Sprouting induces activation and de novo synthesis of hydrolytic enzymes that make
nutrients available for plant growth and development. Consumption of sprouted grains is …

Rice is one of the most economically important foods in the world today. The FAO has
reported that managing rice processing and the resulting byproducts into more sustainable …

The degradation of the cereal proteins in wheat and rye sourdough fermentations strongly
affects the quality of bread. Acidification and the reduction of disulfide bonds of gluten by …

Grains are global dietary staples that when consumed in whole grain form, offer
considerable health benefits compared with milled grain foods, including reduced body …

Background & Aims: Celiac sprue is a multifactorial disease characterized by an
inflammatory response to ingested gluten in the small intestine. Proteolytically resistant …

Highlights•Codex Alimentarius Commission guidelines on the labelling of gluten free food
stuff are discussed.•Methods for the determination of gliadin malt/beer are …

The role of wheat, and particularly of gluten protein, in our diet has recently been scrutinized.
This article provides a summary of the main pathologies related to wheat in the human body …

The celiac disease is the most common food intolerance and its prevalence is increasing.
Consequently, use of gluten-free diet has expanded, notwithstanding consumption as …

The particle size distributions (PSD) of rice flour and milling processes are important in
making gluten-free products. The dry rice flour was prepared by grinding dried rice grains …

Celiac disease (CD), a chronic enteropathy of the small intestine caused by ingestion of
gluten, is one of the most prevalent food hypersensitivities worldwide. The essential …