Results 11 to 20 of about 3,433,341 (248)

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, Cabrera-Chávez F, Vergara-Jiménez MDJ, Ontiveros N   +3 more
doaj   +1 more source

Scientific Insights and Technological Advances in Gluten Free Products Development [PDF]

, 2023
This Special Issue addresses both new scientific insights and technological advances of gluten-free product development exploring alternative ingredients for the development of gluten-free products aiming to mimic the unique viscoelastic properties of ...

core   +1 more source

Gluten-Free Investigation

, 2015
The original magazine article is no longer available online. It is referenced online at: https://bsna.co.uk/news/study-finds-gluten-free-mixes-superior-to-plain-gluten-free-flour .An investigation of the quality of white gluten-free breads prepared with ...
Stojceska, V
core   +4 more sources

Factors associated with adherence to gluten-free diet in patients with concomitant celiac disease and type 1 diabetes. [PDF]

JPGN Rep
Abstract Celiac disease (CeD) and type 1 diabetes (T1D) often coexist. The burden of concomitant conditions may predispose CeD patients to impaired adherence to a gluten‐free diet (GFD), but the factors predisposing to dietary lapses remain unclear.
Kallio L, Kröger S, Tauschi R, Kähkönen O, Aitokari L, Kaukinen K, Kivelä L, Kurppa K, Eurén A.   +8 more
europepmc   +2 more sources

Experiences with Gluten-Free Bread: A Qualitative Study Amongst People with Coeliac Disease Participating in a Randomised Controlled Trial

Foods, 2023
Background: Whole-grain bread can be an important source of fibre for people with coeliac disease (CeD) who must adhere to a gluten-free diet and avoid consuming wheat, rye and barley.
Lisa Garnweidner-Holme, Monica Hellmann, Christine Henriksen, Elisabeth Austad, Solveig Ivara Watters, Line Gaundal, Knut E. A. Lundin, Mari C. W. Myhrstad, Vibeke H. Telle-Hansen   +8 more
doaj   +1 more source

Commercial oats in gluten-free diet: A persistent risk for celiac patients

Frontiers in Nutrition, 2022
BackgroundGluten-free diet is the treatment of celiac disease and other gluten-related disorders and excludes wheat, rye, and barley, while oats inclusion/exclusion has long been a matter of debate.
Juan Manuel Rodríguez, Virginia Estévez, Karla Bascuñán, Karla Bascuñán, Jimena Ayala, Magdalena Araya, Magdalena Araya   +6 more
doaj   +1 more source

Gluten-free diet - opportunities and limitations

Journal of Education, Health and Sport, 2023
Objective  The aim of the study was to indicate the difficulties associated with gluten-free diet and the point of its use by people without medical indications.
Małgorzata Sierpień, Dominika Górska, Aleksandra Karwanska, Magdalena Majcher, Agata Pikulicka, Piotr Brzychczy, Aleksandra Kulbat, Monika Majcher, Mateusz Kulbat, Kamila Świercz   +9 more
doaj   +1 more source

A Modified Brewing Procedure Informed by the Enzymatic Profiles of Gluten-Free Malts Significantly Improves Fermentable Sugar Generation in Gluten-Free Brewing

Beverages, 2021
The mashing step underpins the brewing process, during which the endogenous amylolytic enzymes in the malt, chiefly β-amylase, α-amylase, and limit dextrinase, act concurrently to rapidly hydrolyze malt starch to fermentable sugars.
Andrew J. Ledley, Ryan J. Elias, Helene Hopfer, Darrell W. Cockburn   +3 more
doaj   +1 more source

Analysis of Gluten Content in Gluten-Free Pizza from Certified Take-Away Pizza Restaurants

Foods, 2018
Currently, a strict gluten-free diet is the only treatment for celiac disease. In Italy, food service establishments and restaurants can be certified for providing gluten-free foods, including pizza restaurants that make both gluten-free pizza and ...
Daniela Manila Bianchi, Cristiana Maurella, Silvia Gallina, Ilaria Silvia Rossella Gorrasi, Maria Caramelli, Lucia Decastelli   +5 more
doaj   +1 more source

Evaluation of the level of knowledge of catering staff about gluten in restaurants in Novi Sad: Staff as a key factor [PDF]

Turističko Poslovanje, 2023
Including gluten-free options in restaurant menus and adhering to the highest standards in terms of training and food safety are becoming increasingly important factors for success in modern restaurateurs.
Šmugović Stefan, Ivanović Velibor, Kalenjuk-Pivarski Bojana, Grujić Dušan, Radivojević Goran   +4 more
doaj   +1 more source