scholarly journals Experimental gluten‐free biscuits with underexploited flours versus commercial products. Preference pattern and sensory characterization by Check All That Apply Questionnaire

2021 ◽  
Author(s):  
Maria Di Cairano ◽  
Nicola Condelli ◽  
Fernanda Galgano ◽  
Marisa Carmela Caruso
Keyword(s):  
Gluten Free ◽  
Commercial Products ◽  
Preference Pattern

Evaluation of visual and taste preferences of some gluten-free commercial products in a group of celiac children

2013 ◽  
Vol 65 (1) ◽  
pp. 112-116 ◽  
Author(s):  
Teresa Mazzeo ◽  
Francesca Brambillasca ◽  
Nicoletta Pellegrini ◽  
Rossella Valmarana ◽  
Fabiola Corti ◽  
...  
Keyword(s):  
Taste Preferences ◽  
Gluten Free ◽  
Commercial Products

scholarly journals Gluten-free sorghum pasta: starch digestibility and antioxidant capacity compared with commercial products

2018 ◽  
Vol 99 (3) ◽  
pp. 1351-1357 ◽  
Author(s):  
Pablo M Palavecino ◽  
Pablo D Ribotta ◽  
Alberto E León ◽  
Mariela C Bustos
Keyword(s):  
Antioxidant Capacity ◽  
Starch Digestibility ◽  
Gluten Free ◽  
Commercial Products

Studies of Celiac Sprue. IV. The Response of the Whole Length of the Small Bowel to a Gluten-Free Diet

1964 ◽  
Vol 47 (6) ◽  
pp. 573-589 ◽  
Author(s):  
W.C. MacDonald ◽  
L.L. Brandborg ◽  
A.L. Flick ◽  
J.S. Trier ◽  
C.E. Rubin
Keyword(s):  
Small Bowel ◽  
Gluten Free Diet ◽  
Celiac Sprue ◽  
Gluten Free

A Clinical and Histochemical Study of Celiac Disease Before and During a Gluten-Free Diet

1965 ◽  
Vol 48 (2) ◽  
pp. 155-172 ◽  
Author(s):  
I. Michael Samloff ◽  
John S. Davis ◽  
Eric A. Schenk
Keyword(s):  
Celiac Disease ◽  
Histochemical Study ◽  
Gluten Free Diet ◽  
Gluten Free

Systematic Evaluation of the Autism (Gluten-Free, Casein-Free) Diet

2011 ◽  
Author(s):  
Jessica L. Becraft ◽  
Natalie Rolider ◽  
Nicole L. Hausman
Keyword(s):  
Systematic Evaluation ◽  
Gluten Free

Gluten-Free Diet Response Flagged

2007 ◽  
Vol 37 (15) ◽  
pp. 34
Author(s):  
DIANA MAHONEY
Keyword(s):  
Gluten Free Diet ◽  
Gluten Free

Phytochemical investigation of Noni fruit (Morinda citrifolia) and Noni-derived commercial products

Planta Medica ◽  
2006 ◽  
Vol 72 (11) ◽  
Author(s):  
O Potterat ◽  
P Dalsgaard ◽  
F Dieterle ◽  
T Paululat ◽  
T Kühn ◽  
...  
Keyword(s):  
Morinda Citrifolia ◽  
Commercial Products ◽  
Phytochemical Investigation

Development of biotechnology for gluten-free sourdough bakery products with a new microbial composition

2020 ◽  
Vol 29 (12) ◽  
pp. 59-63
Author(s):  
O.I. Parakhina ◽  
◽  
M.N. Lokachuk ◽  
L.I. Kuznetsova ◽  
E.N. Pavlovskaya ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Starter Culture ◽  
Comparative Assessment ◽  
Starter Cultures ◽  
Bakery Products ◽  
Gluten Free ◽  
Microbial Composition ◽  
Fermentative Activity ◽  
Theoretical Foundations

The research was carried out within the framework of the theme of state assignment № 0593–2019–0008 «To develop theoretical foundations for creating composite mixtures for bakery products using physical methods of exposure that ensure homogeneity, stability of mixtures and bioavailability of nutrients, to optimize diets population of Russia». The data on the species belonging of new strains of lactic acid bacteria and yeast isolated from samples of good quality gluten-free starter cultures are presented. A comparative assessment of the antagonistic and acid-forming activity of strains of lactic acid bacteria and the fermentative activity of yeast was carried out. The composition of microbial compositions from selected strains of LAB and yeast was developed. The influence of the starter culture on the new microbial composition on the physicochemical, organoleptic indicators of the bread quality and resistance to mold and ropy-disease was investigated.

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