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132 relations: Adhesive, Air cooling, Allergy, Anaphylaxis, Ataxia, Atomizer nozzle, Atopy, Autoimmune disease, Autoimmune hepatitis, Bagel, Baking, Barley, Beef, Beer, Bread, Bread machine, Broth, Carbohydrate, Carbon dioxide, Centrifugation, Cereal, Chewiness, Chicken as food, Codex Alimentarius, Coeliac disease, Cosmetics, Cultivar, Cytotoxicity, Denaturation (biochemistry), Dermatitis herpetiformis, Dermatology, Diabetes mellitus type 1, Dough, Drying, Duck as food, Einkorn wheat, Emmer, Endosperm, Farinograph, Fatigue, Fermentation in food processing, Fibromyalgia, Fish as food, Flour, FODMAP, Food additive, Food and Drug Administration, Food processor, Food Standards Agency, Gait abnormality, ..., Generally recognized as safe, Genetic predisposition, Germination, Gliadin, Glutelin, Gluten-free diet, Gluten-related disorders, Glutenin, Headache, Hordein, Ice cream, Immunoassay, Impurity, Inflammation, International standard, Intestinal villus, Iron deficiency, Irritable bowel syndrome, Ketchup, Khorasan wheat, Kneading, Leavening agent, List of food labeling regulations, Lymphoma, Maize, Malabsorption, Malt, Meat analogue, Mediterranean diet, Mental disorder, Mill (grinding), Mock duck, Multivariate analysis, Myoclonus, National Sanitary Surveillance Agency, Neurological disorder, No-knead bread, Non-celiac gluten sensitivity, Nystagmus, Oat, Opsoclonus myoclonus syndrome, Osteoporosis, Pastry, Pathogenesis, Peptide, Pet food, Pizza, Plant embryogenesis, Pneumatics, Pork, Primary sclerosing cholangitis, Prolamin, Psoriasis, Purkinje cell, Rice, Rye, Salt, Screw press, Secalin, Sedimentation, Shortening, Sieve, Slurry, Small intestine, Soy sauce, Spelt, Staling, Starch, Storage protein, Suspension (chemistry), Thyroiditis, TLR4, Triticale, Triticeae glutens, Viscoelasticity, Viscosity, Vitiligo, Wheat, Wheat allergy, Wheat gluten (food), World Gastroenterology Organisation, Yeast. Expand index (82 more) »
Adhesive
An adhesive, also known as glue, cement, mucilage, or paste, is any substance applied to one surface, or both surfaces, of two separate items that binds them together and resists their separation.
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Air cooling
Air cooling is a method of dissipating heat.
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Allergy
Allergies, also known as allergic diseases, are a number of conditions caused by hypersensitivity of the immune system to typically harmless substances in the environment.
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Anaphylaxis
Anaphylaxis is a serious allergic reaction that is rapid in onset and may cause death.
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Ataxia
Ataxia is a neurological sign consisting of lack of voluntary coordination of muscle movements that includes gait abnormality.
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Atomizer nozzle
An atomizer nozzle can take many forms.
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Atopy
Atopy is a predisposition toward developing certain allergic hypersensitivity reactions.
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Autoimmune disease
An autoimmune disease is a condition arising from an abnormal immune response to a normal body part.
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Autoimmune hepatitis
Autoimmune hepatitis, formerly called lupoid hepatitis, is a chronic, autoimmune disease of the liver that occurs when the body's immune system attacks liver cells causing the liver to be inflamed.
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Bagel
A bagel (בײגל; bajgiel), also spelled beigel, is a bread product originating in the Jewish communities of Poland.
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Baking
Baking is a method of cooking food that uses prolonged dry heat, normally in an oven, but also in hot ashes, or on hot stones.
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Barley
Barley (Hordeum vulgare), a member of the grass family, is a major cereal grain grown in temperate climates globally.
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Beef
Beef is the culinary name for meat from cattle, particularly skeletal muscle.
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Beer
Beer is one of the oldest and most widely consumed alcoholic drinks in the world, and the third most popular drink overall after water and tea.
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Bread
Bread is a staple food prepared from a dough of flour and water, usually by baking.
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Bread machine
A bread making machine or bread maker is a home appliance for baking bread.
