Results 51 to 60 of about 20,505 (224)

Mechanisms, Causes, and Solutions: A Comprehensive Review of Lipid Oxidation in Low‐Moisture Packaged Snacks

open access: yesEuropean Journal of Lipid Science and Technology, EarlyView.
This comprehensive and focused review describes how lipid oxidation plays a crucial role in determining the sensory quality and hence shelf life of low‐moisture packaged snacks: a category of food product that is not often discussed in literature, but is commonly found in our diets.
Rebecca L. Mora   +2 more
wiley   +1 more source

Measuring Excretion of Gluten Immunogenic Peptides (GIPs): An Assay for Monitoring Gluten Exposure

open access: yesGastroHep
Individuals with coeliac disease are required to exclude all gluten from their diet to prevent small bowel inflammation and associated complications. Life-long adherence to a gluten-free diet is challenging because of the potential presence of gluten in ...
Sunari Kulasekera   +10 more
doaj   +1 more source

Bread consumption habits in the gluten free diet

open access: yesApstract: Applied Studies in Agribusiness and Commerce, 2017
Gluten is a protein found in many grain products. Celiac disease is a genetic autoimmune disorder characterized by sensitivity to gluten. When a person with celiac disease consumes gluten, his/her immune system perceives the gluten to be a harmful ...
Tünde Csapóné Riskó   +2 more
doaj   +1 more source

Effects of 12 Weeks of Strength Training and Gluten-Free Diet on Quality of Life, Body Composition and Strength in Women with Celiac Disease: A Randomized Controlled Trial

open access: yesApplied Sciences, 2021
Celiac disease (CD) is an autoimmune disease characterized by gluten-induced intestinal inflammation. Dietary restrictions and symptoms may have a significant impact on the patient’s quality of life, body composition (BC), and strength.
Alejandro Martínez-Rodríguez   +9 more
doaj   +1 more source

Plant Protein‐Dietary Polyphenol Interactions: Implications for Protein Structural and Functional Properties and Digestibility

open access: yesFood Chemistry International, EarlyView.
The importance of the plant proteins, their interaction with polyphenols, and the significance of functional properties and digestibility. ABSTRACT The interaction between plant proteins and dietary polyphenols has garnered significant interest due to its impact on the structural, functional, and digestibility properties of proteins.
Harthika Mylvaganam   +2 more
wiley   +1 more source

The Handbook of Minerals on a Gluten-Free Diet [PDF]

open access: yesNutrients, 2018
The importance of a gluten-free diet (GFD) in the treatment of celiac disease and other gluten-related disorders is undisputable. However, strict GFD often lead to nutritional imbalances and, therefore, to deficiencies. One of the most common deficiencies from a GFD are an insufficient amount of Ca, Fe, Mg, and Zn.
openaire   +3 more sources

The Role of Proteins in the Sensory Perception/Organoleptic Properties of Food

open access: yesFood Chemistry International, EarlyView.
Protein structure controls sensory attributes such as flavor, texture, and aroma. This can occur during amino acid breakdown, Maillard reactions and lipid–protein interactions which generate flavor profiles. Bioactive peptides also provide taste and health benefits.
Tharuka Wijesekara, Idaresit Ekaette
wiley   +1 more source

Insights Into Processing Properties of Germinated Brown Rice: Based on Physicochemical, Non‐Volatile, and Volatile Metabolomics

open access: yesFood Frontiers, EarlyView.
ABSTRACT Germinated brown rice is increasingly recognized for its physiological benefits. However, the effects of germination on its processing properties, as well as on the composition of its volatile and non‐volatile metabolites, have not been systematically elucidated.
Xiuqi Wang   +7 more
wiley   +1 more source

Applying Simulation Method in Formulation of Gluten-Free Cookies

open access: yesITM Web of Conferences, 2017
At present time priority direction in the development of new food products its developing of technology products for special purposes. These types of products are gluten-free confectionery products, intended for people with celiac disease.
Nikitina Marina   +2 more
doaj   +1 more source

Effects of high‐frequency ultrasound on the functionality and physicochemical properties of chickpea protein isolates

open access: yesFood Biomacromolecules, EarlyView.
Abstract The study investigated the impact of ultrasonic treatment on the functional and physicochemical properties of chickpea protein isolates (CPI). Both the water and oil absorption capacities of CPI were substantially improved by ultrasonic treatment, with significant improvements observed after 10, 20, and 30 min of sonication.
Mehvish Habib   +7 more
wiley   +1 more source

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