

  2. Evaluating the Economics of Gluten-Free Households

    Jones, Keia Mornys Alicia2024

    <p>Over the past two decades, the diagnoses of gluten allergies and celiac disease has increased significantly. Although there has been no development of a cure for either ailment, these conditions can be managed by the elimination of glutenous foods from a person’s diet. In previous studies, the …

    arkansas Repository record

  3. Compression-Recovery Analysis Of Gluten Extracted From Whole-Meal Wheat Flours And Of Wheat Gluten In The Presence Of Selected Oat Bran Fractions

    Kahn, SusannaCornell University2015

    cornell Repository record

  4. PHYSICAL APPROACHES TO IMPROVE THE QUALITY OF GLUTEN-FREE PASTA

    A. MartiUniversità degli Studi di Milano2010

    The production of gluten-free (GF) pasta characterized bygood cooking behaviour is a challenge, above all for celiac people with a tradition of wheat-based products. GF pasta cooking quality depends on creating a network that imparts firmness and consistency to the pasta as well askeeping starch …

    milano Repository record

  5. Nutrient intakes of healthy adults on a gluten-free diet

    Devlin, Julie2016

    <p>Gluten-free diets have gained popularity in recent years among healthy individuals. However, gluten-free foods are typically lower in essential nutrients. It was hypothesized that the average intakes of fiber and the selected B vitamins and minerals would be lower in the gluten-free group than …

    emich Repository record

  6. A Life without Gluten: Dietary Adherence, Physical Activity and Motives

    Crawford, Amy MBrock University2015

    … study was to look at individuals living on a gluten-free diet (GFD), their dietary adherence, PA levels and the reasons why they engage in these lifestyle behaviours consistent with Organismic Integration Theory (Deci & Ryan, 2002). Participants (N = 202; Mage = 42.35 years, SDage = 12.43 …

    brock Repository record

  7. Can Consumers Perceive a Difference in Quality When Comparing Whole-Grain Gluten-Free Baked Goods to Refined Gluten-Free Baked Goods at Varying Flour Levels

    Carlson, Jenna R.

    eiu Repository record

  8. A Genetic Analysis of the Relationship between Gluten Intolerance and Schizophrenia

    Bradford, MatildaUniversity of Edinburgh2012

    … in the 5‟ region of the gene encoding TGM2; the gluten-modifying enzyme targeted by autoantibodies in CD. Functional studies provided evidence of decreased serum IL-2, in correlation with a schizophrenia-associated SNP located in the TGM2 gene. In addition, cell culture work showed altered …

    uhi-uk Repository record

  9. Gluten-free diet adherence in adult coeliac disease: Exploring multiple perspectives

    Flaherty, HelenUniversity of East Anglia2014

    … by an inappropriate immune response to dietary gluten. This condition affects around 1% of the population and can lead to serious health complications, including nutrient deficiencies, infertility, osteoporosis and cancer. Symptoms, such as diarrhoea, pain, fatigue and bloating, can be …

    east-anglia Repository record

  10. Plan de Negocios. Alimentos Saludables Libres de Gluten: Panificados, Batidos y Galletitas

    Riboldi, Yesica IvonneUniversidad Torcuato Di Tella2015

    … celiaquía o alergias alimentarias referentes al gluten. El objetivo general del presente documento es demostrar y validar la factibilidad del negocio de elaboración de “Alimentos saludables libres de gluten”, a partir del crecimiento de la marca gastronómica “Sintaxis”, desarrollando para ello …

    utdt Repository record

  11. Significance of gluten content as an index of wheat and flour quality

    Kulkarni, Rajendra GKansas State University1980

    Typescript (photocopy).

    ksu-retro Repository record

  12. A Physico - Chemical Study of the Gluten of Strong and Weak Flours

    Doherty, Everett H.1917

    University of Minnesota Masters thesis. May 1917. 1 computer file (PDF); iii, 44 pages.

    umn Repository record

  13. Forever gluten-free: exploring the psychosocial impact of living with coeliac disease

    Ford, Sarah TheresaUniversity of Birmingham2009

    … is an autoimmune disease in which the enzyme gluten causes inflammation and damage to the small intestine. Untreated the condition may predispose symptomatic individuals to serious diseases such as cancer, type I diabetes, osteoporosis, gynaecological problems in women, peripheral and central …

    birmingham Repository record

  14. Hydrolysis of fat with Twitchell's reagent and preparation of gultamic [sic] acid from gluten

    LEE, Pik Yuen

    lingnan Repository record

  15. The Investigation of the HLA System and Wheat Gluten in Determining Risk of Schizophrenia

    Halley, Lorna LouiseUniversity of Edinburgh2015

    … to linear peptide antigens derived from wheat gluten in schizophrenia. The major findings from this work are as follows:<br/>1. The HLA-DQ2.5 variants were strongly associated with schizophrenia; this<br/>finding is consistent with that from GWA study.<br/>2. The NOTCH4 association was …

    uhi-uk Repository record

  16. Selección de aptámeros contra proteínas alergénicas del gluten y su aplicación en ensayos electroquímicos

    Amaya González, Sonia2015

    … tesis se aborda el problema de la detección de gluten en alimentos para celíacos, aún no resuelto satisfactoriamente con los inmunoensayos comerciales. Para ello se propone la obtención de receptores no proteicos, concretamente aptámeros, y su empleo en ensayos analíticos que permitan la …

    oviedo Repository record

  17. Phosphorus excretion in beef steers as impacted by increasing levels of corn gluten feed

    Harmon, Deidre DanielleVirginia Tech2014

    … the impact of increasing levels of corn gluten feed (CGF) as a supplemental source of P on fecal P excretions. Eight Hereford steers (427±79 kg) were randomly assigned to one of four dietary treatments in a 4 x 4 replicated Latin square design. Steers were fed chopped grass hay ad libitum …

    vt Repository record

  18. Limiting amino acids for growing cattle fed diets based on corn and corn gluten feed

    Davies, Jeremy Richard2025

    … a corn-based diet (57% dry-rolled corn, 23% corn gluten feed, and 16% grass hay). Periods included 2-d adaptations and 4 d for total fecal and urine collections to measure nitrogen retention. Data were analyzed as a Latin square with fixed effects of treatment and period and random effect of …

    ksu Repository record

  19. Quality attributes of breads made from wheat-millet composite flours fortified with vital wheat gluten

    Elakhame, Kate A.Virginia Tech1991

    … aestivum</u> L.) flour along with vital wheat gluten were evaluated. Bread was made from wheat flour (control) and composite flours of 30%, 4O%, and 50% pearl millet Flour replacement with (5%) and without vital wheat gluten. The quality attributes of the loaves were assessed by dough rheology …

    vt Repository record

  20. Separation of gliadin peptides for investigation of the injurious agent(s) in gluten sensitive enteropathy

    Jasti, SunithaVirginia Tech1995

    Crude gliadins isolated from three wheat varieties (Karl, Tam 107 and CS- 93) were subjected to in vitro hydrolysis by the extracellular enzymes pepsin, peptidase and pancreatin. Gliadins from one variety (Karl) also were exposed to the intracellular enzymes cathepsins Band D. A reverse phase high …

    vt Repository record

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