Advanced properties of gluten-free cookies, cakes, and crackers: A review
Background There is a growing demand for gluten-free bakery products from groups with
celiac disease, gluten sensitivity, and/or health consciousness. Besides bread products …
celiac disease, gluten sensitivity, and/or health consciousness. Besides bread products …
Focus on gluten free biscuits: Ingredients and issues
Background Around 1% of world population is affected by celiac disease. Celiacs are
constrained to follow a strict gluten free (GF) diet. Often their diet is unbalanced and lacks in …
constrained to follow a strict gluten free (GF) diet. Often their diet is unbalanced and lacks in …
Potential of grape byproducts as functional ingredients in baked goods and pasta
M Iuga, S Mironeasa - … Reviews in Food Science and Food …, 2020 - Wiley Online Library
Wine making industry generates high quantities of valuable byproducts that can be used to
enhance foods in order to diminish the environmental impact and to obtain more economic …
enhance foods in order to diminish the environmental impact and to obtain more economic …
Resistant starch—An accessible fiber ingredient acceptable to the Western palate
Dietary fiber intakes in Western societies are concerningly low and do not reflect global
recommended dietary fiber intakes for chronic disease prevention. Resistant starch (RS) is a …
recommended dietary fiber intakes for chronic disease prevention. Resistant starch (RS) is a …
Resistant starches and gut microbiota
Resistant starches (RS), which are considered as one of the dietary fibers, could exert
widely beneficial impacts, reduce fat accumulation, show significant effects on regulating …
widely beneficial impacts, reduce fat accumulation, show significant effects on regulating …
Exploitation of alfalfa seed (Medicago sativa L.) flour into gluten-free rice cookies: Nutritional, antioxidant and quality characteristics
In an effort to increase the nutritional value of common gluten-free (GF) cereal-based foods,
GF cookies using alfalfa seed flour (ASF), at different substitution levels to common rice flour …
GF cookies using alfalfa seed flour (ASF), at different substitution levels to common rice flour …
[HTML][HTML] Effect of black soybean flour particle size on the nutritional, texture and physicochemical characteristics of cookies
In order to enrich the cookies' nutrition, black soybean was used to develop cookies, and the
effect of its particle size on the characteristics of cookies was analysed. The results showed …
effect of its particle size on the characteristics of cookies was analysed. The results showed …
Effect of carboxymethyl cellulose and baking conditions on in-vitro starch digestibility and physico-textural characteristics of low glycemic index gluten-free rice cookies
In this study, we aimed to formulate low glycemic index gluten-free cookies from high
amylose rice flour by modifying baking conditions and ingredient composition. Baking …
amylose rice flour by modifying baking conditions and ingredient composition. Baking …
Rice compounds with impact on diabetes control
C Pereira, VM Lourenço, R Menezes, C Brites - Foods, 2021 - mdpi.com
Rice is one of the most cultivated and consumed cereals worldwide. It is composed of starch,
which is an important source of diet energy, hypoallergenic proteins, and other bioactive …
which is an important source of diet energy, hypoallergenic proteins, and other bioactive …
Resistant starches: A smart alternative for the development of functional bread and other starch-based foods
Resistant starches (RS) are those that by localization, physical, or chemical causes, are
unavailable for enzymatic attack, thus acting as dietary fiber in our organism. Several …
unavailable for enzymatic attack, thus acting as dietary fiber in our organism. Several …