Celiac disease (CD) is a chronic illness characterized by an inflammatory process triggered by gluten protein intake. Recent evidence has suggested that the lower relative abundance of bifidobacteria in the intestinal lumen ...

The present review aimed to gather information concerning formulation of gluten-free breads, highlighting technological and nutritional aspects. Technological approaches included the use of starches, hydrocolloids, proteins, ...

Pasta or macaroniare unfermented product, presented in various forms obtained by mechanical mixing of the flour or wheat semolina with cold or warm water. Gluten is a complex of 75 % protein, 15% carbohydrates, 6 % fat and ...

Wholemeal bread is defined as a product prepared, obligatorily, with wheat flour and whole wheat flour and/or wheat fiber and/or wheat bran, thus being important sources of carbohydrates, proteins and ...

Las personas celíacas sufren intolerancia al gluten, conjunto de proteínas presentes en el trigo, la cebada, el centeno y la avena. La exposición de los celíacos a estas proteínas ocasiona atrofia en las vellosidades ...

© 2016, Sociedad Medica de Santiago. All rights reserved.The prevalence of Celiac disease in the general population is approximately 1% and remains undiagnosed in a significant proportion of individuals. Its clinical ...

Para abordar el tema, es necesario diferenciar tres patologías, la enfermedad celíaca, la alergia al trigo y la sensibilidad al gluten. En el caso de la enfermedad celíaca hay que recordar que esta es una enteropatía crónica ...