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Coeliac disease
Item type: Journal Article • Journal: South African Family Practice • Authors: J Badenhorst --- Department of Internal Medicine,Coeliac disease is an autoimmune enteropathy triggered by the ingestion of gluten-containing cereals, such as wheat, rye and barley. It is estimated to occur in one per cent of people of European ancestry, and in 0.3% of black Africans. Coeliac... -
To what extent are restaurants prepared to respond to the needs of guests with food allergies and intolerances?
Item type: Journal Article • Journal: • Authors: Maxine van Dam --- Stenden Hotel Management School, Leeuwarden, The Netherlands Lysbet Wiersma --- Stenden Hotel Management School, Leeuwarden, The NetherlandsThe purpose of this research is to examine the knowledge of restaurants regarding food allergies and intolerances. The main research question is this: to what extent are restaurants prepared to respond to the needs of guests with food allergies and... -
Coeliac plexus neurolysis for upper abdominal malignancies using an anterior approach: review of the literature
Item type: Journal Article • Journal: Southern African Journal of Anaesthesia and Analgesia • Authors: Anju Ghai --- Department of Anaesthesiology, Pain and Intensive Care, India Hamesh Kumar --- Department of Anaesthesiology, Pain and Intensive Care, India Sarthak Wadhera --- MBBS student,Background: Coeliac plexus neurolysis (CPN) helps to diminish pain arising from malignancy of upper abdominal viscera. Imaging modalities have increased the success rates by enhancing technical accuracy including fluoroscopy, computed tomography and ultrasound. Advancement in the imaging modalities used has... -
To what extent are restaurants prepared to respond to the needs of guests with food allergies and intolerances?
Item type: Journal Article • Journal: Research in Hospitality Management • Authors: Maxine van Dam --- Stenden Hotel Management School, The Netherlands Lysbet Wiersma --- Stenden Hotel Management School, The NetherlandsThe purpose of this research is to examine the knowledge of restaurants regarding food allergies and intolerances. The main research question is this: to what extent are restaurants prepared to respond to the needs of guests with food allergies and... -
Evaluation of mageu-based gluten-free bread loaf characteristics
Item type: Journal Article • Journal: African Journal of Science, Technology, Innovation and Development • Authors: Leigh McCarroll --- Department of Biotechnology and Food Technology, South Africa Suretha de Kock --- Department of Biotechnology and Food Technology, South AfricaGluten-free bread (GFB) has poor quality attributes compared with wheat bread. Coeliac disease is an autoimmune disease triggered by gluten consumption. Mageu, a traditional beverage, was used in GFB with hydrocolloids, sorghum, soybean flour and maize starch. Quality parameters included...