Results 141 to 150 of about 3,659,156 (167)

Application of Rice Husk-Derived SBA-15 Bifunctionalized with C18 and Sulfonic Groups for Solid-Phase Extraction of Tropane, Pyrrolizidine, and Opium Alkaloids in Gluten-Free Bread. [PDF]

Foods
Vera-Baquero FL, Gañán J, Casado N, Pérez-Quintanilla D, Morante-Zarcero S, Sierra I.   +5 more
europepmc   +1 more source

Application of Frafra potato (Solenostemon rotundifolius) flour in the development of gluten-free bread. [PDF]

Heliyon
Osei Tutu C, Amissah JGN, Amissah JN, Akonor PT, Budu AS, Saalia FK.   +5 more
europepmc   +1 more source

Physico-chemical characterisation of whole meal flours from three wild chickpea varieties and their technological performance in Gluten Free Bread. [PDF]

Curr Res Food Sci
Parenti O, Assaf N, Alinovi M, Rinaldi M, Caligiani A, Chiavaro E.   +5 more
europepmc   +1 more source

Effect of polyphenols from Ascophyllum nodosum seaweeds on the rheology and digestion of corn starch gels and gluten-free bread features. [PDF]

Heliyon
Montes L, Santamaria M, Garzon R, Rosell CM, Moreira R.   +4 more
europepmc   +1 more source

Enhancing Gluten-Free Bread Production: Impact of Hydroxypropyl Methylcellulose, Psyllium Husk Fiber, and Xanthan Gum on Dough Characteristics and Bread Quality. [PDF]

Foods
Torres-Pérez R, Martínez-García E, Siguero-Tudela MM, García-Segovia P, Martínez-Monzó J, Igual M.   +5 more
europepmc   +1 more source

Plant-Based Antioxidants in Gluten-Free Bread Production: Sources, Technological and Sensory Aspects, Enhancing Strategies and Constraints. [PDF]

Antioxidants (Basel)
Djordjević M, Djordjević M, Starowicz M, Krupa-Kozak U.   +3 more
europepmc   +1 more source

Whole Flour of Purple Maize as a Functional Ingredient of Gluten-Free Bread: Effect of In Vitro Digestion on Starch and Bioaccessibility of Bioactive Compounds. [PDF]

Foods
Monsierra L, Mansilla PS, Pérez GT.
europepmc   +1 more source

Obtaining and evaluating of enzymatic extracts from hairless canary seed (CDC Maria) as gluten-free bread-improving agents. [PDF]

J Food Sci Technol
Dios Sanz E, Sanmartino T, Campderrós ME, Rodriguez Furlán LT.   +3 more
europepmc   +1 more source

High Protein Substitutes for Gluten in Gluten-Free Bread

Foods, 2021
Gluten-free products have come into the market in order to alleviate health problems such as celiac disease. In this review, recent advances in gluten-free bread are described along with plant-based gluten-free proteins.
Maria Papageorgiou, Adriana Skendi, Theodoros Varzakas   +2 more
exaly   +2 more sources