Auswahl der wissenschaftlichen Literatur zum Thema „Sin gluten“
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Zeitschriftenartikel zum Thema "Sin gluten"
Estévez, Virginia, und Magdalena Araya. „LA DIETA SIN GLUTEN Y LOS ALIMENTOS LIBRES DE GLUTEN“. Revista chilena de nutrición 43, Nr. 4 (Dezember 2016): 14. http://dx.doi.org/10.4067/s0717-75182016000400014.
Der volle Inhalt der QuelleSerrato Sanchez, Karla Alejandra, Verónica Bazaldúa Ledesma, Gerardo Garza Sepulveda, Sofia Cuellar Robles, Leticia Márquez Zamora und María Alejandra Sánchez Peña. „INTERVENCIÓN NUTRICIONAL CON OMEGA-3 EN UN GRUPO DE PACIENTES CON DIAGNOSTICO DE TRASTORNO DEL ESPECTRO AUTISTA (TEA)“. RESPYN Revista de Salud Pública y Nutrición 17, Nr. 4 (20.12.2018): 27–33. http://dx.doi.org/10.29105/respyn17.4-3.
Der volle Inhalt der QuelleSchmitz, J. „Dieta sin gluten en el niño“. EMC - Pediatría 42, Nr. 1 (Januar 2007): 1–7. http://dx.doi.org/10.1016/s1245-1789(07)70254-8.
Der volle Inhalt der QuelleGarnier-Lengliné, H., und J. Schmitz. „Dieta sin gluten en el niño“. EMC - Pediatría 48, Nr. 4 (Dezember 2013): 1–9. http://dx.doi.org/10.1016/s1245-1789(13)65857-6.
Der volle Inhalt der QuelleSalazar Quero, J. C., B. Espín Jaime, A. Rodríguez Martínez, F. Argüelles Martín, R. García Jiménez, M. Rubio Murillo und A. Pizarro Martín. „Valoración nutricional de la dieta sin gluten. ¿Es la dieta sin gluten deficitaria en algún nutriente?“ Anales de Pediatría 83, Nr. 1 (Juli 2015): 33–39. http://dx.doi.org/10.1016/j.anpedi.2014.08.011.
Der volle Inhalt der QuelleRomán-Giménez, Karina Gisselle, Elsi Fiorella Cuevas-Duarte, Lilian Acosta Sanchez und Margarita Samudio. „Características clínicas, demográficas y acceso a los productos sin gluten de pacientes con enfermedad celíaca registrados en la FUPACEL“. Memorias del Instituto de Investigaciones en Ciencias de la Salud 19, Nr. 2 (01.08.2021): 78–85. http://dx.doi.org/10.18004/mem.iics/1812-9528/2021.019.02.78.
Der volle Inhalt der QuelleVillanueva Flores, Rafael Mauricio. „El gluten“. Ingeniería Industrial, Nr. 021 (01.01.1998): 43–61. http://dx.doi.org/10.26439/ing.ind1998.n021.2555.
Der volle Inhalt der QuelleUscátegui Peñuela, Rosa Magdalena. „La moda de las dietas sin gluten“. Perspectivas en Nutrición Humana 20, Nr. 2 (15.07.2018): 125–28. http://dx.doi.org/10.17533/udea.penh.v20n2a01.
Der volle Inhalt der QuelleReal-Delor, Raúl, und María Elena Chamorro-Aguilera. „Facilidades y barreras para la dieta sin gluten de personas con enfermedad celiaca del Paraguay“. Revista Española de Nutrición Humana y Dietética 25, Nr. 4 (28.12.2021): 376–83. http://dx.doi.org/10.14306/renhyd.25.4.1338.
Der volle Inhalt der QuelleChávez, Davy, José Ascheri, Amanda Martins, Carlos Carvalho, Cristiany Bernardo und Aline Teles. „Sorgo, un cereal alternativo para productos sin gluten“. Revista chilena de nutrición 45, Nr. 2 (2018): 169–77. http://dx.doi.org/10.4067/s0717-75182018000300169.
Der volle Inhalt der QuelleDissertationen zum Thema "Sin gluten"
Bustillos, Amésquita Gabriela Milagros, Kevin Thomas Grove, Loayza Milagros Mariana Laguna und Umbert Rafael Fernandini. „Cerveza Artesanal sin Gluten“. Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2018. http://hdl.handle.net/10757/624817.
