Tritordeum Breads are well Tolerated with Preference over Gluten-Free Breads in Non-Celiac Wheat-Sensitive (NCWS) Patients and its Consumption Induce Changes in Gut Bacteria.
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DOI: 10.1002/jsfa.10982
Abstract: BACKGROUND The ingestion of wheat and other cereals are related to several gut disorders. The specific components responsible for NCWS may include gluten and other compounds. Tritordeum is a new cereal derived from crossing durum… read more here.
Keywords: gluten free; tritordeum; ncws patients; wheat ... See more keywords
Andean crops: kañiwa and tarwi flours used for the development of vegan gluten-free muffins.
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DOI: 10.1002/jsfa.12094
Abstract: BACKGROUND The flours of Andean crops tarwi (Lupinus mutabilis) and kañiwa (Chenopodium pallidicaule Aellen) present an excellent nutritional profile to be included in vegan gluten-free muffin formulations. In this study, the proximal composition and techno-functional… read more here.
Keywords: andean flours; free muffins; starch; vegan gluten ... See more keywords
Effect of soy protein isolate on physical properties of quinoa dough and gluten-free bread quality characteristics.
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DOI: 10.1002/jsfa.12118
Abstract: BACKGROUND Quinoa is a good gluten-free resource for food processing especially bread making which can improve and prevent the development of complications associated with celiac disease (CD). However, lack of gluten affected quinoa bread quality.… read more here.
Keywords: quality; spi substitution; gluten free; free bread ... See more keywords
Effect of sugar beet fiber and different hydrocolloids on rheological properties and quality of gluten-free muffins.
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DOI: 10.1002/jsfa.12234
Abstract: BACKGROUND Extraction of pectin from sugar beet pulp is a side production line to recover value-added byproducts in a sugar refining company. The influence of depectinized and non-treated fiber on the quality of food was… read more here.
Keywords: sugar beet; free muffins; beet fiber; gluten free ... See more keywords
Effective utilization of wheat gluten by lipopeptide biosurfactant in the formulation of gluten-free cookies.
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DOI: 10.1002/jsfa.12557
Abstract: BACKGROUND Gluten-free food products are in demand due to the gluten sensitivity of individuals around the globe. Lipopeptide biosurfactants are widely used in food formulations for wetting, foaming, emulsion stabilization, anti-adhesive and anti-microbial properties. Lipopeptide… read more here.
Keywords: lipopeptide biosurfactant; microscopy; gluten free; free cookies ... See more keywords
Characteristics of gluten-free bread: quality improvement by the addition of starches/hydrocolloids and their combinations using a definitive screening design
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DOI: 10.1007/s00217-017-2960-9
Abstract: To establish factors affecting the quality of gluten-free bread based on rice semolina supplemented with field bean semolina and improving its final quality, a new study with definitive screening design was conducted after an appropriate… read more here.
Keywords: gum arabic; gluten free; free bread; water ... See more keywords
A comparative study of gluten-free sprouts in the gluten-free bread-making process
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DOI: 10.1007/s00217-018-3185-2
Abstract: The addition of sprouted grains and seeds to cereal products has been identified as one of the upcoming trends in recent market reports. In this study, seven types of sprouts (amaranth, brown millet, corn, lentil,… read more here.
Keywords: functional properties; gluten free; quality parameters; bread ... See more keywords
Gluten hypersensitivities and their impact on the production of gluten-free beer
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DOI: 10.1007/s00217-020-03579-9
Abstract: This article consists of a study of the literature and an assessment of available data on the production of gluten-free beer and its constituents. The article shows how the FAO/WHO Codex Alimentarius Commission for Nutrition… read more here.
Keywords: gluten free; article; production gluten; free beer ... See more keywords
Anti-gliadin antibodies in breast milk from celiac mothers on a gluten-free diet
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DOI: 10.1007/s00394-017-1476-1
Abstract: PurposeTo analyze the presence of total IgA and anti-gliadin antibodies (AGA) in BM from CD mothers who follow a gluten-free diet (GFD) and from mothers on a normal gluten-containing diet (ND).Methods218 samples of mature milk… read more here.
Keywords: gluten free; gliadin antibodies; iga; total iga ... See more keywords
Obesity, Metabolic Syndrome, and Cardiovascular Risk in Gluten-Free Followers Without Celiac Disease in the United States: Results from the National Health and Nutrition Examination Survey 2009–2014
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DOI: 10.1007/s10620-017-4583-1
Abstract: BackgroundDespite unclear benefits of gluten-free diets (GFD) in the general population, gluten-free followers without medical indications are driving the market. Few studies have investigated health benefits of GFD in the general population.AimsTo estimate metabolic and… read more here.
Keywords: gluten free; risk; free followers; metabolic syndrome ... See more keywords
Skepticism Regarding Vaccine and Gluten-Free Food Safety Among Patients with Celiac Disease and Non-celiac Gluten Sensitivity
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DOI: 10.1007/s10620-017-4879-1
Abstract: BackgroundThere has been a marked increase in the adoption of the gluten-free (GF) diet.AimsTo query individuals with celiac disease (CD) and non-celiac gluten sensitivity (NCGS) on their beliefs toward the health effects of gluten, and… read more here.
Keywords: gluten free; safety; disease; celiac disease ... See more keywords