Add to ORKGSome individuals need a gluten-restrictive diet in order to avoid the effects of the celiac disease, caused by the intolerance to gliadins. Gluten-free products require a gluten replacement to provide structure and gas-retaining properties in the dough. Fats and oils, in particular, enable to establish physical and chemical interactions with the other ingredients improving baking performance. The aim of this paper was to evaluate the lipid fraction quality of some gluten-free products. The analysis of the extracted lipids showed a high oxidative degradation that is dangerous in consideration that celiac people require a continuous consumption of these foods
On 20 July 2016 a new Regulation (EU) No 828/2014 entered into force, regulating the provision to co...
Background: Shortenings are high in undesirable nutritionally saturated fatty acids. The aim of the ...
On 20 July 2016 a new Regulation (EU) No 828/2014 entered into force, regulating the provision to co...
Some individuals need a gluten-restrictive diet in order to avoid the effects of the celiac disease,...
Celiac disease, a pathology related to intolerance at gliadin fraction of wheat and the prolamin tha...
Celiac disease, a pathology related to intolerance at gliadin fraction of wheat and the prolamin tha...
Gluten-free (GF) products are consumed both by individuals with celiac disease and by an increasing ...
Gluten-free (GF) products are consumed both by individuals with celiac disease and by an increasing ...
The aim of this study (first analytical approach) was to obtain data concerning the fatty acid compo...
The gluten contained in some cereals plays an important role in the quality of bakery products. Howe...
The fatty substances used in bakery products vary a lot in nature and content. The most largely used...
Gluten-free (GF) products are consumed both by individuals with celiac disease and by an increasing ...
The aim of this study (first analytical approach) was to obtain data concerning the fatty acid compo...
Gluten-free (GF) products are consumed both by individuals with celiac disease and by an increasing ...
An experimental investigation has been carried out with the aim of evaluating the quality of the lip...
On 20 July 2016 a new Regulation (EU) No 828/2014 entered into force, regulating the provision to co...
Background: Shortenings are high in undesirable nutritionally saturated fatty acids. The aim of the ...
On 20 July 2016 a new Regulation (EU) No 828/2014 entered into force, regulating the provision to co...
Some individuals need a gluten-restrictive diet in order to avoid the effects of the celiac disease,...
Celiac disease, a pathology related to intolerance at gliadin fraction of wheat and the prolamin tha...
Celiac disease, a pathology related to intolerance at gliadin fraction of wheat and the prolamin tha...
Gluten-free (GF) products are consumed both by individuals with celiac disease and by an increasing ...
Gluten-free (GF) products are consumed both by individuals with celiac disease and by an increasing ...
The aim of this study (first analytical approach) was to obtain data concerning the fatty acid compo...
The gluten contained in some cereals plays an important role in the quality of bakery products. Howe...
The fatty substances used in bakery products vary a lot in nature and content. The most largely used...
Gluten-free (GF) products are consumed both by individuals with celiac disease and by an increasing ...
The aim of this study (first analytical approach) was to obtain data concerning the fatty acid compo...
Gluten-free (GF) products are consumed both by individuals with celiac disease and by an increasing ...
An experimental investigation has been carried out with the aim of evaluating the quality of the lip...
On 20 July 2016 a new Regulation (EU) No 828/2014 entered into force, regulating the provision to co...
Background: Shortenings are high in undesirable nutritionally saturated fatty acids. The aim of the ...
On 20 July 2016 a new Regulation (EU) No 828/2014 entered into force, regulating the provision to co...