Bibliografias temáticas / Cuisine (gluten)

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Literatura científica selecionada sobre o tema "Cuisine (gluten)"

Autor: Grafiati
Publicado: 25 de julho de 2024
Última modificação: 30 de julho de 2024

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Artigos de revistas sobre o assunto "Cuisine (gluten)"

1

ANTONENKO, Artem, Olena VASILENKO, Yuliia ZEMLINA, Tetiana BROVENKO, Nataliia STUKALSKA e Galina TOLOK. "TECHNOLOGY OF GEORGIAN CUISINE FLOUR PRODUCTS USING AGGLUTEN FLOUR". HERALD OF KHMELNYTSKYI NATIONAL UNIVERSITY 297, n.º 3 (2 de julho de 2021): 143–49. http://dx.doi.org/10.31891/2307-5732-2021-297-3-143-149.

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The article highlights the relevance of the development of flour products of Georgian cuisine using gluten-free flour. The technology of gluten – free khachapuri with cheese with the use of gluten – free types of flour – corn, rice and structurants – corn starch and a complex of polysaccharides of flax is substantiated. Traditional khachapuri technology involves the use of wheat flour, which cannot be used in the production of gluten products due to the presence of gluten in gluten proteins. However, according to previous research, other types of gluten-free flour can be effectively used in the production of gluten-free products – corn, rice in combination with effective structuring agents – starch, non-starch polysaccharides. In this regard, we proposed in the production of yeast dough for khachapuri to use a flour mixture of corn and rice flour in combination with corn starch and flaxseed flour, which is characterized by a complex of polysaccharides – cellulose, insoluble polymers of phenolic slime, lime. The share of dietary fiber is up to 28% by weight of flax seeds or non-fat flaxseed flour. Dietary fiber helps to stimulate the intestines in constipation, play a positive role in reducing the risk of coronary heart disease, preventing bowel cancer, reducing obesity. Flaxseed mucus has a well-defined ability to swell, and therefore show high viscosity in aqueous solution or suspension. The hydrocolloid nature of the mucus has a beneficial effect on the water-binding and emulsifying properties of flaxseed flour. The developed products are characterized by high quality and competitiveness, they can be offered for health nutrition of various segments of the population, and nutrition of patients with gluten enteropathy. Due to the high content of dietary fiber, in particular valuable for the prevention of cardiovascular disease, obesity and colon cancer soluble fiber flax flour, it can be recommended for the health of people I work in toxic industries and live in environmentally polluted areas.
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Daba, Miheret, Abebe, Moges e Hailemeskel, Bisrat. "Injera (Eragrostis tef)-restricted diet’s role in the management of type 2 diabetes: A case study". International Journal of Scholarly Research in Biology and Pharmacy 4, n.º 2 (30 de junho de 2024): 046–50. http://dx.doi.org/10.56781/ijsrbp.2024.4.2.0224.

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Injera, a soft, fluffy bread made from Eragrostis tef, is a staple food in Ethiopian and Eritrean cuisine, consumed by over 90 percent of the population in those two countries, including those in diaspora. Despite being marketed as gluten-free, there has been a misconception regarding its impact on blood sugar levels. This case study investigates the efficacy of a diet restricted in injera consumption in reducing hemoglobin A1C (HbA1C) levels over a 90-day period. The intervention emphasizes limited intake of injera. Results indicate a significant reduction from the initial baseline HbA1C level of 7.5% to 5.3% by Day 90, This is a 30% decrease surpassing the recommended target for glycemic control in diabetics. Therefore, despite its gluten-free marketing, injera consumption can significantly impact blood sugar levels. This underscores the importance of understanding the dietary implications of staple foods like injera, especially for individuals managing diabetes.
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Lupșa-Tătaru, Florin Răzvan, Radu Constantin Lixăndroiu e Dana Adriana Lupșa-Tătaru. "A Sustainable Analysis Regarding the Impact of Tourism on Food Preferences in European Capitals". Sustainability 15, n.º 20 (16 de outubro de 2023): 14899. http://dx.doi.org/10.3390/su152014899.

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This research examines the interrelationships among the scope of tourism, travellers’ food choices, and the restaurant business in European capitals. It employs a sustainable and electronic tool, Octoparse 8, to gather and analyse a substantial volume of data. The study utilises computerised data including a total of 10 million reviews pertaining to 21,885 eateries located in 27 European cities. The findings of the research indicate that a significant majority of travellers exhibit a preference for dining establishments that provide vegetarian-friendly and vegan alternatives, as well as gluten-free choices. Furthermore, these individuals tend to gravitate towards European and Mediterranean cuisine when selecting restaurants. There are a limited number of capital cities, like Madrid, Paris, and Rome, where visitors tend to choose local cuisine due to the renowned reputation and longstanding culinary traditions associated with these respective nations. When evaluating a restaurant, visitors do not rely on pricing as a determining factor. Additionally, when discussing captivating scenarios, it is important to examine the cities of Roma and Valetta.
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Vombergar, Blanka, Marija Horvat, Stanko Vorih e Nataša Pem. "New trends in preparing buckwheat dishes in Slovenia". Fagopyrum 38, n.º 2 (6 de julho de 2021): 35–42. http://dx.doi.org/10.3986//fag0021.

