Works matching DE "GLUTEN-free cooking"

Results: 37

Development of Gluten-Free Coated Chicken Liver, Examination of the Effects of Spices and Cooking Methods on Product Quality Characteristics and Heterocyclic Aromatic Amine (HCA) Compounds.

Published in:

Applied Sciences (2076-3417), 2025, v. 15, n. 10, p. 5295, doi. 10.3390/app15105295

By:

Capan, Berna;
Yildiz Turp, Gulen

Publication type:

Article

The importance of implementing a HACCP plan in food service operations and restaurants.

Published in:

Lucrari Stiintifice: Seria Medicina Veterinara, 2019, v. 62, n. 4, p. 376

By:

RUSU, Oana Raluca;
FLORIȘTEAN, Viorel;
BORȘ, Alina;
AILINCĂI, Luminița-Iuliana;
MIHAI, Iuliana;
RÎMBU, Cristina-Mihaela;
MOȚCO, Oana-Alexandra;
VLAD, Gheorghiță

Publication type:

Article

QUALITY CHARACTERISTICS AND STORAGE STABILITY OF GLUTEN-FREE CUPCAKES MADE OF BUCKWHEAT AND RICE FLOUR.

Published in:

Carpathian Journal of Food Science & Technology, 2024, v. 16, n. 1, p. 62, doi. 10.34302/crpjfst/2024.16.1.6

By:

Abid, Junaid;
Yousaf, Shahid;
Siddiqui, Nouman Rashid;
Jahangir, Muhammad;
Mumtaz, Amer;
Raza, Irum;
Safdar, Naeem;
Jabbar, Saqib;
Tahir, Ujala;
Arif, Saqib;
Khurshid, Salman;
Afzal, Qurat UlAine;
Iqbal, Hafiza Mehwish

Publication type:

Article

Investigating Bioaccessibility of Advanced Glycation Product Precursors in Gluten-Free Foods Using In Vitro Gastrointestinal System.

Published in:

Medicina (1010660X), 2023, v. 59, n. 9, p. 1578, doi. 10.3390/medicina59091578

By:

Serin, Yeliz;
Akbulut, Gamze;
Yaman, Mustafa

Publication type:

Article

Recurrent reproductive failure and celiac genetic susceptibility, a leading role of gluten.

Published in:

Frontiers in Immunology, 2024, p. 1, doi. 10.3389/fimmu.2024.1451552

By:

de la Fuente-Munoz, Eduardo;
Fernández-Arquero, Miguel;
Subbhi-Issa, Nabil;
Guevara-Hoyer, Kissy;
Suárez, Lydia Pilar;
Laborda, Raquel Gil;
Sánchez, Marina;
Ochoa-Grullón, Juliana;
Guzmán-Fulgencio, María;
Villegas, Ángela;
Mansilla, María Dolores;
Pérez, Noelia;
Cornudella, Ricardo Savirón;
Gastañaga-Holguera, Teresa;
Urrutia, Marta Calvo;
García, Ignacio Cristóbal;
Sánchez-Ramón, Silvia

Publication type:

Article

OAT RAW MATERIALS AND BAKERY PRODUCTS-AMINO ACID COMPOSITION AND CELIAC IMMUNOREACTIVITY.

Published in:

Acta Scientiarum Polonorum. Technologia Alimentaria, 2016, v. 15, n. 1, p. 89, doi. 10.17306/J.AFS.2016.1.9

By:

Mickowska, Barbara;
Litwinek, Dorota;
Gambuś, Halina

Publication type:

Article

Multidisciplinary electronic protocol for collection of clinical and surgical data on chronic venous insufficiency.

Published in:

Jornal Vascular Brasileiro, 2020, v. 19, p. 1, doi. 10.1590/1677-5449.190127

By:

Mottin, Carla Contin;
Stahlke Junior, Henrique Jorge;
Malafaia, Osvaldo

Publication type:

Article

Qualitative analysis of the Meals, Mindfulness, & Moving Forward (M<sup>3</sup>) lifestyle programme: Cultivating a 'safe space' to start on a 'new path' for youth with early episode psychosis.

