Results 11 to 20 of about 4,252,327 (352)
Gluten Contamination of Rice: Analytical Testing vs. Consumer Perception – Is Rice Really Gluten Free? [PDF]
Food Technology and BiotechnologyResearch background. Gluten contamination is the main concern of those who follow a gluten-free diet. Although rice is naturally gluten-free, previous studies have identified gluten contamination of rice that can occur during processing, storage ...
Martina Bituh +4 more
doaj +2 more sources
Gluten-free oats and diet quality in children and youth with celiac disease. [PDF]
J Pediatr Gastroenterol NutrAbstract Objectives Celiac disease (CD) requires lifelong adherence to a strict gluten‐free diet (GFD). The GFD is associated with higher intakes of fat, added sugars, and glycemic index (GI) and lower diet quality (DQ) in youth with CD. Gluten‐free oats (GF‐oats) are safe for CD youth, but few studies have studied the nutritional contribution of GF ...
Mager DR, Jiang Z, Rashke S, Turner JM.
europepmc +2 more sources
Investigation of the Effects of Different Home Frying Methods (Air Fryer and Deep Fryer) on HMF and Aroma Compounds in Gluten-Free Bean Chips. [PDF]
Food Sci NutrIn this study, functional gluten‐free chips were produced using red and black bean flours and different frying methods (deep fat and hot air frying), and HMF and flavor components were analyzed. Chips fried with hot air had lower fat content but were harder, lighter in color, and had higher HMF levels.
Göncü A.
europepmc +2 more sources
BMJ, 1958 Following the report of Dicke in 1950 that many child ren with the coeliac syndrome might be successfully treated with a diet free from wheat and rye flours, it was established that it was wheat and rye gluten which was harmful (Anderson et al, 1952 ; Dicke et al, 1953).
Cathryn E. A. Hood, R. F. Fletcher
openaire +5 more sources
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
doaj +1 more source
Food Science & Nutrition, 2022 In the present era, food scientists are concerned about exploiting functional crops with nutraceutical properties. Buckwheat is one of the functional pseudocereals with nutraceutical components used in the treatment of health‐related diseases ...
S. Sofi +9 more
semanticscholar +1 more source
The Gluten-Free Diet for Celiac Disease and Beyond
Nutrients, 2021 The gluten-free diet (GFD) has gained popularity beyond its main medical indication as the treatment for gluten-induced immune-mediated disorders such as celiac disease (CD), dermatitis herpetiformis, gluten ataxia, wheat allergy, and non-celiac gluten ...
Bara Aljada, Ahmed Zohni, W. El-Matary
semanticscholar +1 more source
Nutritional and Functional Properties of Gluten-Free Flours
Applied Sciences, 2021 This study characterized and compared 13 gluten-free (GF) flours (rice, brown rice, maize, oat, millet, teff, amaranth, buckwheat, quinoa, chickpea, gram, tiger nut, and plantain) for their nutritional and functional properties.
A. Culețu +3 more
semanticscholar +1 more source
Nutritional Imbalances in Adult Celiac Patients Following a Gluten-Free Diet
Nutrients, 2021 Celiac disease (CD) is a chronic autoimmune disorder of the small intestine, whose only effective treatment is a gluten-free diet (GFD). It is characterized by the atrophy of the intestinal villi that leads to altered nutrient absorption.
A. Cardo +6 more
semanticscholar +1 more source
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
doaj +1 more source