Výsledky vyhledávání

Jak sociální sítě ovlivňují stravování celiaků

Autor: Pretlová, Anna

This paper examines the influence of social networks on the diet of celiacs. The aim was to investigate how social networks, specifically Facebook, Instagram, YouTube, Twitter and Pinterest, can influence the preparation, purchase and consumption of

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______2186::39a869e21a2a0b1c0182f6810a0f86ac
http://www.nusl.cz/ntk/nusl-528332

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Calidad nutricional y sensorial de galletas criollas de harina de maíz sin gluten (Zea Mays)

Autor: Silva, Bruna Vaz da, Mendes, Mayara da Cunha, Ávila, Bianca Pio, Eicholz, Eberson Dietrich, Gularte, Marcia Arocha, Botelho, Fabiana Torma

Publikováno v: Brazilian Journal of Obesity, Nutrition and Weight Loss; Vol. 16 No. 102 (2022); 451-460
Revista Brasileña de Obesidad, Nutrición y Pérdida de Peso; Vol. 16 Núm. 102 (2022); 451-460
Giornale brasiliano di obesità, nutrizione e perdita di peso; V. 16 N. 102 (2022); 451-460
RBONE-Revista Brasileira de Obesidade, Nutrição e Emagrecimento; v. 16 n. 102 (2022); 451-460
Revista Brasileira de Obesidade, Nutrição e Emagrecimento; v. 16 n. 102 (2022); 451-460
Revista brasileira de obesidade, nutrição e emagrecimento
Instituto Brasileiro de Ensino e Pesquisa em Fisiologia do Exercício (IBPEFEX)
instacron:IBPEFEX

Sementes crioulas são aquelas que passam somente pela seleção natural, sem modificação genética e sem a utilização de agrotóxicos. A retirada do glúten é um grande desafio, pois possui grande contribuição para a estrutura reológica dos

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::dbf89060baec299dfb2a2dcf28f1b7ed
http://www.rbone.com.br/index.php/rbone/article/view/2042

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Akademický článek

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Calprotectin determination in patients with autoimmune disease

Autor: ZÁZVORKOVÁ, Klára

The bachelor thesis deals with autoimmune diseases of GIT and laboratory determination of calprotectin by chemiluminescence method. In the theoretical part I focused on individual diseases, their description and treatment options. The main part of th

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______2186::798eb9a2ca6f2e4b3b710941ba78f8af
http://www.nusl.cz/ntk/nusl-519619

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Aplicación móvil RutaGlutenFree

Autor: Garcia Peco, Antonio

Publikováno v: O2, repositorio institucional de la UOC
Universitat Oberta de Catalunya (UOC)

Las personas celíacas tienen muchos problemas a la hora de localizar restaurantes que realmente dispongan de opciones sin gluten, sin trazas y sin contaminación cruzada. Por este motivo se hace necesario disponer de un medio que facilite esta tarea

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::8587844d47530ffc86b2622b073e1d59
http://hdl.handle.net/10609/144906

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Impact of buriti flour addition in gluten-free cookie

Autor: Hildeane Veloso de Freitas, Gislane Romano Mendonça, Daniel de Sousa Andrade, Gleyce Kelly de Sousa Oliveira, Wilanira Silva Moraes Leite, Rodrigo Anacleto Pinto, Virgínia Kelly Gonçalves Abreu, Tatiana de Oliveira Lemos, Ana Lúcia Fernandes Pereira

Publikováno v: Research, Society and Development; Vol. 9 No. 7; e947975263
Research, Society and Development; Vol. 9 Núm. 7; e947975263
Research, Society and Development; v. 9 n. 7; e947975263
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
Research, Society and Development, Vol 9, Iss 7, Pp e947975263-e947975263 (2020)

Currently, in order to increase the supply of products for celiacs, new raw materials have been added in the biscuit formulations. Therefore, buriti flour (BF) is a viable alternative for the preparation of these products. The study aimed to prepare

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::f4c528cf62fd303caddf9179ba8b9eb7
https://rsdjournal.org/index.php/rsd/article/view/5263

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Akademický článek

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Kniha

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Triticum monococcum amylase trypsin inhibitors possess a reduced potential to elicit innate immune response in celiac patients compared to Triticum aestivum

Autor: Nicola Giardullo, Vera Rotondi Aufiero, Riccardo Troncone, Stefania Picascia, Gianfranco Mamone, Carmen Gianfrani, Nunzia Iannaccone, Giuseppe Iacomino, Luigia Di Stasio, Giuseppe Mazzarella

Publikováno v: Food research international 145 (2021): 110386. doi:10.1016/j.foodres.2021.110386
info:cnr-pdr/source/autori:Iacomino G.; Rotondi Aufiero V.; Di Stasio L.; Picascia S.; Iannaccone N.; Giardullo N.; Troncone R.; Gianfrani C.; Mamone G.; Mazzarella G./titolo:Triticum monococcum amylase trypsin inhibitors possess a reduced potential to elicit innate immune response in celiac patients compared to Triticum aestivum/doi:10.1016%2Fj.foodres.2021.110386/rivista:Food research international/anno:2021/pagina_da:110386/pagina_a:/intervallo_pagine:110386/volume:145

Scope Several studies reported a role of amylase/trypsin-inhibitors (ATIs) of common wheat species in promoting immune reactions. Here, we investigated in celiac disease (CD), the immunogenic properties of ATIs from diploid compared to common hexaplo

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cb970a773208ee84c67666bdd2cbb1c5
https://doi.org/10.1016/j.foodres.2021.110386

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Dissertation/ Thesis

Massa alimentícia livre de glúten elaborada a partir de féculas de batata e mandioca e farinha de arroz vermelho.

Autor: PEREIRA, Karla Barboza.

Publikováno v: Biblioteca de Teses e Dissertações da UFCGUniversidade Federal de Campina GrandeUFCG.

Submitted by Emanuel Varela Cardoso (emanuel.varela@ufcg.edu.br) on 2018-08-20T20:36:05Z No. of bitstreams: 1 KARLA BARBOZA PEREIRA – DISSERTAÇÃO (PPGEP) 2018.pdf: 3342395 bytes, checksum: 50f9230ad950efa47105de21f3f44c6f (MD5)
Made availabl

Externí odkaz: http://dspace.sti.ufcg.edu.br:8080/jspui/handle/riufcg/1510

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