Results 91 to 100 of about 16,815 (227)

The formation and deformation of protein structures with viscoelastic properties

, 2011
This study describes the formation of a gluten substitute. Chapter 1 describes the properties that are necessary to obtain a gluten substitute. Chapter 2 describes the formation and properties of protein particle suspensions.
van Riemsdijk, L.E., Riemsdijk, L.E., van   +1 more
core  

Application of Extruded Maize Flour in Gluten-free Bread Formulations

, 2012
Celiac disease is an immune-mediated disease, triggered in genetically susceptible individuals by ingested gluten from wheat, rye, barley and other closely related cereal grains. The only effective treatment is a strict gluten free diet for life. Latvian
Laila Ozola, Dace Klava, Ruta Galoburda, Evita Straumite   +3 more
core   +1 more source

Improving the gluten-free bread recipe

EUREKA: Life Sciences
Approximately 1–2% of the world's population suffers from celiac disease, the only way to combat which is to exclude gluten-containing products from the diet. Given that bakery products are the basis of the diet of most people, the development of recipes based on gluten-free raw materials is a common problem for manufacturers. The problem of production
Maryna Samilyk, Yaroslav Nahornyi
openaire   +1 more source

From Intention to Execution: Pre‐Race Nutrition Behaviours, Influences, and Performance Outcomes in Female Endurance Athletes at the IRONMAN World Championships

European Journal of Sport Science, Volume 26, Issue 7, July 2026.
ABSTRACT Endurance competition preparation involves complex psychological, logistical, and sociocultural factors. This study investigated the pre‐race nutrition practices of female endurance athletes, by applying a newly developed extended Theory of Planned Behaviour, including behavioural execution to the framework to capture real‐world influences ...
Harvey O. Fortis, Amy E. Whitehead, Colum J. Cronin, Kelsie O. Johnson, Sam O. Shepherd, Anthony C. Hackney, Graeme L. Close, Juliette A. Strauss   +7 more
wiley   +1 more source

The development of gluten-free milk-free French bread

, 2013
Approximately 6% of children and approximately 4% of adults in the western countries including the United States (US) have food allergies. Milk allergy is reported to be one of the most common food allergies affecting as high as 7% in the US.
Bentley, Annette Camnetar
core   +1 more source

Texture Engineering of Nondairy Yogurt Alternatives: Ingredient Selection, Processing Strategies, and the Role of In Situ Dextrans

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 4, July 2026.
ABSTRACT A global shift from diets rich in animal‐based products toward plant‐based diets has been widely promoted as a key strategy for creating more sustainable food systems. However, the adoption of plant‐based alternatives depends on multiple factors, including consumer preferences, sensory quality, product affordability, and availability, in ...
Yan Xu, Ndegwa Henry Maina, Yaqin Wang
wiley   +1 more source

High amylopectin Cilembu sweet potato starch for structure formation in sorghum bread

Discover Food
Gluten-free bread often suffers from poor structure and hard texture due to the absence of gluten, which provides viscoelasticity. The use of starch as a structure forming ingredient in gluten-free foods has been recognized, but the influence of ...
Burhannudin Sutisna, Fadhila Izzah Zahirah, Avindini Salsabila, Nisa Vinka Nurul Hayati, Dianika Lestari, Made Tri Ari Penia Kresnowati   +5 more
doaj   +1 more source

The Production of Free Gluten Baguette Bread containing Hydrcolloidds (Hydroxy propyl methyl cellulose and Farsi Gum) for Celiac Patients [PDF]

Journal of Advanced Biomedical Sciences, 2020
Background & Objective: Celiac disease is an autoimmune disorder of the small intestine. The use of a gluten-free diet is the most important method of treating celiac disease. Corn and rice flour are alternative options for wheat flour in bakery products.
Asiye Ahmadi Dastgerdi, Akram Ghahramani-Chermahini, Majid Gholami Ahangaran, Manoochehr Momeni-Shahraki   +3 more
doaj  

Recent practical researches in the development of gluten-free breads [PDF]

npj Science of Food, 2019
AbstractWheat bread is consumed globally and has played a critical role in the story of civilization since the development of agriculture. While the aroma and flavor of this staple food continue to delight and satisfy most people, some individuals have a specific allergy to wheat or a genetic disposition to celiac disease.
openaire   +2 more sources

It's bean too long: Interventions to reintroduce legumes to the UK palate and plate

Annals of Applied Biology, Volume 189, Issue 1, July 2026.
Increased legume consumption can offer considerable health and sustainability benefits. Legume intake in the UK is low, and a number of barriers to intake have been identified. Adopting the Nuffield Council on Bioethics Intervention Ladder, we identify and review an array of interventions—with increasing levels of intervening—that could support ...
Neil Bernard Boyle, Beth Armstrong, Nicola J. Buckland, Laura Lane, Samantha J. Caton, Christian Reynolds, Christina Vogel, Louise Dye   +7 more
wiley   +1 more source