Results 21 to 30 of about 59,527 (201)
Gluten-free products from chickpea flour
IOP Conference Series: Earth and Environmental Science, 2021 Abstract The paper discusses the possibility of the expansion of the range of flour culinary products for a gluten-free diet using chickpea flour. The analysis of the chemical composition of wheat and chickpea flour, as well as the glycemic index of all components of the recipe of the developed flour culinary product is presented.
A G Necheporuk +4 more
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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
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
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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 +5 more
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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 +3 more
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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 +6 more
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Applied Sciences, 2023 Wheat, along with maize and rice, is one of the “big 3” cereal crops, and although it is a major component of many food products, it is one of the top eight food allergens listed by the Codex Alimentarius.
Gözde Türköz Bakırcı +2 more
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Chemical Composition and Starch Digestibility of Different Gluten-free Breads [PDF]
, 1998 9 pages, 4 tables, 2 figures.-- Published online 19 July 2011.-- The original publication is available at www.springerlink.comThe increasing demand for gluten free products has favoured the design of numerous gluten free bakery products which intended to
Heller, Karl-Dieter +5 more
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Protein Ingredients Control in Gluten Free Products Using SDS-PAGE, Developed Competitive Enzyme Immunoassays and Commercial ELISA Kits. [PDF]
, 2018 Some protein ingredients declared in the label of gluten free products are allergenic proteins (milk, soy and egg).The proper identification of these proteins in food products is important for consumers who have food allergies.
Cagnasso, Carolina Elisa +6 more
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Use of additional regulators of the structure gluten-free dough and finished goods [PDF]
, 2018 У статті проаналізовано застосування ферменту трансглютаміназа, який здатний змінювати протеїни через утворення додаткових поперечних зв'язків, у якості коректора структури безглютенових хлібобулочних виробів.
Лобачова, Надія Леонідівна
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