Results 121 to 130 of about 67,837 (293)
Gluten-free bread: a case study [PDF]
, 2017 Physicochemical and sensorial characteristics of a possible commercial gluten-free bread (GFB) made with a new gluten-free flour were studied, as compared to a regular wheat bread, which was also analysed as Control sample.
Correia, Paula +2 more
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Physicochemical characterization and phenolic compound content of flour from blended juice residues
Journal of the Science of Food and Agriculture, EarlyView.Abstract BACKGROUND The production of fruit juices generates substantial amounts of residue, including peels, seeds, pomace, stalks, and leaves, which are rich in nutritionally relevant compounds, such as fiber and bioactives. The aims of this study were to evaluate drying conditions for converting mixed juice residue, composed of apple, beetroot ...
Letícia da Cunha Espinosa +4 more
wiley +1 more source
Journal of the Science of Food and Agriculture, EarlyView.Abstract BACKGROUND Chinese steamed bread (CSB) is a traditional East Asian staple. Its texture and nutrition depend on the gluten and starch content of the wheat flour that it contains. Incorporation of golden kiwifruit, which is rich in dietary fiber, vitamin C, and phenolic antioxidants, offers a novel fortification strategy.
Jiecheng Li +2 more
wiley +1 more source
Journal of the Science of Food and Agriculture, EarlyView.Abstract BACKGROUND Bioactive peptides derived from protein hydrolysates provide various health benefits; however, their practical application is limited by low gastrointestinal stability, enzymatic degradation, and poor intestinal absorption. Overcoming these challenges remains a key bottleneck for oral peptide delivery.
Nagihan Kalintas Caglar +6 more
wiley +1 more source
Journal of the Science of Food and Agriculture, EarlyView.Abstract BACKGROUND There is a growing consumer interest in foods that not only provide nutritional value and convenience, but also promote health benefits through regular consumption. In this context, green banana flour has emerged as a promising alternative for innovative product development.
Leonara Martins Viana +5 more
wiley +1 more source
Gluten-Free Diet: a contribution to safety and informed choices [PDF]
, 2015 Celiac disease (CD) is a chronic small intestinal immune-mediated enteropathy precipitated by exposure to dietary gluten in genetically susceptible individuals.
Calhau, M. Antónia +2 more
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Therapeutic Options for IgA Pemphigus in Patients Refractory to Dapsone
JEADV Clinical Practice, EarlyView.ABSTRACT IgA pemphigus is a rare autoimmune blistering disorder with limited therapeutic guidance available due to its rarity and complex presentation. This comprehensive analysis evaluates the therapeutic outcomes of 67 published patients, emphasising the significant role of dapsone as the first‐line treatment.
Lorenz Frasheri +2 more
wiley +1 more source
Coelic association Malta [PDF]
, 2000 Coeliac Association Malta is a voluntary organisation for people with Coeliac Disease or Dermatitis Herpetiformis. It is a non-profitable support group founded in 1989 by coeliacs themselves in order to promote the welfare of coeliacs in Malta ...
Pace Balzan, Carole
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Complementary and Integrative Medicine for the Treatment of Tourette's Syndrome
Movement Disorders Clinical Practice, EarlyView.Abstract Background There is widespread interest in complementary and integrative medicine (CIM) among people with Tourette's syndrome (TS). Objective To perform a systematic review of evidence on the use of CIM to reduce tics and improve tic‐related quality of life.
Tamara Pringsheim +21 more
wiley +1 more source