gluten
10/08/2018
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By Michelle Simmons
Researchers create a gluten-free sweet biscuit recipe
One of the challenges of developing food products using alternative ingredients is adding nutritional value without completely changing the product’s original structure. In a study published in the journal Food Science and Technology, researchers from Brazil detailed how they successfully created gluten-free sweet biscuits using soybean okara, rice bran, and broken rice. Commercial sweet biscuits […]
09/01/2018
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By Frances Bloomfield
Using rowan fruit powder to make gluten free bread increases nutritional value and antimicrobial activity
Rowans aren’t just ornamental plants; they can also be used to improve gluten-free breads. According to a team of researchers from various Russian institutions, adding rowan to bread significantly enhances its nutritional profile, and makes it less prone to spoilage. For the purposes of the study,which has been published in Agronomy Research, the investigators used […]
09/17/2017
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By Russel Davis
Onset gluten intolerance in children could be delayed with probiotics, study finds
Certain probiotic strains may mitigate the onset of gluten intolerance in children, a new study revealed. To carry out the study, a team of researchers at the Lund University in Sweden examined 78 children who exhibited a genetic predisposition to celiac disease. Forty children were given a combination of the probiotic strains Lactobacillus plantarum Heal 9 […]
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