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

Hydrocolloids are important ingredients controlling the quality characteristics of the final
bakery products. Hydrocolloids are frequently used in gluten-free (GF) recipes, mimicking …

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 …

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 …

An increasing demand of gluten‐free (GF) products is caused by a growing number of
diagnosed coeliacs and a consumption trend to eliminate allergenic proteins from diet …

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 effects of hydrocolloids (hydroxypropylmethylcellulose (HPMC),
Carboxymethylcellulose (CMC), xanthan gum (XG), and apple pectin (AP)) at different …

Understanding of the rheological behavior of sodium alginate (SA) is fundamental either to
design optimized products or to ensure stable flows. Of the SA samples tested that …

Background The outstanding nutritional and technological properties lead to innovative
applications of chia (Salvia hispanica L.) in food products. Scope and approach The aim of …

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 …