Although fermentation probably originally developed as a means of preserving food
substrates, many fermented foods (FFs), and components therein, are thought to have a …

Celiac disease (CD) is one of the most common diseases, resulting from both environmental
(gluten) and genetic factors [human leukocyte antigen (HLA) and non-HLA genes]. The …

Theterm gluten intolerance may refer to three types of human disorders: autoimmune celiac
disease (CD), allergy to wheat and non-celiac gluten sensitivity (NCGS). Gluten is a mixture …

Background The increasing prevalence of food allergy cases is an issue of global concern.
As a result, scientific innovations have been taking place to induce chemical modifications …

Wheat is one of the most important cereal crops in the world as it is used in the production of
a diverse range of traditional and modern processed foods. The ancient varieties einkorn …

Background Food allergy is one of the major health concerns worldwide that has been
increasing at an alarming rate in recent times. Foods undergo various processing steps …

Sourdough fermentation is one of the oldest food biotechnologies, which has been studied
and recently rediscovered for its effect on the sensory, structural, nutritional and shelf life …

Celiac disease has become one of the best-understood HLA-linked disorders. Although it
shares many immunologic features with inflammatory bowel disease, celiac disease is …

Coeliac disease is a chronic inflammatory disorder of the small bowel induced in genetically
susceptible people by the irritant gluten and possibly other environmental cofactors. The …

Sourdough has been used since ancient times and its ability to improve the quality and
increase the shelf-life of bread has been widely described. During sourdough fermentation …