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The only effective and safe treatment of celiac disease (CD) is a lifelong, strict exclusion of gluten, the so-called gluten-free diet (GFD). As a consequence, strict adherence to the GFD is highly successful and useful to achieve optimal control of symptoms in celiac patients, although, sometimes, nutritional problems can persist despite a strict exclusion of gluten. However, following a strict GFD is not easy and an updated quality assessment of available products is needed for further improvement in gluten-free product development. Similar to CD, GFD is the common dietary approach in non-celiac gluten/wheat sensitivity (NCGWS). NCGWS is another common gluten-related disorder without the diagnostic features of CD. Increasing interest in the association and interaction between irritable bowel syndrome (IBS), functional dyspepsia, and gluten-related disorders can expand our knowledge and understanding of the management of these disorders. In this respect, GFD is considered a therapeutic option in IBS and functional digestive disorders. New insights into the GFD are an exciting scientific challenge for researchers.

irritable bowel syndrome --- celiac disease --- nonceliac gluten/wheat sensitivity --- gluten-free diet --- AIDAI score --- amylase trypsin inhibitor --- non-celiac wheat sensitivity --- CD14 lymphocytes --- interleukin-1beta --- tumor necrosis factor-α --- non coeliac wheat sensitivity --- gluten --- FODMAPs --- functional dyspepsia --- Celiac disease --- iron deficiency without anemia --- dietary iron --- iron supplementation --- women --- refractory celiac disease --- remission --- nickel allergy --- allergic contact mucositis --- irritable bowel syndrome (IBS) --- low-nickel diet --- gluten-free products --- gluten containing products --- food composition database --- dietary reference intake --- prison diets --- irritable bowel disease --- FODMAP --- low FODMAP diet --- gluten free diet --- non-celiac gluten wheat sensitivity --- n/a

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The incidence of gluten-related disorders (GRDs) continues to increase and its global prevalence is estimated affect to 5% of the population. s. Celiac disease (CD), Dermatitis Herpetiformis (DH), Gluten Ataxia (GA), wheat allergy (WA), and Non-Celiac Gluten Sensitivity (NCGS) are the five major GRDs that present with a wide range of clinical manifestations. They are manifested by symptoms of gastrointestinal tract disorders, as well as hematological, dermatological endocrinological, gynecological, rheumatological and nervous system. NCGS is a term that is used to describe individuals who are not affected by celiac disease or wheat allergy, yet they have intestinal and/or extra-intestinal symptoms related to gluten ingestion with improvement of their symptoms upon withdrawing gluten from their diet. It is believed that represents some heterogeneous groups with different subgroups characterized by different etiologies, clinical histories and clinical courses. There also appears to be an overlap between NCGS and irritable bowel syndrome (IBS). There is a need for establishing strict criteria for diagnosing NCGS. The absence of validated biomarkers remains a significant limitation for research studies on NCGS. New evidence shows that a gluten-free diet may be beneficial for some patients with gastrointestinal symptoms, such as those symptoms commonly found in patients with IBS.

Medicine --- celiac disease --- children --- HLA-DQ --- prevalence --- Asia --- wheat --- gluten --- non-celiac gluten-sensitivity --- diagnosis --- dermatitis herpetiformis --- anti-tTG --- anti-DGP --- AAA --- AGA --- IL-17A --- HLA-DQB1*02 --- screening --- first-degree relatives --- non-celiac gluten sensitivity --- irritable bowel disease --- FODMAP --- wheat allergy --- vitamin B12 --- iron --- folic acid --- vitamin D --- long-term GFD therapy (LTGFD) --- LTGFD with good compliance (LTGFDWGC) --- anemia --- lymphoma --- IgA deficiency --- gut --- enteropathy --- gluten-free diet --- level of evidences --- gluten-related disorders --- NCGS --- self-report --- survey studies --- celiac disease --- children --- HLA-DQ --- prevalence --- Asia --- wheat --- gluten --- non-celiac gluten-sensitivity --- diagnosis --- dermatitis herpetiformis --- anti-tTG --- anti-DGP --- AAA --- AGA --- IL-17A --- HLA-DQB1*02 --- screening --- first-degree relatives --- non-celiac gluten sensitivity --- irritable bowel disease --- FODMAP --- wheat allergy --- vitamin B12 --- iron --- folic acid --- vitamin D --- long-term GFD therapy (LTGFD) --- LTGFD with good compliance (LTGFDWGC) --- anemia --- lymphoma --- IgA deficiency --- gut --- enteropathy --- gluten-free diet --- level of evidences --- gluten-related disorders --- NCGS --- self-report --- survey studies