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Slovenian cuisine is traditionally related to the use of buckwheat, especially common buckwheat. At the Education Centre Piramida Maribor there are developing possibilities of using common and Tartary buckwheat in modern gastronomy. This paper presentings buckwheat dishes, which were developed and upgraded according to the trends in modern nutrition, along with market responses. Present varieties of buckwheat bread made with different leavening agents (e.g. yeast, sourdough, baking powder, cream of tartar, mineral water and without rising agents), confectionnery (e.g. cakes, pies, cream-pies, strudels, biscuits) from Tartary buckwheat, common buckwheat and other flours and also Tartary buckwheat pasta are presented. Buckwheat (either as gruel or as flour) can also be used as an ingredient in filling the chocolate pralines or in ice cream. In addition various buckwheat dishes with a touch of contemporary trends and culinary art are introduced. Furthermore, the possibilities of using common and Tartary buckwheat flour for gluten-free confectionery and for a variety of sweet and savory gluten-free dishes in the culinary will be presented. The latest speciality will be the presentation of buckwheat bread, confectionery and pasta combined with edible flowers.
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Vombergar, Blanka, Lidija Tašner, Marija Horvat, Stanko Vorih, Nataša Pem, Silva Golob e Tamara Kovač. "Buckwheat – Challenges in nutrition and technology / Ajda – izzivi v tehnologiji in prehrani". Fagopyrum 39, n.º 2 (30 de maio de 2022): 33–42. http://dx.doi.org/10.3986/fag0026.

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The buckwheat market is dominated by common buckwheat, however, the production of Tartary buckwheat is also growing. New varieties of Tartary buckwheat have been registered, and the technology of husking and grinding is being developed. The offer of Tartary buckwheat is becoming more accessible for consumers, and buckwheat products and beverages is strongly increasing in the industry. The selection of buckwheat dishes in gastronomy is becoming more and more noticeable. Buckwheat festivals, days of buckwheat delicacies, weeks of buckwheat cuisine, and competitions in preparing buckwheat dishes are organized. Traditional and modern media are contributing to the growing popularity of buckwheat. Gluten-free, sugar-free, lactose- free products (including buckwheat) are becoming a food hit. Buckwheat products with less salt are part of the offer of healthy foods. The present results were presented at the 3th EuroIbra, Prague, Czech Republic in September 2021, and published on the first time in this publication. Izvleček Na trgu prevladuje navadna ajda, narašča tudi pridelava in uporaba tatarske ajde. Potrjene so nove sorte tatarske ajde, razvija se tehnologija luščenja in mletja ajde. Za potrošnike postaja ponudba tatarske ajde dostopnejša. V industriji se močno razvija ponudba ajdovih izdelkov in pijač. Na trgu je veliko različnih ajdovih kruhov (delež ajde je večinoma do 30 %), tudi ajdov toast in ajdov prepečenec. Prevladuje uporaba navadne ajde, kruhov iz tatarske ajde je malo. Ponudba ajdovih jedi v gastronomiji je vedno bolj opazna. Organizirajo se festivali ajde, dnevi ajdovih dobrot, tedni ajdove kulinarike, tekmovanja v pripravi ajdovih jedi. K vedno večji popularnosti ajde prispevajo tradicionalni in sodobni mediji. Med svoje vsebine uvrščajo ajdove jedi, ki jim gostinci dajejo pridih kulinaričnih doživetij. Priljubljeni postajajo ajdovi izdelki in jedi brez glutena, brez sladkorja in brez laktoze. Tudi ajdovi izdelki z manj soli so vključeni v ponudbe izdelkov in jedi za ohranjanje zdravja. Ta članek je bil predstavljen na 3th EuroIbra, Prague, Czech Republic, septembra 2021, tu pa je prvič objavljen.
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Yun, Heejin. "Végétarisme et transmission culinaire en France et en Corée du Sud. Comment une nouvelle pratique alimentaire impacte la transmission ?" Histoire, Europe et relations internationales N° 3, n.º 1 (30 de novembro de 2023): 107–18. http://dx.doi.org/10.3917/heri.003.0107.

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La transmission d’un savoir-faire culinaire est un processus complexe parce que changeant selon les lieux et les sociétés. Autrement dit, elle peut être influencée par de nouveaux modes de vie qui impactent l’alimentation, comme le végétarisme, le régime sans gluten et le locavorisme (la consommation de produits locaux), etc. Elle peut l’être par l’adoption de concepts philosophiques, de nouvelles visions du monde que créent par exemple actuellement le réchauffement climatique ou la crise sanitaire. En France et en Corée du Sud, la population végétarienne connaît une augmentation et le régime végétarien est souvent vu comme une pratique « urbaine ». Ce travail de recherche s’appuie sur les enquêtes qualitatives auprès des Parisiens et des Séouliens qui suivent le végétarisme, encore pratiqué par une minorité. Il est intéressant de voir dans quelle mesure ce régime alimentaire végétarien coexiste avec les pratiques traditionnelles de transmission des cuisines française et sud-coréenne, voire les menace, et comment il est transmis.
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Singh, Poornima, e Ritu Dubey. "Coconut Milk Benefit Human Body". International Journal of Advances in Agricultural Science and Technology 9, n.º 5 (30 de maio de 2022): 6–13. http://dx.doi.org/10.47856/ijaast.2022.v09i05.002.

