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342  Articles
1 of 35 pages  |  10  records  |  more records»
El trigo representa uno de los cereales que más se producen y consumen en todo el mundo debido a su sencillez para ser cultivado. El trigo, al igual que la cebada y el centeno, contienen gluten, molécula que potencialmente puede resultar tóxica para algun... see more

Indonesia is one of the largest cassava producers in the world. Cassava can be processed into modified cassava flour (MOCAF) which has many functions. A lot of studies about MOCAF have been conducted to know the potency of replacing wheat flour. One of th... see more

Old nipah fruit endosperms (ONFEs) contain high carbohydrates that have a potency to be applied to make flour. In this study, we made flour from ONFEF and its cookies. This study aimed to characterize the functional properties of unbleached and bleached o... see more

Background: The consumption of wheat/gluten is associated with adverse reactions for human health. Gluten and fructans are identified as the major compounds triggering and worsening adverse reactions to wheat, which are increasing, and as a consequen... see more

Children with Autism Spectrum Disorder (ASD) have to eat a gluten-free casein-free diet due to their special condition. Casein is protein that contained in milk and milk-based product which are source of calcium. Their special condition make children with... see more

The research considers a possibility of using modification of the carbohydrate composition of rice flour in the technology of bread of the special destination for celiachia.There has been conducted an analysis of the condition of the carbohydrate-amylase ... see more

The aim of the study is to investigate the influence of microbial polysaccharides (MPS): xampan, enposan and gellan on quality parameters of protein-free and gluten-free floury products that will widen the assortment of stiffeners of the microbial origin ... see more

The moisture-retaining power (WRP) of dough is one of main functional technological parameters, because it influences the output, structural-mechanical properties and quality characteristics of bread and bakery products. For increasing WRP of rye-wheat do... see more

Gluten-free (GF) products are indispensable for people with celiac disease because till date the only treatment is to follow a GF diet. Besides this, nowadays, people are more interested in following a healthy diet, so they are looking for nutritious food... see more

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