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
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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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Detection of secretory IgA antibodies against gliadin and human tissue transglutaminase in stool to screen for coeliac disease in children: validation study [PDF]
, 2006 Objective To evaluate two commercial stool tests for detection of secretory IgA antibodies against gliadin and human tissue transglutaminase for diagnosis of coeliac disease in children with symptoms.Setting Tertiary care children's hospital.Participants
Diehl, Veronika +4 more
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The influence of inulin on the structural and mechanical properties of dough for the gluten-free biscuit [PDF]
E3S Web of Conferences, 2021 For the production of the low-caloric gluten-free cookies, the fat content was reduced by 50, 60 and 70% in the cookie formula. As the fat level decreased, the hardness of the gluten-free dough increased, and the ejection time of the gluten-free dough ...
Krasina Irina +3 more
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BMC Gastroenterology, 2021 Non-celiac gluten or wheat sensitivity (NCWS) is a “clinical entity induced by the ingestion of wheat leading to intestinal and/or extraintestinal symptoms that improve once the wheat-containing foodstuff is removed from the diet, and celiac disease and ...
C. Sergi, V. Villanacci, A. Carroccio
semanticscholar +1 more source
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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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 +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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Protein Ingredients Control in Gluten Free Products Using SDS-PAGE, Developed Competitive Enzyme Immunoassays and Commercial ELISA Kits. [PDF]
, 2018 Some protein ingredients declared in the label of gluten free products are allergenic proteins (milk, soy and egg).The proper identification of these proteins in food products is important for consumers who have food allergies.
Cagnasso, Carolina Elisa +6 more
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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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