Celiac disease: Overview and considerations for development of gluten-free foods
Food Science and Human Wellness, 2016 Celiac disease is a genetically-determined chronic inflammatory intestinal disease induced by gluten in wheat, barley, rye etc. Celiac disease affects approximately one percent of people in the world and strict gluten-free diet (GFD) for a lifetime is ...
Prakriti Jnawali +2 more
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Acid Hydrolysis of Wheat Gluten Induces Formation of New Epitopes but Does Not Enhance Sensitizing Capacity by the Oral Route: A Study in “Gluten Free” Brown Norway Rats [PDF]
, 2014 Acid hydrolyzed wheat proteins (HWPs) are used in the food and cosmetic industry as emulsifiers. Cases of severe food allergic reactions caused by HWPs have been reported.
Andersen, Nanna Birch +4 more
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Applying Simulation Method in Formulation of Gluten-Free Cookies
ITM Web of Conferences, 2017 At present time priority direction in the development of new food products its developing of technology products for special purposes. These types of products are gluten-free confectionery products, intended for people with celiac disease.
Nikitina Marina +2 more
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Optimization of leavening agents in extruded gluten-free brewer's rice hard pretzel using response surface methodology [PDF]
, 2015 Celiac is the second most important issue in food sensitivities. The only treatment for celiac is a lifetime avoidance of consuming gluten. As pretzels are one of the most popular snacks in the world, making gluten-free pretzels is a market need.
Aghazadeh, Mona +5 more
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Overview on the General Approaches to Improve Gluten-Free Pasta and Bread
Foods, 2016 The use of gluten-free products is increasing since a growing number of people are suffering from celiac disease and thereby need gluten-free diet. Gluten is responsible for the visco-elastic characteristics of wheat-based products; therefore, its lack ...
Lucia Padalino +2 more
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Food Technology and Biotechnology, 2022 Research background. Despite the growing trend of the gluten-free market and the presence of a wide range of gluten-free products, there are still some shortcomings in nutritional and sensory quality of these products.
Jelena Tomić +6 more
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Investigation of the Expedience of Modification of the Carbohydrate Composition of Rice Flour in the Technology of Gluten-free Bread [PDF]
, 2019 The research considers a possibility of using modification of the carbohydrate composition of rice flour in the technology of bread of the special destination for celiachia.There has been conducted an analysis of the condition of the carbohydrate-amylase
Dotsenko, V. (Viktor) +3 more
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3D Printing Progress in Gluten-Free Food—Clustering Analysis of Advantages and Obstacles
Applied Sciences, 2023 Gluten-free food is a huge group of products whose common characteristics are recipes containing non-gluten flour or starches. Most of them are bakery-related products which initially were manufactured based on the recipe containing wheat/wheat flour ...
Tetiana Lisovska, Joanna Harasym
doaj +1 more source
Public policies that can be implemented to struggle with celiac disease in Turkey [PDF]
, 2017 . Celiac is a digestive disorder that damages the small intestine by the ingestion of a substance, called gluten that is found in cereals, such as wheat, barley, rye and oats.
UĞUR, Alparslan
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IMPROVEMENT OF GLUTEN-FREE BREAD PRODUCTION TECHNOLOGY
Mechanics and Technologies, 2021 Мақалада дәстүрлі емес ұндарды қолдана отырып, целиакеямен ауыратын адамдарға арналған глютенсіз нан өнімдерін өндірудің технологиясын жетілдіру ұсынылған. Глютенсіз пісірілген өнімдердің пісіру сапасын жақсартудың, нан жұмсағының құрылымын жақсарту және нанның соңғы көлемін ұлғайтудың әртүрлі мүмкіндіктеріне шолу жасалынды. Зерттеу барысында күріш пен
N. S. Mashanova, G. B. Tokmakhanbet
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