Resíduo do processamento da palmenira-real (Archontophoenix alexandrae) orgânica: caracterização físico-química, aplicação em biscoitos fibrosos sem glúten e avaliação sensorial pelo consumidor celíaco [PDF]
, 2008 Dissertação (mestrado)- Universidade Federal de Santa Catarina, Centro de Ciencias Agrarias. Programa de Pós-Graduação em Ciência dos AlimentosA industrialização do palmito para produção de conservas contribui para a geração de grande quantidade de ...
Simas, Karina Nunes de
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Australasian Journal on Ageing, Volume 45, Issue 2, June 2026.ABSTRACT Objectives To (1) explore the experiences and perceptions of older adults accessing an Australian Government Home Care Package (HCP), (2) understand how recipients prioritise their package expenditure, (3) understand the value that recipients place on food and nutrition services, and (4) understand the barriers and facilitators to spending on ...
Caitlin Wyman +4 more
wiley +1 more source
Development of a gluten-free commercial bread
, 2008 Because of coeliac disease, some individuals cannot tolerate the protein gliadin present in the gluten fraction of wheat flour. From a commercial perspective, there is a need for the development of gluten-free bread with texture and flavour properties ...
Rakkar, Pardeep Singh
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Using Chickpea Flour in Gluten Free Bread Formulation to Effect of Bread Quality
, 2018 Çalışma kapsamında farklı oranlarda nohut unu kullanımının üretilen pirinç bazlı glütensiz ekmeklerin kalitesi üzerine etkisi incelenmiştir. Pirinç bazlı glütensiz ekmekler direk hamur fermantasyon metoduyla elde edilmiştir. Nohut unu (%10.59 nem, %19.11
Tavman, Şebnem +3 more
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Update of the risk assessment on dioxins and dioxin‐like PCBs in feed and food
EFSA Journal, Volume 24, Issue 6, June 2026.Abstract The European Commission asked EFSA to update its 2018 risk assessment on polychlorinated dibenzo‐p‐dioxins and dibenzofurans (PCDD/Fs) and dioxin‐like polychlorinated biphenyls (DL‐PCBs) in feed and food, based on the 2022 WHO Toxic Equivalency Factors (WHO2022‐TEFs).
EFSA Panel on Contaminants in the Food Chain (CONTAM Panel) +27 more
wiley +1 more source
Automated Gluten Detection in Bread Images Using Convolutional Neural Networks
Applied SciencesCeliac disease and gluten sensitivity affect a significant portion of the population and require adherence to a gluten-free diet. Dining in social settings, such as family events, workplace gatherings, or restaurants, makes it difficult to ensure that ...
Aviad Elyashar +4 more
doaj +1 more source
Gluten-free bread - assessment of sustainability using sorption methods
, 2014 Celem pracy była ocena trwałości pieczywa bezglutenowego z zastosowaniem metod sorpcyjnych. Materiałem badawczym były trzy produkty: mieszanka Finax do wypieku chleba bezglutenowego (I), chleb świeży bezglutenowy (II) i chleb bezglutenowy przechowywany w
Ruszkowska, M.
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Tef – Cultivating a healthy gluten free lifestyle
, 2015 Originally domesticated in Ethiopia, tef is a wholegrain cereal that has become a lifestyle food alternative in the West. Its appeal is due to its gluten free qualities and its light and soft texture which can easily be combined with other cuisines.
Tadele, Zerihun +2 more
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Heat and shear stability of particle stabilised foams for application in gluten-free bread. [PDF]
J Food Sci Technol, 2023 Schmid T, Leue-Rüegg R, Müller N.
europepmc +1 more source
Chemically leavened gluten free sorghum bread [PDF]
Master of ScienceDepartment of Grain Science and IndustryRebecca A. ReganSorghum is unique in terms of its resistance to drought and heat and is grown and consumed around the globe.
Ari Akin, Pervin
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