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Protein Characteristics That Affect The Quality Of Vital Wheat Gluten To Be Used In Baking: A Review
(Blackwell Publishing Inc., 2017)
Exposure to different amounts of dietary gluten in patients with non-celiac gluten sensitivity (Ncgs): An exploratory study
(MDPI AG, 2019)
© 2019, MDPI AG. All rights reserved.It is unclear whether patients with non-celiac gluten sensitivity (NCGS) can tolerate gluten. We have evaluated the changes of both gastrointestinal symptoms and quality of life for ...
A new apparatus for the evaluation of rheological properties of wheat gluten
(Akademiai KiadoBudapestHungria, 2000)
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 ...
Adherence to a gluten-free diet and quality of life in Chilean celiac patients
(ARAN Ediciones S.A., 2021)
© 2021 ARAN Ediciones S.A.. All rights reserved.Introduction: a gluten-free diet (GFD) is the treatment for celiac disease (CD), with adherence oscillating between 42 % and 91 %. The purpose of this study was to assess ...
Estudo da adição de vital glúten à farinha de arroz, farinha de aveia e amido de trigo na qualidade de pãesEffects of the addition of vital gluten to rice flour, oat flour and wheat starch on the quality of breads
(Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2001)
Avanços na produção de pães sem glúten: aspectos tecnológicos e nutricionais
(Centro Pesquisa Processamento Alimentos, 2011-01-01)
The present review aimed to gather information concerning formulation of gluten-free breads, highlighting technological and nutritional aspects. Technological approaches included the use of starches, hydrocolloids, proteins, ...
Qualidade tecnológica de farinhas suplementadas com glúten extrusado e aplicada a panificação
(Universidade Tecnológica Federal do ParanáMedianeiraBrasilEngenharia de AlimentosUTFPR, 2020-11-13)
Wholemeal bread is defined as a product prepared, obligatorily, with wheat flour and whole wheat flour and/or wheat fiber and/or wheat bran, thus being important sources of carbohydrates, proteins and ...
Effect of edible wheat gluten-based films and coatings on refrigerated strawberry (Fragaria ananassa) quality
(Elsevier Science BvAmsterdamHolanda, 2005)