Search results for "Wheat"
showing 10 items of 288 documents
Effect of The Gluten-Free Diet on Quality of Life, Gastrointestinal Symptoms and Immune System in Patients with Fibromyalgia and Non-Celiac Wheat Sen…
2021
Fibromyalgia (FM) is a clinical syndrome characterized by chronic pain. FM patients complain hyperalgesia and allodynia and they are frequently affected by Non Celiac Wheat Sensitivity (NCWS), a condition where gastrointestinal and extraintestinal symptoms are triggered by gluten and/or wheat ingestion. The gluten-free diet (GFD) impact was evaluated on fibromyalgia-related and gastrointestinal symptoms, health-related quality of life and immune response of patients with both FM and NCWS in order to detect a possible pathogenetic role of wheat/gluten in the triggering of the inflammatory process. Peripheral blood from 8 FM patients, 10 FM and NCWS patients (FM+NCWS patients), 13 NCWS patien…
Influence of Bacterial Secondary Symbionts in Sitobion avenae on Its Survival Fitness against Entomopathogenic Fungi, Beauveria bassiana and Metarhiz…
2022
The research was focused on the ability of wheat aphids Sitobion avenae, harboring bacterial secondary symbionts (BSS) Hamiltonella defensa or Regiella insecticola, to withstand exposure to fungal isolates of Beauveria bassiana and Metarhizium brunneum. In comparison to aphids lacking bacterial secondary symbionts, BSS considerably increased the lifespan of wheat aphids exposed to B. bassiana strains (Bb1022, EABb04/01-Tip) and M. brunneum strains (ART 2825 and BIPESCO 5) and also reduced the aphids’ mortality. The wheat aphid clones lacking bacterial secondary symbionts were shown to be particularly vulnerable to M. brunneum strain BIPESCO 5. As opposed to wheat aphids carrying bacterial s…
Lentil Fortified Spaghetti: Technological Properties and Nutritional Characterization
2021
Lentil (Lens culinaris), consumed as a part of the diet worldwide, is a functional dietary ingredient that plays a function in human nutrition as a rich source of bioactive nutrients (low quantities of fat, sodium, and vitamin K
Improvement of Fatty Acid Profile in Durum Wheat Breads Supplemented with Portulaca oleracea L. Quality Traits of Purslane-Fortified Bread
2020
The addition of functional ingredients to breads could have effects on preventing cardiovascular diseases, cancers and inflammation. The incorporation of 0&ndash
The Addition of α-cyclodextrin and γ-cyclodextrin Affect Quality of Dough and Prebaked Bread During Frozen Storage
2019
The effects of the addition of 0&ndash
Sourdough Fermentation Degrades Wheat Alpha-Amylase/Trypsin Inhibitor (ATI) and Reduces Pro-Inflammatory Activity
2020
The ingestion of gluten-containing foods can cause wheat-related disorders in up to 15% of wheat consuming populations. Besides the role of gluten, &alpha
Rheological Evaluation of Some Commercial Xylanases
2011
The arabinoxylans play and the xylanases play an important role breadmaking. For a better selection of xylanases, it is necessary to understand how they work in breadmaking. At the same activity, the xylanases have different effect on dough rheology. The xylanases activity measured through birch xylan hydrolysis it is not correlated with extensographic effects. Weak but better correlations were observed when the xylanase activity was measured as the ability to decrease the viscosity of soluble wheat arabinoxylans solution.
Reply.
2019
Regarding the first question, however, we believe that there is a clear answer in the article itself. We stated, in the Methods section, that “the biopsy specimens were assessed in Palermo by 2 pathologists (G.G. and/or A.M.F.)”; the eosinophil count, which seems to be one of the most important findings of the study, “was further assessed by an experienced gastrointestinal pathologist (V.V.) in Brescia.” We also added that “all reviewers were blinded to the diet allocation and final diagnosis of each patient.” Consequently, the k value provided in the Results section referred to the agreement between the evaluation performed in Palermo and the evaluation performed in Brescia. No further det…
An integrated technological approach to the selection of lactic acid bacteria of flour origin for sourdough production
2013
article i nfo Several lactic acid bacteria (LAB) were evaluated in situ for their potential in sourdough fermentation. The strains belonged to Lactobacillus plantarum, Lactobacillus sakei, Lactobacillus sanfranciscensis, Leuconostoc citreum, Leuconostoc mesenteroides, Leuconostoc pseudomesenteroides and Weissella cibaria. LAB were used, in individual inocula, to carry out the fermentation of γ-ray treated (sterile) flour and untreated commercial flour, in order to evaluate their performances both in the absence and presence of the native microbiota of flour. The pH and total titratable acidity (TTA) showed a strong and fast acidification of the experimental sourdough determined by W. cibari…
Forecasting Wheat Yield Using Remote Sensing: The ARYA Forecasting System
2021
In this study we present a model to forecast wheat yield based on the evolution of the Difference Vegetation Index (DVI) and the Growing Degree Days (GDD), presented in Franch et al. (2015), but adapted to Franch et al. (2019) model. Additionally, we explore how the Land Surface Temperature (LST) can be included into the model and if this parameter adds any value to the model when combined with the optical information. This study is applied to MODIS data at 1km resolution to monitor the national and state level yield of winter wheat in the United States and Ukraine from 2001 to 2019.