Recently, there has been an increase in demand for gluten-free (GF) products due to the
growing number of gluten-intolerant and healthy individuals choosing to follow a gluten-free …

In the past, only people diagnosed with celiac disease, approximately 1% of the population,
avoided gluten consumption through all their meals. However, popular media often now …

Gluten elimination in bakery goods is a technological challenge since the absence of gluten
generates breads with poor capacity to retain gas during leavening, which can be minimised …

Sensory and consumer research performs a pivotal role in gluten-free (GF) food research
and development due to consumer dissatisfaction about currently available products …

Following the recently emerged trends for products without additives and valorization of food
processing by-products,“clean label” gluten-free (GF) breads were developed using a …

The growing interest in gluten‐free products makes it crucial to understand the mechanism
of consumers' perception of gluten‐free claims. Due to the limited research measuring the …

Objectives Gluten-free (GF) foods are typically less nutritious and more expensive than their
gluten-containing variants, yet people without a diagnosed gluten sensitivity continue to …

In recent years, gluten-free (GF) diet has become quite popular among non-celiac
individuals and GF versions are now available for an array of processed foods. In this study …

Friendly and readable, Agricultural Marketing and Price Analysis presents a comprehensive
approach to agricultural price analysis, agricultural market structures, and agricultural …

Wheat flour is widely used in Poland for the preparation of bread, pasta and other foods.
Due to the increasing number of people diagnosed with diet-related diseases, consumer …