Possibility of minimizing gluten intolerance by co-consumption of some fruits – A case for positive food synergy?

Author:

Jayawardana Isuri A.,Montoya Carlos A.,McNabb Warren C.,Boland Mike J.

Funder

Massey University

Riddet Institute Centre of Research Excellence, New Zealand

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference60 articles.

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2. VSL#3 probiotic preparation has the capacity to hydrolyze gliadin polypeptides responsible for celiac sprue probiotics and gluten intolerance;Angelis;Biochimica et Biophysica Acta (BBA) - Molecular Basis of Disease,2006

3. UniProtKB: The universal protein knowledge base;Anonymous,2018

4. Crystallographic refinement of the structure of actinidin at 1.7 angstroms resolution by fast Fourier least-squares methods;Baker;Acta Crystallographica Section A,1980

5. Chapter four - kiwifruit proteins and enzymes: Actinidin and other significant proteins;Boland,2013

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