Results 11 to 20 of about 4,370,883 (327)
Food Science & Nutrition, 2022 In the present era, food scientists are concerned about exploiting functional crops with nutraceutical properties. Buckwheat is one of the functional pseudocereals with nutraceutical components used in the treatment of health‐related diseases ...
S. Sofi +9 more
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Safety Assessment of Foods and Drinks Consumed by People on a Gluten-Free Diet
Molecules, 2022 Naturally gluten-free foods and processed foods that do not contain information about the potential presence of gluten in them pose a hypothetical threat to people with food allergies and celiac disease.
Anna Przybylska +4 more
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The Gluten-Free Diet for Celiac Disease and Beyond
Nutrients, 2021 The gluten-free diet (GFD) has gained popularity beyond its main medical indication as the treatment for gluten-induced immune-mediated disorders such as celiac disease (CD), dermatitis herpetiformis, gluten ataxia, wheat allergy, and non-celiac gluten ...
Bara Aljada, Ahmed Zohni, W. El-Matary
semanticscholar +1 more source
Nutritional and Functional Properties of Gluten-Free Flours
Applied Sciences, 2021 This study characterized and compared 13 gluten-free (GF) flours (rice, brown rice, maize, oat, millet, teff, amaranth, buckwheat, quinoa, chickpea, gram, tiger nut, and plantain) for their nutritional and functional properties.
A. Culețu +3 more
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Nutritional Imbalances in Adult Celiac Patients Following a Gluten-Free Diet
Nutrients, 2021 Celiac disease (CD) is a chronic autoimmune disorder of the small intestine, whose only effective treatment is a gluten-free diet (GFD). It is characterized by the atrophy of the intestinal villi that leads to altered nutrient absorption.
A. Cardo +6 more
semanticscholar +1 more source
Applied Sciences, 2023 Wheat, along with maize and rice, is one of the “big 3” cereal crops, and although it is a major component of many food products, it is one of the top eight food allergens listed by the Codex Alimentarius.
Gözde Türköz Bakırcı +2 more
doaj +1 more source
Foods, 2021 Hydrocolloids are important ingredients controlling the quality characteristics of the final bakery products. Hydrocolloids are frequently used in gluten-free (GF) recipes, mimicking some rheological properties of gluten, improving dough properties ...
A. Culețu +3 more
semanticscholar +1 more source
Nutrients, 2021 Celiac disease (CD) is a chronic gluten-responsive immune mediated enteropathy and is treated with a gluten-free diet (GFD). However, a strict diet for life is not easy due to the ubiquitous nature of gluten.
H. Wieser +4 more
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Low Gluten Beers Contain Variable Gluten and Immunogenic Epitope Content
Foods, 2023 Gluten content labels inform food choice and people practicing a gluten-free diet rely upon them to avoid illness. The regulations differ between jurisdictions, especially concerning fermented foodstuffs such as beer.
Mitchell G. Nye-Wood +5 more
doaj +1 more source
A Systematic Review on Gluten-Free Bread Formulations Using Specific Volume as a Quality Indicator
Foods, 2021 This study aimed to perform a systematic review on gluten-free bread formulations using specific volumes as a quality indicator. In this systematic review, we identified 259 studies that met inclusion criteria. From these studies, 43 met the requirements
J. S. Monteiro +9 more
semanticscholar +1 more source