Results 1 to 10 of about 1,505,607 (258)
A New Food Composition Database of Lactose-Free Products Commercialized in Spain: Differences in Nutritional Composition as Compared to Traditional Products [PDF]
Foods, 2021 We developed a new database to evaluate the nutritional composition of lactose-free products from Spain. The database includes dairy products and other products, all of which show the “lactose-free” declaration on their label, accounting for 327 products
María Martínez Rodríguez +2 more
doaj +4 more sources
Gluten-Free Bread and Bakery Products Technology
Foods, 2022 Gluten, a protein fraction from wheat, rye, barley, oats, their hybrids and derivatives, is very important in baking technology. The number of people suffering from gluten intolerance is growing worldwide, and at the same time, the need for foods ...
Zuzana Šmídová, Jana Rysová
doaj +3 more sources
Gluten-Free Products for Celiac Susceptible People [PDF]
Frontiers in Nutrition, 2018 The gluten protein of wheat triggers an immunological reaction in some gluten-sensitive people with HLA-DQ2/8 genotypes, which leads to Celiac disease (CD) with symptomatic damage in the small intestinal villi.
Sweta Rai, Amarjeet Kaur, C. S. Chopra
doaj +2 more sources
Journal of Algebra, 2011 Let \(G\) be a finitely generated group, generated by the finite set \(S\). For an element \(x\in G\) the shortest length of \(x\), written as a word in the elements of \(S\) and their inverses, is denoted \(l_S(x)\). Let \(a_n\) and \(s_n\) denote the number of elements of length \(n\), or at most \(n\), respectively.
Avinoam Mann
exaly +2 more sources
Starch Characteristics Linked to Gluten-Free Products [PDF]
Foods, 2017 The increasing prevalence of coeliac disease (CD) and gluten-related disorders has led to increasing consumer demand for gluten-free products with quality characteristics similar to wheat bread.
Stefan W. Horstmann +2 more
doaj +2 more sources
Perceptions towards gluten free products among consumers: A narrative review
Applied Food ResearchThe number of individuals purchasing gluten-free products is increasing worldwide for various reasons, including celiac disease, gluten intolerance, or following food trends.
Hussein F. Hassan +6 more
doaj +3 more sources
On free products of graphs [PDF]
Australas. J Comb., 2020 18 ...
Carter, Max +2 more
openaire +3 more sources
Gluten Contamination in Naturally or Labeled Gluten-Free Products Marketed in Italy [PDF]
Nutrients, 2017 Anil K Verma +2 more
exaly +2 more sources
Algebra universalis, 2021 We construct the free products of arbitrary digroups, and thus we solve an open problem of Zhuchok.
Zhang, Guangliang +2 more
openaire +3 more sources
Product-free sets in the free semigroup [PDF]
European Journal of Combinatorics, 2020 In this paper, we study product-free subsets of the free semigroup over a finite alphabet $A$. We prove that the maximum density of a product-free subset of the free semigroup over $A$, with respect to the natural measure that assigns a weight of $|A|^{-n}$ to each word of length $n$, is precisely $1/2$.
Imre Leader +3 more
openaire +4 more sources