Gluten is a key component that allows wheat flour to form a dough, and it is also a byproduct
of the production of wheat starch. As a commercial product, wheat gluten is increasingly …

Celiac disease (CD) is an immune-mediated gluten-sensitive enteropathy. Currently, it
affects around 1% of world population, but it is constantly growing. Celiac patients have to …

Beer is the most widely consumed alcoholic drink in the world, but it is not suitable for
patients who suffer from celiac disease (CD) because its main ingresdients, barley or wheat …

Abstract Changes in the physicochemical properties of wheat gluten (WG) during cooking
are mainly dependent on its intramolecular and intermolecular interactions when subjected …

The recently growing demand of gluten-reduced beer is leading to the development of
diverse approaches to be applied in brewing. The current work focuses on the development …

Celiac disease and non-celiac gluten sensitivity are both related to gluten consumption. In
sensitive subjects, gluten triggers an immune-mediated enteropathy for which no therapy is …

This study provides a comprehensive comparison among the most common gluten-free (GF)
brewing practices, with a focus on the impact of each treatment on physicochemical …

Recent research suggests that gluten-free beers by prolyl-endopeptidase treatment may not
be safe for coeliac disease (CD) patients. Therefore, the gluten peptidome of an industrial …

Traditionally, beers are made with gluten-containing cereals. It is crucial to have rapid
analytical methodologies that allow gluten content control of the beers for celiac consumers …

The peptidomes from the literature of 24 prolyl-endopeptidase-treated beers during
fermentation, declared gluten-free, and 13 untreated beers have been characterised and …