Gluten Free Food
Mostrando 1-12 de 16 artigos, teses e dissertações.
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1. Gluten-free food issues in Turkey
Abstract Consumption of gluten-free foods (GFFs), natural GFFs (nGFFs) or manufactured GFFs (mGFFs), is reported as a burden on GFF-consumers for different countries. In Turkey, only mGFFs are recognized to be GF, and issues related to them were investigated for the first time. Accessibility of mGFFs is too restricted. Celiac, not other gluten-linked disease
Food Sci. Technol. Publicado em: 2020-06
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2. Defatted chia flour improves gluten-free bread nutritional aspects: a model approach
Abstract The gluten is a protein associated with a numerous food allergy cases. As the gluten-related disorders relates is increasing, the demand for gluten-free breads (GFB) has been also increasing. The aim of this study was to obtain a GFB with increased nutritional aspects and sensorially accepted. A Central Composite Rotatable Design (CCRD) 23 was emplo
Food Sci. Technol. Publicado em: 2020-06
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3. Gluten-free food issues in Turkey
Abstract Consumption of gluten-free foods (GFFs), natural GFFs (nGFFs) or manufactured GFFs (mGFFs), is reported as a burden on GFF-consumers for different countries. In Turkey, only mGFFs are recognized to be GF, and issues related to them were investigated for the first time. Accessibility of mGFFs is too restricted. Celiac, not other gluten-linked disease
Food Sci. Technol. Publicado em: 20/12/2019
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4. Preparation of gluten-free crab nugget (Ucidescordatus) with added fiber
RESUMO: O caranguejo é rico em nutrientes, como os ácidos graxos poli-insaturados, minerais e vitaminas. A sua captura é uma das modalidades de pesca de maior importância paraense, porém é subutilizado na indústria alimentícia, vendido principalmente na forma in natura. O objetivo deste estudo foi desenvolver três formulações de empanado (nugget)
Cienc. Rural. Publicado em: 25/11/2019
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5. Peach palm flour (Bactris gasipae KUNTH): potential application in the food industry
Abstract Peach palm flours prepared from the landraces microcarpa (MIF), mesocarpa (MEF), and macrocarpa (MAF) were assessed for their functional and morphological characteristics. The flours had moisture contents in accordance with the current legislation, considerable lipid (≥3.95%) and carbohydrate (≥66.68%) contents, and potential as an energy source
Food Sci. Technol. Publicado em: 27/05/2019
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6. Aspectos psicosociales de la enfermedad celíaca en España: una vida libre de gluten
ABSTRACT Objective: Celiac disease is a chronic disease which has a high prevalence in our society. The aim of this paper is to explore the process of adapting the celiac in different social environments, assessing the impact of the implementation of a strict gluten-free diet. Methods: A qualitative study was carried out in the months of January 2013 to Ap
Rev. Nutr.. Publicado em: 2016-12
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7. Stability of gluten free sweet biscuit elaborated with rice bran, broken rice and okara
Abstract A challenge to the food sector has been the development of new products incorporating co-products from the food processing industry with minimal impact on their pre-determined structures and adding nutritional quality. In order to add value and develop alternatives for the use of co-products generated during the agroindustrial processing, this work
Food Sci. Technol. Publicado em: 04/03/2016
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8. Application of Multivariate Analysis to Assess the Incorporation of Omega-3 Fatty Acid in Gluten-Free Cakes
A complete 22 experimental planning (two factors at two levels) with central point in quintuplicate was used to investigate the influence of the factors: chia and azuki flours on fatty acids composition of gluten-free chocolate cake. Both factors were significant, but chia flour presented greater influence on the results. Increased values of both factors con
J. Braz. Chem. Soc.. Publicado em: 2016-01
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9. Multivariate study and regression analysis of gluten-free granola
This study developed a gluten-free granola and evaluated it during storage with the application of multivariate and regression analysis of the sensory and instrumental parameters. The physicochemical, sensory, and nutritional characteristics of a product containing quinoa, amaranth and linseed were evaluated. The crude protein and lipid contents ranged from
Food Sci. Technol. Publicado em: 25/02/2014
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10. Modificação enzimática da farinha de grãos quebrados de arroz para produção de alimento sem glúten / Enzymatic modification of grain flour broken rice to produce food without gluten
O arroz (Oryza sativa L.) é um cereal consumido em todo o mundo, sendo a base energética da alimentação humana, constituindo cerca de 23% das calorias diárias totais e cerca de 14% das proteínas. Os grãos quebrados de arroz são subprodutos gerados na indústria processadora de arroz durante o beneficiamento do cereal e tem sido utilizados para produ�
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 09/03/2012
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11. Desenvolvimento de bolo de cenoura sem glúten com sacarose e diet e estudo do impacto do edulcorante no perfil sensorial e na aceitação do consumidor / Development of gluten-free carrot cake with sucrose and diet and study on the impact of sweeteners and sensory profile consumer
t: Changes in food process and the higher demand for foods that have health benefits, besides high sensory and nutritional quality, make new-products development necessary. This study aimed to develop different formulas of glutenfree carrot cake with maize oil and traditional carrot cakes with wheat flour and maize oil or palm oil. Acceptance by consumers, t
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 07/07/2011
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12. Pão de forma sem glúten a base de farinha de arroz / Gluten free pan bread based on rice flour
It is being a challenge for researchers in the food field to make available to the celiac the variety of foods that they are not allowed to consume. The bread has been studied as deep in it, especially the replacement of the technological functionality of gluten, which is particularly nontrivial. The objective of this work was to develop gluten-free bread ba
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 24/02/2011