Results 101 to 110 of about 59,527 (201)

Food Safety and Cross-Contamination of Gluten-Free Products: A Narrative Review. [PDF]

Nutrients, 2021
Wieser H, Segura V, Ruiz-Carnicer Á, Sousa C, Comino I.   +4 more
europepmc   +1 more source

Are there differences from a nutritional point of view between bakery products with and without gluten? [PDF]

, 2016
A doença celíaca é uma doença autoimune, desencadeada pela ingestão de glúten, em indivíduos com predisposição genética. O tratamento desta doença passa, única e exclusivamente, pela prática de uma alimentação isenta de glúten, ao longo de toda a vida
Albuquerque, T.G., Costa, H.S., Oliveira, M. Beatriz P.P., Silva, Mafalda Alexandra   +3 more
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Unmasking Hidden Gluten: Evaluating the Compliance of Gluten-Free Products and Consumer Exposure in Lebanon

Journal of Food Protection
Our study aims to determine gluten levels in gluten-free products marketed in Lebanon and to assess the consumption frequency of noncompliant products among gluten-free shoppers.
Hussein F. Hassan, Ranim Assi, Raceel Alkhatib, Nada El Darra, Sami Khatib, George El Khoury, Mireille Serhan, Mohamad G. Abiad, Nisreen Alwan, Maya Bassil   +9 more
doaj   +1 more source

Nutritional quality and costs of gluten-free products: a case-control study of food products on the Norwegian marked. [PDF]

Food Nutr Res, 2021
Myhrstad MCW, Slydahl M, Hellmann M, Garnweidner-Holme L, Lundin KEA, Henriksen C, Telle-Hansen VH.   +6 more
europepmc   +1 more source

Investigation of the Cinnamon Influence on the Wheat Bread Quality Enriched with Flax Seeds Oil Meal [PDF]

, 2018
The materials of the article are studies that are conducted with the aim of expanding the use of non-traditional raw materials for functional purposes in the technology of bakery products.
Bilyk, O. (Olena), Bondarenko, Y. (Yulia), Drobot, V. (Vira), Hryshchenko, А. (Аnna), Kovbasa, V. (Volodymyr), Shutyuk, V. (Vitaliy)   +5 more
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Gluten Contamination of Labelled Gluten-Free Food Products Marketed in China

Foods
Gluten has a central role in the pathogenesis of several gluten-related disorders, with coeliac disease being one of the most well-known. A rigorous gluten-free diet is recognized as the only safe and efficient coeliac disease therapy.
Yanjun Li, Qing Liu, Samuel Godefroy, Jingguang Li, Yan Chen   +4 more
doaj   +1 more source

Analysis Of Bakery Properties Of Grain Of New Varieties And Lines Of Wheat Spelts [PDF]

, 2018
There were studied technological properties of grain of different varieties and lines of wheat spelt. There were analyzed differences between the quality of bread of flour of the highest sort and wholemeal, demonstrated the topicality of the ...
Hryhorenko, O. (Olenа), Liubych, V. (Vitalii), Novak, L. (Larysa), Osokina, N. (Nina), Priss, O. (Olesia), Pushkarova-Bezdil, T. (Tetiana), Pusik, L. (Ludmila), Pusik, V. (Volodumur), Verkholantseva, V. (Valentуna)   +8 more
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Trends and Advances in Gluten-Free Products

Health Leadership and Quality of Life
Introduction: Gluten is a protein present in grains such as wheat, barley and rye which provides elasticity and structure to baked products, however, worldwide there are people with celiac disease or non-celiac gluten sensitivity and because the body does not assimilate this protein it is necessary to avoid it, therefore currently there is a growing ...
Dayana E. Gutiérrez Reyes, Cristina A. Arteaga Almeida   +1 more
openaire   +1 more source

Development Of Recipes And Estimation Of Raw Material For Production Of Wheat Bread [PDF]

, 2017
The study of technological parameters of Midas wheat flour and possibility to use little-spread plants at wheat bread manufacturing was realized. Parameters and regimes for keeping and baking bread of new recipes were elaborated and selected.
Gerasymchuk, H. (Helena), Kostetska, K. (Kateryna), Osokina, N. (Nina), Palyanichka, N. (Nadiya), Priss, O. (Olesia), Stepanenko, D. (Dmytrо), Telezhenko, L. (Lyubov), Verkholantseva, V. (Valentуna), Voziian, V. (Valeriia), Zhukova, V. (Valentina)   +9 more
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