Results 21 to 30 of about 4,370,883 (327)
Detection of Gluten in Gluten-Free Foods of Plant Origin
Foods, 2022 The work deals with the issue of standardization and more accurate methodology for the isolation of gluten DNA in gluten-free products of plant origin, which is more demanding due to the more complex structure of plant cells. Three isolation methods were
Jana Výrostková +6 more
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Food Safety and Cross-Contamination of Gluten-Free Products: A Narrative Review
Nutrients, 2021 A gluten-free diet (GFD) is currently the only effective treatment for celiac disease (CD); an individual’s daily intake of gluten should not exceed 10 mg.
H. Wieser +4 more
semanticscholar +1 more source
NAJFNR, 2022 Background: Celiac disease is an autoimmune disorder launched by gluten ingestion in genetically susceptible persons. This component leads to an inflammation of the small intestine which causes malabsorption of some important nutrients including calcium,
Wafa Allouch +3 more
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High Protein Substitutes for Gluten in Gluten-Free Bread
Foods, 2021 Gluten-free products have come into the market in order to alleviate health problems such as celiac disease. In this review, recent advances in gluten-free bread are described along with plant-based gluten-free proteins.
A. Skendi, M. Papageorgiou, T. Varzakas
semanticscholar +1 more source
Apple Pomace as a Source of Bioactive Polyphenol Compounds in Gluten-Free Breads
Antioxidants, 2021 Gluten-free products based on starch and hydrocolloids are deficient in nutrients and do not contain pro-health substances. Therefore, they should be enriched in raw materials naturally rich in antioxidants, especially if they are intended for celiac ...
D. Gumul +3 more
semanticscholar +1 more source
Wheat/Gluten-Related Disorders and Gluten-Free Diet Misconceptions: A Review
Foods, 2021 In the last 10,000 years, wheat has become one of the most important cereals in the human diet and today, it is widely consumed in many processed food products.
Carolina Sabença +5 more
semanticscholar +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 +6 more
doaj +1 more source
Nutritional Value and Biological Activity of Gluten-Free Bread Enriched with Cricket Powder
Molecules, 2021 Cricket powder, described in the literature as a source of nutrients, can be a valuable ingredient to supplement deficiencies in various food products. Work continues on the implementation of cricket powder in products that are widely consumed.
P. Kowalczewski +6 more
semanticscholar +1 more source
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 +8 more
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Foods, 2021 In comparison to conventional bread, gluten-free bread (GF) shows many post-baking defects and a lower nutritional and functional value. Although broccoli leaves are perceived as waste products, they are characterised by a high content of nutrients and ...
U. Krupa‐Kozak +5 more
semanticscholar +1 more source