Results 11 to 20 of about 37,720 (287)

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

An overview on the incorporation of novel ingredients on nutritional, textural, and organoleptic properties of gluten-free cereal products

NAJFNR, 2022
Background: Celiac disease is an autoimmune disorder launched by gluten ingestion in genetically susceptible persons. This component leads to an inflammation of the small intestine which causes malabsorption of some important nutrients including calcium,
Wafa Allouch, Dorra Sfayhi, Leila Doggui , Hajer Debbabi   +3 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

Correction to "Gluten-Free Pan Bread Enriched With Microalgae (<i>Dunaliella salina</i>) and Encapsulated <i>Lactobacillus acidophilus</i>". [PDF]

Food Sci Nutr
europepmc   +3 more sources

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

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, Dominika Górska, Aleksandra Karwanska, Magdalena Majcher, Agata Pikulicka, Piotr Brzychczy, Aleksandra Kulbat, Monika Majcher, Mateusz Kulbat, Kamila Świercz   +9 more
doaj   +1 more source

A Modified Brewing Procedure Informed by the Enzymatic Profiles of Gluten-Free Malts Significantly Improves Fermentable Sugar Generation in Gluten-Free Brewing

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, Ryan J. Elias, Helene Hopfer, Darrell W. Cockburn   +3 more
doaj   +1 more source

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, Ivanović Velibor, Kalenjuk-Pivarski Bojana, Grujić Dušan, Radivojević Goran   +4 more
doaj   +1 more source

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, Cristiana Maurella, Silvia Gallina, Ilaria Silvia Rossella Gorrasi, Maria Caramelli, Lucia Decastelli   +5 more
doaj   +1 more source