Results 71 to 80 of about 37,720 (287)
Gastrointestinal strictures in a pediatric patient with Satoyoshi syndrome
JPGN Reports, EarlyView.Abstract We present a novel case of gastrointestinal strictures in a young girl with Satoyoshi syndrome (SS), highlighting multi‐system features of alopecia universalis, painful muscle cramps with dystonia, aberrant growth velocity, and skeletal abnormalities.
Katherine (Tusia) Pohoreski +5 more
wiley +1 more source
The gluten-free diet: access and economic aspects and impact on lifestyle
Nutrition and Dietary Supplements, 2018 Mayra Arias-Gastelum,1 Francisco Cabrera-Chávez,1 Marcela de Jesús Vergara-Jiménez,1 Noé Ontiveros1,2 1School of Nutrition Sciences, Universidad Autónoma de Sinaloa, Culiacán, Sinaloa, Mexico; 2Department of
Arias-Gastelum M +3 more
doaj
Investigation of quality indicators of flour made of chickpea, corn and rice
Новые технологииThe article presents the results of the investigation of the quality indicators of flour from chickpeas, corn and rice. Gluten-free foods literally become a panacea to a healthy and happy life for people suffering from celiac disease, given that patients
G. Y. Arutyunova +4 more
doaj +1 more source
Modification of physicochemical and nutritional properties of gluten free cakes by natural additives application [PDF]
Journal of Food and Bioprocess Engineering, 2018 The demand for gluten-free products has increased in recent years, owing to the market trends and an increase in the number of celiac and other gluten sensitivities and wheat allergies.
Babak Ghiasi Tarzi +2 more
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Applying Simulation Method in Formulation of Gluten-Free Cookies
ITM Web of Conferences, 2017 At present time priority direction in the development of new food products its developing of technology products for special purposes. These types of products are gluten-free confectionery products, intended for people with celiac disease.
Nikitina Marina +2 more
doaj +1 more source
JPGN Reports, EarlyView.Abstract Objectives Lifelong adherence to a gluten‐free diet (GFD) is the primary treatment for celiac disease (CeD). Concerns have been raised about increased exposure to contaminants in a GFD because rice, which naturally bioaccumulates arsenic and other environmental contaminants, is commonly used as a substitute for gluten.
Nan Du +4 more
wiley +1 more source
Consumer attitudes, willingness to pay and hedonic evaluations of innovative legume gnocchi products
Journal of the Science of Food and Agriculture, Volume 105, Issue 5, Page 2867-2878, 30 March 2025.Abstract BACKGROUND With growing concerns over the adverse effects of animal‐derived products on health, animal welfare and the environment, the rising popularity of plant‐based foods underscores the importance of understanding consumer preferences and determining acceptance.
Muhammad Adzran Che Mustapa +5 more
wiley +1 more source
Regulatory framework for "gluten-free" foods in India: Magic bullet for celiac disease patients
Medical Journal of Dr. D.Y. Patil University, 2016 Coeliac disease (CD) remains largely unrecognized and actual burden is much more than reported or diagnosed. The treatment essentially remains ′gluten free′ foods. Adulteration of these foods with gluten can occur anywhere in the chain from farm to fork.
Puja Dudeja +3 more
doaj +1 more source
Journal of the Science of Food and Agriculture, EarlyView.Abstract BACKGROUND Australia exports wheat to various countries for the production of staple foods, including noodles. The Japanese market considers Australian Prime Hard (APH) wheat to be the benchmark for high‐quality ramen noodle production. We hypothesie that hard wheat with relatively low protein content and null4A gene is particularly well ...
Siem Doo Siah +5 more
wiley +1 more source