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Czech Public About the Gluten-free Diet - June 2018
, 2018 In June 2018 Public Opinion Research Centre included a block of questions concerning the awareness and opinions of the Czech public about the gluten-free diet.
Hanzlová, Radka
core
Future Postharvest and Food, Volume 3, Issue 2, Page 163-184, June 2026.The review critically evaluated and compared the selected superfruit phytochemistry, their bioactive composition and the key health benefits majorly emphasizing the antioxidant potential. It has highlighted the translational challenges in formulating functional foods by addressing the issues related to delivery system, bioavailability mechanism and the
Sharath Kumar Nagaraja +3 more
wiley +1 more source
Food Science &Nutrition, Volume 14, Issue 6, June 2026.Melon peel powder (MPP) exhibited interesting functional properties as water holding and oil binding capacities. The integration of MPP at diverse levels (10%, 20%, and 30%) was found to affect the rheological and textural features of the doughs. The partial replacement of wheat flour with MPP enhanced substantially the texture profile of MPP‐enriched ...
Sana Mallek‐Ayadi, Neila Bahloul
wiley +1 more source
Food Science &Nutrition, Volume 14, Issue 6, June 2026.Wheat peptides (WP) exerted immunomodulatory effects in both zebrafish and mouse immunosuppressed models, restoring immune cells, cytokines, organ indices, and SCFAs. A novel octapeptide, GFNDLGKR (GR8), was identified via LC–MS/MS and molecular docking targeting CHRM1.
Fei Shen +10 more
wiley +1 more source
Addition of Instant Shear Heat Milled Pregelatinized Rice Flours on a Gluten‐Free Pizza
Food Science &Nutrition, Volume 14, Issue 6, June 2026.A new method of producing pregelatinized flours (AF) was developed, using a Shear Heat Milling Machine (SHMM). SHMM diminishes or even eliminates crystallinity, achieving pregelatinization. AF was incorporated into a GF pizza dough in 0%, 10%, and 20%, where it increases the viscosity and manageability of GF doughs.
Ana Ligia Vargas +5 more
wiley +1 more source
Food Science &Nutrition, Volume 14, Issue 6, June 2026.Textured vegetable proteins were produced by thermoplastic extrusion using soy protein concentrate, vital wheat gluten, and defatted baru flour, a protein‐ and fiber‐rich by‐product from the Brazilian Cerrado. The resulting plant‐based burgers were evaluated for nutritional composition, technological properties, microbiological quality, and sensory ...
Ana Paula Rebellato +6 more
wiley +1 more source
Food Science &Nutrition, Volume 14, Issue 6, June 2026.This study investigated how oral and proximal gastric digestion influences starch breakdown, estimated Glycemic index (eGI), and the bioaccessibility of phenolic compounds in wheat‐based baked products (bread and cookies). Simulated digestion showed that prolonged human salivary α‐amylase activity increased starch hydrolysis, glucose release, and the ...
Jasper Okoro Godwin Elechi +4 more
wiley +1 more source
Food Science &Nutrition, Volume 14, Issue 6, June 2026.This study aimed to develop gluten‐free cakes with spent coffee grounds as fat and flour substitutes using RSM. The optimum values for the use of spent coffee grounds were found to be 36.75% fat substitute and 12.38% rice flour substitute. In the optimum formulation of gluten‐free cake substituted with SCGs, the baking loss was determined as 9.37%, L ...
Gizem Tiryaki, Emine Nakilcioğlu
wiley +1 more source
Food Science &Nutrition, Volume 14, Issue 6, June 2026.ProteAX‐assisted hydrolysis of cricket (Acheta domesticus) protein enhanced its techno‐functional and sensory properties. Optimal hydrolysis at a 1.5% enzyme concentration for 5 h produced a hydrolysate with a 67.71% degree of hydrolysis, 69.51% protein content, high solubility, improved water and oil absorption capacities, low bitterness, and a strong
Fetriyuna Fetriyuna +4 more
wiley +1 more source
Health Science Reports, Volume 9, Issue 6, June 2026.ABSTRACT Background and Aims Conflicting evidence is available regarding the effects of fermentable oligo‐, di‐, and monosaccharides and polyols (FODMAP) on dyspeptic symptoms. Therefore, this systematic review and meta‐analysis was performed to assess the effects of FODMAPs on dyspeptic symptoms.
Seyedeh‐Zeynab Hosseinian +3 more
wiley +1 more source