Article

Minerals in grain gluten-free products. The content of calcium, potassium, magnesium, sodium, copper, iron, manganese, and zinc

2017-06-01

Abstract excerpt

The popularity of gluten-free (GF) products has significantly increased in recent years. Products with a Crossed Grain symbol are consumed not only by patients diagnosed with gluten-related diseases, but also by healthy individuals. This study is an attempt to determine the quality of grain GF products in the aspect of their mineral content. Fifty grain GF products (flours, breads, mixes for cooking, snacks, pasta...

Topics

Open a Topic to create a Post that cites this publication.

Identifiers and source

Literature Corpus work: 799cf3eb-ed54-5103-aae6-c7ee2a07a731
DOI: 10.1016/j.jfca.2017.02.006

Open publication

Related research

Semantic proximity does not establish scientific evidence.

Click a neighbor to travelStep 1 · 12 closest

Minerals in grain gluten-free products. The content of calcium, potassium, magnesium, sodium, copper, iron, manganese, and zincDOI 10.1016/j.jfca.2017.02.006Read

Technological challenges and strategies for developing low-protein/protein-free cereal foods for specific dietary managementSemantic proximity Read

Functional properties and predicted glycemic index of gluten free cereal, pseudocereal and legume floursSemantic proximity Read

The importance of minerals in human nutrition: Bioavailability, food fortification, processing effects and nanoencapsulationSemantic proximity Read

Unripe plantain flour as a dietary fiber source in gluten‐free spaghetti with moderate glycemic indexSemantic proximity Read

Comparatively Study on Nutritional Values of Cereal Crops, Their Requirements, Functions, and Deficiency in HealthSemantic proximity Read

Quality characteristics of corn noodles containing gelatinized starch, transglutaminase and gumSemantic proximity Read

Biochemical characteristics and potential applications of ancient cereals - An underexploited opportunity for sustainable production and consumptionSemantic proximity Read

Assessing US Registered Dietitians Knowledge and Perceptions of a Gluten-Free Diet: A Mixed Methods ApproachSemantic proximity Read

Chemistry of wheat gluten proteins: Quantitative compositionSemantic proximity Read

Designing gluten‐free, anthocyanins‐enriched cookies on scientific basisSemantic proximity Read

Cricket powder (Gryllus assimilis) as a new alternative protein source for gluten-free breadsSemantic proximity Read

Bioactive compounds in functional buckwheat foodSemantic proximity Read