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Showing 1 to 20 of 43 for “"gluten free"”.
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Gluten-free bread : characterization and development of pre- and post- baked gluten free bread
… to characterize the effects of xanthan gum on gluten-free bread formulations. An improved gluten-free flour blend consisting of brown rice flour, quinoa flour, and sorghum flour was used with the aim of developing a gluten-free bread formulation comparable to traditional gluten-based bread and …
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Evaluating the Economics of Gluten-Free Households
<p>Over the past two decades, the diagnoses of gluten allergies and celiac disease has increased significantly. Although there has been no development of a cure for either ailment, these conditions can be managed by the elimination of glutenous foods from a person’s diet. In previous studies, the …
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PHYSICAL APPROACHES TO IMPROVE THE QUALITY OF GLUTEN-FREE PASTA
The production of gluten-free (GF) pasta characterized bygood cooking behaviour is a challenge, above all for celiac people with a tradition of wheat-based products. GF pasta cooking quality depends on creating a network that imparts firmness and consistency to the pasta as well askeeping starch …
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Nutrient intakes of healthy adults on a gluten-free diet
<p>Gluten-free diets have gained popularity in recent years among healthy individuals. However, gluten-free foods are typically lower in essential nutrients. It was hypothesized that the average intakes of fiber and the selected B vitamins and minerals would be lower in the gluten-free group than …
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Gluten-free diet adherence in adult coeliac disease: Exploring multiple perspectives
… by an inappropriate immune response to dietary gluten. This condition affects around 1% of the population and can lead to serious health complications, including nutrient deficiencies, infertility, osteoporosis and cancer. Symptoms, such as diarrhoea, pain, fatigue and bloating, can be …
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Forever gluten-free: exploring the psychosocial impact of living with coeliac disease
… is an autoimmune disease in which the enzyme gluten causes inflammation and damage to the small intestine. Untreated the condition may predispose symptomatic individuals to serious diseases such as cancer, type I diabetes, osteoporosis, gynaecological problems in women, peripheral and central …
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Wheat-free for the wrong reasons? College students' attitudes and information sources pertaining to the gluten-free diet
The gluten-free diet has grown popular over the past years, with more people on the diet than simply celiac patients. Health professionals were concerned by the high number of people on the diet for reasons other than celiac disease because of dietary deficiencies that stem from eating gluten-free. …
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Isolation and characterisation of antifungal compounds from lactic acid bacteria and their application in wheat and gluten-free bread
As part of the “free-from” trend, biopreservation for bread products has increasingly become important to prevent spoilage since artificial preservatives are more and more rejected by consumers. A literature review conducted as part of this thesis revealed that the evaluation of more suitable …
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Physicochemical, antioxidant and microstructural properties of malted finger millet (Eleusine coracana) flour(s) and their use in gluten-free biscuits.
Finger millet is a gluten-free crop with outstanding malting qualities, and a low glycaemic index. The study aimed to determine the physicochemical, antioxidant, and microstructural properties of malted finger millet flours (light and dark brown) and their use in gluten-free biscuits. The two …
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Formation of Maillard Reaction Products and Chlorogenic Acid-Quinone Induced Green Pigments in Gluten-Free Pretzels Made Using Sunflower Flour
… with five doughs prepared using a pre-blended gluten-free flour, consisting of sweet white rice flour, whole grain brown rice flour, potato starch, whole grain sweet white sorghum flour, tapioca flour, and xanthan gum: control (no SFF) and doughs replacing 3.65% and 7.30% GF flour with …
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What is the Relationship Between Quality of Life and Coping Strategies of Adults with Celiac Disease Adhering to a Gluten Free Diet?
… be effectively managed by strict adherence to a gluten free diet. However, dietary management can be quite challenging. </p><p> The present descriptive, correlational research study included 156 adults self-reporting a diagnosis of celiac disease. The purpose of this study was to examine factors …
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Fundamental studies of sourdoughs fermented with Weissella cibaria and Lactobacillus plantarum: influence on baking characteristics, sensory profiles and in vitro starch digestibility of gluten-free breads
… value, staling rate and shelf life of wheat and gluten-free breads. These quality improvements are associated with the formation of organic acids, exopolysaccharides (EPS), aroma or antifungal compounds. Initially, the suitability of two lactic acid bacteria strains to serve as sourdough starters …
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A Life without Gluten: Dietary Adherence, Physical Activity and Motives
… study was to look at individuals living on a gluten-free diet (GFD), their dietary adherence, PA levels and the reasons why they engage in these lifestyle behaviours consistent with Organismic Integration Theory (Deci & Ryan, 2002). Participants (N = 202; Mage = 42.35 years, SDage = 12.43 …
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Searching for Celiac Disease Screening-detected celiac disease in an HLA-genotyped birth cohort
… at time of diagnosis and after treatment with a gluten-free diet and compared with matched controls. At nine years of age, children with screening-detected celiac disease were examined by dual X-ray absorptiometry for analysis of BMD and for serum 25(OH) vitamin D3 and plasma parathyroid hormone …
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Personalised nutritional health assistant
… is a chronic autoimmune disorder triggered by gluten consumption, a protein found in wheat, barley, and rye [1]. It affects 1 in 100 people worldwide, with the only treatment available to date being the recommendation to follow a gluten-free diet [2]. This work researched and subsequently …
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Development of multi-mycotoxin UHPLC-MS/MS methods and application to oat and beer samples
… and produced using conventional, organic, or gluten free farming systems. The year of sampling had minor influence on the mycotoxin content of Irish oats, while sowing season and farming system seemed to have a higher impact on the production of certain mycotoxins. The most frequently …
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A cross-sectional analysis of student fruit and vegetable consumption at the University of Ontario Institute of Technology
… offered diverse dietary options (low-sodium, gluten-free, and vegetarian). There was an association between students who visited stores that offered fewer options and increased consumption of potatoes. Low consumption of fruit and vegetables can lead to health complications, such as increased …
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The isolation and characterisation of Transglutaminase 2 inhibitors from natural sources
… the only treatment for coeliac disease is a gluten free diet. The TG2 inhibitors are the potential therapeutic agents against the coeliac disease however the current chemically synthesised TG2 inhibitors have toxicity problems. Moreover, the progress in the treatment of coeliac disease is …
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MOLECULAR CHARACTERIZATION OF PROTEINS IN FOOD MATRICES: HOW THEIR STRUCTURE EVOLVE FROM RAW MATERIALS TO FINISHED PRODUCTS
… the structure of proteins in food systems. The gluten network is used as a model system in this context, because of its high level of complexity and of its importance in defining the properties of cereal-based food systems. The first four sections (4.1, 4.2, 4.3 and 4.4) of the Results presents …
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