Gluten-free diet - opportunities and limitations
Journal of Education, Health and Sport, 2023 Objective The aim of the study was to indicate the difficulties associated with gluten-free diet and the point of its use by people without medical indications.
Małgorzata Sierpień +9 more
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Elaboration of a spontaneous gluten-free sourdough with a mixture of amaranth, buckwheat, and quinoa flours analyzing microbial load, acidity, and pH [PDF]
, 2019 Pseudocereals are gluten-free, nutrient-dense raw materials that are being considered for the production of gluten-free products, especially bread. This study proposes a gluten-free sourdough formula based on equal amounts of amaranth, buckwheat and ...
Carbó Moliner, Rosa +3 more
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Toxic trace element contents in gluten-free cereal bars marketed in Argentina [PDF]
, 2015 Celiac disease is a food intolerance triggered by the ingestion of gluten-containing cereals; the only therapy is a strict gluten-free diet for life.
Hidalgo, Melisa Jazmin +4 more
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Beverages, 2021 The mashing step underpins the brewing process, during which the endogenous amylolytic enzymes in the malt, chiefly β-amylase, α-amylase, and limit dextrinase, act concurrently to rapidly hydrolyze malt starch to fermentable sugars.
Andrew J. Ledley +3 more
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Gluten-Free Bread and Bakery Products Technology
Foods, 2022 Gluten, a protein fraction from wheat, rye, barley, oats, their hybrids and derivatives, is very important in baking technology. The number of people suffering from gluten intolerance is growing worldwide, and at the same time, the need for foods ...
Zuzana Šmídová, Jana Rysová
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Evaluation of the level of knowledge of catering staff about gluten in restaurants in Novi Sad: Staff as a key factor [PDF]
Turističko Poslovanje, 2023 Including gluten-free options in restaurant menus and adhering to the highest standards in terms of training and food safety are becoming increasingly important factors for success in modern restaurateurs.
Šmugović Stefan +4 more
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The Dietary Intervention of Transgenic Low-Gliadin Wheat Bread in Patients with Non-Celiac Gluten Sensitivity (NCGS) Showed No Differences with Gluten Free Diet (GFD) but Provides Better Gut Microbiota Profile [PDF]
, 2018 The study evaluated the symptoms, acceptance, and digestibility of bread made from transgenic low-gliadin wheat, in comparison with gluten free bread, in Non-coeliac gluten sensitivity (NCGS) patients, considering clinical/sensory parameters and gut ...
Comino Montilla, Isabel María +10 more
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Analysis of Gluten Content in Gluten-Free Pizza from Certified Take-Away Pizza Restaurants
Foods, 2018 Currently, a strict gluten-free diet is the only treatment for celiac disease. In Italy, food service establishments and restaurants can be certified for providing gluten-free foods, including pizza restaurants that make both gluten-free pizza and ...
Daniela Manila Bianchi +5 more
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Increase in the antioxidant content in biscuits by infusions or Prosopis chilensis pod flour
Open Agriculture, 2021 Nowadays there is an increasing demand for healthy biscuits. The reduction in sugar and fat level, as well as the addition of bioactive compounds, is positively associated with a healthy diet.
Conforti Paula Andrea +1 more
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Prospective longitudinal study: use of faecal gluten immunogenic peptides to monitor children diagnosed with coeliac disease during transition to a gluten‐free diet [PDF]
, 2019 Background Treatment for coeliac disease is a lifelong strict gluten‐free diet. Although guidelines recommend regular follow‐up with dietary interviews and coeliac serology, these methods may be inaccurate.
Castillejo, Gemma +8 more
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