gluten-free
Market Capturing and Business Expansion Strategy for Gluten Free Foods in India and USA Using PESTEL Model
... growth, gluten-free foods are facing problems to establish themselves in Asia market due to high price, lack of awareness about the prod- ucts, increased number of un-diagnosed cases and inefficient value ...
12
The Efficacy of the Gluten-free Case in-free Diet for Moroccan Autistic Children
... Before presenting the results of this study and discussing them in light of these previous works, we propose to describe the problems that this study encountered. These problems are linked to the fact that Morocco is a ...
8
Effect of the Inulin Addition on the Properties of Gluten Free Pasta
... The rheological and sensorial properties of inulin-en- riched gluten free pasta as affected by different amounts of inulin were evaluated in this study. The lowest and highest content of inulin was chosen ...
6
Antioxidant Activities of Selective Gluten Free Ancient Grains
... Recently, amaranth, quinoa, buckwheat, and teff flour have been used in food products to replace wheat flour. The different levels of amaranth flour also have been mixed with the wheat flour and baking ingredients that ...
10
An Alternative Frying Process for Wheat and Gluten-Free Donuts
... out. Gluten-free products in general tend to be drier than wheat products, as many GF flours do not have the water-holding capacity of wheat flour (Shih et ...on gluten replacement and donut ...
229
The availability and nutritional adequacy of gluten-free bread and pasta
... Abstract: Management of coeliac disease (CD) requires the removal of gluten from the diet. Evidence of the availability, cost, and nutritional adequacy of gluten-free (GF) bread and pasta products is ...
12
Gluten-Free Bread Quality: A Review of the Improving Factors
... 2000). Gluten-free breads supplemented by whey protein have a preferred brown color compared to gluten-free bread which this matter is mainly due to higher maillard browning reaction and ...
5
Ancient Whole Grain Gluten Free Flatbreads
... grain gluten free flatbreads was calculated as percent sum of (like very much + like slightly + one-half of ...grain gluten-free (no yeast or chemicals) flatbreads of quinoa, teff and amaranth ...
9
Prescribing gluten-free foods in general practice
... the cost of GFF products, NHS procurement practices and the appropriate use of a general practitioner’s time in prescribing GFF products. In relation to costs the Daily Mail ran a front- page headline on the 17 th August ...
7
The Nutritional Quality of Gluten-Free Products for Children
... “gluten free claim” and “no claim” rather than “gluten free” and “contains gluten” because some products without a GF claim may in fact be free of ...
10
Gluten Free Bread Enriched with Vegetable Flours
... of gluten-free bread using starches [1], dairy products, gums and hydrocolloids ...for gluten-free products because it has a low level of prolamine and possesses unique nutritional, hypoal- ...
13
Design of a Premix for Making Gluten Free Noodles
... without gluten, there is often much confusion about which are the allowed ...many gluten-free foods such as milk, butter, cream, cheese, fruits and vegetables, fresh or frozen, meat, fish, eggs, ...
5
Gluten-free bakery and pasta products: Prevalence and quality improvement
... Summary An increasing demand of gluten-free (GF) products is caused by a growing number of diagnosed coeliacs and a consumption trend to eliminate allergenic proteins from diet. Driven by the rapidly ...
14
Physical properties of gluten-free bread caused by water addition
... The gluten-free bread from the concentrate was characterized by very good ...natural gluten-free ...of gluten-free bread with amaranth flour with increasing amounts of water ...
12
Influence of Heat Treatment on the Quality of Functional Gluten Free Spaghetti
... In this study the influence of initial water content and the extent of flour thermal pre-treatment on both the dough rheological properties and the sensorial attributes of maize and chickpeas based ...
8
Nutritional and functional properties of certain gluten free raw materials
... Although gluten containing components of usual diet include not only white wheat flour but also other cereal products and raw materials, the respective results obtained for gluten-free foods were ...
11
The Availability of Food for a Gluten-free Diet and Possibilities at Dining Establishments
... a gluten-free ...a gluten-free diet in terms of healthy eating, this situation is not adequately addressed by the majority of ...a gluten-free diet and program-wise it should be ...
8
The gluten-free diet: access and economic aspects and impact on lifestyle
... on gluten-free dietary compliance, and the impact of following a GFD for health- related benefits on ...lifestyle. Gluten-free foods that consumers would purchase for day-to-day living were ...
8
Specific Celiac Disease Antibodies in Children on a Gluten-Free Diet
... tion between antibodies decreasing and clinical outcome is not 100% be- cause only 3 of these 15 children had symptoms: 1 child had constipation and abdominal pain; another had per- sistent isolated short stature; and a ...
8
CONSUMER BEHAVIOR - PEOPLE INTOLERANT TO GLUTEN AND GLUTEN-FREE OFFER IN THE PUBLIC CATERING SECTOR
... the gluten-free dishes were labelled in the menu with symbol of crossed out spike, or if the meal was annotated that it is possible to be prepared in the gluten- free ...the ...
6