نتایج جستجو برای: wheat hypersensitivity

تعداد نتایج: 93009  

2009
Sadin Özdemir Kemal Güven Zübeyde Baysal Fikret Uyar

The production of extracellular amylase by Bacillus subtilis has been studied in solid-state fermentation (SSF). In a sequential order, various process parameters were optimized for maximum amylase production. The tested process parameters were different solid substrates such as banana husk (BH), water melon husk (WMH), lentil bran (LB), wheat bran (WB), melon husk (MH) and maize oil cake (MOC)...

2015
Carlo Catassi Luca Elli Bruno Bonaz Gerd Bouma Antonio Carroccio Gemma Castillejo Christophe Cellier Fernanda Cristofori Laura de Magistris Jernej Dolinsek Walburga Dieterich Ruggiero Francavilla Marios Hadjivassiliou Wolfgang Holtmeier Ute Körner Dan A. Leffler Knut E. A. Lundin Giuseppe Mazzarella Chris J. Mulder Nicoletta Pellegrini Kamran Rostami David Sanders Gry Irene Skodje Detlef Schuppan Reiner Ullrich Umberto Volta Marianne Williams Victor F. Zevallos Yurdagül Zopf Alessio Fasano

Non-Celiac Gluten Sensitivity (NCGS) is a syndrome characterized by intestinal and extra-intestinal symptoms related to the ingestion of gluten-containing food, in subjects that are not affected by either celiac disease or wheat allergy. Given the lack of a NCGS biomarker, there is the need for standardizing the procedure leading to the diagnosis confirmation. In this paper we report experts' r...

2014
Aishwarya Chauhan Nikhat Jamal Siddiqi Bechan Sharma

A potential fungal strain of Trichoderma sp. (WF-3) was isolated and selected for the production of α-galactosidase. Optimum conditions for mycelial growth and enzyme induction were determined. Basal media selected for the growth of fungal isolate containing different carbon sources like guar gum (GG), soya bean meal (SM), and wheat straw (WS) and combinations of these carbon substrates with ba...

2016
Jean-Claude Autran

Pasta are important foods in Europe, mainly in ltaly (25 kg/capita/year), Greece, France (6 kg) and Spain . The best products (nutritional value, cooking quality, aspect) are processed from durum wheat semolina . Because of this difference in quality, and because of the new market regulation on January 1993, that will include a free circulation between the member States of pastas made of durum ...

Journal: :Heliyon 2023

Hypersensitivity reactions can be a side effect to any vaccine, but they are usually rare. The COVID-19 vaccination may cause hypersensitivity, and several cases of delayed hypersensitivity (DH) hyaluronic acid (HA) dermal filler have been documented. current report presents case 36-year-old female patient with DH HA after receiving the Pfizer-BioNTech vaccine. Symptoms, including dryness, swel...

2007
Salvatore Di Falco Melinda Smale Charles Perrings

We hypothesize that institutions such as agricultural cooperatives influence regional levels of variety diversity through input supply, processing or marketing functions. This diversity can also affect yield, a partial measure of crop productivity. We test these hypotheses with data from southern Italy, a mega-diversity spot and centre of diversity for durum wheat. Cooperatives in the southern ...

Journal: :Journal of agricultural and food chemistry 2012
Pei-Tzu Chu Chih-Sheng Lin Wei-Jung Chen Chih-Feng Chen Hsiao-Wei Wen

This work develops a label-free gliadin immunosensor that is based on changes in the frequency of a quartz crystal microbalance (QCM) chip. A higher sensitivity was obtained by applying 25 nm gold nanoparticles (AuNPs) to the surface of a bare QCM electrode. Subsequently, chicken anti-gliadin antibodies (IgY) were immobilized directly on the AuNP-modified surface by cross-linking amine groups i...

Journal: :BMJ case reports 2012
Shuichi Iwamoto Noboru Hagino Tetsuya Tanimoto Eiji Kusumi

1 of 2 DESCRIPTION A 27-year-old woman presented to our clinic with sudden-onset of nasal discharge and bilateral periorbital oedema ( fi gures 1 and 2 ). Although she had been well until the morning, she noticed the extensive, rapidly progressing symptom during exercise at gymnasium after lunch containing fried-wheat. She had no history of food allergies. We performed a radioallergosorbent tes...

Journal: :The Journal of allergy and clinical immunology 2006
Joseph Scibilia Elide A Pastorello Giuliana Zisa Anna Ottolenghi Carsten Bindslev-Jensen Valerio Pravettoni Elena Scovena Anna Robino Claudio Ortolani

BACKGROUND Wheat is believed to be an uncommon cause of food allergy in adults; the number of studies that address IgE mediated wheat allergy in adults is all too few. OBJECTIVE Determine how many subjects with a history of wheat allergy have real allergy by double-blind, placebo-controlled food challenge; identify the symptoms manifested during the challenge; determine the lowest provocation...

Journal: :Journal of pediatric gastroenterology and nutrition 2008
Carlo Agostoni Tamas Decsi Mary Fewtrell Olivier Goulet Sanja Kolacek Berthold Koletzko Kim Fleischer Michaelsen Luis Moreno John Puntis Jacques Rigo Raanan Shamir Hania Szajewska Dominique Turck Johannes van Goudoever

This position paper on complementary feeding summarizes evidence for health effects of complementary foods. It focuses on healthy infants in Europe. After reviewing current knowledge and practices, we have formulated these conclusions: Exclusive or full breast-feeding for about 6 months is a desirable goal. Complementary feeding (ie, solid foods and liquids other than breast milk or infant form...

نمودار تعداد نتایج جستجو در هر سال

با کلیک روی نمودار نتایج را به سال انتشار فیلتر کنید