Published in:

Early Intervention in Psychiatry, 2021, v. 15, n. 1, p. 87, doi. 10.1111/eip.12913

By:

Thompson, Andie;
Senders, Angela;
Seibel, Celeste;
Usher, Craigan;
Borgatti, Alena;
Bodden, Katheryn;
Calabrese, Carlo;
Hagen, Kirsten;
David, Jason;
Bourdette, Dennis;
Shinto, Lynne

Publication type:

Article

Designing a Score-Based Method for the Evaluation of the Nutritional Quality of the Gluten-Free Bakery Products and their Gluten-Containing Counterparts.

Published in:

2018

By:

Morreale, Federico;
Angelino, Donato;
Pellegrini, Nicoletta

Publication type:

journal article

Utilization of quinoa flour (Chenopodium quinoa Willd.) in gluten-free pasta formulation: Effects on nutritional and sensory properties.

Published in:

Food Science & Technology International, 2021, v. 27, n. 3, p. 242, doi. 10.1177/1082013220940092

By:

Demir, Berat;
Bilgiçli, Nermin

Publication type:

Article

AN ASSESSMENT OF THE POSSIBILITY OF USING PLANT DRINKS IN A GLUTEN-FREE BREAD RECIPE.

Published in:

Żywność, 2022, v. 29, n. 2, p. 70, doi. 10.15193/zntj/2022/131/416

By:

MARCINIAK-ŁUKASIAK, KATARZYNA;
GADOMSKA, KAROLINA;
SOWIŃSKI, MICHAŁ;
ŻBIKOWSKA, KATARZYNA;
ŁUKASIAK, PIOTR;
ŻBIKOWSKA, ANNA

Publication type:

Article

Development of gluten-free bread formulations containing whole chia flour with acceptable sensory properties.

Published in:

Food Science & Nutrition, 2017, v. 5, n. 5, p. 1021, doi. 10.1002/fsn3.495

By:

Sandri, Luciana T. B.;
Santos, Fernanda G.;
Fratelli, Camilly;
Capriles, Vanessa D.

Publication type:

Article

Effect of the Procedure of the Sweet Lupine Powder as an Alternative to the Camel Meat on the Quality and Sensory Characteristics of the Manufactured Burgers.

Published in:

Indian Journal of Public Health Research & Development, 2019, v. 10, n. 10, p. 1900, doi. 10.5958/0976-5506.2019.03123.1

By:

Abdullah, Qays Satwan Abass;
Abass, Kasim Sakran

Publication type:

Article

Optimization of Gluten-Free Tulumba Dessert Formulation Including Corn Flour: Response Surface Methodology Approach.

Published in:

Polish Journal of Food & Nutrition Sciences, 2017, v. 67, n. 1, p. 25, doi. 10.1515/pjfns-2015-0047

By:

Yildiz, Önder;
Bulut, Birgül

Publication type:

Article

Effect of Microwave Radiation Pretreatment of Rice Flour on Gluten-Free Breadmaking and Molecular Size of β-Glucans in the Fortified Breads.

Published in:

Food & Bioprocess Technology, 2017, v. 10, n. 8, p. 1412, doi. 10.1007/s11947-017-1910-7

By:

Pérez-Quirce, Sandra;
Ronda, Felicidad;
Lazaridou, Athina;
Biliaderis, Costas

Publication type:

Article

Diet Map: Participatory Mapping Application for Specific Diets.

Published in:

Abstracts of the ICA, 2023, v. 6, p. 1, doi. 10.5194/ica-abs-6-4-2023

By:

Afifah, Zulfa Nur’aini’;
Ochoa-Ortiz, Héctor;
Gartner, Georg

Publication type:

Article

DEVELOPMENT OF THE RECIPE COMPOSITION OF GLUTEN-FREE FLOUR CONFECTIONERY PRODUCTS BASED ON CHICKPEA FLOUR.

