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, 2020
The study aims to evaluate the effects of xanthan gum (XG), inulin and defatted rice bran on the physicochemical, functional and sensory properties of the gluten-free noodle prepared from Pathumthani 80 rice (RD 31) native autoclaved resistant starch ...
S. Raungrusmee +3 more
semanticscholar +1 more source
The study aims to evaluate the effects of xanthan gum (XG), inulin and defatted rice bran on the physicochemical, functional and sensory properties of the gluten-free noodle prepared from Pathumthani 80 rice (RD 31) native autoclaved resistant starch ...
S. Raungrusmee +3 more
semanticscholar +1 more source
Recent strategies for tackling the problems in gluten-free diet and products
Critical reviews in food science and nutrition, 2020The gluten-free food market is growing with the increases in the number of people who adhere to gluten-free diet. The noteworthy increase in the number of people following a gluten-free diet may be associated to the diagnosis of many silent and ...
I. Demirkesen, B. Ozkaya
semanticscholar +1 more source
2019
In this chapter we focus on a particular category of functional products: gluten-free products. They are the only resource for those who suffer from coeliac disease and must follow a gluten-free diet. Aside from this, gluten-free products are also consumed by other consumer categories.
Angela Tarabella, Marco Francescato
openaire +2 more sources
In this chapter we focus on a particular category of functional products: gluten-free products. They are the only resource for those who suffer from coeliac disease and must follow a gluten-free diet. Aside from this, gluten-free products are also consumed by other consumer categories.
Angela Tarabella, Marco Francescato
openaire +2 more sources
Scientific American, 2018
The article discusses a possible breakthrough by researchers at the Institute for Sustainable Agriculture in Spain to genetically engineered wheat with far less gluten while retaining proteins that give wheat its characteristic springiness and taste that would be safer for celiacs.
openaire +2 more sources
The article discusses a possible breakthrough by researchers at the Institute for Sustainable Agriculture in Spain to genetically engineered wheat with far less gluten while retaining proteins that give wheat its characteristic springiness and taste that would be safer for celiacs.
openaire +2 more sources
Child Care, 2008
Simple to make, nutritious, delicious recipes for you and your children.
openaire +1 more source
Simple to make, nutritious, delicious recipes for you and your children.
openaire +1 more source
Are “Gluten-Free” Foods Really Gluten-Free?
Clinical Nutrition INSIGHT, 2013openaire +1 more source