Against the Grain: Consumer’s Purchase Habits and Satisfaction with Gluten-Free Product Offerings in European Food Retail

Autor: David Dean, Meike Rombach, Frank Vriesekoop, Philippe Mongondry, Hoa Le Viet, Sirasit Laophetsakunchai, Beatriz Urbano, Teresa Briz, Vilma Xhakollari, Güler Atasoy, Mahir Turhan, Stavroula Chrysostomou, Elena Hadjimbei, Hussein Hassan, Maya Bassil, Sanna Arnala, Dominika Głąbska, Dominika Guzek, Sophie van den Berg, Lilian Ossel, Amalia Scannell, Puja Rauniyar, Eirini Bathrellou, Meropi Kontogianni, Wim de Koning

Publikováno v: Foods, Vol 13, Iss 19, p 3152 (2024)

Across the world and within Europe, a growing number of consumers are choosing to buy gluten-free products. Motivations for a gluten-free diet and the consequences of consuming gluten are varied, from a medical necessity for those diagnosed with celi

Externí odkaz: https://doaj.org/article/96748d1557514e74a14c2393b727079d

Comparison of Commercial Gluten Containing and Gluten Free Pastas: Cooking Quality Parameters

Autor: Ozge Kurt Gokhisar, Mahir Turhan

Publikováno v: Asian Food Science Journal. :1-9

Aims: Gluten-free food (GFF) consumers reportedly have problems with the lower cooking quality of gluten-free pastas (GFPs) compared to gluten-containing pastas (GCPs). This work is designed to compare the cooking quality of commercial GFPs and GCPs

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::f7245959bfe9bbc0fadb2350453e6145
https://doi.org/10.9734/afsj/2019/v13i330111

Cereals and Pulses: A Duet of the Mediterranean Diet for a Healthier Future

Autor: Ozge Kurt Gokhisar, Mahir Turhan

Publikováno v: Cereal-Based Foodstuffs: The Backbone of Mediterranean Cuisine ISBN: 9783030692278

The Mediterranean diet (MD) is known to be one of the healthiest dietary patterns due to its plant-based consumption, where vegetables, fruits, cereals (preferably as whole grain) and pulses consumed in high amount and frequency. Besides, MD has been

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::68aadbee158af62b71aad3837a564ecd
https://doi.org/10.1007/978-3-030-69228-5_6

Contributors

Autor: Sara Aghajanzadeh, Canan Albayram Tiryaki, Elham Alehosseini, Neda Aliabbasi, Noemi Baldino, Deniz Cekmecelioglu, Bruno de Cindio, Zahra Emam-Djomeh, Ali Esin, Arturo Esnoz-Nicuesa, Domenico Gabriele, Maria C. Giannakourou, Eleni Gogou, Asunción Iguaz-Gaínza, Seid Mahdi, Antonio López-Gómez, Francesca Romana Lupi, Narjes Malekjani, I.G. Mandala, Ginés Benito Martínez-Hernández, Zahra Mohammadi, Helena Nuñez, S.V. Protonotariou, Hosahalli S. Ramaswamy, Cristian Ramírez, Azadeh Ranjbar Nedamani, Ricardo Simpson, Petros S. Taoukis, Nantawan Therdthai, Mahir Turhan, Hamed Vatankhah, Aman Mohammad Ziaiifar

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::5a989d1d9a8c5942be11714447f45776
https://doi.org/10.1016/b978-0-12-818473-8.09991-6

Gluten-free food issues in Turkey

Autor: Guler ATASOY, Ozge Kurt GOKHISAR, Mahir TURHAN

Publikováno v: Food Science and Technology, Issue: ahead, Published: 20 DEC 2019
Food Science and Technology, Volume: 40 Supplement 1, Pages: 170-178, Published: 20 DEC 2019
Food Science and Technology, Vol 40, Iss suppl 1, Pp 170-178 (2019)
Food Science and Technology v.40 suppl.1 2020
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA

Consumption of gluten-free foods (GFFs), natural GFFs (nGFFs) or manufactured GFFs (mGFFs), is reported as a burden on GFF-consumers for different countries. In Turkey, only mGFFs are recognized to be GF, and issues related to them were investigated

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8727351748a060916c79a26010629fa4
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019005031106&lng=en&tlng=en