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3 rezilta yo
Comparative Study on the Bread Making Quality of Normoxia- and Hypoxia-Germinated Wheat: Evolution of γ-Aminobutyric Acid, Starch Gelatinization, and Gluten Polymerization during Steamed Bread Making.
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To explore the bread making characteristics of germinated wheat flour, the current study focused on the componential evolution throughout the steamed bread making process. Hypoxia-germinated wheat (HGW) dough produced the maximum γ-aminobutyric acid as a result of high glutamic acid decarboxylase
An unusual case of infant seizures with anaphylaxis to wheat.
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Wheat allergy is one of the commonest food allergies in childhood and it typically presents with IgE mediated reactions, including anaphylaxis. Seizures are not typically reported to be a direct manifestation of anaphylaxis, though it can occur secondary to hypoxia following significant haemodynamic
Calcium glycerophosphate preserves transepithelial integrity in the Caco-2 model of intestinal transport.
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OBJECTIVE
To assess the direct effects of ischemia on intestinal epithelial integrity. Furthermore, clinical efforts at mitigating the effect of hypoperfusion on gut permeability have focused on restoring gut vascular function.
METHODS
We report that, in the Caco-2 cell model of transepithelial
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