Consumers, food manufacturers and health professionals are uniquely influenced by the
growing popularity of the gluten-free diet. Consumer expectations have urged the food …

In the present era, food scientists are concerned about exploiting functional crops with
nutraceutical properties. Buckwheat is one of the functional pseudocereals with …

Background Gluten-free products are finding an increased demand since the incidence of
celiac disease or other gluten-associated allergies. The replacement of gluten becomes a …

The gluten protein of wheat triggers an immunological reaction in some gluten-sensitive
people with HLA-DQ2/8 genotypes, which leads to Celiac disease (CD) with symptomatic …

The market for gluten‐free products is steadily growing and gluten‐free bread (GFB) keeps
on being one of the most challenging products to develop. Although numerous research …

The evidence that celiac disease is one of the commonest food intolerances in the world is
driving an increasing demand for gluten‐free foods. However, gluten is a structure‐building …

Currently, the only effective treatment for coeliac disease is the complete avoidance of
gluten, a protein found in wheat, rye and barley. The production of high-quality leavened …

Microbial spoilage of bread and the consequent waste problem causes large economic
losses for both the bakery industry and the consumer. Furthermore the presence of …

Coeliac patients suffer from an immune mediated disease, triggered by the ingestion of a
protein composite (gluten) found in wheat, rye and barley. Consequently, there is a need for …

Teff (Eragrostis tef) is a cereal native to Ethiopia and Eritrea. It has an excellent adaptability
to harsh environmental conditions and plays an important role in food security. In recent …