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Full-Text Articles in Food Chemistry
Gut Community Response To Wheat Bran And Pinto Bean, Shuen Leow
Gut Community Response To Wheat Bran And Pinto Bean, Shuen Leow
Department of Food Science and Technology: Dissertations, Theses, and Student Research
There is general consensus among the scientific community that dietary fibers reduce the risk of Western diseases through their fermentation by beneficial microbial communities in the human gut. However, dietary fibers in wheat bran (WB) and pinto bean (PB) are incompletely fermented by the gut microbiota. Therefore, there is a critical need to identify gut microbial communities that can increase fermentation of dietary fibers from these foods to maximize their disease-preventing properties. The goal of this study was to identify such communities with increased capacity to ferment the dietary fibers in WB and PB. To accomplish these goals, a stepwise …
Food Sensitivity In Individuals With Altered And Unaltered Digestive Tracts, Walker Carson
Food Sensitivity In Individuals With Altered And Unaltered Digestive Tracts, Walker Carson
Department of Food Science and Technology: Dissertations, Theses, and Student Research
Immunoglobulin G (IgG) against food proteins has become the subject of much discussion with regards to its role in adverse food reactions. An estimated 20% of the population suffers from some type of food intolerance. Food sensitivity can present with a vast range of symptoms and severities. Diet can have a substantial impact on the wellbeing of individuals with diseases of the gastrointestinal tract, such as Crohn’s disease or ulcerative colitis. Incidentally, these diseases have been associated with elevated levels of food-specific IgG as well an increased likelihood of food sensitivity. The presence of food-specific IgG and food sensitivity in …
Novel Sources Of Food Allergens, Lee Palmer
Novel Sources Of Food Allergens, Lee Palmer
Department of Food Science and Technology: Dissertations, Theses, and Student Research
Technological advancement and globalization have led to the spread of foods to countries where the food does not yet have a documented history of consumption, in other words, novel foods. Novel foods also encompass truly novel foods, foods that have been processed in a novel manner, and novel means of exposure. With novel foods comes the potential of food allergens that pose an uncharacterized risk to those with food allergies. Food allergies are an increasingly important facet of public health. Therefore, a deeper understanding of novel foods as well as methods to evaluate consumers’ potential risk is necessary. Literature reviews …