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The incidence of gluten-related disorders (GRDs) continues to increase and its global prevalence is estimated affect to 5% of the population. s. Celiac disease (CD), Dermatitis Herpetiformis (DH), Gluten Ataxia (GA), wheat allergy (WA), and Non-Celiac Gluten Sensitivity (NCGS) are the five major GRDs that present with a wide range of clinical manifestations. They are manifested by symptoms of gastrointestinal tract disorders, as well as hematological, dermatological endocrinological, gynecological, rheumatological and nervous system. NCGS is a term that is used to describe individuals who are not affected by celiac disease or wheat allergy, yet they have intestinal and/or extra-intestinal symptoms related to gluten ingestion with improvement of their symptoms upon withdrawing gluten from their diet. It is believed that represents some heterogeneous groups with different subgroups characterized by different etiologies, clinical histories and clinical courses. There also appears to be an overlap between NCGS and irritable bowel syndrome (IBS). There is a need for establishing strict criteria for diagnosing NCGS. The absence of validated biomarkers remains a significant limitation for research studies on NCGS. New evidence shows that a gluten-free diet may be beneficial for some patients with gastrointestinal symptoms, such as those symptoms commonly found in patients with IBS.

celiac disease --- children --- HLA-DQ --- prevalence --- Asia --- wheat --- gluten --- non-celiac gluten-sensitivity --- diagnosis --- dermatitis herpetiformis --- anti-tTG --- anti-DGP --- AAA --- AGA --- IL-17A --- HLA-DQB1*02 --- screening --- first-degree relatives --- non-celiac gluten sensitivity --- irritable bowel disease --- FODMAP --- wheat allergy --- vitamin B12 --- iron --- folic acid --- vitamin D --- long-term GFD therapy (LTGFD) --- LTGFD with good compliance (LTGFDWGC) --- anemia --- lymphoma --- IgA deficiency --- gut --- enteropathy --- gluten-free diet --- level of evidences --- gluten-related disorders --- NCGS --- self-report --- survey studies --- n/a

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It is our pleasure to present this Special Issue of Molecules entitled “Food Processing and Its Impact on Phenolic and other Bioactive Constituents in Food”. Bioactive compounds including phenolic ingredients have long been used as important constituents of a healthy diet. As a result, consumer awareness about the important role of high-quality products rich in bioactive compounds—especially phenolic compounds—in human nutrition, health, and prevention against diseases has increased. Additionally, methods for food processing, regardless of the technology used, have a huge impact on the quality of the final products. Therefore, the big challenges for scientists lie in the monitoring of changes during food processing and the optimization of technology to achieve the minimal degradation of nutrients (including phenolic compounds). Thus, for this Special Issue, I encourage you to read some interesting papers aimed at bringing the latest scientific news, insights, and advances in the field of food processing and its impact on bioactive constituents in food, especially phenolic compounds. The information presented will certainly arouse considerable interest among a large group of our readers from different disciplines and research fields.

