Results 111 to 120 of about 3,433,332 (294)
Gluten-free bread. II. Compressed yeast versus gluten-free sourdough
, 2013 The use of the sourdough as a form of leavening is one of the oldest biotechnological processes in baked goods production. When used in optimised amounts, in fact, sourdough can improve the volume, texture, flavor, and nutritional value of bread and can ...
M. Mariotti, M. Lucisano, C. Cappa
core +2 more sources
Вестник Северо-Кавказского федерального университета, 2022 Nowadays a serious problem of specialized food production industry is to improve the quality of gluten-free food products. The use of different kinds of food micro-ingredients does not provide fully the necessary structural and mechanical properties of ...
Valeriya Masalova +3 more
doaj
Heterogeneous outcomes in pediatric potential celiac disease: A multicenter longitudinal study
Journal of Pediatric Gastroenterology and Nutrition, EarlyView.Abstract Objectives Potential celiac disease (PCD) is defined by positive celiac serology without villous atrophy. We aimed to study the outcome of children with PCD consuming a gluten‐containing diet (GCD) over time. Methods Children diagnosed with PCD between December 2018 and January 2022, in three pediatric gastroenterology centers, were ...
Barak Laxer +5 more
wiley +1 more source
Gluten-free food issues in Turkey
, 2019 Consumption of gluten-free foods (GFFs), natural GFFs (nGFFs) or manufactured GFFs (mGFFs), is reported as a burden on GFF-consumers for different countries.
Guler ATASOY (8183601) +2 more
core +1 more source
Development of a Dairy Product Enriched With Oleaster Flour: A Novel Gluten-Free Functional Pudding. [PDF]
Food Sci NutrOleaster peel and flesh flour have been found to be potential ingredients for puddings. Oleaster flour enrichment led to an improvement in pudding properties, adding value to the final product. ABSTRACT This study aimed to characterize the physicochemical, textural, microbiological, bioactive, and sensory properties of milk‐based puddings enriched with
Uzunsoy İ, Erem F, Anli EA.
europepmc +2 more sources
JPGN Reports, EarlyView.Abstract The Italian Society of Pediatric Gastroenterology, Hepatology and Nutrition (SIGENP) recognized the need to define research priorities and identify knowledge gaps to guide future investigations in pediatric digestive health. Following international examples, SIGENP aimed to provide a structured framework that aligns scientific innovation with ...
Carlo Agostoni +46 more
wiley +1 more source
JSFA reports, EarlyView.Abstract The dietary and lifestyle practices have predominantly compromised human health, which are influenced by modernization and industrialization. Hypercholesterolemia, caused by the consumption of fatty and fried foods and a sedentary lifestyle, is a major modifiable risk factor for cardiovascular disease and commonly coexists with obesity ...
Muhammad Usman Khalid +8 more
wiley +1 more source
Consumer attitudes, willingness to pay and hedonic evaluations of innovative legume gnocchi products
Journal of the Science of Food and Agriculture, Volume 105, Issue 5, Page 2867-2878, 30 March 2025.Abstract BACKGROUND With growing concerns over the adverse effects of animal‐derived products on health, animal welfare and the environment, the rising popularity of plant‐based foods underscores the importance of understanding consumer preferences and determining acceptance.
Muhammad Adzran Che Mustapa +5 more
wiley +1 more source
Adherence to the gluten-free diet and preferences for gluten-free products
, 2019 Demand for gluten-free (GF) products has expanded rapidly in the last years due to the increasing number of people diagnosed with celiac disease (CD) and other non-celiac people who follow the diet. To date research has focused on supporting celiac people in following a strict gluten-free diet (GFD) and improving sensorial aspects of GF products ...
openaire +1 more source
Is quinoa‐farming sustainable in marginal environments? Social, economical and environmental aspects
Journal of the Science of Food and Agriculture, EarlyView.Abstract Quinoa (Chenopodium quinoa Willd.) is an Andean grain crop introduced as a novel crop to many parts of the world in recent years. Recognized for nutritious seeds and high abiotic stress tolerance, it has been promoted as an element of climate‐resilient agriculture, particularly in marginal environments.
Anna Tabea Mengen +5 more
wiley +1 more source