Der volle Inhalt der QuelleIn Peru, Craft Beer production started in 2001 when former workers of Pilsen Trujillo started beer crafting for a local nightclub, under the name “Hops”. By 2013, beer crafting grew stronger thanks to brands like Barbarian. In 2017, Craft Beer production reached a million litters (unverified information) and a 50% growth is expected by the end of 2018. Nowadays there are approximately 100 microbreweries nationwide and a proportional increase in production is expected. However, this growth is excluding a big part of society. In Peru, there is a large amount of celiac people (allergic to gluten) and people with non-celiac gluten sensitivity, who are unable to drink beer due to barley (high in gluten), the main ingredient of beer. That is why TUKUY is conceived. A non-gluten craft beer, made from quinoa and sorghum, which gives an exquisite experience to the consumer’s palate. This product is not only for celiac people, but for all consumers who are looking for a different approach in flavor and crafting inputs. This product will be offered in main local restaurants, including healthy and celiac-oriented cooking, local bars and a direct channel of distribution via Facebook Marketplace. It is certain that the business will be successful since it will cover the demand of a neglected segment and an ever-growing market constantly looking for innovation. Lastly, it will capitalize in the current trend to increase the consumption of more gluten-free products.
Trabajo de investigación
Albitres, Mendo Ana María. „Plan de marketing para lanzamiento del menú delivery para personas intolerantes al gluten Deli Freedom - Gluten Free Menú Delivery“. Master's thesis, Universidad del Pacífico, 2020. http://hdl.handle.net/11354/2741.
Der volle Inhalt der QuelleVenegas, Fuentes Paula Ivette. „Desarrollo y optimización de una formulación de pan sin gluten para celíacos“. Tesis, Universidad de Chile, 2005. http://www.repositorio.uchile.cl/handle/2250/105468.
Der volle Inhalt der QuelleCasale, Gimena, und Sara Longhi. „Producción de barras de cereal sin T.A.C.C“. Bachelor's thesis, Universidad Nacional de Cuyo. Facultad de Ciencias Aplicadas a la Industria, 2017. http://bdigital.uncu.edu.ar/8859.
Der volle Inhalt der QuelleThis document contains the analysis and the economic –technical evaluation of the manufacture of cereal bars without TACC at an industrial level.Their demand marks an increasing trend in the national and international market.Aboutsuppliersthereis a largenumber of themthat can achievelowprices. The main input of theproductisthe quinoa, which can be found in the northwest of the country. Dehydrated and dry fruits can be found in our region. The distribution of the finished product will be carried out through wholesalers, who will be in charge of finalizing the link to reachthe final consumer. Aboutthelocation of the Factory, there are twopoints of view, macro and micro localization.Regardstomacrolocalizationtheoptimalregions are Cuyana and Pampeana, specifically the province of Mendoza.
Fil: Casale, Gimena. Universidad Nacional de Cuyo. Facultad de Ciencias Aplicadas a la Industria.
Fil: Longhi, Sara. Universidad Nacional de Cuyo. Facultad de Ciencias Aplicadas a la Industria.
Drapala, Anahí Cecilia, und Débora Anahí Hernández. „Elaboración de cerveza de maíz“. Proyecto final de pregrado, Universidad Nacional de Cuyo. Facultad de Ciencias Aplicadas a la Industria, 2018. http://bdigital.uncu.edu.ar/11455.
Der volle Inhalt der QuelleFil: Drapala, Anahí Cecilia. Universidad Nacional de Cuyo. Facultad de Ciencias Aplicadas a la Industria.
Fil: Hernández, Débora Anahí. Universidad Nacional de Cuyo. Facultad de Ciencias Aplicadas a la Industria.
Calle, Domínguez Jehannara. „Properties of Malanga Flours and their Use in Pastes and Gluten Free Breads“. Doctoral thesis, Universitat Politècnica de València, 2021. http://hdl.handle.net/10251/168396.
