[HTML][HTML] Celiac disease: prevalence, diagnosis, pathogenesis and treatment
N Gujral, HJ Freeman… - World journal of …, 2012 - ncbi.nlm.nih.gov
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 …
(gluten) and genetic factors [human leukocyte antigen (HLA) and non-HLA genes]. The …
Fermented foods and gastrointestinal health: underlying mechanisms
Although fermentation probably originally developed as a means of preserving food
substrates, many fermented foods (FFs), and components therein, are thought to have a …
substrates, many fermented foods (FFs), and components therein, are thought to have a …
Coeliac disease
A Di Sabatino, GR Corazza - The Lancet, 2009 - thelancet.com
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 …
susceptible people by the irritant gluten and possibly other environmental cofactors. The …
Celiac disease: from pathogenesis to novel therapies
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 …
shares many immunologic features with inflammatory bowel disease, celiac disease is …
Impact of sourdough on the texture of bread
EK Arendt, LAM Ryan, F Dal Bello - Food microbiology, 2007 - Elsevier
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 …
increase the shelf-life of bread has been widely described. During sourdough fermentation …
Properties of gluten intolerance: gluten structure, evolution, pathogenicity and detoxification capabilities
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 …
disease (CD), allergy to wheat and non-celiac gluten sensitivity (NCGS). Gluten is a mixture …
Lactobacilli in sourdough fermentation
Sourdough technology is widely used; it is employed in bread making and for the production
of cakes. Sourdough is characterized by a complex microbial ecosystem, mainly …
of cakes. Sourdough is characterized by a complex microbial ecosystem, mainly …
[HTML][HTML] A prospective, double-blind, placebo-controlled trial to establish a safe gluten threshold for patients with celiac disease
C Catassi, E Fabiani, G Iacono, C D'Agate… - The American journal of …, 2007 - Elsevier
Background: Treatment of celiac disease (CD) is based on the avoidance of gluten-
containing food. However, it is not known whether trace amounts of gluten are harmful to …
containing food. However, it is not known whether trace amounts of gluten are harmful to …
Gliadin, zonulin and gut permeability: Effects on celiac and non-celiac intestinal mucosa and intestinal cell lines
S Drago, R El Asmar, M Di Pierro… - Scandinavian journal …, 2006 - Taylor & Francis
Objective. Little is known about the interaction of gliadin with intestinal epithelial cells and
the mechanism (s) through which gliadin crosses the intestinal epithelial barrier. We …
the mechanism (s) through which gliadin crosses the intestinal epithelial barrier. We …
How the sourdough may affect the functional features of leavened baked goods
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 …
and recently rediscovered for its effect on the sensory, structural, nutritional and shelf life …