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Food Chemistry, ISSN 0308-8146, 02/2020, Volume 306, p. 125451
Gluten-free (GF) breads often lack proteins, minerals and fibres and have an imbalanced energy value, as they are primarily based on flour or starch. To... 
Water | Firmness | Dietary fibre | Rheology | Food technology | Flour - analysis | Fruit - chemistry | Humans | Dietary Fiber - analysis | Water - chemistry | Starch - analysis | Bread - analysis | Diet, Gluten-Free
Journal Article
Critical Reviews in Food Science and Nutrition, ISSN 1040-8398, 02/2020, Volume 60, Issue 3, pp. 479 - 493
Gluten-related disorders (GRD) affects approximately 10% of the general population. The only treatment for GRD is still so far is the lifelong complete... 
gluten-related disorders | Celiac disease | industrial products | non-industrial products | gluten-free food | UNITED-STATES | GLIADIN CONTAMINATION | OAT | FOOD SCIENCE & TECHNOLOGY | WHEAT | CELIAC-DISEASE | FREE PRODUCTS | THRESHOLD | NUTRITION & DIETETICS | BARLEY | PROTEINS | DETECT
Journal Article
Nutrition, ISSN 0899-9007, 02/2020, Volume 70, p. 110586
The aims of the present work was to assess the content of fiber and resistant starch (RS) in several gluten-free products (GFP), compare them with their... 
Gluten-free diet | Total dietary fiber | Resistant starch | Gluten-free products
Journal Article
Trends in Food Science & Technology, ISSN 0924-2244, 02/2020, Volume 96, pp. 166 - 175
Fiber intake has been associated with a lower risk of developing various chronic diseases such as metabolic diseases (e.g. obesity, diabetes, dyslipidemia). In... 
Type 2 diabetes | Gluten-free | Psyllium | Satiety | Soluble fiber | Cholesterol | Arabinoxylan
Journal Article
LWT, ISSN 0023-6438, 02/2020, Volume 120, p. 108875
Sorghum, being gluten-free, is often recommended as a safe food for celiac patients as gluten is associated with celiac disease. However, gluten absence in... 
Celiac disease | Starter cultures | Sorghum flour | Gluten-free cereals | Rheology
Journal Article
Food Chemistry, ISSN 0308-8146, 01/2020, Volume 304, p. 125417
Effects of freeze-dried egg white, yolk and whole egg enrichment on water behaviour in fresh pasta dough, dried and cooked rice pasta with respect to control... 
TGA/DTG | Gluten-free rice pasta | NMR relaxation | Eggs | H-1-NMR | NUTRITION & DIETETICS | BISCUIT DOUGH | TEMPERATURE | COOKING QUALITY | MOBILITY | FOOD SCIENCE & TECHNOLOGY | CHEMISTRY, APPLIED
Journal Article
BRITISH FOOD JOURNAL, ISSN 0007-070X, 11/2019, Volume 122, Issue 2, pp. 547 - 560
Purpose Gluten-free (GF) foods have gained momentum among consumers due to an increase in incidence and awareness of gluten sensitivity and intolerance. Millet... 
Gluten-free bread | QUALITY | PERFORMANCE | FOOD SCIENCE & TECHNOLOGY | Starches | FLOURS | CELIAC-DISEASE | Celiac disease | Gluten intolerance | PRODUCTS | Proso millet | NUTRITION | SEX-DIFFERENCES | ODOR IDENTIFICATION
Journal Article
The Washington Post, ISSN 0190-8286, 01/2020
Newspaper Article
The Mirror (London, England), ISSN 1462-995X, 01/2020, p. 35
Newspaper Article
The Mirror (London, England), ISSN 1462-995X, 01/2020, p. 32
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