Results 21 to 30 of about 4,252,327 (352)
Nutrients, 2021 Celiac disease (CD) is a chronic gluten-responsive immune mediated enteropathy and is treated with a gluten-free diet (GFD). However, a strict diet for life is not easy due to the ubiquitous nature of gluten.
H. Wieser +4 more
semanticscholar +1 more source
Food Safety and Cross-Contamination of Gluten-Free Products: A Narrative Review
Nutrients, 2021 A gluten-free diet (GFD) is currently the only effective treatment for celiac disease (CD); an individual’s daily intake of gluten should not exceed 10 mg.
H. Wieser +4 more
semanticscholar +1 more source
Foods, 2021 Hydrocolloids are important ingredients controlling the quality characteristics of the final bakery products. Hydrocolloids are frequently used in gluten-free (GF) recipes, mimicking some rheological properties of gluten, improving dough properties ...
A. Culețu +3 more
semanticscholar +1 more source
Low Gluten Beers Contain Variable Gluten and Immunogenic Epitope Content
Foods, 2023 Gluten content labels inform food choice and people practicing a gluten-free diet rely upon them to avoid illness. The regulations differ between jurisdictions, especially concerning fermented foodstuffs such as beer.
Mitchell G. Nye-Wood +5 more
doaj +1 more source
Apple Pomace as a Source of Bioactive Polyphenol Compounds in Gluten-Free Breads
Antioxidants, 2021 Gluten-free products based on starch and hydrocolloids are deficient in nutrients and do not contain pro-health substances. Therefore, they should be enriched in raw materials naturally rich in antioxidants, especially if they are intended for celiac ...
D. Gumul +3 more
semanticscholar +1 more source
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 +6 more
doaj +1 more source
Wheat/Gluten-Related Disorders and Gluten-Free Diet Misconceptions: A Review
Foods, 2021 In the last 10,000 years, wheat has become one of the most important cereals in the human diet and today, it is widely consumed in many processed food products.
Carolina Sabença +5 more
semanticscholar +1 more source
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 +8 more
doaj +1 more source
A Systematic Review on Gluten-Free Bread Formulations Using Specific Volume as a Quality Indicator
Foods, 2021 This study aimed to perform a systematic review on gluten-free bread formulations using specific volumes as a quality indicator. In this systematic review, we identified 259 studies that met inclusion criteria. From these studies, 43 met the requirements
J. S. Monteiro +9 more
semanticscholar +1 more source
Navigating the Gluten-Free Boom: The Dark Side of Gluten Free Diet [PDF]
Frontiers in Pediatrics, 2019 In gluten dependent conditions the gluten free diet is the cornerstone of therapy, decreasing disease activity, improving health and quality of life and treating or preventing the associated complications. Gluten withdrawal implies strict and lifelong elimination not only of wheat, barley, rye, and wheat-contaminated oats, but also of numerous non ...
Tom O'Bryan +2 more
openaire +4 more sources