Published in:

Eastern-European Journal of Enterprise Technologies, 2022, v. 120, n. 11, p. 109, doi. 10.15587/1729-4061.2022.269397

By:

Omaraliyeva, Aigul;
Botbayeva, Zhanar;
Agedilova, Mereke;
Abilova, Meruyert;
Nurtayeva, Ainur;
Baishugulova, Shyryn

Publication type:

Article

Impact of Cress Seed and Basil Gum and HPMC on Physicochemical and Textural Properties of Gluten-Free Bread.

Published in:

Journal of Agricultural Science & Technology, 2023, v. 25, n. 1, p. 75, doi. 10.52547/jast.25.1.75

By:

Tabrizi, A. Shahsavan;
Salehi, E. Ataye;
Arianfar, A.;
Sheikholesalami, Z.

Publication type:

Article

Study of Making Gluten-Free Fettuccine from Taro Flour (Colocasia esculenta L. Schoot).

Published in:

Jurnal Agroindustri Halal, 2024, v. 10, n. 2, p. 220, doi. 10.30997/jah.v10i2.10591

By:

Rahardjo, Sekti;
Aminudin;
Saleha;
Sriwulandari, Tatik;
Utami, Nisa Rahmaniyah

Publication type:

Article

Effect of hydrocolloids on cooking quality, protein and starch digestibility of ready-to-cook gluten free extruded product.

Published in:

Agricultural Engineering International: CIGR Journal, 2014, v. 16, n. 2, p. 119

By:

Hymavathi, T. V.;
Spandana, S.;
Sowmya, S.

Publication type:

Article

Technological Use of Cassava and Passion Fruit Flours in Preparing Cookies.

Published in:

Journal of Culinary Science & Technology, 2017, v. 15, n. 1, p. 54, doi. 10.1080/15428052.2016.1204971

By:

dos Santos, Suelen S.;
Melo, Diogo M.;
da Silva, Luciana A.;
Zago, Thamires A. S.;
Pontes, Aline R.;
Pinedo, Rosalinda A.

Publication type:

Article

Effect of added enzymes and quinoa flour on dough characteristics and sensory quality of a gluten-free bakery product.

Published in:

European Food Research & Technology, 2018, v. 244, n. 9, p. 1595, doi. 10.1007/s00217-018-3072-x

By:

Romano, Annalisa;
Masi, Paolo;
Bracciale, Annachiara;
Aiello, Alessandra;
Nicolai, Maria Adalgisa;
Ferranti, Pasquale

Publication type:

Article

Cake flour is not just any old white powder.

Published in:

Teaching Science: The Journal of the Australian Science Teachers Association, 2014, v. 60, n. 1, p. 43

By:

McMullen, Kevin;
Rasmus, C.;
Virtue, Melinda;
Slik, Kate;
Wrigley, Colin

Publication type:

Article

JPEN Journal Club 48. When Systematic Reviews Differ.

Published in:

2020

By:

Koretz, Ronald L.

Publication type:

journal article

Effect of whey protein and riceberry flour on quality and antioxidant activity under gastrointestinal transit of gluten-free cookies.

Published in:

AIMS Agriculture & Food, 2020, v. 5, n. 3, p. 434, doi. 10.3934/agrfood.2020.3.434

By:

Ranok, Araya;
Kupradit, Chanida

Publication type:

Article

Safety evaluation of a β-amylase food enzyme obtained from wheat (Triticum spp.).

