Results 81 to 90 of about 104,900 (296)
Percepção dos indivíduos celíacos acerca da contaminação dos cosméticos com glúten
Revista de Ciências Farmacêuticas Básica e Aplicada, 2015 A exclusão do glúten na dieta por toda a vida é o único tratamento com eficácia inquestionável para a doença celíaca (DC), o qual mesmo em pequenas quantidades pode ser prejudicial à saúde.
Ivanilde Miciele Silva Santos +2 more
doaj
Food Chemistry International, EarlyView.Composite sourdough breads were developed from blends of unripe plantain, tiger nut, and fenugreek flours. Optimized formulations improved pasting stability and enhanced texture, producing softer more elastic crumbs. The enriched breads contained higher dietary fiber and bioactive compounds, and significantly reduced serum cholesterol markers ...
Mary T. Ademosun +4 more
wiley +1 more source
Sem glúten, sem lactose, com sabor!
Agropecuária Catarinense, 2017 Produção de pães, bolos e bolachas para pessoas com restrições alimentares se transforma em negócios promissor na região rural da Grande Florianópolis.
Isabela Schwengber
doaj
Are there differences from a nutritional point of view between bakery products with and without gluten? [PDF]
, 2016 A doença celíaca é uma doença autoimune, desencadeada pela ingestão de glúten, em indivíduos com predisposição genética. O tratamento desta doença passa, única e exclusivamente, pela prática de uma alimentação isenta de glúten, ao longo de toda a vida
Albuquerque, T.G. +3 more
core
Gluten-Free Breads: The Gap Between Research and Commercial Reality.
Comprehensive Reviews in Food Science and Food Safety, 2019 The market for gluten-free products is steadily growing and gluten-free bread (GFB) keeps on being one of the most challenging products to develop. Although numerous research studies have worked on improving the manufacture of GFBs, some have adopted ...
Laura Roman, Mayara Belorio, M. Gómez
semanticscholar +1 more source
Food Biomacromolecules, EarlyView.Abstract Edible coatings have emerged as a significant advancement in the food industry. This review explains the different materials, methods, and applications of edible coatings, with a special focus on the integration of nanotechnology and its contribution to the circular economy.
Shankar Senthilkumar +4 more
wiley +1 more source
Measuring Excretion of Gluten Immunogenic Peptides (GIPs): An Assay for Monitoring Gluten Exposure
GastroHepIndividuals 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
Functional and physicochemical properties of proteins isolated from four different pulses
Food Biomacromolecules, EarlyView.Proteins from four pulses viz. pinto bean, cow pea, pigeon pea, and navy bean were isolated and characterized. Pinto bean protein showed the highest oil absorption capacity and solubility. Pinto bean protein exhibited the highest emulsion capacity and foaming capacity. Cow pea protein showed the highest in vitro protein digestibility.
Bharati Kumari, Nandan Sit
wiley +1 more source
Gluten Content of Gluten Free Products Marketed in Serbia
ProceedingsCeliac disease is a systemic autoimmune disease that occurs in genetically predisposed individuals and means a lifelong intolerance to gluten, which is found in wheat, barley, rye and oats, and leads to inflammatory changes in the lining of the small ...
Gordana Milojević Miodragović +2 more
doaj +1 more source
Apresentação da Informação sobre os Alergénios Alimentares em Restauração Colectiva [PDF]
, 2013 Introdução: Apesar de inofensivos para a maioria da população, os produtos ou substâncias passíveisde causar alergias e ou intolerâncias alimentares podem ser fatais para os indivíduos susceptíveis. Coma entrada em vigor do Regulamento (UE) n.º 1169/2011,
Costa, Carmen +3 more
core