Der volle Inhalt der Quelle[CA] L'ús de Colocasia esculenta (L.) Schott i Xanthosoma sagittifolium (L.) Schott com a matèria primera en forma de midó o farina, és una alternativa per a minimitzar les perdues després de la seua collita i garantir la seguretat alimentària ja que les seues propietats nutricionals, digestives i saludables són reconegudes per la comunitat científica. Aquesta tesi exposa la caracterització funcional i tecnològica dels midons obtinguts a partir de corms i cormelos de Xanthosoma sagittifolium (L.) Schott. D'una banda és va avaluar tecnològicament l'efecte de la combinació d'enzims, hidrocol·loides, midó de creïlla, farina pregelatinitzada sobre la farina dels cormelos de la Colocasia esculenta (L.) Schott en el desenvolupament d'un pa sense gluten. D'altra banda, es van avaluar les propietats tecnològiques i digestives d'una fórmula bàsica per a puré desenvolupada a partir de farina de cormelos de Xanthosoma spp. i Colocasia spp. que es pot destinar a poblacions vulnerables amb afeccions gastrointestinals, diabètics, celíacs, entre altres. A més, es va realitzar una revisió on s'exposen els efectes saludables demostrats clínicament, dels seus components. Es va demostrar que existeixen diferències significatives entre el midó de corms i cormelos de la mateixa espècie. Per tant, es va concloure que la farina dels cormelos de la Colocasia esculenta (L.) Schott és una bona opció per a incrementar el valor nutricional dels pans sense glútens i entre les estratègies provades, el pa elaborat a partir de la mescla amb midó de creïlla va resultar la menys aconsellable, però tots van mostrar menor índex glucèmic que els seus homòlegs sense glútens reportats en altres estudis. A més, per primera vegada es va recomanar l'ús de farina cormelos de Xanthosoma sagittifolium (L.) Schott i Colocasia esculenta (L.) Schott per a desenvolupar purés amb un valor nutricional agregat. La revisió bibilogràfica realitza va permetre recopilar el efectes demostrats clínicament, en concret antihiperglucémic, antihepatotóxic, antihipertensiu, hipoglucemiant, anticancerós, hipolipidémic i prebiòtic, entre altres, dels compostos bioactius presents en aquest rizoma.
[EN] The use of Colocasia esculenta (L.) Schott and Xanthosoma sagittifolium (L.) Schott as a raw material in form of starch or flour is a nutritious and sustainable alternative to wheat and other grains. This alternative allows farmers to minimize losses after harvest and guarantee food safety since its nutritional, digestive and healthy properties are recognized by the scientific community. Nevertheless, there is still scarce information about these rhizomes that limit their application. This thesis illuminates the functional and technological characterization of the starches obtained from corms and cormels of Xanthosoma sagittifolium (L.) Schott. Likewise, the effect of the combination of enzymes, hydrocolloids, potato starch, pregelatinized flour on Colocasia esculenta (L.) Schott cormels flour toward the development of a gluten-free bread was technologically evaluated. Furthermore, the technological and digestive properties of a basic formula for pastes developed from cormels flour of Xanthosoma sagittifolium (L.) Schott and Colocasia esculenta (L.) Schott was evaluated. In addition, a review was conducted and the health effects clinically demonstrated are exposed. It was shown that there are significant differences between the starch of corms and cormels of the same species. It was concluded that the flour from Colocasia esculenta (L.) Schott cormels is a good option to increase the nutritional value of gluten-free breads. Among the strategies tested, the bread made from mixtures with potato starch was the least desirable, but all strategies tested gave breads with lower glycemic index than gluten-free counterparts reported in other studies. For the first time, this works recommends the use of cormels flour from Xanthosoma sagittifolium (L.) Schott and Colocasia esculenta (L.) Schott was recommended to develop pastes to nutritional value to gluten-free products. In addition, the bibliographic review carried out allowed the compilation and analysis of the clinically demonstrated effects, especifically, antihyperglycemic, antihepatotoxic, antihypertensive, hypoglycemic, anti-cancer, hypolipidemic and prebiotic effects, among others, of the bioactive compounds present in these plants.
Authors acknowledge the financial support of the Spanish Ministry of Science, Innovation and Universities (RTI2018-095919-B-C21), Spanish Ministry of Economy and Competitiveness (Project AGL2014-52928-C2-1-R), the European Regional Development Fund (FEDER) and Generalitat Valenciana (Project Prometeo 2017/189). Tropical Food Research Institute from Cuba provided the rhizomes.
