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Full-Text Articles in Life Sciences
Editorial: Gluten, From Plant To Plate: Implications For People With Celiac Disease, Michelle Lisa Colgrave, Katharina Anne Scherf, Melanie Downs, Alberto Caminero
Editorial: Gluten, From Plant To Plate: Implications For People With Celiac Disease, Michelle Lisa Colgrave, Katharina Anne Scherf, Melanie Downs, Alberto Caminero
Department of Food Science and Technology: Faculty Publications
No abstract provided.
Proteome Analysis And Epitope Mapping In A Commercial Reduced-Gluten Wheat Product, Mitchell G. Nye-Wood, Angela Juhasz, Utpal Bos, Michelle L. Colgrave
Proteome Analysis And Epitope Mapping In A Commercial Reduced-Gluten Wheat Product, Mitchell G. Nye-Wood, Angela Juhasz, Utpal Bos, Michelle L. Colgrave
Research outputs 2014 to 2021
Gluten related disorders, such as coeliac disease, wheat allergy and baker's asthma are triggered by proteins present in food products made from wheat and related cereal species. The only treatment of these medical illnesses is a strict gluten-free diet; however, gluten-free products that are currently available in the market can have lower nutritional quality and are more expensive than traditional gluten containing cereal products. These constraints have led to the development of gluten-free or gluten-reduced ingredients. In this vein, a non-GMO wheat flour that purports to contain “65% less allergenic gluten” was recently brought to market. The present study aims …