Results 91 to 100 of about 2,491,556 (309)
, 2016 The purpose of this study is to identify gluten-free label's effect on customer's perceived healthiness, expected price point, and willingness to purchase. The hypothesis is that gluten-free labels will have a significant effect on customer's perceptions,
Navarro, Cori
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Techno-functionality of different legume flours intended for gluten-free applications [PDF]
, 2023 Consumption of legumes is associated with health benefits thanks to their unique nutritional profile rich in proteins and fibre and with a good amino acid profile [1].
Cristina Alamprese +2 more
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Food Safety and Health, EarlyView.In this review, we critically summarized the application of natural polysaccharides (NPs) for the treatment of IBD. This approach combines, in a unique way (right), the basic structure–activity relationships of NPs from different origins (left) with their multipronged mode of action, which involves modulation of the gut microbiota and other ...
Felix Danso +3 more
wiley +1 more source
Development of Fortified gluten free biscuits/cookies
, 2019 Development of six varieties of gluten-free cookies fortified with dietary fibers and dried fruits(plum and cranberry). The cookies were enriched with 2% of dietary fiber.
Rexhepi, Diana
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Food Safety and Health, EarlyView.Industrial manufacturing processes have transformative effects on the components of food matrix. These transformations in food matrix and components have direct implications for quality assurance (QA), food quality (e.g., nutritional profile and texture), and food safety management (e.g., pathogen control and toxin mitigation). ABSTRACT This systematic
Chinaza Godswill Awuchi
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
Frontiers in NutritionCeliac disease affects about 1% of the population, requiring a strict gluten-free diet. Despite the growing market for gluten-free products, their sensory quality remains a challenge.
Daria Musiienko +2 more
doaj +1 more source
The Roads of Rome for Functional Dyspepsia: From Rome I to Rome V
Gut Medicine, EarlyView.ABSTRACT Functional dyspepsia (FD) is one of the most common functional gastrointestinal disorders. Its diagnostic, classificatory, and therapeutic concepts have continuously evolved alongside successive iterations of the Rome diagnostic criteria, undergoing profound changes over more than three decades.
Zi‐xing Qian, Wei Wei
wiley +1 more source
Gluten-free Pasta : Technology and Quality Evaluation
, 2010 Gluten forming proteins are fundamental for the production of a great variety of foods, including pasta, most appropriately made from durum wheat. The replacement of gluten network, in order to produce gluten-free pasta (GFP), is a major technological ...
M. Mariotti, M. Lucisano, C. Cappa
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Turning Down Mum's Cooking: The Ethics of Dietary Difference within Families
Journal of Applied Philosophy, EarlyView.ABSTRACT Although food ethicists have called for greater attention to the relational context of eating for over a decade, the context of ‘eating with family’ remains largely ignored. But the family is both a morally specific relational context and one within which many people do most of their eating.
Megan A. Dean
wiley +1 more source