Results 11 to 20 of about 59,527 (201)

Gluten-Free Cereal Products and Beverages: A Review of Their Health Benefits in the Last Five Years

Foods, 2021
In the past decades, food products and beverages made from gluten-free cereals were initially created for certain groups of people who experience gluten-related disorders such as wheat allergies, gluten ataxia, non-celiac gluten sensitivity, and the most
Muhammad Arif Najmi Khairuddin, Ola Lasekan   +1 more
doaj   +3 more sources

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

Gluten Contamination in Naturally or Labeled Gluten-Free Products Marketed in Italy. [PDF]

Nutrients, 2017
Verma AK, Gatti S, Galeazzi T, Monachesi C, Padella L, Baldo GD, Annibali R, Lionetti E, Catassi C.   +8 more
europepmc   +2 more sources

The Clean Label Concept: Novel Approaches in Gluten-Free Breadmaking

Applied Sciences, 2021
The commonly used term of “clean label” refers to food products that do not contain additives (E numbers). Although there is not always a scientific reason for believing that additive-free products are healthier, clean label products are becoming more ...
Monika Kajzer, Anna Diowksz
doaj   +1 more source

Investigating Bioaccessibility of Advanced Glycation Product Precursors in Gluten-Free Foods Using In Vitro Gastrointestinal System

Medicina, 2023
Background and Objectives: Gluten-free products have been produced as part of medical therapy and have gained popularity among individuals seeking weight loss or healthier dietary options.
Yeliz Serin, Gamze Akbulut, Mustafa Yaman   +2 more
doaj   +1 more source

Elaboration of a spontaneous gluten-free sourdough with a mixture of amaranth, buckwheat, and quinoa flours analyzing microbial load, acidity, and pH [PDF]

, 2019
Pseudocereals are gluten-free, nutrient-dense raw materials that are being considered for the production of gluten-free products, especially bread. This study proposes a gluten-free sourdough formula based on equal amounts of amaranth, buckwheat and ...
Carbó Moliner, Rosa, Fernández, Antía, Ginovart Gisbert, Marta, Gordún Quiles, Elena   +3 more
core   +2 more sources

Experiences with Gluten-Free Bread: A Qualitative Study Amongst People with Coeliac Disease Participating in a Randomised Controlled Trial

Foods, 2023
Background: Whole-grain bread can be an important source of fibre for people with coeliac disease (CeD) who must adhere to a gluten-free diet and avoid consuming wheat, rye and barley.
Lisa Garnweidner-Holme, Monica Hellmann, Christine Henriksen, Elisabeth Austad, Solveig Ivara Watters, Line Gaundal, Knut E. A. Lundin, Mari C. W. Myhrstad, Vibeke H. Telle-Hansen   +8 more
doaj   +1 more source