{"title":"麸质误解和骗局","authors":"T. Asiyanbi-H, G. Stanley, A. Hammed","doi":"10.15406/JNHFE.2018.08.00265","DOIUrl":null,"url":null,"abstract":"Gluten is nothing new; it has always been part of wheat-based products. Gluten is formed from flour storage proteins (glutenins and gliadins) when water is added. Recently, gluten comes into spotlight due to increase in the number of celiac patient. Celiac disease is an immune disorder that primarily truncates the villi of the small intestine in the genetically predisposed people due to reaction to α-type gliadins. Global spread of celiac might be due to increasing in population, migration and inter-marriage. Also, increase in celiac cases can be due to increase in gluten concentration in food due to reduction in processing (mostly fermentation) time and addition of extra gluten in recent food production.1","PeriodicalId":331573,"journal":{"name":"Journal of Nutritional Health & Food Engineering","volume":"29 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"2018-03-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Gluten misconceptions and scam\",\"authors\":\"T. Asiyanbi-H, G. Stanley, A. Hammed\",\"doi\":\"10.15406/JNHFE.2018.08.00265\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Gluten is nothing new; it has always been part of wheat-based products. Gluten is formed from flour storage proteins (glutenins and gliadins) when water is added. Recently, gluten comes into spotlight due to increase in the number of celiac patient. Celiac disease is an immune disorder that primarily truncates the villi of the small intestine in the genetically predisposed people due to reaction to α-type gliadins. Global spread of celiac might be due to increasing in population, migration and inter-marriage. Also, increase in celiac cases can be due to increase in gluten concentration in food due to reduction in processing (mostly fermentation) time and addition of extra gluten in recent food production.1\",\"PeriodicalId\":331573,\"journal\":{\"name\":\"Journal of Nutritional Health & Food Engineering\",\"volume\":\"29 1\",\"pages\":\"0\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2018-03-15\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of Nutritional Health & Food Engineering\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.15406/JNHFE.2018.08.00265\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Nutritional Health & Food Engineering","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.15406/JNHFE.2018.08.00265","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Gluten is nothing new; it has always been part of wheat-based products. Gluten is formed from flour storage proteins (glutenins and gliadins) when water is added. Recently, gluten comes into spotlight due to increase in the number of celiac patient. Celiac disease is an immune disorder that primarily truncates the villi of the small intestine in the genetically predisposed people due to reaction to α-type gliadins. Global spread of celiac might be due to increasing in population, migration and inter-marriage. Also, increase in celiac cases can be due to increase in gluten concentration in food due to reduction in processing (mostly fermentation) time and addition of extra gluten in recent food production.1
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