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, 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) +5 more
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Selenium in Gluten-free Products [PDF]
Plant Foods for Human Nutrition, 2015 The nutritional value of gluten-free products is the subject of interest for food technologists and nutritionists, as the only effective treatment for celiac disease is a lifelong gluten-free diet. As selenium deficiencies in celiac disease are observed, the aim of the study was to determine the selenium content in 27 grain gluten-free products ...
Rybicka, Iga +3 more
openaire +2 more sources
, 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 ...
Tjhin A. (16051052) +5 more
core +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 +5 more
doaj +1 more source
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 +3 more
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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 +4 more
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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 +1 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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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 +4 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 +3 more
doaj +1 more source