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Broth
Broth is a savory liquid made of water in which bones, meat, fish, or vegetables have been simmered.
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Carbohydrate
A carbohydrate is a biomolecule consisting of carbon (C), hydrogen (H) and oxygen (O) atoms, usually with a hydrogen–oxygen atom ratio of 2:1 (as in water); in other words, with the empirical formula (where m may be different from n).
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Carbon dioxide
Carbon dioxide (chemical formula) is a colorless gas with a density about 60% higher than that of dry air.
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Centrifugation
Centrifugation is a technique which involves the application of centrifugal force to separate particles from a solution according to their size, shape, density, viscosity of the medium and rotor speed.
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Cereal
A cereal is any edible components of the grain (botanically, a type of fruit called a caryopsis) of cultivated grass, composed of the endosperm, germ, and bran.
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Chewiness
Chewiness is the mouthfeel sensation of labored chewing due to sustained, elastic resistance from the food.
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Chicken as food
Chicken is the most common type of poultry in the world.
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Codex Alimentarius
The Codex Alimentarius is a collection of internationally recognized standards, codes of practice, guidelines, and other recommendations relating to foods, food production, and food safety.
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Coeliac disease
Coeliac disease, also spelled celiac disease, is a long-term autoimmune disorder that primarily affects the small intestine.
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Cosmetics
Cosmetics are substances or products used to enhance or alter the appearance of the face or fragrance and texture of the body.
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Cultivar
The term cultivarCultivar has two denominations as explained in Formal definition.
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Cytotoxicity
Cytotoxicity is the quality of being toxic to cells.
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Denaturation (biochemistry)
Denaturation is a process in which proteins or nucleic acids lose the quaternary structure, tertiary structure, and secondary structure which is present in their native state, by application of some external stress or compound such as a strong acid or base, a concentrated inorganic salt, an organic solvent (e.g., alcohol or chloroform), radiation or heat.
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Dermatitis herpetiformis
Dermatitis herpetiformis (DH) is a chronic blistering skin condition, characterised by blisters filled with a watery fluid.
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Dermatology
Dermatology (from ancient Greek δέρμα, derma which means skin and λογία, logia) is the branch of medicine dealing with the skin, nails, hair and its diseases.
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Diabetes mellitus type 1
Diabetes mellitus type 1, also known as type 1 diabetes, is a form of diabetes mellitus in which not enough insulin is produced.
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Dough
Dough is a thick, malleable, sometimes elastic, paste made out of any grains, leguminous or chestnut crops.
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Drying
Drying is a mass transfer process consisting of the removal of water or another solvent by evaporation from a solid, semi-solid or liquid.
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Duck as food
In food terminology, duck or duckling (when meat comes from a juvenile duck) refers to duck meat, the meat of several species of bird in the family Anatidae, found in both fresh and salt water.
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Einkorn wheat
Einkorn wheat (from German Einkorn, literally "single grain") can refer either to the wild species of wheat, Triticum boeoticum, or to the domesticated form, Triticum monococcum.
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Emmer
Emmer wheat, also known as farro especially in Italy, or hulled wheat, is a type of awned wheat.
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Endosperm
The endosperm is the tissue produced inside the seeds of most of the flowering plants following fertilization.
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Farinograph
In baking, a farinograph measures specific properties of flour.
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Fatigue
Fatigue is a subjective feeling of tiredness that has a gradual onset.
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Fermentation in food processing
Fermentation in food processing is the process of converting carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria—under anaerobic conditions.
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Fibromyalgia
Fibromyalgia (FM) is a medical condition characterised by chronic widespread pain and a heightened pain response to pressure.
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Fish as food
Many species of fish are consumed as food in virtually all regions around the world.
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Flour
Flour is a powder made by grinding raw grains or roots and used to make many different foods.
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FODMAP
FODMAPs are short chain carbohydrates that are poorly absorbed in the small intestine.
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Food additive
Food additives are substances added to food to preserve flavor or enhance its taste, appearance, or other qualities.
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Food and Drug Administration
The Food and Drug Administration (FDA or USFDA) is a federal agency of the United States Department of Health and Human Services, one of the United States federal executive departments.
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Food processor
A food processor is a kitchen appliance used to facilitate repetitive tasks in the preparation of food.
