Starch Characteristics Linked to Gluten-Free Products [PDF]
Foods, 2017 The increasing prevalence of coeliac disease (CD) and gluten-related disorders has led to increasing consumer demand for gluten-free products with quality characteristics similar to wheat bread.
Stefan W. Horstmann +2 more
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Gluten-Free Products for Celiac Susceptible People [PDF]
Frontiers in Nutrition, 2018 The gluten protein of wheat triggers an immunological reaction in some gluten-sensitive people with HLA-DQ2/8 genotypes, which leads to Celiac disease (CD) with symptomatic damage in the small intestinal villi.
Sweta Rai, Amarjeet Kaur, C. S. Chopra
doaj +5 more sources
Gluten-Free Bread and Bakery Products Technology [PDF]
Foods, 2022 Gluten, a protein fraction from wheat, rye, barley, oats, their hybrids and derivatives, is very important in baking technology. The number of people suffering from gluten intolerance is growing worldwide, and at the same time, the need for foods ...
Zuzana Šmídová, Jana Rysová
doaj +3 more sources
Selenium in Gluten-free Products. [PDF]
Plant Foods Hum Nutr, 2015 The nutritional value of gluten-free products is the subject of interest for food technologists and nutritionists, as the only effective treatment for celiac disease is a lifelong gluten-free diet. As selenium deficiencies in celiac disease are observed, the aim of the study was to determine the selenium content in 27 grain gluten-free products ...
Rybicka I +3 more
europepmc +4 more sources
Roczniki Panstwowego Zakladu HigienyBackground. The rising prevalence of gluten-related disorders such as celiac disease explains the increased consumption of gluten-free foods (GFF).
Morad Guennouni +9 more
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Assessing Knowledge and Attitudes Regarding Celiac Disease and gluten-free Products Among Healthy Blood Donors: A Cross-Sectional Study [PDF]
Journal of Epidemiology and Global HealthBackground Celiac disease (CD) is an autoimmune condition marked by intestinal mucosa inflammation due to gluten. Currently, the sole effective treatment for CD is a gluten-free diet.
Mohammed AW. Almorish +10 more
doaj +2 more sources
Naturally gluten-free flours are commonly contaminated, while commercially produced gluten-free flours are relatively safe: a market-based study in Turkey [PDF]
Frontiers in NutritionBackgroundGluten contamination and unintentional gluten exposure are serious health concerns for patients with celiac disease. Gluten-free (GF) products may become contaminated at any stage, including harvesting, production, storage, or sale. This study,
Hacer Yalçimin Öcal +1 more
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Comparison of sensory quality perceptions of gluten-free cookies evaluated by celiac and non-celiac people [PDF]
Frontiers in NutritionCeliac disease affects about 1% of the population, requiring a strict gluten-free diet. Despite the growing market for gluten-free products, their sensory quality remains a challenge.
Daria Musiienko +2 more
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EVALUATION OF GLUTEN CONTAMINATION IN GLUTEN-FREE PRODUCTS IN THE REPUBLIC OF MOLDOVA [PDF]
Journal of Engineering Science (Chişinău), 2022 Celiac disease (CD) is an autoimmune condition, triggered by gluten ingestion, which affects the small intestine, destroying the villi. It is considered that in recent years CD has undergone a real "metamorphosis" due to the constant increase in ...
SIMINIUC, Rodica, ȚURCANU, Dinu
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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
doaj +1 more source