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Gluten Assessment in Beers: Comparison by Different Commercial ELISA Kits and Evaluation of NIR Analysis as a Complementary Technique
(MDPI, 2021-05-23)
Traditionally, beers are made with gluten-containing cereals. It is crucial to have rapid analytical methodologies that allow gluten content control of the beers for celiac consumers. We assess the content of gluten in 65 ...
Evolution of Gluten Content in Cereal-Based Gluten-Free Products: An Overview from 1998 to 2016
(MDPI, 2017-01-03)
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 ...
Micronutrient Analysis of Gluten-Free Products: Their Low Content Is Not Involved in Gluten-Free Diet Imbalance in a Cohort of Celiac Children and Adolescent
(MDPI, 2019-08)
Data about the nutritional composition of gluten-free products (GFP) are still limited. Most studies are based on ingredient and nutrition information described on the food label. However, analytical determination is ...
New Software for Gluten-Free Diet Evaluation and Nutritional Education
(MDPI, 2019-10-17)
Following a gluten-free diet (GFD) is the only treatment for celiac disease. This diet must ensure the absence of gluten but also needs to be nutritionally balanced. Dietitians working in this field cannot properly evaluate ...
Analysis of Body Composition and Food Habits of Spanish Celiac Women
(MDPI, 2015-07)
The purpose of the present work was both to analyze composition of Spanish celiac women and to study the food habits and gluten-free diet of these celiac patients, in order to determine whether they achieve a balanced and ...
Weak effect of trans-10, cis-12-conjugated linoleic acid on body fat accumulation in adult hamsters
(Cambridge University Press, 2009-12-14)
It has been proposed that young animals and subjects are more responsive to conjugated linoleic acid (CLA) than the adults. Nevertheless, there is very little information concerning the effectiveness of CLA in adult animals. ...
Gluten and FODMAPs Relationship with Mental Disorders: Systematic Review
(MDPI, 2021-05-31)
Nowadays, gluten and FODMAP food components (fermentable oligosaccharides, disaccharides, monosaccharides and polyols) are increasingly studied due to their possible relation with extraintestinal-associated conditions. In ...
Performance of Apple Pomace for Gluten-Free Bread Manufacture: Effect on Physicochemical Characteristics and Nutritional Value
(MDPI, 2022)
Apple pomace has been proposed as a quality enhancer for gluten-free bread, but its composition and physicochemical features differ significantly depending on the apple cultivar. The objective of this article was to ...
FODMAP Intake in Spanish Population: Open Approach for Risk Assessment
(MDPI, 2020-08-13)
Fermentable oligo-, di- and monosaccharides and polyols’ (FODMAP) were related with intestinal complications. The present study aimed to determine the FODMAP consumption of Spanish children, adolescents and adults, analyzing ...
Gluten-Free Products: Do We Need to Update Our Knowledge?
(MDPI, 2022-11-28)
The gluten-free (GF) food market has been growing exponentially in recent years. However, GF products could contribute to imbalanced diets. The main objective of the present work was to perform a temporal nutritional ...