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Applied Sciences, 2020 High-quality, gluten-free doughs and bakery products are clearly more difficult to produce than wheat flour-based products. The poor quality of the breads that are currently available demonstrates that manufacturing remains a significant technological ...
Alessio Cappelli +2 more
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Celiac disease: Overview and considerations for development of gluten-free foods
Food Science and Human Wellness, 2016 Celiac disease is a genetically-determined chronic inflammatory intestinal disease induced by gluten in wheat, barley, rye etc. Celiac disease affects approximately one percent of people in the world and strict gluten-free diet (GFD) for a lifetime is ...
Prakriti Jnawali +2 more
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Gluten cross contact in oats: retrospective database analysis 2011 to 2023
Frontiers in Nutrition, 2023 It is long-established that oats are at substantial risk for cross contact with gluten-containing grain. Specially processed gluten-free oats, whether purity protocol or mechanically/optically sorted, made it possible for this grain to be included in a ...
Tricia Thompson, Amy Keller
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Lentils and Gluten Cross Contact
Frontiers in Nutrition, 2022 Lentils are naturally gluten-free and are recommended for people with celiac disease and other gluten-related disorders. However, like oats, they appear to be at a heightened risk of cross contact with gluten-containing grains.
Tricia Thompson +2 more
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Safety Assessment of Foods and Drinks Consumed by People on a Gluten-Free Diet
Molecules, 2022 Naturally gluten-free foods and processed foods that do not contain information about the potential presence of gluten in them pose a hypothetical threat to people with food allergies and celiac disease.
Anna Przybylska +4 more
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Applied Sciences, 2023 Wheat, along with maize and rice, is one of the “big 3” cereal crops, and although it is a major component of many food products, it is one of the top eight food allergens listed by the Codex Alimentarius.
Gözde Türköz Bakırcı +2 more
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Gluten-Free Cereal Products and Beverages: A Review of Their Health Benefits in the Last Five Years
Foods, 2021 In the past decades, food products and beverages made from gluten-free cereals were initially created for certain groups of people who experience gluten-related disorders such as wheat allergies, gluten ataxia, non-celiac gluten sensitivity, and the most
Muhammad Arif Najmi Khairuddin +1 more
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Low Gluten Beers Contain Variable Gluten and Immunogenic Epitope Content
Foods, 2023 Gluten content labels inform food choice and people practicing a gluten-free diet rely upon them to avoid illness. The regulations differ between jurisdictions, especially concerning fermented foodstuffs such as beer.
Mitchell G. Nye-Wood +5 more
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Detection of Gluten in Gluten-Free Foods of Plant Origin
Foods, 2022 The work deals with the issue of standardization and more accurate methodology for the isolation of gluten DNA in gluten-free products of plant origin, which is more demanding due to the more complex structure of plant cells. Three isolation methods were
Jana Výrostková +6 more
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NAJFNR, 2022 Background: Celiac disease is an autoimmune disorder launched by gluten ingestion in genetically susceptible persons. This component leads to an inflammation of the small intestine which causes malabsorption of some important nutrients including calcium,
Wafa Allouch +3 more
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