Results 11 to 20 of about 6,089,662 (290)
3D Printing Progress in Gluten-Free Food—Clustering Analysis of Advantages and Obstacles
Applied Sciences, 2023 Gluten-free food is a huge group of products whose common characteristics are recipes containing non-gluten flour or starches. Most of them are bakery-related products which initially were manufactured based on the recipe containing wheat/wheat flour ...
Tetiana Lisovska, Joanna Harasym
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Safety Assessment of Foods and Drinks Consumed by People on a Gluten-Free Diet
Molecules, 2022 Naturally gluten-free foods and processed foods that do not contain information about the potential presence of gluten in them pose a hypothetical threat to people with food allergies and celiac disease.
Anna Przybylska +4 more
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Scientific Insights and Technological Advances in Gluten Free Products Development [PDF]
, 2023 This Special Issue addresses both new scientific insights and technological advances of gluten-free product development exploring alternative ingredients for the development of gluten-free products aiming to mimic the unique viscoelastic properties of ...
core +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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PLoS ONE, 2023 BackgroundCeliac disease has an increasing incidence worldwide and is treated with lifelong adherence to a gluten-free diet. We aimed to describe gluten-free diet adherence rates in children with screening-identified celiac disease, determine adherence ...
Pooja Mehta +18 more
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Gluten-Free Cereal Products and Beverages: A Review of Their Health Benefits in the Last Five Years
Foods, 2021 In the past decades, food products and beverages made from gluten-free cereals were initially created for certain groups of people who experience gluten-related disorders such as wheat allergies, gluten ataxia, non-celiac gluten sensitivity, and the most
Muhammad Arif Najmi Khairuddin +1 more
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Are gluten-free foods healthier than non-gluten-free foods? An evaluation of supermarket products in Australia [PDF]
British Journal of Nutrition, 2015 Despite tremendous growth in the consumption of gluten-free (GF) foods, there is a lack of evaluation of their nutritional profile and how they compare with non-GF foods. The present study evaluated the nutritional quality of GF and non-GF foods in core food groups, and a wide range of discretionary products in Australian supermarkets.
Louie, CYJ +7 more
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Foods, 2023 Background: Whole-grain bread can be an important source of fibre for people with coeliac disease (CeD) who must adhere to a gluten-free diet and avoid consuming wheat, rye and barley.
Lisa Garnweidner-Holme +8 more
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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 +6 more
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Regulatory framework for "gluten-free" foods in India: Magic bullet for celiac disease patients
Medical Journal of Dr. D.Y. Patil University, 2016 Coeliac disease (CD) remains largely unrecognized and actual burden is much more than reported or diagnosed. The treatment essentially remains ′gluten free′ foods. Adulteration of these foods with gluten can occur anywhere in the chain from farm to fork.
Puja Dudeja +3 more
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