Bezglutenski proizvodi namijenjeni osobama s celijakijom nisu dobar izvor folata i vitamina B12 [PDF]
, 2011 The gluten-free diet, the only treatment in coeliac disease, can be nutritionally unbalanced and deficient in several nutrients. Gluten-free products contain much lower levels of B vitamins, especially lower folate concentrations than their gluten ...
Ines Panjkota Krbavčić +4 more
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Gluten-Free Bakery Products and Pasta
, 2015 Wheat-based bakery products are basic components in the diet of most countries all over the world. Intuitively, obtaining gluten-free bakery products of similar characteristics to wheat-based products is a difficult task and because of this, over the last decades extensive research has been done to get gluten-free bread with the adequate crumb ...
Manuel Gómez, Lorena S. Sciarini
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The use of hydrocolloids in the production of muffins from gluten-free flour mixtures
Новые технологииImproving the quality of food products is one of the strategic development goals of the Russian Federation. Its solution is possible through the production of new generation food products that can provide optimal nutrition and disease prevention.
N. V. Sokol, A. V. Kovalenko
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Health related effects of wheat varieties [PDF]
, 2020 Summarises the different effects wheat digestion has on human ...
Borgen, Anders
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Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, 2017 The aim of the paper is to assess the effect of introducing the second reduced rate of VAT of 10 % since 1 January 2015 on consumer behaviour when purchasing gluten‑free food.
Daniela Šálková +2 more
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Gluten-Free Diet: a contribution to safety and informed choices [PDF]
, 2015 Celiac disease (CD) is a chronic small intestinal immune-mediated enteropathy precipitated by exposure to dietary gluten in genetically susceptible individuals.
Calhau, M. Antónia +2 more
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Wheat bread with dairy products - Technology, nutritional and sensory properties [PDF]
, 2019 Featured Application: Bakery industry, as nutritional and functional breads, with a considerable contribution to balance the daily diet for children and seniors in terms of proteins and mineralsAs the relation between diet and health became a priority ...
Bilgin, Fardet, Hou, Li, Tamime
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Perceptions towards gluten free products among consumers: A narrative review
Applied Food ResearchThe number of individuals purchasing gluten-free products is increasing worldwide for various reasons, including celiac disease, gluten intolerance, or following food trends.
Hussein F. Hassan +6 more
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The betaine content in common cereal-based and gluten-free food from local origin [PDF]
Food and Feed Research, 2015 In this study, betaine content in cereal grains, cereal-based products, gluten-free grains and products of mainly local origin was surveyed. Estimates of betaine are currently a topic of considerable interest. The principal physiologic role of betaine is
Filipčev Bojana V. +3 more
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Development of gluten-free wrap bread : a thesis submitted in partial fulfilment of the requirements for the degree of Master of Food Technology, Massey University, Albany, New Zealand [PDF]
, 2016 Gluten, the storage protein in wheat, barley and rye is associated with coeliac disease, wheat allergy and non-coeliac gluten sensitivity. The clinical symptoms include diarrhoea, anaemia, nausea, mouth sore and psychological symptoms and in some cases
Yang, Tianyi
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