Gluten Free Biscuits in Local Market from Sibiu
نویسندگان
چکیده
منابع مشابه
Quality of gluten-free supplemented cakes and biscuits.
Gluten-free confectionery products were used as controls for comparison with the products, which included different supplements such as linseed meal, amaranth and/or buckwheat. The latter were expected to increase nutritional values of confectionery products. Cookies were analyzed in terms of volume, selected textural parameters (hardness, cohesiveness), organoleptic quality, shelf-life, and di...
متن کاملSelenium in Gluten-free Products
The nutritional value of gluten-free products is the subject of interest for food technologists and nutritionists, as the only effective treatment for celiac disease is a lifelong gluten-free diet. As selenium deficiencies in celiac disease are observed, the aim of the study was to determine the selenium content in 27 grain gluten-free products available on the European Union (EU) market. Moreo...
متن کاملGoing Beyond Gluten-Free.
Celiac disease (CD) is an autoimmune, small intestinal enteropathy caused by a permanent sensitivity to gluten from wheat, rye, and barley in genetically susceptible individuals. Affecting ∼1% of children, 1 CD is more common than sickle cell disease or type 1 diabetes mellitus. The prevalence of CD continues to increase, partially due to increasing clinical and public awareness. 2 Even so, it ...
متن کاملEvolution of Gluten Content in Cereal-Based Gluten-Free Products: An Overview from 1998 to 2016
The treatment of Celiac disease consists in a strict lifelong gluten-free (GF) diet. As the ingestion of small amounts can have damaging complications, there has been an ongoing discussion regarding the safe threshold for dietary residual gluten. The aim was to analyze the evolution of gluten content in cereal-based GF foodstuffs (n = 3141) from 1998 to 2016 measured by the enzyme-linked immuno...
متن کامل[Nutritional assessment of gluten-free diet. Is gluten-free diet deficient in some nutrient?].
INTRODUCTION The gluten-free diet has traditionally been accepted as a healthy diet, but there are articles advocating that it may have some nutritional deficiencies. The current study assesses whether there was any change in the contributions of calories, essential elements, proportion of fatty acids, vitamins, minerals and fiber in children who were diagnosed with celiac diseases, comparing t...
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ژورنال
عنوان ژورنال: Management of Sustainable Development
سال: 2018
ISSN: 2247-0220
DOI: 10.2478/msd-2018-0002