Calle Domínguez, J. (2021). Properties of Malanga Flours and their Use in Pastes and Gluten Free Breads [Tesis doctoral]. Universitat Politècnica de València. https://doi.org/10.4995/Thesis/10251/168396
TESIS
Aguilar, Puig Núria. „Influence of different ingredients and technologies in gluten-free bread quality“. Doctoral thesis, Universitat Autònoma de Barcelona, 2015. http://hdl.handle.net/10803/287892.
Der volle Inhalt der QuelleThe increase of people that follow a gluten-free diet due to a gluten-related problem such as celiac disease, non-celiac gluten sensitivity, wheat allergy or because they perceive gluten-free diet as healthier, is causing an important rise of gluten-free products market. Besides, since gluten gives unique viscoelastic properties to wheat dough, gluten-free products, and specially bread, usually have poorer quality compared to their gluten-containing counterparts. For these reasons, continuous development of gluten-free bread formulations to improve their organoleptic and nutritional characteristics and shelf-life is needed. The influence of different ingredients (tiger nut derived products, chickpea flour, shortening, emulsifier and chestnut flour) and technologies (sourdough and final baking technologies) in gluten-free bread quality has been evaluated. In the first study, the use of tiger nut milk, tiger nut milk by-product and tiger nut flour was assessed in order to replace soya flour. Tiger nut milk improved gluten-free bread characteristics (batter rheology, specific volume, texture and consumers’ preference), tiger nut flour rendered breads that were similar to soya flour breads, and tiger nut milk by-product impaired gluten-free bread quality, giving a harder and darker crumb. In the second study, chickpea flour and/or tiger nut flour were added into gluten-free bread in order to partially or totally replace emulsifier and/or shortening. The combination of both flours maintained bread characteristics (bake loss, specific volume, crust and crumb color, and crumb hardness) even when shortening and/or emulsifier were reduced or eliminated. To evaluate the effect of spontaneously fermented chestnut flour sourdough in gluten-free bread, a third study was performed. Chestnut flour sourdough improved gluten-free bread specific volume and crumb texture and structure. However, it had no effect on yeasts and moulds growth and decreased consumers’ preference, as sourdough breads were less sweet. Finally, in the fourth study the influence of three final baking technologies (convection oven, microwave oven and microwave oven with susceptor packaging material) in partially baked frozen gluten-free bread was evaluated. Final baking in microwave oven did not induce crust browning and increased crumb hardness. In contrast, microwave oven using susceptor packaging material changed crust color and rendered breads similar to those that were finally baked in convection oven.
Rodríguez-Almagro, Julián. „Experiencia y calidad de vida de la celiaquía en España a traves de un diseño mixto“. Doctoral thesis, Universidad de Alicante, 2016. http://hdl.handle.net/10045/61110.
Der volle Inhalt der QuelleMorreale, Astrid. „Probing the gluon contribution to the proton spin with charged pion production“. Diss., UC access only, 2009. http://proquest.umi.com/pqdweb?index=126&did=1907248591&SrchMode=1&sid=1&Fmt=7&retrieveGroup=0&VType=PQD&VInst=PROD&RQT=309&VName=PQD&TS=1270490135&clientId=48051.
Der volle Inhalt der QuelleIncludes abstract. Includes bibliographical references (leaves 248-250). Issued in print and online. Available via ProQuest Digital Dissertations.
Ježková, Barbora. „Strategie expanze Žateckého pivovaru na zahraniční trh“. Master's thesis, Vysoká škola ekonomická v Praze, 2015. http://www.nusl.cz/ntk/nusl-205203.
Der volle Inhalt der QuelleBücher zum Thema "Sin gluten"
Britta-Marei, Lanzerberger, Hrsg. Recetas sabrosas sin gluten. Barcelona: Hispano Europea, 2007.
Den vollen Inhalt der Quelle findenDaniela, Guaiti, Prandoni Anna und Afuera Fernández Sonia, Hrsg. La buena alimentación sin gluten. 2. Aufl. Barcelona: De Vecchi, 2012.
