Impact of ingredients on quality and sensory characteristics of gluten-free baked goods [PDF]
Master of ScienceFood Science InstituteDelores ChambersThe rising awareness of celiac disease, an intestinal intolerance to gluten, has increased the demand for gluten-free products.
Gustafson, Kara L.
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Persistence of Nonceliac Wheat Sensitivity, Based on Long-term Follow-up [PDF]
, 2017 We investigated how many patients with a diagnosis of nonceliac wheat sensitivity (NCWS) still experienced wheat sensitivity after a median follow-up time of 99 months.
Arini, A. +11 more
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The gluten-free diet: access and economic aspects and impact on lifestyle
Nutrition and Dietary Supplements, 2018 Mayra Arias-Gastelum,1 Francisco Cabrera-Chávez,1 Marcela de Jesús Vergara-Jiménez,1 Noé Ontiveros1,2 1School of Nutrition Sciences, Universidad Autónoma de Sinaloa, Culiacán, Sinaloa, Mexico; 2Department of
Arias-Gastelum M +3 more
doaj
Investigation of quality indicators of flour made of chickpea, corn and rice
Новые технологииThe article presents the results of the investigation of the quality indicators of flour from chickpeas, corn and rice. Gluten-free foods literally become a panacea to a healthy and happy life for people suffering from celiac disease, given that patients
G. Y. Arutyunova +4 more
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Modification of physicochemical and nutritional properties of gluten free cakes by natural additives application [PDF]
Journal of Food and Bioprocess Engineering, 2018 The demand for gluten-free products has increased in recent years, owing to the market trends and an increase in the number of celiac and other gluten sensitivities and wheat allergies.
Babak Ghiasi Tarzi +2 more
doaj
Applying Simulation Method in Formulation of Gluten-Free Cookies
ITM Web of Conferences, 2017 At present time priority direction in the development of new food products its developing of technology products for special purposes. These types of products are gluten-free confectionery products, intended for people with celiac disease.
Nikitina Marina +2 more
doaj +1 more source
Extrusion processing of amaranth and quinoa [PDF]
, 2014 Because of the growing epidemic of gluten intolerance, there is growing interest in gluten-free foods. Beyond just being gluten-free, such foods can have other positive nutritional benefits to human health.
Gearhart, Caitlin +2 more
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Thermorheological and textural behaviour of gluten-free gels obtained from chestnut and rice flours [PDF]
, 2013 Nowadays, as celiac disease is becoming more common the consumers’ demand for gluten-free products with high nutritional and taste quality is increasing. This work deals with the study of the impact of four novelty gluten-free sources: chestnut flour
A Gunaratne +51 more
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Collagenous gastritis: A cause of anemia and gastric nodularity in the pediatric population
JPGN Reports, EarlyView.Abstract We present a case series of seven pediatric patients with collagenous gastritis (CG) with the aim of contributing data to existing literature about this rare disease to assist in the understanding and management of these patients. Gross nodularity seen on esophagogastroduodenoscopy and increased subepithelial collagen on biopsy were noted in ...
Megan Emiliani +2 more
wiley +1 more source
How Health Claims on Product Packaging Influence Consumer Perceptions and Purchase Decisions [PDF]
, 2016 The goal of this investigation was to expand upon research from the field of consumer behavior, with a specific focus on food product packaging and health claims. It specifically focused on how these health claims impact consumer perceptions and purchase
Vanasse, Taylor
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