Results 231 to 240 of about 6,067,132 (275)
Some of the next articles are maybe not open access.
Nutritional aspects of gluten‐free products
Journal of the Science of Food and Agriculture, 2015AbstractIn 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 +4 more sources
Gluten-free grains: Importance, processing and its effect on quality of gluten-free products
Critical Reviews in Food Science and Nutrition, 2022Gluten-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 +6 more
openaire +2 more sources
Journal of Human Nutrition and Dietetics, 2017
AbstractBackgroundAdherence to a gluten‐free diet (GFD) demonsrates various difficulties, including the high cost of the diet. The present study aimed to (i) compare the cost of gluten‐free products (GFP) from supermarkets and pharmacies with the cost of their conventional counterparts and (ii) estimate the weekly economic burden of a GFD.MethodsThe ...
Stamatina Panagiotou +1 more
exaly +3 more sources
AbstractBackgroundAdherence to a gluten‐free diet (GFD) demonsrates various difficulties, including the high cost of the diet. The present study aimed to (i) compare the cost of gluten‐free products (GFP) from supermarkets and pharmacies with the cost of their conventional counterparts and (ii) estimate the weekly economic burden of a GFD.MethodsThe ...
Stamatina Panagiotou +1 more
exaly +3 more sources
Sourdough and Gluten-Free Products
2012Over the last years, sourdough has received increasing interest as an alternative, natural and low-cost tool for improving the quality of gluten-free (GF) bread. The textural, nutritional and sensory benefits deriving from the use of sourdough in bread arise from the metabolic activities of the sourdough-resident lactic acid bacteria and yeasts. A deep
Elke K. Arendt, Alice V. Moroni
openaire +1 more source
The use of gluten-free flours for the production of gluten free food®
Postępy Techniki Przetwórstwa Spożywczego, 2022W artykule dokonano analizy wybranych parametrów jakościowych mąki jaglanej, gryczanej i mąki z komosy ryżowej. W celu określenia wskaźników jakości przeprowadzono oznaczenie zawartości wody oraz kwasowości miareczkowej dla każdego rodzaju mąki. Badania wykazały, że mąka gryczana ma najbardziej zbliżoną charakterystykę do mąki pszennej.
Katarzyna Szwedziak, Petr Doležal
openaire +1 more source
Chemometric analysis of minerals in gluten‐free products
Journal of the Science of Food and Agriculture, 2018AbstractBACKGROUNDNumerous studies indicate mineral deficiencies in people on a gluten‐free (GF) diet. These deficiencies may indicate that GF products are a less valuable source of minerals than gluten‐containing products. In the study, the nutritional quality of 50 GF products is discussed taking into account the nutritional requirements for minerals
Anna Gliszczyńska‐Świgło +2 more
openaire +2 more sources
Gluten-free bakery products: Ingredients and processes
2022There 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
Free and bound fumonisins in gluten‐free food products
Molecular Nutrition & Food Research, 2009AbstractIn this work a multiresidual LC‐ESI‐MS/MS method for the simultaneous detection of free and bound fumonisins is described, which allowed for a very low LOD and a very good recovery for all the analytes. The method was applied to the determination of free and bound fumonisins in several gluten‐free products from the Italian market.
DALL'ASTA, Chiara +5 more
openaire +4 more sources
Application of sourdough in gluten-free bakery products
Critical Reviews in Food Science and NutritionABSTRACTSIn recent years, the demand for gluten-free (GF) bakery products has grown rapidly due to the remarkable rising number of celiac patients and the increasing health awareness of GF products. However, GF products generally suffer from defects such as poor sensorial level, low nutritional value, high prices and short shelf life.
Hangyan, Dan +11 more
openaire +2 more sources