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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 ...
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, ...
Descrição sensorial de formulação de bolo sabor laranja isento de glúten
(Universidade Tecnológica Federal do ParanáCampo MouraoBrasilDepartamento Acadêmico de Alimentos e Engenharia QuímicaEngenharia de AlimentosUTFPR, 2021-12-01)
Celiac disease (CD) is an autoimmune condition that manifests with gluten ingestion and affects the small intestine of genetically predisposed individuals. There is still no cure for CD, and the only viable treatment is ...
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, ...
Estudo da aceitabilidade de pizza sem glúten com farinha de quinoa
(Universidade Tecnológica Federal do ParanáPonta GrossaBrasilDepartamento Acadêmico de AlimentosTecnologia em AlimentosUTFPR, 2012-10-10)
The Andean grain quinoa is a high potential to be regarded as world culture due to its quality and quantity of nutrients present. This pseudocereal fits into the context of the current consumer market that craves differentiated ...
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, ...
Productos libres de gluten: un reto para la industria de los alimentos
(Universidad de LimaPE, 2017)
Existe un mercado interesante para la industria de los alimentos en los consumidores intolerantes al gluten. Sin embargo, no es sencillo obtener productos libres de gluten con características similares a los que tienen ...
Elaboração de biscoito sem glúten com farinha da casca de manga
(Universidade Tecnológica Federal do ParanáMedianeiraBrasilTecnologia em AlimentosUTFPR, 2019-11-25)
Associated with the growth of agroindustries with fruit processing, a large volume of by-products is generated. In the case of mango, by-products consist of shells and lumps. The objective of this work was to develop a ...
Toxic trace element contents in gluten-free cereal bars marketed in Argentina
(Science and Education, 2015-01)
Celiac disease is a food intolerance triggered by the ingestion of gluten-containing cereals; the only therapy is a strict gluten-free diet for life. In recent years, gluten-free cereal bars has achieved considerable ...
Toxic trace element contents in gluten-free cereal bars marketed in Argentina
(Science and Education, 2015)
Celiac disease is a food intolerance triggered by the ingestion of gluten-containing cereals; the only therapy is a strict gluten-free diet for life. In recent years, gluten-free cereal bars has achieved considerable ...