Results 21 to 30 of about 3,433,341 (248)

Gluten-Free Bread and Bakery Products Technology

Foods, 2022
Gluten, a protein fraction from wheat, rye, barley, oats, their hybrids and derivatives, is very important in baking technology. The number of people suffering from gluten intolerance is growing worldwide, and at the same time, the need for foods ...
Zuzana Šmídová, Jana Rysová
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The Role of Pseudocereals in Celiac Disease: Reducing Nutritional Deficiencies to Improve Well-Being and Health

Journal of Nutrition and Metabolism, 2022
Celiac disease or gluten-dependent enteropathy is a chronic autoimmune pathology triggered by dietary gluten in genetic predisposed individuals, mediated by transglutaminase 2 IgA autoantibodies and associated with a deteriorating immune and inflammatory
Carolina Caeiro, Caroline Pragosa, Marisa Carreira Cruz, Cidália Daniela Pereira, Sónia Gonçalves Pereira   +4 more
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The Gluten-Free Diet in the 3rd Millennium: Rules, Risks and Opportunities

Diseases, 2015
The gluten-free diet has long been considered the standard treatment for celiac disease. However, a significant number of patients continue to experience persistent symptoms despite following a gluten-free diet.
Lori Welstead
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Increase in the antioxidant content in biscuits by infusions or Prosopis chilensis pod flour

Open Agriculture, 2021
Nowadays there is an increasing demand for healthy biscuits. The reduction in sugar and fat level, as well as the addition of bioactive compounds, is positively associated with a healthy diet.
Conforti Paula Andrea, Patrignani Mariela   +1 more
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A Gluten-Free Diet, Not an Appropriate Choice without a Medical Diagnosis

Journal of Nutrition and Metabolism, 2019
In the past, only people diagnosed with celiac disease, approximately 1% of the population, avoided gluten consumption through all their meals. However, popular media often now mistakenly present gluten-free foods as being a healthier choice, and more ...
Ana Diez-Sampedro, Maria Olenick, Tatayana Maltseva, Monica Flowers   +3 more
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Monitoring of gluten in meat and fish products

Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології, 2021
The global market of special foods has grown by 75 % in 2003–2008, that indicating a trend towards individualized diets and healthy lifestyles. Gluten-free foods are popular today due to the increase in the number of people with celiac disease and the ...
O. Haidei, S. Shuliak, А. Mezhenskyi, G. Kyivska, O. Krushelnytska   +4 more
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The Nutritional Quality of Gluten-Free versus Non-Gluten-Free Pre-Packaged Foods and Beverages Sold in Hong Kong

, 2023
Introduction: The consumption of gluten-free foods has continued to increase in recent years. Given their higher intake amongst individuals both with or without a medically diagnosed gluten allergy or sensitivity, it is important to understand how the ...
Jimmy Louie (18925609), Eden Barrett (18991742), Anna Tjhin (19103921), Carrie Ka Wai Ho (19103918), Jason H. Y. Wu (8967635), Daisy H. Coyle (11608138)   +5 more
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Gluten-Free Products Are Insufficient Source of Folate and Vitamin B12 for Coeliac Patients [PDF]

, 2011
Bezglutenska prehrana, jedini lijek za oboljele od celijakije, može biti neuravnotežena zbog nedostataka nekih hranjivih tvari. Bezglutenski proizvodi sadrže manju količinu vitamina B, osobito folata, nego slični proizvodi koji sadrže gluten.
Panjkota Krbavčić, Ines, Colić Barić, Irena, Bituh, Martina, Martina Bituh, Zadro, Zvonko, Žižić, Vesna, Vesna Žižić, Zvonko Zadro, Irena Colić Barić, Ines Panjkota Krbavčić   +9 more
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Microbiological quality of gluten-free meals, naturally gluten free foods, and gluten free-labelled products

Roczniki Panstwowego Zakladu Higieny
Background. The rising prevalence of gluten-related disorders such as celiac disease explains the increased consumption of gluten-free foods (GFF).
Morad Guennouni, Nysrine Mannani, Ider Oujamaa, Mohamed Echchakery, Abdelaziz Ait Melloul, Nabila Soraa, Aicha Bourrahouat, Abderraouaf Hilali, Asmae Hanchi Lamrani, Brahim Admou   +9 more
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Against the Grain: Consumer’s Purchase Habits and Satisfaction with Gluten-Free Product Offerings in European Food Retail

Foods
Across the world and within Europe, a growing number of consumers are choosing to buy gluten-free products. Motivations for a gluten-free diet and the consequences of consuming gluten are varied, from a medical necessity for those diagnosed with celiac ...
David Dean, Meike Rombach, Frank Vriesekoop, Philippe Mongondry, Hoa Le Viet, Sirasit Laophetsakunchai, Beatriz Urbano, Teresa Briz, Vilma Xhakollari, Güler Atasoy, Mahir Turhan, Stavroula Chrysostomou, Elena Hadjimbei, Hussein Hassan, Maya Bassil, Sanna Arnala, Dominika Głąbska, Dominika Guzek, Sophie van den Berg, Lilian Ossel, Amalia Scannell, Puja Rauniyar, Eirini Bathrellou, Meropi Kontogianni, Wim de Koning   +24 more
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