Results 101 to 110 of about 6,067,132 (275)

Anti‐hypercholesterolemic effects of barley and its role in the management of metabolic disorders: A comprehensive review

JSFA reports, EarlyView.
Abstract The dietary and lifestyle practices have predominantly compromised human health, which are influenced by modernization and industrialization. Hypercholesterolemia, caused by the consumption of fatty and fried foods and a sedentary lifestyle, is a major modifiable risk factor for cardiovascular disease and commonly coexists with obesity ...
Muhammad Usman Khalid, Muhammad Tauseef Sultan, Sagun Kharel, Umrah Zafar, Naima Tariq, Muhammad Maaz, Mutjardah Zarrish, Nuzhat Shamim, Bipindra Pandey   +8 more
wiley   +1 more source

Consumer attitudes, willingness to pay and hedonic evaluations of innovative legume gnocchi products

Journal of the Science of Food and Agriculture, Volume 105, Issue 5, Page 2867-2878, 30 March 2025.
Abstract BACKGROUND With growing concerns over the adverse effects of animal‐derived products on health, animal welfare and the environment, the rising popularity of plant‐based foods underscores the importance of understanding consumer preferences and determining acceptance.
Muhammad Adzran Che Mustapa, Zein Kallas, Laura López‐Mas, Cristina Alamprese, Silvia Contiero, Ingrid Aguiló‐Aguayo   +5 more
wiley   +1 more source

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  

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

The Effect of Gluten-Free Labels on Customer's Perception of Healthiness, Expected Price, and Willingness to Purchase

, 2016
The purpose of this study is to identify gluten-free label's effect on customer's perceived healthiness, expected price point, and willingness to purchase. The hypothesis is that gluten-free labels will have a significant effect on customer's perceptions,
Navarro, Cori
core  

Identification gluten-free products [PDF]

, 2012
Gluten free-diet (GDF) is the only efficient treatment for patients with celiac disease. Celiac patients must eliminate gluten from their diet. Food that originally does not contain gluten can be contaminated with gluten during processing.
Lončarič, Lucija
core  

Is quinoa‐farming sustainable in marginal environments? Social, economical and environmental aspects

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Quinoa (Chenopodium quinoa Willd.) is an Andean grain crop introduced as a novel crop to many parts of the world in recent years. Recognized for nutritious seeds and high abiotic stress tolerance, it has been promoted as an element of climate‐resilient agriculture, particularly in marginal environments.
Anna Tabea Mengen, Damir Esenaliev, Jakhongir Babadjanov, Lukas John, Sandra M. Schmöckel, Botir Khaitov   +5 more
wiley   +1 more source

Determination of gluten in gluten-free products by ELISA method [PDF]

, 2017
U ovom istraživanju je uz pomoć ELISA (eng. Enzyme - Linked Immunosorbent Assay) testa određen udio glutena u bezglutenskim proizvodima iz različitih ugostiteljskih objekata (slastičarnice, prodavaonice brze hrane, restorani) i prodavaonica u kojima se ...
Šarić, Nita
core   +2 more sources

Gluten-free pasta : cereal vs pulses : what to know

, 2019
Nowadays, consumers are more conscious about the environmental and nutritional benefits of food. Pulses - thanks to their nutritional and health-promoting properties, together with the low environmental impact - have become increasingly popular and ...
A. Marti, A. Bresciani, S. Folloni
core   +2 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