Results 91 to 100 of about 59,527 (201)

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, G. N. Nurymhan, N. R. Muslimov, A. . Akylbekovov   +3 more
doaj  

Consumer Awareness and Acceptance of Biotechnological Solutions for Gluten-Free Products. [PDF]

Foods, 2023
Sangiorgio P, Errico S, Verardi A, Massa S, Pagliarello R, Marusic C, Lico C, Presenti O, Donini M, Baschieri S.   +9 more
europepmc   +1 more source

Gluten-Free Products: Do We Need to Update Our Knowledge? [PDF]

Foods, 2022
Mármol-Soler C, Matias S, Miranda J, Larretxi I, Fernández-Gil MDP, Bustamante MÁ, Churruca I, Martínez O, Simón E.   +8 more
europepmc   +1 more source

Gluten free fermented amaranth product for celiacs

Modern Gastroenterology
Celiac disease, one of the clinical forms of food allergies, is caused by intolerance to the protein product gluten, which is found in large quantities in wheat, rye, barley and corn flour. Patients with celiac disease need to consume gluten‑free protein products. One of these products can be amaranth flour.
A. P. Levytsky, V. O. Malinovsky, Y. S. Yuzkiv, I. O. Selivanska, A. P. Lapinska, K. V. Pavlenko   +5 more
openaire   +3 more sources

Nutritional and bioactive characteristics of buckwheat, and its potential for developing gluten-free products: An updated overview. [PDF]

Food Sci Nutr, 2023
Sofi SA, Ahmed N, Farooq A, Rafiq S, Zargar SM, Kamran F, Dar TA, Mir SA, Dar BN, Mousavi Khaneghah A.   +9 more
europepmc   +1 more source

Coelic association Malta [PDF]

, 2000
Coeliac Association Malta is a voluntary organisation for people with Coeliac Disease or Dermatitis Herpetiformis. It is a non-profitable support group founded in 1989 by coeliacs themselves in order to promote the welfare of coeliacs in Malta ...
Pace Balzan, Carole
core  

Development of a Canadian Food Composition Database of Gluten-Free Products. [PDF]

Foods, 2022
Jamieson JA, Gill K, Fisher S, English M.   +3 more
europepmc   +1 more source

Calcium and Iron Content of Cereal-Based Gluten-Free Products. [PDF]

Foods, 2022
Jeanes Y, Spitale A, Nicolini G, Bergmann V, Fagbemi L, Rasheid R, Hovland C, Costabile A.   +7 more
europepmc   +1 more source

Pigmented Corn Varieties as Functional Ingredients for Gluten-Free Products. [PDF]

Foods, 2021
Colombo F, Di Lorenzo C, Petroni K, Silano M, Pilu R, Falletta E, Biella S, Restani P.   +7 more
europepmc   +1 more source

The Update of the Italian Food Composition Database of Gluten-Free Products and Its Application in Food-Based Dietary Guidelines Menus. [PDF]

Nutrients, 2022
Fiori F, Parpinel M, Morreale F, Pellegrini N.   +3 more
europepmc   +1 more source