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Food Additives & Contaminants: Part A, 2020
Buckwheat has been reported to be responsible for gluten contamination in manufactured gluten-free foods (mGFFs) although it is inherently gluten-free (GF). It could happen through buckwheat grains contacting gluten-containing (GC) grains and surfaces contacted by GC grains during pre-manufacturing practices. To simulate grain contact, whole and broken
Guler Atasoy, Bilge Ulutas, Mahir Turhan
openaire +2 more sources
Buckwheat has been reported to be responsible for gluten contamination in manufactured gluten-free foods (mGFFs) although it is inherently gluten-free (GF). It could happen through buckwheat grains contacting gluten-containing (GC) grains and surfaces contacted by GC grains during pre-manufacturing practices. To simulate grain contact, whole and broken
Guler Atasoy, Bilge Ulutas, Mahir Turhan
openaire +2 more sources
Serving good food that is gluten-free
Primary Teacher Update, 2016Rising numbers of children now require a gluten-free diet, which means schools need to cater for them. Karen Hart attends a cookery masterclass to find out more.
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2012
A scientific Working Group on Gluten set up under the auspices of the Additives, Contaminants and Residues Sub-committee of the Food Safety Authority of Ireland’s Scientific Committee, has advised the Authority on issues of relevance to the coeliac condition, including the gluten-free diet, its nutritional quality and the need for Irish standards for ...
openaire +1 more source
A scientific Working Group on Gluten set up under the auspices of the Additives, Contaminants and Residues Sub-committee of the Food Safety Authority of Ireland’s Scientific Committee, has advised the Authority on issues of relevance to the coeliac condition, including the gluten-free diet, its nutritional quality and the need for Irish standards for ...
openaire +1 more source
Gluten‐Free Food Science and Technology
20091. The increasing incidence of coeliac disease and the range of gluten-free products in the marketplace. 2. The clinical presentation and diagnosis of celiac disease. 3. Classification of proteins in cereal grains: what is toxic and how is it measured in foods?. 4. The nutritional quality of gluten-free foods. 5.
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Are “Gluten-Free” Foods Really Gluten-Free?
Clinical Nutrition INSIGHT, 2013openaire +1 more source
Development of a Canadian Food Composition Database of Gluten-Free Products
Foods, 2022Marcia English +2 more
exaly
Food Safety and Cross-Contamination of Gluten-Free Products: A Narrative Review
Nutrients, 2021Veronica Segura Montero +2 more
exaly