Published in:

EFSA Journal, 2017, v. 15, n. 5, p. 1, doi. 10.2903/j.efsa.2017.4754

By:

Silano, Vittorio;
Bolognesi, Claudia;
Castle, Laurence;
Cravedi, Jean‐Pierre;
Fowler, Paul;
Franz, Roland;
Grob, Konrad;
Gürtler, Rainer;
Husøy, Trine;
Kärenlampi, Sirpa;
Mennes, Wim;
Milana, Maria Rosaria;
Penninks, André;
Smith, Andrew;
Fátima Tavares Poças, Maria;
Tlustos, Christina;
Wölfle, Detlef;
Zorn, Holger;
Zugravu, Corina‐Aurelia;
Chesson, Andrew

Publication type:

Article

Response surface methodology for optimization of gluten-free bread made with unripe banana flour.

Published in:

Journal of Food Measurement & Characterization, 2019, v. 13, n. 3, p. 1652, doi. 10.1007/s11694-019-00082-y

By:

Hernández-Aguirre, M. A.;
Islas-Hernández, J. J.;
Sánchez-Pardo, M. E.;
Rodríguez-Ambriz, S. L.;
Osorio-Díaz, P.

Publication type:

Article

Perfect recipes for obstetric anesthesia: Need of caution in the resource constraint environment.

Published in:

Journal of Obstetric Anaesthesia & Critical Care, 2019, v. 9, n. 1, p. 7, doi. 10.4103/joacc.JOACC_14_19

By:

Ismail, Samina;
Hameed, Malika

Publication type:

Article

Low calorie nutritious diet which attracts Health conscious people.

Published in:: Pulse International, 2024, v. 25, n. 14, p. 1
Publication type:: Article

Thermo-mechanical behaviour of dough and bread making properties of soryz flour.

Published in:

Quality Assurance & Safety of Crops & Foods, 2019, v. 11, n. 7, p. 659, doi. 10.3920/QAS2018.1516

By:

Culetu, A.;
Duta, D.E.;
Mohan, G.;
Iorga, E.

Publication type:

Article

Production and characterisation of gluten-free chestnut sourdough breads.

Published in:

Quality Assurance & Safety of Crops & Foods, 2016, v. 8, n. 3, p. 349, doi. 10.3920/QAS2014.0580

By:

Demirkesen, I.;
Puchulu-Campanella, E.;
Kelkar, S.;
Campanella, O. H.;
Sumnu, G.;
Sahin, S.

Publication type:

Article

Optimisation of gluten-free tulumba dessert with buckwheat flour and potato starch.

Published in:

Quality Assurance & Safety of Crops & Foods, 2016, v. 8, n. 1, p. 117, doi. 10.3920/QAS2015.0597

By:

Yildiz, O.;
Bulut, B.

Publication type:

Article

CME Quiz.

Published in:: American Family Physician, 2021, v. 103, n. 12, p. 719
Publication type:: Article

Freehand pedicle screw fixation: A safe recipe for dorsal, lumbar and sacral spine.

Published in:

Pakistan Journal of Medical Sciences, 2019, v. 35, n. 3, p. 680, doi. 10.12669/pjms.35.3.981

By:

Junaid, Muhammad;
Afzal, Ali;
Kalsoom, Anisa;
Bukhari, Syed Sarmad

Publication type:

Article

Colorless Green Ideas.

Published in:

Indiana Review, 2024, v. 46, n. 1, p. 164

By:

Mullen, Harryette

Publication type:

Article

Evolving Trends in Surgical Management of Breast Cancer: An Analysis of 30 Years of Practice Changing Papers.

Published in:

Frontiers in Oncology, 2021, v. 11, p. 1, doi. 10.3389/fonc.2021.622621

By:

Keelan, Stephen;
Flanagan, Michael;
Hill, Arnold D. K.

Publication type:

Article

INVESTIGATION ON THE USE OF HEMP FLOUR IN COOKIE PRODUCTION.

Published in:

Bulgarian Journal of Agricultural Science, 2017, v. 23, n. 4, p. 664

By:

LUKIN, ALEKSANDR;
BITIUTSKIKH, KSENIA

Publication type:

Article