Results 21 to 30 of about 6,067,132 (275)

The development of a composition database of gluten-free products [PDF]

Public Health Nutrition, 2014
AbstractObjectiveTo develop a composition database of a number of foods representative of different categories of gluten-free products in the Italian diet.DesignThe database was built using the nutritional composition of the products, taking into consideration both the composition of the ingredients and the nutritional information reported on the ...
MAZZEO, Teresa, S. Cauzzi, BRIGHENTI, Furio, PELLEGRINI, Nicoletta   +3 more
openaire   +4 more sources

PRODUCTION OF GLUTEN – FREE BAKERY PRODUCTS. [PDF]

Menoufia Journal of Food and Dairy Sciences, 2017
Wheat is an important part of the daily diet of millions of people but wheat products consumed in various forms are also responsible for food allergies. This investigation was carried out to study the ability of production of gluten – free bakery products from composite flour types, after study the effect of their chemical and rheological properties on
E. H. Mansour, A. H. Khalil, A. A. El- Bedawey, Amal A. Atif   +3 more
openaire   +1 more source

Gluten-Free Investigation

, 2015
The original magazine article is no longer available online. It is referenced online at: https://bsna.co.uk/news/study-finds-gluten-free-mixes-superior-to-plain-gluten-free-flour .An investigation of the quality of white gluten-free breads prepared with ...
Stojceska, V
core   +4 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

Compatibility of labelling gluten-free food products with current legal provisions based on the review of information on the labels

Journal of Education, Health and Sport, 2018
Introduction and aim: Gluten-free diet is a necessary diet in a treatment of gluten-dependent diseases. It means a complete exclusion from the menu of products being a source of gluten.
Natalia Mikołajczak
doaj   +3 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

Rice-Based Gluten-Free Foods and Technologies: A Review

Foods, 2023
Rice, one of the most widely consumed staples worldwide, serves as a versatile gluten-free substitute. However, review articles on technological developments in grain-free production focusing on rice are scarce.
Jiyoung Park, Hong-Sik Kim
doaj   +1 more source

Effect of By-Products from Selected Fruits and Vegetables on Gluten-Free Dough Rheology and Bread Properties

Applied Sciences, 2021
The aim of the study was to investigate the effect of using various by-products (orange and apple pomace, tomato peel, pepper peel, prickly pear peel, and prickly pear seed peel) on the dough rheology and properties of gluten-free bread.
Fairouz Djeghim, Hayat Bourekoua, Renata Różyło, Agata Bieńczak, Wojciech Tanaś, Mohammed Nesreddine Zidoune   +5 more
doaj   +1 more source

Detection of Gluten in Gluten-Free Foods of Plant Origin

Foods, 2022
The work deals with the issue of standardization and more accurate methodology for the isolation of gluten DNA in gluten-free products of plant origin, which is more demanding due to the more complex structure of plant cells. Three isolation methods were
Jana Výrostková, Ivana Regecová, František Zigo, Slavomír Marcinčák, Ivona Kožárová, Mariana Kováčová, Daniela Bertová   +6 more
doaj   +1 more source