Consumers, food manufacturers and health professionals are uniquely influenced by the
growing popularity of the gluten-free diet. Consumer expectations have urged the food …

Recently, health-conscious consumers have a tendency to avoid the use of modified starch
in their food products because of reluctance regarding food additives or chemical processes …

The gluten protein of wheat triggers an immunological reaction in some gluten-sensitive
people with HLA-DQ2/8 genotypes, which leads to Celiac disease (CD) with symptomatic …

A new gluten-free bread formulations composed of quinoa, buckwheat, rice flour and potato
starch were developed in the present study. Rheological characteristics of the bread batter …

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 Today, food processing industries are looking for alternative technologies with
an eco-friendly character for the processing of food, beverages and agricultural crops …

As the requirements of modern society change, the demand for versatile food, which is not
only nutritious but easily processed and preserved, is increasing. Chestnut, with vast …

The gluten-free food market is growing with the increases in the number of people who
adhere to gluten-free diet. The noteworthy increase in the number of people following a …

Research efforts on gluten-free bread making have rapidly increased during the last decade.
A lot of different approaches are being used to improve the quality of these products. The …

This study investigated the influence of different hydrocolloids, namely hydroxypropyl
methylcellulose, xanthan gum, guar gum, flaxseed gum, and κ-carrageenan gum on the …