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Wheat, maize, and rice are the most widely consumed food grains in the world. It is unsurprising, therefore, that they are associated with both food intolerances (wheat and rice) and allergies (all). Two types of wheat allergy, bakers' asthma and wheat-dependent exercise-induced anaphylaxis, are well characterized in relation to the allergens that elicit an allergic response. Wheat allergy and contact dermatitis, however, exhibit a wide range of allergens that will elicit a response. As patterns of cereal consumption change, so do the patterns of allergy and intolerance. For example, increasing wheat consumption in Eastern Asia has led to a rise in wheat-related intolerances and allergies in wheat-consuming populations.
Tatham, A. (2015) Cereal Allergens. In: Wrigley, C.W., Corke, H., Seetharaman, K. and Faubion, J. (eds.) Encyclopedia of Food Grains. Vol. 2. Academic Press.
Dynodwr Gwrthrych Digidol (DOI)https://doi.org/10.1016/B978-0-12-394437-5.00085-1
Book Chapter in Encyclopedia of Food Grains Vol. 2. (2015), available at: https://doi.org/10.1016/B978-0-12-394437-5.00085-1.
Yn dangos eitemau sy’n perthyn drwy deitl, awdur, pwnc a chrynodeb.
An evaluation for a business enterprise in developing a delicatessen, cafe and in-store shop specialising in 'free-from' food located in the city centre of Cardiff. James, Louisa (Cardiff Metropolitan University, 2009)This enterprise was undertaken to analyse the feasibility of setting up a delicatessen, café and in-store shop specialising in gluten, wheat and dairy free food located in the city centre of Cardiff. The project outlines ...
A survey of perceptions and health beliefs associated with dairy products and their dairy/lactose free alternatives: A comparison between men and women Poulton, Karen (Cardiff Metropolitan University, 2017)Background: With the changing patterns in today’s dairy consumption and the popularity of food avoidance, this study aimed to explore the differences in consumer perceptions and health beliefs of dairy products and their ...
Tatham, Arthur; Shewry, Peter (Science Direct, 2016)Coeliac disease is an intolerance triggered by the ingestion of wheat gluten proteins. It is of increasing concern to consumers and health professionals as its incidence appears to be increasing. The amino acid sequences ...