The gluten-free diet (GFD) has gained popularity beyond its main medical indication as the
treatment for gluten-induced immune-mediated disorders such as celiac disease (CD) …

Malting is the process of preparing barley for brewing through partial germination followed
by drying. This process softens the grain cell wall and stimulates the production of diastatic …

Background and objectives: Grain food consumption is a trigger of gluten related disorders:
celiac disease, non-celiac gluten sensitivity (NCGS) and wheat allergy. They demonstrate …

Sacha inchi (Plukenetia volubilis)(SI) is an oleaginous plant producing oil and protein-rich
seeds. It has been cultivated for centuries and is native to the tropical rainforest of the …

The study aims to evaluate the effects of xanthan gum (XG), inulin and defatted rice bran on
the physicochemical, functional and sensory properties of the gluten-free noodle prepared …

Allergenic cross-reactivity among food allergens complicates the diagnosis and
management of food allergy. This can result in many patients being sensitized (having …

There is a pressing need for affordable, abundant, and sustainable sources of proteins to
address the rising nutrient demands of a growing global population. The food and …

Gluten is a key component that allows wheat flour to form a dough, and it is also a byproduct
of the production of wheat starch. As a commercial product, wheat gluten is increasingly …

Highlights•Bread leavened with sourdough has more nutritional value than the traditional
one.•Sourdough improves the bread digestibility.•The bioaccessibility of nutrients and non …

In recent years, brewer's spent grain (BSG) has gained attention as a plant-based protein
source because it occurs in large quantities as a by-product of beer brewing. BSG can …