Results 1 to 10 of about 100,116 (218)

Gluten cross contact in oats: retrospective database analysis 2011 to 2023

Frontiers in Nutrition, 2023
It is long-established that oats are at substantial risk for cross contact with gluten-containing grain. Specially processed gluten-free oats, whether purity protocol or mechanically/optically sorted, made it possible for this grain to be included in a ...
Tricia Thompson, Amy Keller
doaj   +1 more source

Lentils and Gluten Cross Contact

Frontiers in Nutrition, 2022
Lentils are naturally gluten-free and are recommended for people with celiac disease and other gluten-related disorders. However, like oats, they appear to be at a heightened risk of cross contact with gluten-containing grains.
Tricia Thompson, Trisha Bury Lyons, Amy Keller   +2 more
doaj   +1 more source

Safety Assessment of Foods and Drinks Consumed by People on a Gluten-Free Diet

Molecules, 2022
Naturally gluten-free foods and processed foods that do not contain information about the potential presence of gluten in them pose a hypothetical threat to people with food allergies and celiac disease.
Anna Przybylska, Agnieszka Chrustek, Beata Sperkowska, Marcin Koba, Dorota Olszewska-Słonina   +4 more
doaj   +1 more source

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

Gluten-Free Cereal Products and Beverages: A Review of Their Health Benefits in the Last Five Years

Foods, 2021
In the past decades, food products and beverages made from gluten-free cereals were initially created for certain groups of people who experience gluten-related disorders such as wheat allergies, gluten ataxia, non-celiac gluten sensitivity, and the most
Muhammad Arif Najmi Khairuddin, Ola Lasekan   +1 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

Low Gluten Beers Contain Variable Gluten and Immunogenic Epitope Content

Foods, 2023
Gluten content labels inform food choice and people practicing a gluten-free diet rely upon them to avoid illness. The regulations differ between jurisdictions, especially concerning fermented foodstuffs such as beer.
Mitchell G. Nye-Wood, Keren Byrne, Sally Stockwell, Angéla Juhász, Utpal Bose, Michelle L. Colgrave   +5 more
doaj   +1 more source

A Systematic Review of Gluten-Free Dough and Bread: Dough Rheology, Bread Characteristics, and Improvement Strategies

Applied Sciences, 2020
High-quality, gluten-free doughs and bakery products are clearly more difficult to produce than wheat flour-based products. The poor quality of the breads that are currently available demonstrates that manufacturing remains a significant technological ...
Alessio Cappelli, Noemi Oliva, Enrico Cini   +2 more
doaj   +1 more source

Commercial oats in gluten-free diet: A persistent risk for celiac patients

Frontiers in Nutrition, 2022
BackgroundGluten-free diet is the treatment of celiac disease and other gluten-related disorders and excludes wheat, rye, and barley, while oats inclusion/exclusion has long been a matter of debate.
Juan Manuel Rodríguez, Virginia Estévez, Karla Bascuñán, Karla Bascuñán, Jimena Ayala, Magdalena Araya, Magdalena Araya   +6 more
doaj   +1 more source

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