Fatty Acid Composition of Gluten-Free Food (Bakery Products) for Celiac People
نویسندگان
چکیده
منابع مشابه
Fatty acid analysis of Iranian junk food, dairy, and bakery products: Special attention to trans-fats
BACKGROUND Low attention to dairy product consumptions and high intake of junk foods and bakery products might be related to high prevalence of chronic diseases because of their fat content and fatty acid composition. OBJECTIVE In this study we investigated the kind and amount of fatty acid content in Iranian junk foods, dairy, and bakery products. MATERIALS AND METHODS Some common brands o...
متن کاملCeliac disease diagnosis and gluten-free food analytical control.
Celiac disease (CD) is an autoimmune enteropathy, characterized by an inappropriate T-cell-mediated immune response to the ingestion of certain dietary cereal proteins in genetically susceptible individuals. This disorder presents environmental, genetic, and immunological components. CD presents a prevalence of up to 1% in populations of European ancestry, yet a high percentage of cases remain ...
متن کاملfatty acid analysis of iranian junk food, dairy, and bakery products: special attention to trans-fats
background: low attention to dairy product consumptions and high intake of junk foods and bakery products might be related to high prevalence of chronic diseases because of their fat content and fatty acid composition. objective: in this study we investigated the kind and amount of fatty acid content in iranian junk foods, dairy, and bakery products materials and methods: some common brands of...
متن کاملModification of physicochemical and nutritional properties of gluten free cakes by natural additives application
The demand for gluten-free products has increased in recent years, owing to the market trends and an increase in the number of celiac and other gluten sensitivities and wheat allergies. Products that contain gluten are also a major diet for a large portion of the world's population. For this reason, the development of gluten-free products is not only an urgent need for celiac patients but also ...
متن کاملThe development of a composition database of gluten-free products.
OBJECTIVE To develop a composition database of a number of foods representative of different categories of gluten-free products in the Italian diet. DESIGN The database was built using the nutritional composition of the products, taking into consideration both the composition of the ingredients and the nutritional information reported on the product label. SETTING The nutrient composition o...
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ژورنال
عنوان ژورنال: Foods
سال: 2018
ISSN: 2304-8158
DOI: 10.3390/foods7060095