Calcium deficiency and metabolic bone diseases are a frequent co-morbidity of coeliac disease (CD). Gluten-free diet (GFD) is the only effective treatment of CD. However, CD patients on the strict GFD consume less than the recommended amounts of calcium. In this review, the main etiological factors responsible for calcium deficiency in CD were presented. Additionally, the research on the applic...

Purpose – The aim of this paper is to analyse leadership cycles based on knowledge creation, with learning and culture as key elements for reaching leadership. Following Ikujiro Nonaka’s viewpoint about knowledge creation in Japanese firms, this paper seeks to provide a link between knowledge management and change in leaders. Design/methodology/approach – The developed analysis is theoretical a...

The development of gluten-free bread production has drawn massive attention to decrease the number wheat imports in some developing countries and fulfilled needs people with celiac other diseases related gluten components. Since component flours taken a major role form an extensible structure dough, its removal emerged considerable issues production. Hydrocolloids are food additive which able g...

Oleuropein (OP) is a polyphenol present in drupes and leaves of olive tree with health benefits and, as antioxidant, potentiality to alter gluten functionality. Effects OP inclusion wheat flour (0.01% 0.02% on weight basis) dough rheology breadmaking performance, bread features were investigated. Farinograph, uniaxial extension shear rheometry (oscillatory creep-recovery) applied. Doughs contai...

Cereal Chem. 82(2):166-172 One commercial bread wheat flour with medium strength (11.3% protein content. 14% mb) was fractionated into starch, gluten, and water solubles by hand-washing. The starch fraction was separated further into large and small granules by repeated sedimentation. Large (10-40 pm diameter) and small (1-15 pm diameter) starch fractions were examined. Flour fractions were rec...