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Food Standards Agency
The Food Standards Agency is a non-ministerial government department of the Government of the United Kingdom.
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Gait abnormality
Gait abnormality is a deviation from normal walking (gait).
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Generally recognized as safe
Generally recognized as safe (GRAS) is an American Food and Drug Administration (FDA) designation that a chemical or substance added to food is considered safe by experts, and so is exempted from the usual Federal Food, Drug, and Cosmetic Act (FFDCA) food additive tolerance requirements.
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Genetic predisposition
A genetic predisposition is a genetic characteristic which influences the possible phenotypic development of an individual organism within a species or population under the influence of environmental conditions.
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Germination
Germination is the process by which an organism grows from a seed or similar structure.
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Gliadin
Gliadin (a type of prolamin) is a class of proteins present in wheat and several other cereals within the grass genus Triticum.
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Glutelin
Glutelin proteins are soluble in dilute acids or bases, detergents, chaotropic agents, or reducing agents.
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Gluten-free diet
A gluten-free diet (GFD) is a diet that strictly excludes gluten, a mixture of proteins found in wheat and related grains, including barley, rye, oat, and all their species and hybrids (such as spelt, kamut, and triticale).
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Gluten-related disorders
Gluten-related disorders is the umbrella term for all diseases triggered by gluten.
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Glutenin
Glutenin (a type of glutelin) is the major protein within wheat flour, making up 47% of the total protein content.
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Headache
Headache is the symptom of pain anywhere in the region of the head or neck.
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Hordein
Hordein is a prolamin glycoprotein, present in barley and some other cereals, together with gliadin and other glycoproteins (such as glutelins) coming under the general name of gluten.
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Ice cream
Ice cream (derived from earlier iced cream or cream ice) is a sweetened frozen food typically eaten as a snack or dessert.
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Immunoassay
An immunoassay is a biochemical test that measures the presence or concentration of a macromolecule or a small molecule in a solution through the use of an antibody (usually) or an antigen (sometimes).
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Impurity
Impurities are either naturally occurring or added during synthesis of a chemical or commercial product.
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Inflammation
Inflammation (from inflammatio) is part of the complex biological response of body tissues to harmful stimuli, such as pathogens, damaged cells, or irritants, and is a protective response involving immune cells, blood vessels, and molecular mediators.
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International standard
International standards are standards developed by international standards organizations.
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Intestinal villus
Intestinal villi (singular: villus) are small, finger-like projections that extend into the lumen of the small intestine.
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Iron deficiency
Iron deficiency, or sideropaenia, is the state in which a body has not enough (or not qualitatively enough) iron to supply its eventual needs.
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Irritable bowel syndrome
Irritable bowel syndrome (IBS) is a group of symptoms—including abdominal pain and changes in the pattern of bowel movements without any evidence of underlying damage.
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Ketchup
Ketchup (also catsup) is a condiment.
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Khorasan wheat
Khorasan wheat or Oriental wheat (Triticum turgidum ssp. turanicum also called Triticum turanicum), commercially known as kamut, is a tetraploid wheat species.
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Kneading
Kneading is a process in the making of bread or pasta dough, used to mix the ingredients and add strength to the final product.
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Leavening agent
A leaven, often called a leavening agent (and also known as a raising agent), is any one of a number of substances used in doughs and batters that cause a foaming action (gas bubbles) that lightens and softens the mixture.
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List of food labeling regulations
The packaging and labeling of food is subject to regulation in most regions/jurisdictions, both to prevent false advertising and to promote food safety.
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Lymphoma
Lymphoma is a group of blood cancers that develop from lymphocytes (a type of white blood cell).
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Maize
Maize (Zea mays subsp. mays, from maíz after Taíno mahiz), also known as corn, is a cereal grain first domesticated by indigenous peoples in southern Mexico about 10,000 years ago.
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Malabsorption
Malabsorption is a state arising from abnormality in absorption of food nutrients across the gastrointestinal (GI) tract.
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Malt
Malt is germinated cereal grains that have been dried in a process known as "malting".
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Meat analogue
A meat analogue, also called a meat alternative, meat substitute, mock meat, faux meat, imitation meat, (where applicable) vegetarian meat, or vegan meat, approximates certain aesthetic qualities (primarily texture, flavor and appearance) and/or chemical characteristics of specific types of meat.
