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Food Allergy
Published in Praveen S. Goday, Cassandra L. S. Walia, Pediatric Nutrition for Dietitians, 2022
Alison Cassin, Ashley Devonshire, Stephanie Ward, Meghan McNeill
Wheat elimination includes avoidance of all wheat-containing bread, pasta, crackers, breakfast cereals, and baked goods. This includes all-purpose flour and any food that is breaded, baked, or fried with wheat-based flour. Wheat flours are fortified with niacin, riboflavin, thiamin, and iron. If a child’s diet is composed of very few whole grain products, they may be deficient in these and other nutrients. Products made with the flours of amaranth, arrowroot, barley, buckwheat, corn, oats, potato, quinoa, rice, rye, soybean, and tapioca are suitable wheat alternatives, as are enriched and fortified corn, rice, and oat cereals.
Role of Diet in Vitiligo
Published in Vineet Relhan, Vijay Kumar Garg, Sneha Ghunawat, Khushbu Mahajan, Comprehensive Textbook on Vitiligo, 2020
Rachita Misri, Khushbu Mahajan
Celiac disease (CD) and vitiligo may share similar genetic risks. Studies suggest that both CD and vitiligo may be triggered by a common immune system signal associated with a high-gluten diet [33]. Thus, in patients who have both conditions, a gluten-free diet can be considered. Two case reports in patients with vitiligo who were unresponsive to topical agents and phototherapy showed some degree of repigmentation with a gluten-free diet [34,35]. Gluten-free diets (corn, rice, amaranth, arrowroot, buckwheat, flax, millet, quinoa, sorghum, soy, tapioca, flours made from gluten-free grain) are easily available.
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Published in Anton Sebastian, A Dictionary of the History of Medicine, 2018
Arrowroot A starch prepared from Maranta arundinacea, and used in special diets. A reference to it as Canna indica radice alba alexipharmica was made by Sir Hans Sloane (1660–1753), a physician to the Governor of Barbados, in his catalogue of plants from Jamaica published in 1696.
Microencapsulation of blackberry pulp with arrowroot starch and gum arabic mixture by spray drying
Published in Journal of Microencapsulation, 2018
Gislaine Ferreira Nogueira, Luiz Gabriel Pereira Martin, Farayde Matta Fakhouri, Rafael Augustus de Oliveira
Alternatively, high molecular weight encapsulating agents are added to pulps or fruit juices prior to the drying process in order to increase the glass transition temperature of the system and to reduce such problems (Araujo-Díaz et al. 2017). Gum arabic, maltodextrins, starches, gelatine, methyl cellulose, gum tragacanth, alginates, pectin, silicon dioxide, tricalciumphosphate, glycerol monostearate, and mixtures of some of them are some examples of encapsulating and coating agents used in spray drying (Igual et al. 2014). Among polysaccharides, starches are being widely studied as potential encapsulating agents due to their low cost, abundance, and renewability, besides the advantage of existing in various forms, depending on the source of the raw material (Sartori and Menegalli 2016), which can generate exceptional functional properties when compared to conventional encapsulating agents. Arrowroot starch has not been used as an encapsulating agent. However, it presents a great potential for application for being multifunctional, non-toxic, biodegradable, blood-compatible, and bioactive besides having a high digestibility (Hoover 2001, Winarti et al. 2015, Wu and Liao 2017). Because of its high digestibility, gelling, and thickener ability, arrowroot starch (Hoover 2001, Villas-Boas and Franco 2016) has been widely used in preparation of bakery products, as in confection of biscuits, cakes, creams, and sweets (Leonel et al. 2002).
Influence of spray drying on bioactive compounds of blackberry pulp microencapsulated with arrowroot starch and gum arabic mixture
Published in Journal of Microencapsulation, 2020
Gislaine Ferreira Nogueira, Cyntia Trevisan Soares, Luiz Gabriel Pereira Martin, Farayde Matta Fakhouri, Rafael Augustus de Oliveira
Gum arabic is the gum most commonly used as flavour encapsulating material, mainly due to its solubility, low viscosity, emulsification characteristics and good retention of volatile compounds (Igual et al. 2014). Unlike gum arabic, arrowroot starch has not yet been used as an encapsulating agent. Modified starches have also been used in the encapsulation of bioactive compounds and volatile substances, conferring good protection and stability (Charve and Reineccius 2009, Baranauskiené et al. 2007).