Den vollen Inhalt der Quelle finden1960-, Lee Steve, Hrsg. Práctica y deliciosa!: Cocina sin gluten. Buenos Aires: Cute Ediciones, 2010.
Den vollen Inhalt der Quelle findenPerez, Montse Deza. Reposteria sin gluten: 100 recetas para celiacos y para no celiacos. Barcelona: Lectio Ediciones, 2013.
Den vollen Inhalt der Quelle findenDavis, William. Adicto al pan: Recetas en menos de 30 minutos. México, D.F: Aguilar, 2015.
Den vollen Inhalt der Quelle findenTessmer, Kimberly A. Dime qué comer si soy celiaco: Incluye "últimas investigaciones" y deliciosas recetas para dietas sin gluten. Barcelona, España: Ediciones Obelisco, 2013.
Den vollen Inhalt der Quelle findenS.C. Vorwerk España Management S.L. Sin gluten, sin límites. Vorwerk España Management S.L., S.C., 2017.
Den vollen Inhalt der Quelle findenS.C. Vorwerk España Management S.L. Sin gluten, sin límites. Vorwerk España Management S.L., S.C., 2017.
Den vollen Inhalt der Quelle findenSoriano, Pablo Del Monte, Recetas sin gluten und recetas para celiacos. Recetas Sin Gluten: Recetas para Celiacos Sin Gluten. Independently Published, 2020.
Den vollen Inhalt der Quelle findenCocinar sin gluten . Larousse, 2016.
Den vollen Inhalt der Quelle findenBuchteile zum Thema "Sin gluten"
Tiodorovic, Danica. „A Changing Pigmented Lesion on the Gluteal Region in a 67-Year-Old Man“. In Clinical Cases in Dermoscopy of Skin Cancers, 57–59. Cham: Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-29447-2_13.
Der volle Inhalt der QuelleMolina-Rosell, Cristina. „Alimentos sin gluten derivados de cereales“. In Enfermedad celíaca y sensibilidad al gluten no celíaca, 447–61. OmniaScience, 2013. http://dx.doi.org/10.3926/oms.27.
Der volle Inhalt der QuelleRobinson, Max, Keith Hunter, Michael Pemberton und Philip Sloan. „Oral manifestations of systemic disease“. In Soames' & Southam's Oral Pathology. Oxford University Press, 2018. http://dx.doi.org/10.1093/oso/9780199697786.003.0015.
Der volle Inhalt der QuelleLiveson, Jay Allan. „Gluteal Injection and Radiating Pain“. In Peripheral Neurology, 267–69. Oxford University PressNew York, NY, 2000. http://dx.doi.org/10.1093/oso/9780195135633.003.0059.
Der volle Inhalt der Quelle„POLARIZED GLUE Δg(x, Q2)“. In The Spin Structure of the Proton, 149–55. WORLD SCIENTIFIC, 2007. http://dx.doi.org/10.1142/9789812709486_0012.
Der volle Inhalt der Quelle„THE AXIAL ANOMALY, GLUON TOPOLOGY AND $g^{(0)}_{A}$“. In The Spin Structure of the Proton, 73–87. WORLD SCIENTIFIC, 2007. http://dx.doi.org/10.1142/9789812709486_0006.
Der volle Inhalt der QuelleBrzezienski, Mark, und James Fowler. „A Simple Preparation of Autologous Fibrin Glue for Skin Graft Fixation“. In Innovative Techniques in Skin Surgery, 399–403. CRC Press, 2002. http://dx.doi.org/10.1201/b14063-65.
Der volle Inhalt der Quelle„A Simple Preparation of Autologous Fibrin Glue for Skin Graft Fixation“. In Innovative Techniques in Skin Surgery, 425–30. CRC Press, 2002. http://dx.doi.org/10.3109/9780203909065-67.
Der volle Inhalt der QuelleRavanasamudram Rajaram, Sundaram, und Gauthami Sundar. „Skin Graft Fixation and Methods“. In Skin Grafts for Successful Wound Closure. IntechOpen, 2022. http://dx.doi.org/10.5772/intechopen.100377.
Der volle Inhalt der QuellePowell, Walter W., Kelley Packalen und Kjersten Whittington. „Organizational and Institutional Genesis“. In The Emergence of Organizations and Markets. Princeton University Press, 2012. http://dx.doi.org/10.23943/princeton/9780691148670.003.0014.
