Results 21 to 30 of about 6,089,662 (290)
Gluten contamination of canned and dry grain-free commercial pet foods determined by HPLC-HRMS
Italian Journal of Animal Science, 2020 The aim was to determine the absence of gluten in pet food samples marked as ‘grain-free’ and ‘gluten-free’ diets, to assess the reliability of manufacturer labelling of such products.
Giorgia Meineri +5 more
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Вестник Северо-Кавказского федерального университета, 2022 Nowadays a serious problem of specialized food production industry is to improve the quality of gluten-free food products. The use of different kinds of food micro-ingredients does not provide fully the necessary structural and mechanical properties of ...
Valeriya Masalova +3 more
doaj
OFFERING GLUTEN-FREE MEALS ON RESTAURANT MENUS
Horizons - International Scientific Journal, 2022 For many people, gluten is harmless, and a normal part of their everyday diet. A gluten-free diet excludes any product made with gluten, or for those with severe allergies, any product processed or cross-contaminated with items containing gluten.
Kliment Arnaudov, Kliment Naumov
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Prescribing gluten-free foods in general practice [PDF]
British Journal of General Practice, 2018 The Department of Health and Social Care has recently published their consultation outcome regarding the availability of gluten-free foods (GFF) on NHS prescriptions.1 Following an unprecedented number of responses from patients, healthcare professionals, and professional bodies, the Government has decided to continue to provide GFF on prescription but
Kurien, M. +3 more
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Development criteria for gluten-free foods
IOP Conference Series: Earth and Environmental Science, 2021 Abstract The paper presents marketing research of the gluten-free food market in the Saratov region. As a result of the data obtained, it has been established that gluten-free foods are mainly supplied by foreign brands such as “Dr. Korner “(Germany)” and Dr.
Yu V Ushakova +4 more
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Natural and modified food hydrocolloids as gluten replacement in baked foods: Functional benefits
Grain & Oil Science and Technology, 2023 Gluten, the protein responsible for the superior viscoelastic properties of refined wheat flour dough over gluten-free cereals, causes celiac disease in people susceptible to gluten-allergy.
Emmanuel Anyachukwu Irondi +3 more
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A SHORT REVIEW GLUTEN FREE FOODS
International Journal of Research -GRANTHAALAYAH, 2017 The present article review about gluten its health effects and development of gluten free foods. Celiac disease is the main disease caused due to gluten indigestibility. Wheat is the main constituent in the production of bakery products and gluten is the main protein in the wheat. It has been well recognized that the only effective treatment for celiac
Chandralekha +3 more
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Gluten-Free Products Are Insufficient Source of Folate and Vitamin B12 for Coeliac Patients [PDF]
, 2011 Bezglutenska prehrana, jedini lijek za oboljele od celijakije, može biti neuravnotežena zbog nedostataka nekih hranjivih tvari. Bezglutenski proizvodi sadrže manju količinu vitamina B, osobito folata, nego slični proizvodi koji sadrže gluten.
Panjkota Krbavčić, Ines +9 more
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COMPLEX STUDY OF A NEW TYPE OF BREAD
Алматы технологиялық университетінің хабаршысы, 2021 Gluten-free diet is currently gaining popularity not only among patients with celiac disease, but also among people with gluten intolerance, providing them with proper and safe food.
B. M. Kulushtaeva +3 more
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Foods, 2023 Gluten is the main fraction of wheat proteins. It is widely used in the food industry because of the properties that are generated in the dough, but it is also able to trigger diseases like allergies, autoimmunity processes (such as celiac disease), and ...
Eduardo Garcia-Calvo +5 more
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