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Mediterranean diet
The Mediterranean diet is a diet inspired by the eating habits of Greece, Southern Italy, and Spain in the 1940s and 1950s.
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Mental disorder
A mental disorder, also called a mental illness or psychiatric disorder, is a behavioral or mental pattern that causes significant distress or impairment of personal functioning.
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Mill (grinding)
A mill is a device that breaks solid materials into smaller pieces by grinding, crushing, or cutting.
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Mock duck
Mock duck is a gluten-based vegetarian food. It is made of wheat gluten, oil, sugar, soy sauce, and salt. It is thus high in protein. Its distinctive flavor and artificial "plucked duck" texture distinguish it from other forms of commercially available gluten products. Mock duck can be found in some Chinese grocery stores or retail outlets providing international selections of food. Similar products may be labeled as "Mock Abalone" or "Cha'i Pow Yu" (齋鮑魚; pinyin: zhāibàoyú). Typically, mock duck gains its flavor from the stewing of the gluten product in soy sauce and MSG. A variation of mock duck made from tofu skin is also popular.
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Multivariate analysis
Multivariate analysis (MVA) is based on the statistical principle of multivariate statistics, which involves observation and analysis of more than one statistical outcome variable at a time.
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Myoclonus
Myoclonus is a brief, involuntary twitching of a muscle or a group of muscles.
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National Sanitary Surveillance Agency
Brazilian Health Regulatory Agency (in Portuguese, Agência Nacional de Vigilância Sanitária) is a regulatory body of the Brazilian government, created in 1999 during President Fernando Henrique Cardoso's term of office.
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Neurological disorder
A neurological disorder is any disorder of the nervous system.
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No-knead bread
No-knead bread is a method of bread baking that uses a very long fermentation (rising) time instead of kneading to form the gluten strands that give the bread its texture.
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Non-celiac gluten sensitivity
Non-celiac gluten sensitivity (NCGS) or gluten sensitivity is defined as "a clinical entity induced by the ingestion of gluten leading to intestinal and/or extraintestinal symptoms that improve once the gluten-containing foodstuff is removed from the diet, and celiac disease and wheat allergy have been excluded".
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Nystagmus
Nystagmus is a condition of involuntary (or voluntary, in rare cases) eye movement, acquired in infancy or later in life, that may result in reduced or limited vision.
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Oat
The oat (Avena sativa), sometimes called the common oat, is a species of cereal grain grown for its seed, which is known by the same name (usually in the plural, unlike other cereals and pseudocereals).
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Opsoclonus myoclonus syndrome
Opsoclonus Myoclonus Syndrome (OMS), also known as Opsoclonus-Myoclonus-Ataxia (OMA), is a rare neurological disorder of unknown cause which appears to be the result of an autoimmune process involving the nervous system.
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Osteoporosis
Osteoporosis is a disease where increased bone weakness increases the risk of a broken bone.
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Pastry
Pastry is a dough of flour, water and shortening (solid fats, including butter) that may be savoury or sweetened.
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Pathogenesis
The pathogenesis of a disease is the biological mechanism (or mechanisms) that leads to the diseased state.
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Peptide
Peptides (from Gr.: πεπτός, peptós "digested"; derived from πέσσειν, péssein "to digest") are short chains of amino acid monomers linked by peptide (amide) bonds.
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Pet food
Pet food is plant or animal material intended for consumption by pets.
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Pizza
Pizza is a traditional Italian dish consisting of a yeasted flatbread typically topped with tomato sauce and cheese and baked in an oven.
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Plant embryogenesis
Plant embryogenesis is a process that occurs after the fertilization of an ovule to produce a fully developed plant embryo.
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Pneumatics
Pneumatics (From Greek: πνεύμα) is a branch of engineering that makes use of gas or pressurized air.
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Pork
Pork is the culinary name for meat from a domestic pig (Sus scrofa domesticus).
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Primary sclerosing cholangitis
Primary sclerosing cholangitis (PSC) is a long-term progressive disease of the liver and gallbladder characterized by inflammation and scarring of the bile ducts which normally allow bile to drain from the gallbladder.
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Prolamin
Prolamins are a group of plant storage proteins having a high proline content and found on plant materials mainly like in the seeds of cereal grains: wheat (gliadin), barley (hordein), rye (secalin), corn (zein), sorghum (kafirin) and as a minor protein, avenin in oats.
