Results 1 to 10 of about 19,671 (109)

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, Kieran M. Lynch, Elke K. Arendt   +2 more
doaj   +4 more sources

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, Ola Lasekan   +1 more
doaj   +3 more sources

Gluten-Free Bread and Bakery Products Technology

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

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 Health
Background 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, Ahmed M.E. Elkhalifa, Elsharif. A. Bazie, Moataz Mohamedalhasan Ali, Muath Ahmed Aldomini, Mohammed Ahmed Alharbi, Reham Bakhsh, Baraa S. Quronfulah, Hatim Matooq Badri, Abdullah Ahmed Alghamdi, Ahmad Salah Alkathiri   +10 more
doaj   +2 more sources

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   +2 more sources

Gluten contamination in commercially available gluten-free products in Jordan: a cross-sectional market surveillance study with public health implications [PDF]

Journal of Nutritional Science
This cross-sectional based market surveillance study examined the level of gluten contamination in commercially manufactured products labelled ‘gluten-free’ in Jordan and compared the results to the globally recognised 20 mg/kg gluten safety limit for ...
Leena Mohammad Ahmad, Nour Amin Elsahoryi, Omar Alhaj, Ola Al-Maseimi, Ahmad Al Athamneh, Fatena F. Afaneh, Hana’a Khalaf, Ayman D. Alsheikh, Qutaibah K. Fraihat   +8 more
doaj   +2 more sources

Perceptions towards gluten free products among consumers: A narrative review

Applied Food Research
The number of individuals purchasing gluten-free products is increasing worldwide for various reasons, including celiac disease, gluten intolerance, or following food trends.
Hussein F. Hassan, Lydia Mourad, Narjes Khatib, Ranim Assi, Shaymaa Akil, Sami El Khatib, Rasha Hteit   +6 more
doaj   +3 more sources

Assessment of Gluten-Free Products' Availability and Satisfaction in a Polish Population of Coeliac Disease Patients and Their Caregivers. [PDF]

Nutrients
Głąbska D, Guzek D, Skolmowska D, Vriesekoop F.   +3 more
europepmc   +2 more sources

Gluten Contamination in Naturally or Labeled Gluten-Free Products Marketed in Italy. [PDF]

Nutrients, 2017
Verma AK, Gatti S, Galeazzi T, Monachesi C, Padella L, Baldo GD, Annibali R, Lionetti E, Catassi C.   +8 more
europepmc   +2 more sources

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
doaj   +1 more source