Wheat-based foods have been staple foods since about 10,000 years and constitute a major
source of energy, dietary fiber, and micronutrients for the world population. The role of wheat …

Abstract The International Space Station (ISS) is the largest and the most isolated
extraterrestrial environment that humans have lived in for extended periods of time …

Epidemiologic studies suggest an increasing prevalence of celiac disease and non-celiac
gluten/wheat sensitivity. With wheat proteins being the main triggers, changes in wheat …

Pathogenetically characterized by the absence of celiac disease and wheat allergy, non-
celiac gluten sensitivity (NCGS) is a clinical entity triggered by the consumption of gluten …

Wheat grain storage proteins, ie the gluten proteins, and alpha-amylase trypsin inhibitors
are partially resistant to gastrointestinal digestion. They figure among the wheat components …

Due to the desire for nutritionally dense foods, there is interest in whole grain and
sourdough bread products. This research study was carried out to evaluate the effect of …

Novel formulation of cookies from germinated legumes and triticale was developed by using
central composite design of response surface methodology. Quality parameters like snap …

BACKGROUND The resistance of proteins to gastrointestinal digestion contributes to their
ability to act as allergens. Near‐complete digestion of protein in wheat products is important …

Abstract Some people with Non-Coeliac Gluten (or Wheat) Sensitivity (NCGS) declare that
they can consume peasant pasta without the usual inconvenience they experience after …

Wheat is fundamental to human civilization and has played a prominent role in feeding the
world and enhancing food security globally. As a staple food commodity, wheat contributes a …