Results 171 to 180 of about 67,837 (293)

GO GLUTEN-FREE

ACSM'S Health & Fitness Journal, 2013
Margaret M. Harris, Nanna Meyer
openaire   +2 more sources

Impact of Germination Time on Nutritional and Functional Properties of Ancient and Modern Wheat Flours and Their Application in Cake Formulation

Food Science &Nutrition, Volume 14, Issue 4, April 2026.
Germination (0–7 days) of ancient (einkorn, emmer) and modern (Esperia) wheats enhanced nutritional and functional properties by increasing lutein, phenolics, antioxidant capacity, and mineral bioavailability while reducing phytic acid. Cakes containing 20% substitution of 3 day germinated flour maintained acceptable texture and sensory properties ...
Tekmile Cankurtaran‐Kömürcü, Nermin Bilgiçli   +1 more
wiley   +1 more source

The prevalence and impact of gluten-free food insecurity in pediatric celiac disease. [PDF]

J Pediatr Gastroenterol Nutr
Krueger A, Sahay RD, Gecili E, Henize AW, Beck AF, Klein M, Mallon D.   +6 more
europepmc   +1 more source

Aflatoxin B1, B2, G1, G2, Zearalenone, and Ochratoxin A in Cereals, Cereal‐Based Products and Baby Food: Method Validation, Monitoring Study and Exposure Assessment of the Italian Population

Food Science &Nutrition, Volume 14, Issue 4, April 2026.
A validated HPLC‐FLD analytical method for the determination of aflatoxins, zearalenone, and ochratoxin A in cereals was applied to the analysis of 402 samples collected in Italy from 2013 to 2023 and to perform a risk assessment evaluation for the Italian population. Prevalence of contaminated samples was generally low and restricted to maize samples.
Stefano Sdogati, Serenella Orsini, Rita Bibi, Angela Caporali, Tommaso Pacini, Emanuela Verdini, Teresa D'Amore, Ivan Pecorelli   +7 more
wiley   +1 more source

Factors Affecting Gluten-Free Dietary Adherence in Patients with Neurological Gluten-Related Disease. [PDF]

Nutrients
Croall ID, Hadjivassiliou M, Sanders DS, Trott N, Hoggard N.   +4 more
europepmc   +1 more source

Comparing Effects of Conventionally and Ultrasonically Extracted Flaxseed Mucilages as Sustainable Egg Replacers on the Technological Properties and Nutritional Quality of Dried Wheat Noodles

Food Science &Nutrition, Volume 14, Issue 4, April 2026.
In this study, eggs in the formulation of dried wheat noodles were replaced by two types of flaxseed mucilage extracted from meal using conventional method and ultrasound‐assisted extraction. The study suggests that flaxseed mucilage, especially extracted by ultrasonication, is a promising replacer for eggs in the production of acceptable energy ...
Elif Yaver
wiley   +1 more source

Using Evidence to Get the Most Out of Dietary Interventions in Irritable Bowel Syndrome

JGH Open, Volume 10, Issue 4, April 2026.
ABSTRACT Irritable bowel syndrome (IBS) is a chronic disorder of gut–brain interaction characterized by abdominal pain and abnormal stool form or frequency. IBS symptoms often commence after, or are exacerbated by, eating. People with IBS are, therefore, increasingly interested in the role of food or dietary constituents in triggering their symptoms ...
Amy T. Woods, Alexander C. Ford
wiley   +1 more source

Development of Gluten-Free Crispy Chicken With Vegetable Powder Coating. [PDF]

Int J Food Sci
Ates Cakiroglu K, Savas E, Kilci Z, Karaoglan AD, Cetin RU.   +4 more
europepmc   +1 more source

Bridging wheat kernel microstructure and flour rheology occurring during wheat germination

Journal of the Science of Food and Agriculture, Volume 106, Issue 6, Page 3451-3461, April 2026.
Abstract BACKGROUND Wheat germination increases α‐amylase activity, leading to significant biochemical and structural changes that influence flour rheological properties. Understanding the correlation between internal kernel structure and flour rheology is essential for predicting processing performance and optimizing the use of germinated wheat in ...
Isanka Gimhani, Bin Xao Fu, Jitendra Paliwal, Cristina M Rosell   +3 more
wiley   +1 more source

The Role of Xanthan Gum and Hydroxypropyl Methylcellulose in Gluten-Free Bread: A Study of Physical Characteristics, Texture, and Nutrition. [PDF]

Food Sci Nutr
Fetriyuna F, Salma AN, Harlina PW, Yarlina VP, Purwestri RC.   +4 more
europepmc   +1 more source