Results 121 to 130 of about 3,659,156 (167)

Evaluation of mageu-based gluten-free bread in South Africa

, 2015
M.Tech. (Food Technology)Coeliac disease is an autoimmune disease triggered by the ingestion of gluten; persons suffering from coeliac disease are compelled to follow a life-long gluten-free diet.

core  

Influence of Leavening Agent on the Stability of Bioactive Compounds and Antioxidant Capacity of Gluten-Free Bread with Beetroot By-Product. [PDF]

Molecules
Molina-Montero C, Igual M, Martínez-Monzó J, García-Segovia P.   +3 more
europepmc   +1 more source

Gluten-Free Bread Enriched with Artichoke Leaf Extract In Vitro Exerted Antioxidant and Anti-Inflammatory Properties. [PDF]

Antioxidants (Basel), 2023
Vacca M, Pinto D, Annunziato A, Ressa A, Calasso M, Pontonio E, Celano G, De Angelis M.   +7 more
europepmc   +1 more source

Chalk Yeasts Cause Gluten-Free Bread Spoilage. [PDF]

Microorganisms
Pellegrini M, Iacumin L, Coppola F, Barbieri F, Montanari C, Gardini F, Comi G.   +6 more
europepmc   +1 more source

Sorghum (Sorghum bicolor L. Moench) Gluten-Free Bread: The Effect of Milling Conditions on the Technological Properties and In Vitro Bioaccessibility of Polyphenols and Minerals. [PDF]

Foods, 2023
Curti MI, Palavecino PM, Savio M, Baroni MV, Ribotta PD.   +4 more
europepmc   +1 more source

FTIR-Based Study of Starch Retrogradation and Protein Structure in Chickpea-Enriched Gluten-Free Bread During Storage. [PDF]

Foods
Lončarić P, Jukić M, Cozmuta AM, Cozmuta LGM, Uivarasan AM, Pichler A, Lučan Čolić M, Lukinac J.   +7 more
europepmc   +1 more source

The Improved Quality of Gluten-Free Bread Due to the Use of Flaxseed Oil Cake: A Comprehensive Study Evaluating Nutritional Value, Technological Properties, and Sensory Quality. [PDF]

Foods, 2023
Oliveira D, Starowicz M, Ostaszyk A, Łopusiewicz Ł, Ferreira IMPLVO, Pinto E, Krupa-Kozak U.   +6 more
europepmc   +1 more source

Enhancing Gluten-Free Bread With Whole Flours From Forage Palm, Buckwheat, and Teff: Physicochemical Composition, Technological Properties, and Sensory Evaluation. [PDF]

J Food Sci
Araújo MA, Neves NA, Andressa I, Amaral TN, Schmiele M.   +4 more
europepmc   +1 more source

The effect of fruit pomace addition on the color, texture and sensory properties of gluten-free bread. [PDF]

Sci Rep
Pecyna A, Krzywicka M, Buczaj A, Blicharz-Kania A, Kobus Z.   +4 more
europepmc   +1 more source

Effect of Flaxseed Oil Cake Extract on the Microbial Quality, Texture and Shelf Life of Gluten-Free Bread. [PDF]

Foods, 2023
Łopusiewicz Ł, Kowalczewski PŁ, Baranowska HM, Masewicz Ł, Amarowicz R, Krupa-Kozak U.   +5 more
europepmc   +1 more source