Results 51 to 60 of about 2,491,556 (309)

Rice-Based Gluten-Free Foods and Technologies: A Review

Foods, 2023
Rice, one of the most widely consumed staples worldwide, serves as a versatile gluten-free substitute. However, review articles on technological developments in grain-free production focusing on rice are scarce.
Jiyoung Park, Hong-Sik Kim
doaj   +1 more source

Comparative Effects of White and Black Garlic on the Technological, Nutritional, and Sensory Properties of White and Whole Wheat Bread

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives The response of bread systems to ingredient enrichment varies depending on flour composition and matrix structure. This study investigated the impact of white garlic (WG) and black garlic (BG) enrichment (1%–7%) on the technological properties, composition, antioxidants, and sensory characteristics of refined white ...
Derya Ozalp Unal, Aliye Pehlivan, Yeliz Kaya Kartal, Arzu Ozer, Seda Kulen   +4 more
wiley   +1 more source

Effects of Early, High Moisture Harvesting on Grain, Milling, Flour, and Baking Quality of Six Winter Wheat Varieties

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives Three US soft wheat varieties (Hilliard, Wilson, and Kokosing), one Korean soft wheat variety (Olgeru), and two Korean hard wheat varieties (Keumkang and Sukang) were harvested three times on weekly intervals beginning at approximately 20% grain moisture, and were evaluated for grain, milling, flour quality, and ...
Prabath Senanayaka Mudiyanselage, Jinhee Park, Byung‐Kee Baik, Laura E. Lindsey   +3 more
wiley   +1 more source

Is ‘Gluten-Free’ Gluten-Free? Celiac Disease in Canada in 2015

Canadian Journal of General Internal Medicine, 2014
Summary Our understanding of celiac disease (CD) has improved dramatically in recent years. Once considered a rare childhood malabsorption syndrome, we now recognize CD as a complex enteropathy mediated by immune, genetic, and environmental factors.
Nauzer Forbes, Zain Kassam, David Morgan
openaire   +2 more sources

Determining the Nutritional Potential of Ancient Wheat Species: A Closer Look at Starch and Protein Digestibility, and Phenolic Acid Content

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives The recent trend towards healthy food choices and sustainable agriculture has revived interest in underutilized wheat species such as emmer, einkorn, and spelt. Given these developments, the objective of the study was to compare the differences in chemical composition and digestibility characteristics among ...
Sathsara Deyalage, Sijo Joseph Thandapilly, James Duncan House, Adam Franczyk, Amanda Gomes Almeida Sá, Maneka Malalgoda   +5 more
wiley   +1 more source

Gluten-free food database: the nutritional quality and cost of packaged gluten-free foods

PeerJ, 2015
Notwithstanding a growth in popularity and consumption of gluten-free (GF) food products, there is a lack of substantiated analysis of the nutritional quality compared with their gluten-containing counterparts. To put GF foods into proper perspective both for those who need it (patients with celiac disease) and for those who do not, we provide ...
Missbach, Benjamin, Schwingshackl, Lukas, Billmann, Alina, Mystek, Aleksandra, Hickelsberger, Melanie, Bauer, Gregor, König, Jürgen   +6 more
openaire   +5 more sources

Effects of Wheat Bran‐Derived Arabinoxylan Oligosaccharides on Dough and Noodle‐Making Properties

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives This study investigates the structural modifications of arabinoxylan (AX) through enzymatic hydrolysis and evaluates the potential application of arabinoxylan oligosaccharides (AXOS) as functional ingredients in wheat noodles, contrasting their effects with those of native AX.
Yunseo Kim, Meera Kweon
wiley   +1 more source

A curated gluten protein sequence database to support development of proteomics methods for determination of gluten in gluten-free foods

, 2017
The unique physiochemical properties of wheat gluten enable a diverse range of food products to be manufactured. However, gluten triggers coeliac disease, a condition which is treated using a gluten-free diet.
Mike Buckley, Clare Mills, E. N., Mills, Elizabeth Clare, Lee A. Gethings, Sophie Bromilow, Buckley, M., Bromley, M., Gethings, Lee A, Bromley, Mike, Shewry, P. R., Buckley, Michael; id_orcid, Shewry, Peter R, Langridge, James I, Mike Bromley, James I. Langridge, Bromilow, Sophie, Bromilow, S., E.N. Clare Mills, Langridge, J. I., Gethings, L. A., Peter R. Shewry   +20 more
core   +1 more source

Gradients of Gluten Proteins and Free Amino Acids along the Longitudinal Axis of the Developing Caryopsis of Bread Wheat [PDF]

, 2019
Gradients in the contents and compositions of gluten proteins and free amino acids and the expression levels of gluten protein genes in developing wheat caryopses were determined by dividing the caryopsis into three longitudinal sections, namely ...
Shi, Z., Hassall, K. L., Shewry, P. R., Wang, Y., Wan, Y., Hawkesford, M. J., Jiang, D.   +6 more
core   +1 more source

A price check on the ketogenic diet for adults with epilepsy in Australia

Epilepsia Open, EarlyView.
Abstract Objective The ketogenic diet is an established and effective treatment for drug‐resistant epilepsy and is an emerging therapy for other conditions. Affordability of therapeutic ketogenic diets for epilepsy has not been well studied. This study aimed to compare weekly cost of ketogenic diets with national dietary guidelines and a typical ...
Lillian King, Jessica Maccarrone, Ashwinpreet Kaur, Susanna Chen, Patrick Kwan, Terence J. O'Brien, Neha Kaul   +6 more
wiley   +1 more source