Journal Article10.1080/09637480902950597
Nutritive value and chemical composition of pseudocereals as gluten-free ingredients.
TL;DR: The results suggest that the pseudocereals amaranth, quinoa and buckwheat can represent a healthy alternative to frequently used ingredients in gluten-free products.
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Abstract: The only treatment available for patients with coeliac disease is a lifelong elimination of food products containing gluten. The gluten-free products currently available in the market are considere...
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Citations
Polyphenol composition and in vitro antioxidant activity of amaranth, quinoa buckwheat and wheat as affected by sprouting and baking
TL;DR: The authors examined the polyphenol composition and antioxidant properties of methanolic extracts from amaranth, quinoa, buckwheat and wheat, and evaluated how these properties were affected following two types of processing: sprouting and baking.
736
Nutritive value of pseudocereals and their increasing use as functional gluten-free ingredients
TL;DR: The availability of palatable pseudocereal-containing gluten-free products would represent a significant advance towards ensuring an adequate intake of nutrients in subjects with celiac disease.
646
Assessment of the nutritional composition of quinoa (Chenopodium quinoa Willd.)
TL;DR: The results show the nutritional potential of quinoa but they also demonstrate that more high-quality analytical data ofQuinoa are needed, especially for minerals and vitamins.
405
Sourdough in gluten-free bread-making: an ancient technology to solve a novel issue?
TL;DR: The microbiological and qualitative characterisation of local GF fermented products indicate an overlap with the microbiota of wheat/rye fermentation and suggest that the positive metabolic activities of the sourdough microbiota are still retained during fermentation of GF crops.
299
Review of Finger millet (Eleusine coracana (L.) Gaertn): A power house of health benefiting nutrients
TL;DR: Finger millet stands unique among the cereals such as barley, rye and oats with higher nutritional contents and has outstanding properties as a subsistence food crop and is a powerhouse of health benefiting nutrients.
298
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Encyclopedia of food sciences and nutrition
Benjamin Caballero,Luiz C. Trugo,Paul Finglas +2 more
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TL;DR: In this paper, the authors discuss various types of foods, including: Alcohol Antioxidants Body Composition Bread Cadmium Carbohydrates Cellulose Cheeses Chilled Storage Cholesterol Coffee Colors Computer Application Contamination Dairy Products Diabetes Drying Eating Habits Emulsifiers Enzymes Essential Oils Ethnic Foods Exercise Fat Substitutes Fatty Acids Fermented Foods Fish Flavor Compounds Food Additives Food Poisoning Food Labeling Food Production Food Safety Freezing Fruits Functional Foods Genetically Modified Foods Herbs Insect Pests Legislation Listeria Low-fat Foods
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Current approaches to diagnosis and treatment of celiac disease: An evolving spectrum☆
Alessio Fasano,Carlo Catassi +1 more
TL;DR: The current gold standard for the diagnosis of CD remains histologic confirmation of the intestinal damage in serologically positive individuals, and the keystone treatment of CD patients is a lifelong elimination diet in which food products containing gluten are avoided.
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Evolutionary aspects of diet, the omega-6/omega-3 ratio and genetic variation: nutritional implications for chronic diseases.
TL;DR: A lower ratio of omega-6/omega-3 fatty acids is needed for the prevention and management of chronic diseases, particularly in persons with genetic variation.
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