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Desenvolvimento de pão livre de glúten com adição de farinha de yacon
(Universidade Tecnológica Federal do ParanáCampo MouraoBrasilDepartamento Acadêmico de AlimentosTecnologia em AlimentosUTFPR, 2018-11-22)
Bread is one of the staple foods that are most present at the table of consumers in the world. In its production, gluten is a determinant factor in the rheological characteristics of the mass, essentially for volume and ...
Gluten free pasta rheology: influence of cooking time on structural features
(Nova Science Publishers, 2014)
Pasta is a stable food product that is produced mainly by mixing durum wheat semolina and water. It can be consumed after cooking as fresh pasta or can also be dried for future use. Pasta products are one of the most typical ...
Desenvolvimento de biscoito tipo cookie isento de glúten
(Universidade Tecnológica Federal do ParanáCampo MouraoBrasilDepartamento Acadêmico de AlimentosEngenharia de AlimentosUTFPR, 2017-12-01)
Celiac Disease is an autoimmune disease that affects individuals with genetic predisposition, and prevents them from ingesting foods with gluten, a protein found in many cereals, especially wheat. But gluten is a substance ...
Descrição sensorial de pães isentos de glúten
(Universidade Tecnológica Federal do ParanáCampo MouraoBrasilDepartamento Acadêmico de Alimentos e Engenharia QuímicaEngenharia de AlimentosUTFPR, 2021-12-01)
Gluten is a protein present in cereals like wheat, rye, barley, triticale, and oats, which forms a viscoelastic mass capable of trapping the gas formed during the fermentation and cooking of products. Due to these properties, ...
Uveitis in celiac disease with an excellent response to gluten-free diet: third case described
(SPRINGER HEIDELBERG, 2011)
To describe the case of a patient with celiac disease who achieved a complete response to a gluten-free diet. A 28-year-old woman presented with diarrhea, oral ulcers, and refractory uveitis of 2.5-years duration. She was ...
Preparation of gluten-free cookiesElaboración de galletas libres de gluten
(Universidad Autónoma del Estado de Hidalgo, 2023)
Mucilagem de chia e sua utilização no processamento de biscoito salgado isento de glúten
(Universidade Tecnológica Federal do ParanáLondrinaBrasilPrograma de Pós-Graduação em Tecnologia de AlimentosUTFPR, 2017-07-10)
Mucilage of chia seeds is a hydrocolloid and has been seen as an ingredient with potential for use in the food segment. The present study has as objective extract and characterize the mucilage from chia seeds in order to ...
Detección de gluten en alimentos etiquetados como libres de gluten disponibles en el mercado costarricense
(2019)
La presencia de gluten en alimentos etiquetados como libres de gluten (LG) representa una preocupación para la salud de pacientes celíacos, y personas intolerantes y sensibles a este conjunto de proteínas. Sin embargo, ...