Der volle Inhalt der QuelleKonferenzberichte zum Thema "Sin gluten"
Nowalk, N., und R. Bag. „A Gluten-Free Diet Provides a Breath of Fresh Air“. In American Thoracic Society 2021 International Conference, May 14-19, 2021 - San Diego, CA. American Thoracic Society, 2021. http://dx.doi.org/10.1164/ajrccm-conference.2021.203.1_meetingabstracts.a2075.
Der volle Inhalt der Quellede Oliveira Alves, Thais, Carolina Thomaz dos Santos D’Almeida, Gustavo Henrique Martins Ferreira Souza, Luiz Claudio Cameron und Mariana Simões Larraz Ferreira. „Identification of unique immunogenic gluten peptides in Brazilian wheat flours using high resolution UPLC-MS“. In SIAN 2017 - III Simpósio de Alimentos e Nutrição. Rio de Janeiro - RJ, Brazil: Galoa, 2017. http://dx.doi.org/10.17648/sian-2017-60726.
Der volle Inhalt der QuelleRondio, Ewa, Donald G. Crabb, Yelena Prok, Matt Poelker, Simonetta Liuti, Donal B. Day und Xiaochao Zheng. „Gluon polarization in the nucleon“. In SPIN PHYSICS: 18th International Spin Physics Symposium. AIP, 2009. http://dx.doi.org/10.1063/1.3215622.
Der volle Inhalt der QuelleDilks, Christopher. „Overview of Gluon Helicity Measurements at STAR“. In 23rd International Spin Physics Symposium. Trieste, Italy: Sissa Medialab, 2019. http://dx.doi.org/10.22323/1.346.0130.
Der volle Inhalt der QuelleCaram, Mariana Reis, Marcelo Vitória Reinehr, Emanuele Fonseca Barbosa, Luize Costa Soncini, Maria Helena Romano Santin, Ísis Feldens Müller, Juliana Costa Maia, Luiza Vieira da Silva Magalhães und Cláudia Fernandes Lorea. „Epileptic encephalopathy due to GLUT1 deficiency: a case report“. In SBN Conference 2022. Thieme Revinter Publicações Ltda., 2023. http://dx.doi.org/10.1055/s-0043-1774534.
Der volle Inhalt der QuelleKunne, Fabienne, Donald G. Crabb, Yelena Prok, Matt Poelker, Simonetta Liuti, Donal B. Day und Xiaochao Zheng. „Measurement of the Gluon Polarization Δg∕g from Open Charm at COMPASS“. In SPIN PHYSICS: 18th International Spin Physics Symposium. AIP, 2009. http://dx.doi.org/10.1063/1.3215656.
Der volle Inhalt der QuelleKocdor, M., H. Kocdor, J. Pereira, J. Vanegas, I. Russo und J. Russo. „Stage-Specific Expressions of GLUT-1, GLUT-3 and GLUT-12 in Estrogen-Induced Breast Cancer.“ In Abstracts: Thirty-Second Annual CTRC‐AACR San Antonio Breast Cancer Symposium‐‐ Dec 10‐13, 2009; San Antonio, TX. American Association for Cancer Research, 2009. http://dx.doi.org/10.1158/0008-5472.sabcs-09-5152.
Der volle Inhalt der QuelleEinhorn, Martin B. „Spin correlations in quark and gluon fragmentation“. In HIGH−ENERGY SPIN PHYSICS/EIGHTH INTERNATIONAL SYMPOSIUM. AIP, 1989. http://dx.doi.org/10.1063/1.38314.
Der volle Inhalt der QuelleGoto, Y. „Prospects of the Gluon Polarization Measurement at PHENIX“. In SPIN 2002: 15th International Spin Physics Symposium and Workshop on Polarized Electron Sources and Polarimeters. AIP, 2003. http://dx.doi.org/10.1063/1.1607186.
Der volle Inhalt der QuelleRock, Stephen. „The Gluon Spin Structure Function From SLAC E161“. In SPIN 2002: 15th International Spin Physics Symposium and Workshop on Polarized Electron Sources and Polarimeters. AIP, 2003. http://dx.doi.org/10.1063/1.1607189.
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