Moringa oleifera tree is referred to as a miracle tree due to its rich source of certain macro
and micro nutrients of great importance in human nutrition. The chemical composition of the …

The increasing prevalence of coeliac disease (CD) and gluten-related disorders has led to
increasing consumer demand for gluten-free products with quality characteristics similar to …

The evidence that celiac disease is one of the commonest food intolerances in the world is
driving an increasing demand for gluten‐free foods. However, gluten is a structure‐building …

Background The development of gluten-free breads has attracted great attention as a result
of better diagnoses of relationship between gluten-free products and health. The market …

The market for gluten-free products is increasing. Owing to better diagnostic methods, more
and more people are identified to have coeliac diseases. Production of bakery products that …

In vast swathes of Sub-Saharan Africa, maize is the staple food with consumption of up to
450 g/person/day. Additionally, maize is used as a weaning food for infants as well as for …

The increasing demand for high quality gluten-free (GF) bread, clean labels and natural
products is raising the need for new approaches in GF bread-making. Sourdough is the …

The use of gluten-free products is increasing since a growing number of people are suffering
from celiac disease and thereby need gluten-free diet. Gluten is responsible for the visco …

Zein, a class of alcohol-soluble prolamines in maize endosperm, is mainly composed of α-
zein, β-zein, and γ-zein. It has been recognized as a structural protein for various gluten-free …

The market of gluten-free bakery products is considerably growing since better diagnostic
methods allow identifying an increasing number of people suffering coeliac disease and …