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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 +2 more
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Roczniki Panstwowego Zakladu HigienyBackground. The rising prevalence of gluten-related disorders such as celiac disease explains the increased consumption of gluten-free foods (GFF).
Morad Guennouni +9 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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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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The gluten-free diet: access and economic aspects and impact on lifestyle
Nutrition and Dietary Supplements, 2018 Mayra Arias-Gastelum,1 Francisco Cabrera-Chávez,1 Marcela de Jesús Vergara-Jiménez,1 Noé Ontiveros1,2 1School of Nutrition Sciences, Universidad Autónoma de Sinaloa, Culiacán, Sinaloa, Mexico; 2Department of
Arias-Gastelum M +3 more
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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
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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 +2 more
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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 +4 more
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Scientific Insights and Technological Advances in Gluten Free Products Development [PDF]
, 2023 This Special Issue addresses both new scientific insights and technological advances of gluten-free product development exploring alternative ingredients for the development of gluten-free products aiming to mimic the unique viscoelastic properties of ...
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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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