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Advance in Gluten-Free Diet
| Advance in Gluten-Free Diet |
| Autore | Paolo Usai-Satta |
| Pubbl/distr/stampa | Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2021 |
| Descrizione fisica | 1 online resource (110 p.) |
| Soggetto topico |
Biology, life sciences
Food & society Research & information: general |
| Soggetto non controllato |
AIDAI score
allergic contact mucositis amylase trypsin inhibitor CD14 lymphocytes celiac disease Celiac disease dietary iron dietary reference intake FODMAP FODMAPs food composition database functional dyspepsia gluten gluten containing products gluten free diet gluten-free diet gluten-free products interleukin-1beta iron deficiency without anemia iron supplementation irritable bowel disease irritable bowel syndrome irritable bowel syndrome (IBS) low FODMAP diet low-nickel diet n/a nickel allergy non coeliac wheat sensitivity non-celiac gluten wheat sensitivity non-celiac wheat sensitivity nonceliac gluten/wheat sensitivity prison diets refractory celiac disease remission tumor necrosis factor-α women |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910557154303321 |
Paolo Usai-Satta
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| Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2021 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Rheology and Quality Research of Cereal-Based Food
| Rheology and Quality Research of Cereal-Based Food |
| Autore | Raymundo Anabela |
| Pubbl/distr/stampa | Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2021 |
| Descrizione fisica | 1 online resource (132 p.) |
| Soggetto topico |
Biology, life sciences
Food & society Research & information: general |
| Soggetto non controllato |
acorn flour
antioxidants ball milling colour dough rheology dynamic oscillatory shear measurements dynamic oscillatory shear test factorial design fibre-rich ingredient formula galactosides gluten-free gluten-free bread gluten-free cupcake gluten-free dough gluten-free products hydrocolloids legumes enrichment microalga Tetraselmis chuii microstructure non-isothermal kinetic modeling optimization pasting profile pasting properties phenolics phenols phytate processing factor protease inhibitors red kidney bean rheology rice bread starch-flour system tamarind gum texture tomato seed flour underexploited resources viscoelastic properties wheat flour X-ray diffraction yogurt |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910557895403321 |
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Raymundo Anabela
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| Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2021 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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