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Psoriasis
Psoriasis is a long-lasting autoimmune disease characterized by patches of abnormal skin.
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Purkinje cell
Purkinje cells, or Purkinje neurons, are a class of GABAergic neurons located in the cerebellum.
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Rice
Rice is the seed of the grass species Oryza sativa (Asian rice) or Oryza glaberrima (African rice).
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Rye
Rye (Secale cereale) is a grass grown extensively as a grain, a cover crop and a forage crop.
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Salt
Salt, table salt or common salt is a mineral composed primarily of sodium chloride (NaCl), a chemical compound belonging to the larger class of salts; salt in its natural form as a crystalline mineral is known as rock salt or halite.
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Screw press
A screw press is a type of machine press in which the ram is driven up and down by a screw.
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Secalin
Secalin is a prolamin glyco-protein found in the grain rye, Secale cereale.
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Sedimentation
Sedimentation is the tendency for particles in suspension to settle out of the fluid in which they are entrained and come to rest against a barrier.
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Shortening
Shortening is any fat that is a solid at room temperature and used to make crumbly pastry and other food products.
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Sieve
A sieve, or sifter, is a device for separating wanted elements from unwanted material or for characterizing the particle size distribution of a sample, typically using a woven screen such as a mesh or net or metal.
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Slurry
A slurry is a thin sloppy mud or cement or, in extended use, any fluid mixture of a pulverized solid with a liquid (usually water), often used as a convenient way of handling solids in bulk.
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Small intestine
The small intestine or small bowel is the part of the gastrointestinal tract between the stomach and the large intestine, and is where most of the end absorption of food takes place.
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Soy sauce
Soy sauce (also called soya sauce in British English) is a liquid condiment of Chinese origin, made from a fermented paste of soybeans, roasted grain, brine, and Aspergillus oryzae or Aspergillus sojae molds.
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Spelt
Spelt (Triticum spelta; Triticum dicoccum), also known as dinkel wheat or hulled wheat, is a species of wheat cultivated since approximately 5000 BC.
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Staling
Staling, or "going stale", is a chemical and physical process in bread and other foods that reduces their palatability.
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Starch
Starch or amylum is a polymeric carbohydrate consisting of a large number of glucose units joined by glycosidic bonds.
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Storage protein
Storage proteins serve as biological reserves of metal ions and amino acids, used by organisms.
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Suspension (chemistry)
In chemistry, a suspension is a heterogeneous mixture that contains solid particles sufficiently large for sedimentation.
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Thyroiditis
Thyroiditis is the inflammation of the thyroid gland.
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TLR4
Toll-like receptor 4 is a protein that in humans is encoded by the TLR4 gene.
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Triticale
Triticale (× Triticosecale), is a hybrid of wheat (Triticum) and rye (Secale) first bred in laboratories during the late 19th century in Scotland and Germany.
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Triticeae glutens
Gluten is the seed storage protein in mature wheat seeds (and in the seeds of closely related species).
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Viscoelasticity
Viscoelasticity is the property of materials that exhibit both viscous and elastic characteristics when undergoing deformation.
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Viscosity
The viscosity of a fluid is the measure of its resistance to gradual deformation by shear stress or tensile stress.
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Vitiligo
Vitiligo is a long-term skin condition characterized by patches of the skin losing their pigment.
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Wheat
Wheat is a grass widely cultivated for its seed, a cereal grain which is a worldwide staple food.
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Wheat allergy
Wheat allergy is an allergy to wheat which typically presents itself as a food allergy, but can also be a contact allergy resulting from occupational exposure.
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Wheat gluten (food)
Wheat gluten is a food made from gluten, the main protein of wheat.
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World Gastroenterology Organisation
The World Gastroenterology Organisation (WGO) is an international federation of over 100 national GI societies and 4 regional associations of gastroenterology representing over 50,000 individual members.
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Yeast
Yeasts are eukaryotic, single-celled microorganisms classified as members of the fungus kingdom.
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Gluten free bagels, Glutenous, Glutin, Glutinous, Gluton, Wheaten cornflour.
References
[1] https://en.wikipedia.org/wiki/Gluten
