Results 151 to 160 of about 59,527 (201)

Characteristic of different thermal treatment-induced dough protein oxidation and its impact on human gut microbiota. [PDF]

Curr Res Food Sci
Yang Y, Xie Y, Liu R, Cui X, Cui C, Cheng Q, Li P, Zhao R.   +7 more
europepmc   +1 more source

Effect of Additive Removal on the Physicochemical Properties of Gluten-Free Bread. [PDF]

Foods
Torres-Pérez R, Siguero-Tudela MM, Doménech T, García-Segovia P, Martínez-Monzó J, Igual M.   +5 more
europepmc   +1 more source

Grifola frondosa as a natural additive enhancing antioxidant activity and nutritional value in gluten-free bread. [PDF]

Sci Rep
Kobus Z, Krzywicka M, Blicharz-Kania A, Bosacka A, Pecyna A, Ivanišová E, Kozłowicz K, Kovačiková E, Ślusarczyk L, Matwijczuk A, Krajewska M.   +10 more
europepmc   +1 more source

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Gluten-free grains: Importance, processing and its effect on quality of gluten-free products

Critical Reviews in Food Science and Nutrition, 2022
Gluten-enteropathy affects a significant number of people, making gluten a major concern in the food industry. With medical advancements, the diagnosis of allergies is becoming easier, and people who are allergic to gluten are recommended a complete gluten-free diet.
Samandeep Kaur, Kshitiz Kumar, Lochan Singh, Vijay Singh Sharanagat, Prabhat K. Nema, Vijendra Mishra, Bharat Bhushan   +6 more
openaire   +2 more sources

Nutritional aspects of gluten‐free products

Journal of the Science of Food and Agriculture, 2015
AbstractIn recent years, gluten‐free (GF) goods have become popular, fuelling a growing market, as they not only cater to individuals with medical needs but also to consumers who seek a GF diet. In their development, it is pivotal to pay attention to nutritional quality.
PELLEGRINI, Nicoletta, Agostoni, Carlo
openaire   +3 more sources

Sourdough and Gluten-Free Products

2023
Celiac disease is one of the most common food intolerances, with an incidence of 1 in every 100 people worldwide, a number that is expected to rise [1]. Meta-analysis of the incidence of celiac disease worldwide over the past number of decades has reported a 7.5% increase in the prevalence of gluten sensitivity among both men and women, with a higher ...
Arendt, Elke K., Shwaiki, Laila N., Zannini, Emanuele   +2 more
openaire   +1 more source

Gluten-free bakery products: Ingredients and processes

2022
There is an increasing demand for gluten-free products around the world because certain groups of people, which have increased in the last decades, need to eliminate gluten from their diet. A growing number of people consider gluten-free products to be healthier. However, making gluten-free products such as bread is a technological challenge due to the
openaire   +2 more sources