Search
Search Results
-
Development and characterization of wheat gluten-based antibacterial/antioxidant films activated by free and encapsulated Origanum majorana L. essential oil
This research aimed to prepare wheat gluten-based films activated by free and encapsulated L. majorana Origanum essential oil (MEO). Tween 80 and...
-
Physical, structural and sensory characteristics of gluten-free madeleines made from colored flours
The aim of this study was to formulate novel madeleines based on gluten-free flour blends from different legumes (chickpea, coral and green lentils),...
-
Role of Microbial Fermentation in Gluten-Free Products
Gluten intolerance is one of the significant symptoms associated with different health disorders, which has become an increasing concern worldwide. A...
-
Texture study of gluten-free cookies added with fibre by instrumental, image and sensory analysis
The alternative starches and flours used in gluten-free bakery in replacement of wheat have very low quantities of fibre. As a consequence, the...
-
Cost, Nutritional Content and Number of Gluten-Free Staple Foods Available in Winnipeg, Manitoba, Canada
Data has indicated that gluten-free (GF) foods are more expensive and have lower nutritional value than their gluten-containing (GC) counterparts....
-
Investigating the potential of using aquafaba in eggless gluten-free cake production by multicriteria decision-making approach
Due to human health problems and concerns (phenylketonuria, egg allergy, cholesterol, avian influenza, etc.), different dietary choices, economical...
-
Novel Approaches in Gluten-Free Bread Making: Case Study
Celiac disease is the most commonly reported human chronic gastrointestinal disease. The unique effectual therapy for victims with celiac disease is...
-
Cassava starch and chickpea flour pre-treated by microwave as a substitute for gluten-free bread additives
There is an increasing demand for gluten-free products, which are regularly made by a combination of ingredients and additives. Microwave...
-
Gluten Detection in Foods
Celiac disease is one of the most continuous perpetual food prejudices prompted by ingestion of gluten protein from various foods such as wheat,...
-
Gluten Free Non-Fermented Bakery
Changes in the daily routine of a large part of the world’s population have driven the growing demand of ready-to-eat convenience products. In this...
-
Linear and Non-Linear Rheological Properties of Gluten-Free Dough Systems Probed by Fundamental Methods
Gluten forms a continuous protein network that helps to retain gas produced by yeast fermentation and oven rise. Therefore, gluten-free baked...
-
Development of gluten-free cake formulations: the role of tapioca & potato starch and quinoa in the rheological, textural and powder flow properties
This study reports the development of new gluten-free (GF) cake formulations with quinoa flour, potato and tapioca starch as an alternative to...
-
Investigating the effects of fat and sugar reduction on the rheological, physicochemical, microbial and sensorial characteristics of gluten-free functional cup cake
In this study, rice, white bean, and chia flours were used as substitutes for wheat flour, inulin as a fat mimetic at levels of 0 and 30 g, and...
-
Potato Flour, Oat Bran, and Inulin as Functional Ingredients in Gluten-Free Biscuits: Glycemic Index Reduction and Physicochemical Characterization Improvement
Low glycemic index (GI) food which is nutritious would be far more desirable for health. Oat bran and inulin have a wide range of food applications,...
-
Impact of whole millet extruded flour on the physicochemical properties and antihyperglycemic activity of gluten free pasta
Gluten-free pasta was developed from raw whole millet (RMF) and precooked (PCMF) flours by thermoplastic extrusion. The fusilli shape pasta were...
-
Valorisation of resistant starch from foxtail millet for the development of gluten-free cereal bars and their quality evaluation
The present study was aimed to develop and test the quality of gluten-free cereal bars supplemented with different types of resistant starches (type...
-
Effects of separated and combined amaranth, quinoa and chia flours on the characteristics of gluten-free bread with different concentrations of hydrocolloids
Rice and corn flour/starch are frequently used in the manufacture of gluten-free products, which are usually characterized by high starch content,...
-
Regulation and Labelling. Methods of Analysis for the Determination of Gluten in Foods
There is no unified international legislation for gluten-free products and different countries have adopted their own regulations. This may affect...
-
Functionality Enhancement of Pea Protein Powder via High-Intensity Ultrasound: Screening in-vitro Digestion, o/w Emulsion Properties and Testing in Gluten-Free Bread
Structural modification of protein prior to food application is an emergent approach to improve functionalization. The effectiveness of high-power...
-
Nutritional Aspects and Health Implications of Gluten-Free Products
Celiac disease (CD) is an autoimmune enteropathy arising from the peculiar immune response to gluten-derived peptide amongst the susceptible...