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Showing result 1 - 5 of 9 essays matching the above criteria.

1. 1. Addition of PromOat Beta-Glucan and Guar-gum to Gluten- Free Wheat Starch Pan Bread to increase Fiber while maintaining the Quality in Texture

   University essay from Lunds universitet/Livsmedelsteknik och nutrition (master)

   Author : Devika Singh; [2023]
   Keywords : Gluten-Free bread; PromOat; Guar-Gum; Food technology; Technology and Engineering;

   Abstract : Gluten-free products have gained great attention in the last few years due to the growing incidence of celiac disease and the intolerance to gluten. The project is aimed to investigate the effects of adding PromOat, a good source of B-glucan to increase the fiber content and Guar-Gum to overcome the textural deformities in the gluten-free wheat starch Pan bread. READ MORE

3. 2. Early Life Factors and Disease Development in Childhood

   University essay from Lunds universitet/Livsmedelsteknik och nutrition (master)

   Author : Ellen Johansson; [2022]
   Keywords : Delivery mode; C-section; breastfeeding; antibiotics; probiotics; infant; microbiota; food engineering; Medicine and Health Sciences; Biology and Life Sciences;

   Abstract : Background and Aim The aim was to investigate the effects of four early life factors – delivery mode, feeding method, probiotics, and antibiotics – on disease development in childhood. This was done by conducting a structured literature review. READ MORE

4. 3. Molecular Interactions Between Xanthan Gum, Psyllium, Milk Proteins and Starches, and Their Implications on Gluten-Free Bakery Products

   University essay from Lunds universitet/Livsmedelsteknik och nutrition (master)

   Author : Carolin Bischoff; [2021]
   Keywords : Rheology; Xanthan gum; Gluten-Free; Food Technology; Technology and Engineering;

   Abstract : Gluten in bread can cause severe health problems in patients with celiac disease. However, gluten-free substitutions often show impaired quality characteristic like a liquid dough because of a missing gluten-network or accelerated staling due to the high amount of gluten-free starch. READ MORE

5. 4. Optimisation and Validation of PCR Method for HLA Gene Expression to Enable PCR System Transfer and Master Mix Change

   University essay from Linköpings universitet/Institutionen för fysik, kemi och biologi

   Author : Paulina Odlander; [2020]
   Keywords : HLA; celiac disease; DQ-genes; PCR; PCR optimisation;

   Abstract : Health Tech company Dynamic Code AB provides a PCR test for determination of HLA DQ-genes connected to development of celiac disease. The PCR method is probe based and in real time and is at this time carried through on the, somewhat outdated, PCR instrument from Thermo Fisher/Applied Biosystems called 7300 Real-Time PCR System. READ MORE

6. 5. Genes involved in inflammation are within celiac disease risk loci show differential mRNA expression

   University essay from Högskolan i Skövde/Institutionen för biovetenskap

   Author : Ahlam Tahseen Yahia Keelani; [2018]
   Keywords : ;

   Abstract : Celiac disease (CD) is a chronic autoimmune disease, caused by the consumption of gluten in genetically predisposed individuals. Celiac patients develop many clinical features include; weight loss, diarrhea, and Intestinal damage, and if left untreated, CD patient may face an increased risk of malignancies. READ MORE