Update of the risk assessment on dioxins and dioxin‐like PCBs in feed and food
EFSA Journal, Volume 24, Issue 6, June 2026.Abstract The European Commission asked EFSA to update its 2018 risk assessment on polychlorinated dibenzo‐p‐dioxins and dibenzofurans (PCDD/Fs) and dioxin‐like polychlorinated biphenyls (DL‐PCBs) in feed and food, based on the 2022 WHO Toxic Equivalency Factors (WHO2022‐TEFs).
EFSA Panel on Contaminants in the Food Chain (CONTAM Panel) +27 more
wiley +1 more source
Automated Gluten Detection in Bread Images Using Convolutional Neural Networks
Applied SciencesCeliac disease and gluten sensitivity affect a significant portion of the population and require adherence to a gluten-free diet. Dining in social settings, such as family events, workplace gatherings, or restaurants, makes it difficult to ensure that ...
Aviad Elyashar +4 more
doaj +1 more source
Sunflower seed cake as a source of nutrients in gluten-free bread. [PDF]
Sci Rep, 2023 Blicharz-Kania A +4 more
europepmc +1 more source
Development of a Gluten-free Commercial Bread
, 2007 Because of coeliac disease, some individuals cannot tolerate the protein gliadin present in the gluten fraction of wheat flour. From a commercial perspective, there is a need for the development of gluten-free bread with texture and flavour properties ...
Rakkar, Pardeep Singh
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Resíduo do processamento da palmenira-real (Archontophoenix alexandrae) orgânica: caracterização físico-química, aplicação em biscoitos fibrosos sem glúten e avaliação sensorial pelo consumidor celíaco [PDF]
, 2008 Dissertação (mestrado)- Universidade Federal de Santa Catarina, Centro de Ciencias Agrarias. Programa de Pós-Graduação em Ciência dos AlimentosA industrialização do palmito para produção de conservas contribui para a geração de grande quantidade de ...
Simas, Karina Nunes de
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Development of a gluten-free commercial bread
, 2008 Because of coeliac disease, some individuals cannot tolerate the protein gliadin present in the gluten fraction of wheat flour. From a commercial perspective, there is a need for the development of gluten-free bread with texture and flavour properties ...
Rakkar, Pardeep Singh
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Potential Effects of the Different Matrices to Enhance the Polyphenolic Content and Antioxidant Activity in Gluten-Free Bread. [PDF]
Foods, 2023 Bueno C, Thys R, Tischer B.
europepmc +1 more source
Heat and shear stability of particle stabilised foams for application in gluten-free bread. [PDF]
J Food Sci Technol, 2023 Schmid T, Leue-Rüegg R, Müller N.
europepmc +1 more source
Gluten-free bread - assessment of sustainability using sorption methods
, 2014 Celem pracy była ocena trwałości pieczywa bezglutenowego z zastosowaniem metod sorpcyjnych. Materiałem badawczym były trzy produkty: mieszanka Finax do wypieku chleba bezglutenowego (I), chleb świeży bezglutenowy (II) i chleb bezglutenowy przechowywany w
Ruszkowska, M.
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Tef – Cultivating a healthy gluten free lifestyle
, 2015 Originally domesticated in Ethiopia, tef is a wholegrain cereal that has become a lifestyle food alternative in the West. Its appeal is due to its gluten free qualities and its light and soft texture which can easily be combined with other cuisines.
Tadele, Zerihun +2 more
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