Many people are increasingly interested in a vegetarian or vegan diet. Looking at the
research and the available options in the market, there are two generations of products …

Wheat is a major cereal crop providing energy and nutrients to the billions of people around
the world. Gluten is a structural protein in wheat, that is necessary for its dough making …

The incidence of gluten-related disorders (GRDs) continues to increase and its global
prevalence is estimated at approximately 5% of the population. Celiac disease (CD) …

In the last 10,000 years, wheat has become one of the most important cereals in the human
diet and today, it is widely consumed in many processed food products. Mostly considered a …

Immune-mediated food allergy and non-immune mediated food intolerance are categorized
as the most common adverse reactions resulting from the ingestion of certain foods. As there …

Non-celiac gluten sensitivity (NCGS) is a clinical entity characterized by the absence of
celiac disease and wheat allergy in patients that trigger reproducible symptomatic …

Background Peptides exhibit various functional properties and bioactivities, and have been
widely investigated and used in food area. However, using peptides alone may show some …

Mast cells originate from the CD34+/CD117+ hematopoietic progenitors in the bone marrow,
migrate into circulation, and ultimately mature and reside in peripheral tissues …

Wheat and its derived foods are widespread, representing one of the main food sources
globally. During the last decades, the incidence of disorders related to wheat has become a …

In comparison to conventional bread, gluten-free bread (GF) shows many post-baking
defects and a lower nutritional and functional value. Although broccoli leaves are perceived …