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Technofunctional Properties and Rheological Behavior of Quinoa, Kiwicha, Wheat Flours and Their Mixtures.

• Authors : Jamanca-Gonzales, Nicodemo C.¹ (AUTHOR) ; Ocrospoma-Dueñas, Robert W.¹ (AUTHOR); Eguilas-Caushi, Yolanda M.¹ (AUTHOR)

Subjects: *FLOUR; *QUINOA; *RHEOLOGY

• Source: Molecules. Mar2024, Vol. 29 Issue 6, p1374. 16p.

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The influence of carboxymethyl cellulose and hydroxypropyl methylcellulose on physicochemical, texture, and sensory characteristics of gluten‐free pancake.

• Authors : Maghsoud, Maryam¹ (AUTHOR); Heshmati, Ali¹ (AUTHOR) ; Taheri, Mehdi¹ (AUTHOR)

Subjects: *CARBOXYMETHYLCELLULOSE; *STARCH; *GLUTEN-free foods

• Source: Food Science & Nutrition. Feb2024, Vol. 12 Issue 2, p1304-1317. 14p.

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The Effect of Whey Protein Concentrate, Soy Protein Isolate, and Xanthan Gum on Textural and Rheological Characteristics of Gluten-Free Batter and Cake.

• Authors : Ghaemi, Parastoo¹ (AUTHOR); Arabshahi-Delouee, Saeedeh¹ (AUTHOR); Aalami, Mehran² (AUTHOR)

Subjects: *RICE flour; *WHEY protein concentrates; *GLUTEN-free foods

• Source: Journal of Food Processing & Preservation. 2/2/2024, p1-11. 11p.

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Gluten-free, casein-free diet for children with autism spectrum disorder: A case-controlled study.

• Authors : Saad, Khaled¹ (AUTHOR); Shabaan, Islam² (AUTHOR); Hassan, Abd-El-Monem³ (AUTHOR)

• Source: Journal of Pharmacy & Bioallied Sciences. 2024 Suppl, Vol. 16, p905-908. 4p.

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Plant‐based meat alternatives in South Africa: An analysis of products on supermarket shelves.

• Authors : Moonaisur, Nishanie¹ (AUTHOR); Marx‐Pienaar, Nadene¹ (AUTHOR); de Kock, Henrietta L.¹ (AUTHOR)

Subjects: *MEAT alternatives; *SUPERMARKETS; *HAMBURGERSSOUTH Africa

• Source: Food Science & Nutrition. Jan2024, Vol. 12 Issue 1, p627-637. 11p.

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The Potential of Edible Films, Sheets, and Coatings Based on Fruits and Vegetables in the Context of Sustainable Food Packaging Development.

• Authors : Janowicz, Monika¹ (AUTHOR) ; Galus, Sabina¹ (AUTHOR) ; Ciurzyńska, Agnieszka¹ (AUTHOR)

Subjects: *FOOD packaging; *EDIBLE coatings; *BREAD

• Source: Polymers (20734360). Nov2023, Vol. 15 Issue 21, p4231. 27p.

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The financial impact on people with coeliac disease of withdrawing gluten-free food from prescriptions in England: findings from a cross-sectional survey.

• Authors : Sugavanam, Thavapriya^1,2 (AUTHOR) ; Crocker, Helen¹ (AUTHOR); Violato, Mara¹ (AUTHOR)

• Source: BMC Health Services Research. 1/30/2024, Vol. 24 Issue 1, p1-12. 12p.

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Emerging Pharmaceutical Therapies to Address the Inadequacy of a Gluten-Free Diet for Celiac Disease.

• Authors : Crepaldi, Martina^1,2 (AUTHOR) ; Palo, Michela¹ (AUTHOR) ; Maniero, Daria¹ (AUTHOR)

• Source: Pharmaceuticals (14248247). Jan2024, Vol. 17 Issue 1, p4. 18p.

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Nutritional content and quality of processed gluten-free products.

• Authors : Al-Zaben, A. S.¹; Babakr, E. N.²; Bajandoh, D. A.²

Subjects: *FOOD labeling; *FOOD industry; *GLUTEN-free foodsJIDDAH (Saudi Arabia)

• Source: International Food Research Journal. Oct2023, Vol. 30 Issue 5, p1304-1312. 9p.

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The Combination of Gold and Silver Food Nanoparticles with Gluten Peptides Alters the Autophagic Pathway in Intestinal Crypt-like Cells.

• Authors : Mancuso, Clara^1,2 (AUTHOR) ; Tremblay, Eric² (AUTHOR) ; Gnodi, Elisa¹ (AUTHOR)

Subjects: *GLUTEN-free foods; *SILVER nanoparticles; *GLIADINS

• Source: International Journal of Molecular Sciences. Sep2023, Vol. 24 Issue 17, p13040. 17p.

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