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La dieta sin gluten y los alimentos libres de gluten
(Sociedad Chilena de Nutrición, 2016)
The gluten-free foods global market has significantly grown
during the last decade. Gluten-free diet represents the treatment
for celiac disease, non-celiac gluten sensitivity and wheat
allergy. Another group of persons ...
Mediterranean gluten-free diet: is it a fair bet for the treatment of gluten-related disorders?
(Frontiers Media SA, 2020)
Gluten-free diet (GFD) is the current treatment of gluten-related disorders. It eliminates wheat, barley, and rye, while the exclusion of oats is still under debate. GFD is based on a combination of naturally gluten-free ...
Avaliação de farinhas sem glúten empregando texturômetro e espectroscopia na região do infravermelho próximo
(Universidade Tecnológica Federal do ParanáCampo MouraoBrasilDepartamento Acadêmico de QuímicaLicenciatura em QuímicaUTFPR, 2018-04-25)
Known as a gluten-induced enteropathy, celiac disease is triggered in individuals genetically predisposed to gluten, whose treatment consists in the exclusion of this protein in food. The greatest difficulty in feeding ...
Gluten-free Foods and Their Contribution to Total Diet in Patients with Celiac Disease
(2021)
Background. Gluten-free diet continues being the most effective treatment of celiac disease but current evidence on its nutritional characteristics and metabolic effects rises concerns. Objectives. To assess the total diet ...
Elaboração de massa de pastel sem glúten
(Universidade Tecnológica Federal do ParanáPonta GrossaBrasilDepartamento Acadêmico de AlimentosTecnologia em AlimentosUTFPR, 2014-01-30)
Pasta or macaroniare unfermented product, presented in various forms obtained by mechanical mixing of the flour or wheat semolina with cold or warm water. Gluten is a complex of 75 % protein, 15% carbohydrates, 6 % fat and ...
Design editorial de livro de receitas para pessoas com intolerância a glúten
(Universidade Tecnológica Federal do ParanáCuritibaDois VizinhosBrasilTecnologia em Design GráficoUTFPR, 2017-11-27)
This work presents the theoretical basis and methodology chosen for the development of the book "It does not contain gluten, but it is delicious", with the purpose of taking recipes without gluten to the group of people ...
Análise de viabilidade da produção e venda de cervejas sem glúten
(Universidade Tecnológica Federal do ParanáPonta GrossaBrasilDepartamento Acadêmico de Engenharia de ProduçãoEngenharia de ProduçãoUTFPR, 2019-06-28)
Con el aumento en el número de celíacos, que son personas intolerantes al gluten de manera permanente y de personas adeptas de dietas exentas de gluten, observa que existe una desfalco de productos para ese público en el ...
History of gluten and its effects on celiac disease El gluten. su historia y efectos en la enfermedad celíaca
(2010)
The global prevalence of celiac disease is of one person per 250 inhabitants. The disease is induced by gluten, a peptide contained in wheat, rye and barley that during small intestinal digestion generates smaller peptides. ...
Análise físico-química da massa de pastel elaborada sem glúten e de massas comerciais com e sem glúten
(Universidade Tecnológica Federal do ParanáPonta GrossaBrasilDepartamento Acadêmico de AlimentosTecnologia em AlimentosUTFPR, 2015-12-08)
Masses, in general, are made with common wheat flour (triticum aestivum), which, when subject to mechanical agitation in water presence, develops a protein complex mesh, called glúten. The gluten is formed by two proteins, ...