Results 31 to 40 of about 4,252,327 (352)
Foods, 2021 In comparison to conventional bread, gluten-free bread (GF) shows many post-baking defects and a lower nutritional and functional value. Although broccoli leaves are perceived as waste products, they are characterised by a high content of nutrients and ...
U. Krupa‐Kozak +5 more
semanticscholar +1 more source
Nutritional Value and Biological Activity of Gluten-Free Bread Enriched with Cricket Powder
Molecules, 2021 Cricket powder, described in the literature as a source of nutrients, can be a valuable ingredient to supplement deficiencies in various food products. Work continues on the implementation of cricket powder in products that are widely consumed.
P. Kowalczewski +6 more
semanticscholar +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 +9 more
doaj +1 more source
Applied Sciences, 2021 The aim of the study was to investigate the effect of using various by-products (orange and apple pomace, tomato peel, pepper peel, prickly pear peel, and prickly pear seed peel) on the dough rheology and properties of gluten-free bread.
Fairouz Djeghim +5 more
semanticscholar +1 more source
Psyllium Improves the Quality and Shelf Life of Gluten-Free Bread
Foods, 2021 Psyllium husk powder was investigated for its ability to improve the quality and shelf life of gluten-free bread. Gluten-free bread formulations containing 2.86%, 7.14%, and 17.14% psyllium by flour weight basis were compared to the control gluten-free ...
C. Fratelli +5 more
semanticscholar +1 more source
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
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 +4 more
doaj +1 more source
Selenium in Gluten-free Products [PDF]
Plant Foods for Human Nutrition, 2015 The nutritional value of gluten-free products is the subject of interest for food technologists and nutritionists, as the only effective treatment for celiac disease is a lifelong gluten-free diet. As selenium deficiencies in celiac disease are observed, the aim of the study was to determine the selenium content in 27 grain gluten-free products ...
Magdalena Krawczyk +3 more
openaire +3 more sources
Safety of gluten in gluten‐free foods [PDF]
United European Gastroenterology Journal, 2016 Ciacci and colleagues have misinterpreted published data on the safety of trace amounts of gluten in foods labelled ‘gluten free’.1 A referenced double-blind placebo-controlled study did not conclude that 10 mg gluten per day is safe in the diet of a coeliac disease (CD) patient; this study concluded the diet should contain less than 50 mg gluten per ...
openaire +3 more sources
Food & Nutrition Research, 2021 Background Celiac disease is a chronic autoimmune disease triggered by gluten exposure in genetically predisposed individuals. A life-long intake of a gluten-free (GF) diet is required for its management. Wheat, rye and barley are eliminated in a GF diet
M. Myhrstad +6 more
semanticscholar +1 more source