Sökning: "gluten digestion"

Hittade 3 avhandlingar innehållade orden gluten digestion.

  1. 1. Toward celiac-safe foods - Investigation of the interaction between transglutaminase 2 and gluten

    Författare :Niklas Engström; Chalmers tekniska högskola; []
    Nyckelord :MEDICIN OCH HÄLSOVETENSKAP; MEDICAL AND HEALTH SCIENCES; MEDICIN OCH HÄLSOVETENSKAP; MEDICAL AND HEALTH SCIENCES; MEDICIN OCH HÄLSOVETENSKAP; MEDICAL AND HEALTH SCIENCES; gliadin; Caco-2 cells; transglutaminase 2; ileostomy subjects; ascorbyl palmitate; gluten; gluten digestion; TG2; zinc; celiac disease; gluten intolerance; extrusion cooking;

    Sammanfattning : Celiac disease, a chronic autoimmune enteropathy, may develop in genetically predisposed individuals upon ingestion of gluten proteins found in wheat, barley, and rye. Overall prevalence of celiac disease is increasing and it currently affects around 1% of the population. LÄS MER

  3. 2. Structure and dynamics of epithelial cells : Studied with confocal microscopy and flourescence recovery after photobleaching

    Författare :Kajsa Holmgren-Peterson; Annika Scheynius; Linköpings universitet; []
    Nyckelord :MEDICINE; MEDICIN;

    Sammanfattning : Epithelial cells of the human body form a physical barrier to harmful agents and potential invading microorganisms. In the small intestine they must also produce enzymes for digestion of food and be able to absorb nutrients. LÄS MER

  4. 3. Fermentation as a Means of Optimizing the Glycaemic Index - Food Mechanisms and Metabolic Merits with Emphasis on Lactic Acid in Cereal Products

    Författare :Elin Östman; Avdelningen för livsmedel och läkemedel; []
    Nyckelord :MEDICIN OCH HÄLSOVETENSKAP; MEDICAL AND HEALTH SCIENCES; Nutrition; starch; healthy human; fermentation; lactic acid; sourdough; cereal products; milk; glycaemic index; bread; Näringslära; diabetes; insulin response;

    Sammanfattning : In current recommendations from FAO/WHO, foods that elicit low glycaemic responses and thus have low glycaemic indices (GIs) are advocated. The rationale for this recommendation is that low-GI diets have been shown to reduce risk factors for e.g. type II diabetes and cardiovascular disease. LÄS MER