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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Changes on Techno-Functional, Thermal, Rheological, and Microstructural Properties of Tef Flours Induced by Microwave Radiation—Development of New Improved Gluten-Free Ingredients [PDF]
, 2023 Caleb S. Calix-Rivera +3 more
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Gluten-Free Brewing: Issues and Perspectives
Fermentation, 2020 Celiac disease (CD) is an immune-mediated gluten-sensitive enteropathy. Currently, it affects around 1% of world population, but it is constantly growing. Celiac patients have to follow a strict gluten-free (GF) diet.
Nazarena Cela +6 more
semanticscholar +1 more source
Root starches enriched with proteins and phenolics from Pachyrhizus ahipa roots as gluten‐free ingredients for baked goods [PDF]
, 2020 Ahipa is a gluten-free starchy root, bearing phenolics and a protein content of ~9% db. Ahipa proteins are hydrosoluble, thus they are lost during starch extraction.
AOAC +4 more
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Foods, 2020 The use of hydrocolloids in gluten-free breads is a strategy to improve their quality and obtain products with acceptable structural and textural properties.
Mayara Belorio, M. Gómez
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Breadmaking performance of protein enriched, gluten-free breads [PDF]
, 2008 9 pages, 3 figures, 5 tables.-- Published online 19 February 2008.-- The original publication is available at www.springerlink.comSoybean enriched, rice-based gluten-free breads were designed incorporating a structuring agent ...
Adamo, Iliaria +3 more
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Gluten-Free Products for Celiac Susceptible People
Frontiers in Nutrition, 2018 The gluten protein of wheat triggers an immunological reaction in some gluten-sensitive people with HLA-DQ2/8 genotypes, which leads to Celiac disease (CD) with symptomatic damage in the small intestinal villi.
Sweta Rai, Amarjeet Kaur, C. S. Chopra
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Nutritional characterization of gluten free non-traditional pasta [PDF]
, 2018 When a food is formulated, its characterization is important from the chemical and biochemical point of view; even more whennon-traditional raw materials are used. Noodles were made with cassava starch and corn flour (4:1), milk, egg, salt and xanthangum.
Chigal, Paola Soledad +2 more
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The Clinical and Serological Effect of a Gluten-Free Diet in Border Terriers with Epileptoid Cramping Syndrome [PDF]
, 2015 Background: Canine epileptoid cramping syndrome (CECS) is a paroxysmal movement disorder of Border Terriers (BTs). These dogs might respond to a gluten-free diet.
Garden, O.A. +6 more
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