The gluten lie: And other myths about what you eat by Alan Levinovitz
Canadian Food Studies, 2016 What nutrition buzzword is on the tip of more tongues than gluten? Today’s popular obsession with gluten, or gluten avoidance more precisely, has spurred a bevy of gluten-free products and cookbooks with recipes for items such as cauliflower pizza crust.
Jennifer Brady
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Rice-Based Gluten-Free Foods and Technologies: A Review
Foods, 2023 Rice, one of the most widely consumed staples worldwide, serves as a versatile gluten-free substitute. However, review articles on technological developments in grain-free production focusing on rice are scarce.
Jiyoung Park, Hong-Sik Kim
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Update on nutritional aspects of gluten-free diet in celiac patients [PDF]
, 2014 A strict gluten - free diet is the only currently available therapeutic treatment for patients with celiac disease, an autoimmune disorder of the small intestine associated with a permanent intolerance to gluten proteins.
Comino Montilla, Isabel María +2 more
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Comparisons of Celiac Disease and Non-Celiac Gluten Sensitivity [PDF]
, 2020 Celiac disease (CD) and non-celiac gluten sensitivity (NCGS) are often confused or grouped together due to their commonalities. However, this is careless behavior because there are clinically significant differences between the two diseases. Similarities
Thomas, Victoria
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Techno-functional and nutritional performance of commercial breads available in Europe [PDF]
, 2016 In recent years, the growing interest for well-being and healthy lifestyle together with an increasing awareness of the close relationship between food and health have boosted the production of an increasing number of novel goods to be placed in both ...
Collar, Concha +3 more
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Carboxymethyl cellulose and psyllium husk in gluten-free pasta
Foods and Raw Materials, 2022 Formulating high-quality pasta from wheat-free materials is a technological challenge. We aimed to make gluten-free pasta with carboxymethyl cellulose and psyllium husk and evaluate their effect on the quality of the final product.
Siham M.M. Faheid +4 more
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Use of additional regulators of the structure gluten-free dough and finished goods [PDF]
, 2018 У статті проаналізовано застосування ферменту трансглютаміназа, який здатний змінювати протеїни через утворення додаткових поперечних зв'язків, у якості коректора структури безглютенових хлібобулочних виробів.
Лобачова, Надія Леонідівна
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Alternative grains as potential raw material for gluten– free food development in the diet of celiac and gluten– sensitive patients [PDF]
, 2014 Celiac disease is an autoimmune disorder resulting from gluten intolerance and is based on a genetic predisposition. Gluten is a protein composite found in the cereals wheat, rye, barley and certain oat varieties. A strict gluten-free diet is the only
Comino Montilla, Isabel María +2 more
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Anthropometric Parameters in Celiac Disease: A Review on the Different Evaluation Methods and Disease Effects [PDF]
, 2019 Artigo completo publicado em periódicoThis review compiled anthropometric data from 29 original articles, published between 1995 and 2015, corresponding to a total sample of 6368 celiac disease subjects.
Brito, Gleisson Alisson Pereira de +1 more
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Quantification of gliadin levels to the picogram level by flow cytometry [PDF]
, 2005 Celiac disease is a widely prevalent enteropathy caused by intolerance to gliadin, one of the gluten proteins. We developed two methods for the analysis of gliadin levels. Both methods use flow cytometry and rat antibodies against a 16-residue peptide of
CAPPARELLI R +3 more
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