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Bioactive, Functional, and Technological Properties of Gluten-Free Pasta Enriched with Mango (<i>Mangifera indica</i> L.) Leaf Powder. [PDF]
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Critical reviews in food science and nutrition, 2021
Recently, there has been an increase in demand for gluten-free (GF) products due to the growing number of gluten-intolerant and healthy individuals choosing to follow a gluten-free diet.
E. Aguiar +3 more
semanticscholar +1 more source
Recently, there has been an increase in demand for gluten-free (GF) products due to the growing number of gluten-intolerant and healthy individuals choosing to follow a gluten-free diet.
E. Aguiar +3 more
semanticscholar +1 more source
Gluten-free grains: Importance, processing and its effect on quality of gluten-free products
Critical reviews in food science and nutrition, 2022Gluten-enteropathy affects a significant number of people, making gluten a major concern in the food industry. With medical advancements, the diagnosis of allergies is becoming easier, and people who are allergic to gluten are recommended a complete ...
Samandeep Kaur +6 more
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American Journal of Gastroenterology, 2021
INTRODUCTION: A substantial proportion of adult patients with celiac disease on a gluten-free diet exhibit persistent villous atrophy, and inadvertent gluten exposure may be one of the causes.
F. Fernández-Bañares +15 more
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INTRODUCTION: A substantial proportion of adult patients with celiac disease on a gluten-free diet exhibit persistent villous atrophy, and inadvertent gluten exposure may be one of the causes.
F. Fernández-Bañares +15 more
semanticscholar +1 more source
Potential Use of Plant-Based By-Products and Waste to Improve the Quality of Gluten-Free Foods.
The Journal of the Science of Food and Agriculture, 2021Food industries generate a high amount of waste and by-products, whose disposal has a negative impact on both the environment and the economy. Plant-based waste and by-products are rich in bioactive compounds such as dietary fibre, proteins, essential ...
Graziana Difonzo +3 more
semanticscholar +1 more source
Pediatrics, 2016
* Abbreviations: CD — : celiac disease tTG-IgA — : tissue transglutaminase immunoglobulin A antibody Celiac disease (CD) is an autoimmune, small intestinal enteropathy caused by a permanent sensitivity to gluten from wheat, rye, and barley in genetically susceptible individuals.
Tracy R, Ediger, Ivor D, Hill
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* Abbreviations: CD — : celiac disease tTG-IgA — : tissue transglutaminase immunoglobulin A antibody Celiac disease (CD) is an autoimmune, small intestinal enteropathy caused by a permanent sensitivity to gluten from wheat, rye, and barley in genetically susceptible individuals.
Tracy R, Ediger, Ivor D, Hill
openaire +2 more sources
British Journal of Nutrition, 2021
The gluten-free diet is based on the consumption of foods without gluten, which aims to manage celiac disease. The concern of celiac patients is that these foods should be safe. However, gluten contamination can affect these foods. The objectives of this
M. Guennouni +6 more
semanticscholar +1 more source
The gluten-free diet is based on the consumption of foods without gluten, which aims to manage celiac disease. The concern of celiac patients is that these foods should be safe. However, gluten contamination can affect these foods. The objectives of this
M. Guennouni +6 more
semanticscholar +1 more source
Nursing Management, 2017
Staple gluten-free (GF) foods have been available on prescription to patients diagnosed with gluten sensitivity enteropathies, such as coeliac disease, since the late 1960s.
openaire +2 more sources
Staple gluten-free (GF) foods have been available on prescription to patients diagnosed with gluten sensitivity enteropathies, such as coeliac disease, since the late 1960s.
openaire +2 more sources
Current applications of gluten-free grains – a review
Critical reviews in food science and nutrition, 2020The population of Americans suffering from celiac, gluten intolerance, and wheat allergy is 1 in every 14 people. Also, many are choosing gluten-free (GF) diets nowadays because of the perception that it is a healthier option for them.
Joseph Woomer, A. Adedeji
semanticscholar +1 more source