Results 91 to 100 of about 4,370,883 (327)

The Associations Between Vegetarian and Vegan Diets and Orthorexia Nervosa Symptoms in Adults: A Systematic Review and Meta‐Analysis

International Journal of Eating Disorders, EarlyView.
ABSTRACT Objective To synthesize the evidence on the associations between vegetarian and/or vegan diets (VVDs) and symptoms of orthorexia nervosa (ON) compared with omnivorous diets in the adult population. Method Following the Preferred Reporting Items for Systematic Reviews and Meta‐Analyses (PRISMA) and the Meta‐analyses of Observational Studies in ...
Valentina Díaz‐Goñi, Bruno Bizzozero‐Peroni, María Eugenia Visier‐Alfonso, Estela Jiménez‐López, Rubén Fernández‐Rodríguez, José Francisco López‐Gil, Tomás Olivo Martins‐de‐Passos, Alberto Durán González, Vicente Martínez‐Vizcaíno, Arthur Eumann Mesas   +9 more
wiley   +1 more source

Gluten-Free Brewing: Issues and Perspectives

Fermentation, 2020
Celiac disease (CD) is an immune-mediated gluten-sensitive enteropathy. Currently, it affects around 1% of world population, but it is constantly growing. Celiac patients have to follow a strict gluten-free (GF) diet.
Nazarena Cela, Nicola Condelli, M. Caruso, G. Perretti, M. Di Cairano, Roberta Tolve, F. Galgano   +6 more
semanticscholar   +1 more source

Chitosan‐Based pH‐Responsive Films and Edible Coatings to Enhance Fruit Shelf‐Life: Impact of Plant Biomolecules and Composition

Food Chemistry International, EarlyView.
Chitosan based coatings/films forming solution with the use ofplant extracts and parameters for fruit shelf life analysis. ABSTRACT Fresh fruits are a natural source of various minerals and vitamins, which are essential for human health. However, a rapid rate of respiration, water loss and fast ripening ability result in shorter shelf life and ...
Arun K. Singh
wiley   +1 more source

Bread consumption habits in the gluten free diet

Apstract: 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, Ádám Péntek, Troy Wiwczaroski   +2 more
doaj   +1 more source

Gluten contamination of canned and dry grain-free commercial pet foods determined by HPLC-HRMS

Italian Journal of Animal Science, 2020
The aim was to determine the absence of gluten in pet food samples marked as ‘grain-free’ and ‘gluten-free’ diets, to assess the reliability of manufacturer labelling of such products.
Giorgia Meineri, Alessia Candellone, Federica Dal Bello, Daniela Gastaldi, Claudio Medana, Pier Giorgio Peiretti   +5 more
doaj   +1 more source

Alternative grains as potential raw material for gluten– free food development in the diet of celiac and gluten– sensitive patients [PDF]

, 2014
Celiac disease is an autoimmune disorder resulting from gluten intolerance and is based on a genetic predisposition. Gluten is a protein composite found in the cereals wheat, rye, barley and certain oat varieties. A strict gluten-free diet is the only
Comino Montilla, Isabel María, Moreno Amador, María de Lourdes, Sousa Martín, Carolina   +2 more
core  

Electrochemical immunosensor modified with carbon nanofibers coupled to a paper platform for the determination of gliadins in food samples [PDF]

, 2019
The gluten-free diet is a unique, effective treatment for different conditions related to gluten consumption. Therefore, it is crucial the availability of new methodologies for the sensitive and specific determination of gluten content in food samples ...
Bertolino, Franco Adrián, Marin Barroso, Evelyn del Valle, Messina, Germán Alejandro, Pereira, Sirley Vanesa, Raba, Julio   +4 more
core   +1 more source

A Comprehensive Review of Biotechnological Innovations in Valorization of Food Waste: Enhancing Nutritional, Techno‐Functional Properties, and Process Optimization for Sustainable Product Development

Food Frontiers, EarlyView.
This review highlights recent biotechnological innovations in the valorization of food waste through enzyme‐assisted processing and microbial fermentation to enhance nutritional, techno‐functional, and shelf‐stable properties for developing sustainable, plant‐based functional foods and nutraceuticals.
Md. Sakhawot Hossain, Md Abdul Wazed, Mst. Sultana Akhter Preya, Zakia Sultana, Md. Mostafa Kamal, Tanvir Ahmad, Islam Md Shimul   +6 more
wiley   +1 more source

Technological and Nutritional Challenges, and Novelty in Gluten-Free Breadmaking - a Review

Polish Journal of Food and Nutrition Sciences, 2018
The presence of gluten is considered fundamental for successful breadmaking. However, the ingestion of gluten by susceptible individuals has been associated with the development of gluten-related disorders such as celiac disease, wheat allergy, and non ...
Paola Conte, Costantino Fadda, Natalia Drabińska, Urszula Krupa-Kozak   +3 more
doaj   +1 more source

Influence of germination time of brown rice in relation to flour and gluten free bread quality [PDF]

, 2015
The effect of germination time on physicochemical characteristics of brown rice flour and its effect on gluten free bread qualities have been investigated. Germination was carried out at 28 °C and 100 % RH for 12, 24 and 48 h; brown rice and soaked brown
Cornejo, Fabiola, Rosell, Cristina M.
core   +1 more source