Research & information: general --- Biology, life sciences --- Food & society --- apple --- phenolic compounds --- genetic resources --- HPLC-DAD --- thyme --- oregano --- dry herbs --- polyphenols --- chlorophyll --- carotenoids --- microbial --- cytotoxicity --- dissolution test --- functional food --- innovative food --- drying --- natural food --- Helianthus tuberosus --- pro-healthy properties --- plant polyphenols --- food processing --- phenolic content --- bioavailability --- bioaccessibility --- coffee Arabica --- roasting process --- brewing methods --- antioxidant activity --- flavonoids --- caffeine --- pH of infusions --- tannins --- snack --- baking --- carotenoids content --- chlorophyll content --- total polyphenols content --- calorific value --- sensory properties --- sourdough fermentation --- inoculation --- lactic acid bacteria --- FODMAP --- fructans --- antioxidants --- chocolate --- free radical scavenging activity --- reducing power --- functionalization of food --- electronic nose analysis --- isoflavone conversion --- thermal process --- immature seeds --- mature seeds --- internal water content --- konjac --- linseed flour --- fat substitute --- volatile compounds --- lipid oxidation --- encapsulation --- Mauritia flexuosa (aguaje) --- controlled dehydration --- apple --- phenolic compounds --- genetic resources --- HPLC-DAD --- thyme --- oregano --- dry herbs --- polyphenols --- chlorophyll --- carotenoids --- microbial --- cytotoxicity --- dissolution test --- functional food --- innovative food --- drying --- natural food --- Helianthus tuberosus --- pro-healthy properties --- plant polyphenols --- food processing --- phenolic content --- bioavailability --- bioaccessibility --- coffee Arabica --- roasting process --- brewing methods --- antioxidant activity --- flavonoids --- caffeine --- pH of infusions --- tannins --- snack --- baking --- carotenoids content --- chlorophyll content --- total polyphenols content --- calorific value --- sensory properties --- sourdough fermentation --- inoculation --- lactic acid bacteria --- FODMAP --- fructans --- antioxidants --- chocolate --- free radical scavenging activity --- reducing power --- functionalization of food --- electronic nose analysis --- isoflavone conversion --- thermal process --- immature seeds --- mature seeds --- internal water content --- konjac --- linseed flour --- fat substitute --- volatile compounds --- lipid oxidation --- encapsulation --- Mauritia flexuosa (aguaje) --- controlled dehydration

Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

It is our pleasure to present this Special Issue of Molecules entitled “Food Processing and Its Impact on Phenolic and other Bioactive Constituents in Food”. Bioactive compounds including phenolic ingredients have long been used as important constituents of a healthy diet. As a result, consumer awareness about the important role of high-quality products rich in bioactive compounds—especially phenolic compounds—in human nutrition, health, and prevention against diseases has increased. Additionally, methods for food processing, regardless of the technology used, have a huge impact on the quality of the final products. Therefore, the big challenges for scientists lie in the monitoring of changes during food processing and the optimization of technology to achieve the minimal degradation of nutrients (including phenolic compounds). Thus, for this Special Issue, I encourage you to read some interesting papers aimed at bringing the latest scientific news, insights, and advances in the field of food processing and its impact on bioactive constituents in food, especially phenolic compounds. The information presented will certainly arouse considerable interest among a large group of our readers from different disciplines and research fields.

Research & information: general --- Biology, life sciences --- Food & society --- apple --- phenolic compounds --- genetic resources --- HPLC-DAD --- thyme --- oregano --- dry herbs --- polyphenols --- chlorophyll --- carotenoids --- microbial --- cytotoxicity --- dissolution test --- functional food --- innovative food --- drying --- natural food --- Helianthus tuberosus --- pro-healthy properties --- plant polyphenols --- food processing --- phenolic content --- bioavailability --- bioaccessibility --- coffee Arabica --- roasting process --- brewing methods --- antioxidant activity --- flavonoids --- caffeine --- pH of infusions --- tannins --- snack --- baking --- carotenoids content --- chlorophyll content --- total polyphenols content --- calorific value --- sensory properties --- sourdough fermentation --- inoculation --- lactic acid bacteria --- FODMAP --- fructans --- antioxidants --- chocolate --- free radical scavenging activity --- reducing power --- functionalization of food --- electronic nose analysis --- isoflavone conversion --- thermal process --- immature seeds --- mature seeds --- internal water content --- konjac --- linseed flour --- fat substitute --- volatile compounds --- lipid oxidation --- encapsulation --- Mauritia flexuosa (aguaje) --- controlled dehydration