Results 11 to 20 of about 6,067,132 (275)

Microbiological quality of gluten-free meals, naturally gluten free foods, and gluten free-labelled products

Roczniki Panstwowego Zakladu Higieny
Background. The rising prevalence of gluten-related disorders such as celiac disease explains the increased consumption of gluten-free foods (GFF).
Morad Guennouni, Nysrine Mannani, Ider Oujamaa, Mohamed Echchakery, Abdelaziz Ait Melloul, Nabila Soraa, Aicha Bourrahouat, Abderraouaf Hilali, Asmae Hanchi Lamrani, Brahim Admou   +9 more
doaj   +3 more sources

Canadian Retail Survey of Gluten-Free Products and Products That Contain Inherently Gluten-Free Ingredients

Journal of Food Protection
Given the abundant presence of retail products with gluten-containing cereal grains (wheat, barley, and rye), the strict avoidance of gluten can be challenging, and consumers with a gluten sensitivity will look for gluten-free equivalent products.
Terry B. Koerner, Chantal Cleroux, Christine Poirier, Shelley Dai, Simon Cowell   +4 more
doaj   +2 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].
Arendt, Elke K., Shwaiki, Laila N., Zannini, Emanuele   +2 more
core   +2 more sources

Selenium in Gluten-free Products. [PDF]

Plant Foods Hum Nutr, 2015
The nutritional value of gluten-free products is the subject of interest for food technologists and nutritionists, as the only effective treatment for celiac disease is a lifelong gluten-free diet. As selenium deficiencies in celiac disease are observed, the aim of the study was to determine the selenium content in 27 grain gluten-free products ...
Rybicka I, Krawczyk M, Stanisz E, Gliszczyńska-Świgło A.   +3 more
europepmc   +4 more sources

Safety Assessment of Foods and Drinks Consumed by People on a Gluten-Free Diet

Molecules, 2022
Naturally gluten-free foods and processed foods that do not contain information about the potential presence of gluten in them pose a hypothetical threat to people with food allergies and celiac disease.
Anna Przybylska, Agnieszka Chrustek, Beata Sperkowska, Marcin Koba, Dorota Olszewska-Słonina   +4 more
doaj   +1 more source

Scientific Insights and Technological Advances in Gluten Free Products Development [PDF]

, 2023
This Special Issue addresses both new scientific insights and technological advances of gluten-free product development exploring alternative ingredients for the development of gluten-free products aiming to mimic the unique viscoelastic properties of ...

core   +1 more source

Commercial oats in gluten-free diet: A persistent risk for celiac patients

Frontiers in Nutrition, 2022
BackgroundGluten-free diet is the treatment of celiac disease and other gluten-related disorders and excludes wheat, rye, and barley, while oats inclusion/exclusion has long been a matter of debate.
Juan Manuel Rodríguez, Virginia Estévez, Karla Bascuñán, Karla Bascuñán, Jimena Ayala, Magdalena Araya, Magdalena Araya   +6 more
doaj   +1 more source

Monitoring of gluten in meat and fish products

Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології, 2021
The global market of special foods has grown by 75 % in 2003–2008, that indicating a trend towards individualized diets and healthy lifestyles. Gluten-free foods are popular today due to the increase in the number of people with celiac disease and the ...
O. Haidei, S. Shuliak, А. Mezhenskyi, G. Kyivska, O. Krushelnytska   +4 more
doaj   +1 more source

An overview on the incorporation of novel ingredients on nutritional, textural, and organoleptic properties of gluten-free cereal products

NAJFNR, 2022
Background: Celiac disease is an autoimmune disorder launched by gluten ingestion in genetically susceptible persons. This component leads to an inflammation of the small intestine which causes malabsorption of some important nutrients including calcium,
Wafa Allouch, Dorra Sfayhi, Leila Doggui , Hajer Debbabi   +3 more
doaj   +1 more source

Selenium content in gluten-free products

Problems of Nutrition, 2021
Special diets are used for the treatment and prevention of diseases of the digestive system, taking into account individual food intolerance and possible allergic reactions. The monotony of the diet due to the limited range of recommended foods and dishes negatively affects both the effectiveness of the treatment of gluten intolerance, and the ...
S.A. Urubkov, S.S. Khovanskaya, S.O. Smirnov   +2 more
openaire   +2 more sources