Impact of ingredients on quality and sensory characteristics of gluten-free baked goods [PDF]
Master of ScienceFood Science InstituteDelores ChambersThe rising awareness of celiac disease, an intestinal intolerance to gluten, has increased the demand for gluten-free products.
Gustafson, Kara L.
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Nutritional characterization of gluten free non-traditional pasta [PDF]
, 2018 When a food is formulated, its characterization is important from the chemical and biochemical point of view; even more whennon-traditional raw materials are used. Noodles were made with cassava starch and corn flour (4:1), milk, egg, salt and xanthangum.
Chigal, Paola Soledad +2 more
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Adherence to Gluten Free Diet in Pakistan-Role of Dietitian [PDF]
, 2017 Celiac disease (CD) is a common multi-system autoimmune disease, affecting approximately 1% of people worldwide 1. Predisposed individuals develop an immune response to gluten, a protein found in the cereal grains: wheat, barley and rye.
Hussain, Z. (Zainab) +1 more
core +1 more source
Obstetrical outcomes in pregnant patients following a gluten‐free diet: A prospective cohort study
International Journal of Gynecology &Obstetrics, EarlyView.Abstract Objective Concerns have been raised about the nutritional adequacy of a gluten‐free (GF) diet during pregnancy, specifically in the absence of celiac disease, and its impact on fetal development. The objective of this study was to investigate the association between a GF diet during pregnancy and obstetrical outcomes, with further sensitivity ...
Amelia Srajer +8 more
wiley +1 more source
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
doaj
Investigation of quality indicators of flour made of chickpea, corn and rice
Новые технологииThe article presents the results of the investigation of the quality indicators of flour from chickpeas, corn and rice. Gluten-free foods literally become a panacea to a healthy and happy life for people suffering from celiac disease, given that patients
G. Y. Arutyunova +4 more
doaj +1 more source
Modification of physicochemical and nutritional properties of gluten free cakes by natural additives application [PDF]
Journal of Food and Bioprocess Engineering, 2018 The demand for gluten-free products has increased in recent years, owing to the market trends and an increase in the number of celiac and other gluten sensitivities and wheat allergies.
Babak Ghiasi Tarzi +2 more
doaj
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
doaj +1 more source
Regulatory framework for "gluten-free" foods in India: Magic bullet for celiac disease patients
Medical Journal of Dr. D.Y. Patil University, 2016 Coeliac disease (CD) remains largely unrecognized and actual burden is much more than reported or diagnosed. The treatment essentially remains ′gluten free′ foods. Adulteration of these foods with gluten can occur anywhere in the chain from farm to fork.
Puja Dudeja +3 more
doaj +1 more source
Turning Down Mum's Cooking: The Ethics of Dietary Difference within Families
Journal of Applied Philosophy, EarlyView.ABSTRACT Although food ethicists have called for greater attention to the relational context of eating for over a decade, the context of ‘eating with family’ remains largely ignored. But the family is both a morally specific relational context and one within which many people do most of their eating.
Megan A. Dean
wiley +1 more source