Results 31 to 40 of about 6,067,132 (275)

Determination of Gluten Contamination in Foods Available on the Turkish Market via Enzyme-Linked Immunosorbent Assay (ELISA)

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, Şelale Öncü Glaue, Tolga Akcan   +2 more
doaj   +1 more source

Fibre fortification of gluten-free breadsticks with a corncob-mushroom matrix [PDF]

, 2023
Nowadays, there is an increasing attention towards the development of healthier food, specially for target dietary restriction such as gluten-free (GF) products, also considering the possibility of valorising agro-food residues [1, 2, 3].
Rollini M, Negrini N., Consonni G., Erba D., Casiraghi M. C., Cappa C., Marti A., Castorina G., Criscuoli F.   +8 more
core   +2 more sources

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, Vikas Kumar, Beenu Tanwar   +2 more
doaj   +1 more source

Sensory Analysis Tools in Developing Gluten-Free Bakery and Pasta Products and Their Quality Control

, 2023
Sensory tools are valuable for product innovation, quality control, evaluating changes in shelf life, and assessing the effects of ingredients and processes on food product characteristics and/or consumer opinions, as well as gaining insight into the ...
Santos, Fernanda Garcia, Scarton, Michele, Capriles, Vanessa Dias, Fernández, Marión Elizabeth Aguilar, de Melo, Bruna Guedes, Tagliapietra, Bruna Lago, Clerici, Maria Teresa Pedrosa Silva, de Aguiar, Etiene Valéria, Conti, Ana Carolina [UNESP]   +8 more
core   +1 more source

Gluten-Free Products Are Insufficient Source of Folate and Vitamin B12 for Coeliac Patients [PDF]

, 2011
Bezglutenska prehrana, jedini lijek za oboljele od celijakije, može biti neuravnotežena zbog nedostataka nekih hranjivih tvari. Bezglutenski proizvodi sadrže manju količinu vitamina B, osobito folata, nego slični proizvodi koji sadrže gluten.
Panjkota Krbavčić, Ines, Colić Barić, Irena, Bituh, Martina, Martina Bituh, Zadro, Zvonko, Žižić, Vesna, Vesna Žižić, Zvonko Zadro, Irena Colić Barić, Ines Panjkota Krbavčić   +9 more
core   +1 more source

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, Nikitin Igor, Kulakov Vladimir   +2 more
doaj   +1 more source

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, Amalia Conte, Matteo Alessandro Del Nobile   +2 more
doaj   +1 more source

Gluten-Free Crackers Based on Chickpea and Pumpkin Seed Press Cake Flour: Nutritional, Functional and Sensory Properties

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, Dubravka Škrobot, Ljiljana Popović, Tamara Dapčević-Hadnađev, Jelena Čakarević, Nikola Maravić, Miroslav Hadnađev   +6 more
doaj   +1 more source

The Nutritional Quality of Gluten-Free versus Non-Gluten-Free Pre-Packaged Foods and Beverages Sold in Hong Kong

, 2023
Introduction: The consumption of gluten-free foods has continued to increase in recent years. Given their higher intake amongst individuals both with or without a medically diagnosed gluten allergy or sensitivity, it is important to understand how the ...
Jimmy Louie (18925609), Eden Barrett (18991742), Anna Tjhin (19103921), Carrie Ka Wai Ho (19103918), Jason H. Y. Wu (8967635), Daisy H. Coyle (11608138)   +5 more
core   +1 more source

Gluten Content of Gluten Free Products Marketed in Serbia

Proceedings
Celiac disease is a systemic autoimmune disease that occurs in genetically predisposed individuals and means a lifelong intolerance to gluten, which is found in wheat, barley, rye and oats, and leads to inflammatory changes in the lining of the small ...
Gordana Milojević Miodragović, Ljilja Torović, Sanja Bijelović   +2 more
doaj   +1 more source