منابع مشابه
Selenium in Gluten-free Products
The nutritional value of gluten-free products is the subject of interest for food technologists and nutritionists, as the only effective treatment for celiac disease is a lifelong gluten-free diet. As selenium deficiencies in celiac disease are observed, the aim of the study was to determine the selenium content in 27 grain gluten-free products available on the European Union (EU) market. Moreo...
متن کاملStarch Characteristics Linked to Gluten-Free Products
The increasing prevalence of coeliac disease (CD) and gluten-related disorders has led to increasing consumer demand for gluten-free products with quality characteristics similar to wheat bread. The replacement of gluten in cereal-based products remains a challenge for scientists, due to its unique role in network formation, which entraps air bubbles. When gluten is removed from a flour, starch...
متن کاملGluten Contamination in Naturally or Labeled Gluten-Free Products Marketed in Italy
BACKGROUND A strict and lifelong gluten-free diet is the only treatment of celiac disease. Gluten contamination has been frequently reported in nominally gluten-free products. The aim of this study was to test the level of gluten contamination in gluten-free products currently available in the Italian market. METHOD A total of 200 commercially available gluten-free products (including both na...
متن کاملEvolution of Gluten Content in Cereal-Based Gluten-Free Products: An Overview from 1998 to 2016
The treatment of Celiac disease consists in a strict lifelong gluten-free (GF) diet. As the ingestion of small amounts can have damaging complications, there has been an ongoing discussion regarding the safe threshold for dietary residual gluten. The aim was to analyze the evolution of gluten content in cereal-based GF foodstuffs (n = 3141) from 1998 to 2016 measured by the enzyme-linked immuno...
متن کاملAre gluten-free foods healthier than non-gluten-free foods? An evaluation of supermarket products in Australia.
Despite tremendous growth in the consumption of gluten-free (GF) foods, there is a lack of evaluation of their nutritional profile and how they compare with non-GF foods. The present study evaluated the nutritional quality of GF and non-GF foods in core food groups, and a wide range of discretionary products in Australian supermarkets. Nutritional information on the Nutrition Information Panel ...
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ژورنال
عنوان ژورنال: Plant Foods for Human Nutrition
سال: 2015
ISSN: 0921-9668,1573-9104
DOI: 10.1007/s11130-015-0467-8