Results 71 to 80 of about 2,491,556 (309)
Coeliac disease: where are we in 2014? [PDF]
, 2014 Presents up-to-date information on coeliac disease, with recommendations on whom to test and how to test them, and how to manage patients once they are diagnosed.
Andrew S. Day, Kristin Kenrick
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Food Biomacromolecules, EarlyView.Abstract The rising demand for plant‐based meat alternatives has had advancements in processing technologies such as extrusion to meet consumer preferences for enhanced sensory qualities and nutritional benefits. High moisture extrusion (HME), a thermo‐mechanical process employing elevated moisture levels (40%–70%), has emerged as a promising method ...
Nur Hameedah Binte Ramadhan +2 more
wiley +1 more source
Clinical Nutrition Open ScienceS U M M A R Y: Fundamental adherence to gluten-free diet can improve gastrointestinal symptoms. Substitution of wheat should be done in order to fulfil gluten-free criteria and nutrient density.
Shaista Jabeen, Azmat Ullah Khan
doaj +1 more source
Technological and Nutritional Challenges, and Novelty in Gluten-Free Breadmaking - a Review
Polish Journal of Food and Nutrition Sciences, 2018 The presence of gluten is considered fundamental for successful breadmaking. However, the ingestion of gluten by susceptible individuals has been associated with the development of gluten-related disorders such as celiac disease, wheat allergy, and non ...
Paola Conte +3 more
doaj +1 more source
Fibre fortification of gluten-free breadsticks with a corncob-mushroom matrix [PDF]
, 2023 Nowadays, there is an increasing attention towards the development of healthier food, specially for target dietary restriction such as gluten-free (GF) products, also considering the possibility of valorising agro-food residues [1, 2, 3].
Rollini M +8 more
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, 2023 : Globally, the zeal to develop vastly-enriching gluten-free, scrumptious therapeutic food forms from multiple botanicals, processed into different flour mixes increased after COVID-19 outbreak.
Oleghe, P.O. +2 more
core +1 more source
Development and characterization of a nutritionally rich traditional fermented product aktori
Food Biomacromolecules, EarlyView.Graphical representation of development of traditional fermented Aktori. The figure illustrates the development of aktori, a traditional food fermented with curd, which demonstrates enhanced nutritional and functional properties, along with probiotic characteristics.
Shambhvi, Mahesh Gupta
wiley +1 more source
Journal of Food ProtectionGiven the abundant presence of retail products with gluten-containing cereal grains (wheat, barley, and rye), the strict avoidance of gluten can be challenging, and consumers with a gluten sensitivity will look for gluten-free equivalent products.
Terry B. Koerner +4 more
doaj +1 more source
, 2015 The original magazine article is no longer available online. It is referenced online at: https://bsna.co.uk/news/study-finds-gluten-free-mixes-superior-to-plain-gluten-free-flour .An investigation of the quality of white gluten-free breads prepared with ...
Stojceska, V
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Impacts of the use of gluten-free cereals and spices on the quality parameters of beer
, 2020 The purpose of this study was to prepare different pale beers by using selected gluten-free ingredients that will be suitable for people suffering from celiac disease. The quality attributes of wort and beer produced entirely from malted oat grains alone,
Orhotohwo, Oghenetega Lois
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