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The low calorie and high nutrition content of coconut milk products have increased their demand in the food and beverage industry. Coconut milk products such as coconut milk powder and coconut cream powder are used in various recipes because of their sweet and mild taste. Coconut milk products are often associated with various health benefits. Their consumption has been indicated to help lower blood pressure, cholesterol, improve kidney health, and prevent heart attacks and strokes. Coupled with this, consumer preferences for a vegetarian diet, has been increasing the adoption of coconut milk products. Coconut milk is a milky-white, opaque liquid made from the coconuts pulp. Coconut milk is a popular food ingredient used Southeast Asian, Oceania, South Asian, and East African cuisines. Coconut milk is used to produce a variety of popular Southeast Asian beverages. Condole is a common iced drink, made with chilled coconut milk. It also is used in preparation of various hot drinks in Indonesia. In southern China, coconut milk products are used to prepare beverages diluted with water. According to FMI's analysis, coconut milk products sales have grown at a 5.4% CAGR between 2016 and 2020. This trend also is picking up pace in India. Consumers in India are showing greater willingness to pay more for a product that has health benefits. This has been encouraging some of the leading players to produce organic, vegan, and gluten-free coconut milk.
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Vaithanomsat, Pilanee, Nutthamon Boonlum, Wantida Chaiyana, Singkome Tima, Songyot Anuchapreeda, Chanaporn Trakunjae, Waraporn Apiwatanapiwat et al. "Mushroom β-Glucan Recovered from Antler-Type Fruiting Body of Ganoderma lucidum by Enzymatic Process and Its Potential Biological Activities for Cosmeceutical Applications". Polymers 14, n.º 19 (7 de outubro de 2022): 4202. http://dx.doi.org/10.3390/polym14194202.

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Mushrooms are incredibly valuable macro fungi that are an important and integral part of the ecosystem. In addition to being used as cuisine, mushrooms have been used for medicinal purposes for many centuries. This research applied a process for recovering β-glucan (BG) from the antler-type fruiting body of Ganoderma lucidum as well as tested the biological activities related to cosmeceutical applications. The characterization of complex structure was performed by fourier-transform infrared (FTIR) and nuclear magnetic resonance (MNR) spectroscopies. The obtained extract contained 40.57% BG and 7.47% protein, with the detectable bioactivities of anti-tyrosinase and antioxidation. Consequently, it showed the activity that can be used to whiten the skin by reducing or inhibiting the process of skin pigmentation. The BG also showed moderate activities of anti-collagenase, anti-elastase, and anti-hyaluronidase. The test by the HET-CAM confirmed no skin irritation of the complex extract. Based on human peripheral blood mononuclear cell (PBMC) test, the BG had no significant inhibiting effect on cell viability. In addition, the obtained BG had functional properties higher than commercially available BG, especially oil-binding capacity. These findings provided new insights into the potential application of G. lucidum BG as a polymeric material in the cosmeceutical industries.
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Ahmed, Faiyaz, e Asna Urooj. "Nutritionally Important Starch Fractions and Sensory Acceptability of Oats Incorporated Pongal – A Traditional Indian Food". Current Research in Nutrition and Food Science Journal 10, n.º 1 (29 de abril de 2022): 206–12. http://dx.doi.org/10.12944/crnfsj.10.1.15.

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Oats are being promoted as health food ingredient for its functional attributes due to high β-glucan content. There is immense scope for utilization of oats, in formulation of high fiber food products that confer health benefits, however its utilization in Indian cuisine is limited. This study aimed to explore the use of oats as a functional ingredient in an Indian traditional food and study its sensory acceptability and starch digestibility profile. The product was formulated by replacing rice with oats at a level of 20% and evaluated for sensory acceptability and starch fractions of nutritional importance through controlled enzymatic digestion involving enzymes such as amyloglucosidase, invertase and pancreatin. In addition, estimation of rapidly available glucose and starch digestibility index was carried out. Sensory analysis revealed that the product was acceptable, with no noticeable differences observed between control pongal (CP) and oats integrated pongal (OP) in terms of color, appearance, texture, aroma, mouthfeel, after taste, and overall acceptability. The addition of oats led to a substantial decrease in total starch and resistant starch content, whereas rapidly digestible starch (RDS), slowly digestible starch (SDS) and rapidly available glucose (RAG) increased significantly. The starch digestibility index of OP was 31, which was significantly greater than the starch digestibility index of CP, which was 16. These findings suggest that incorporation of oats helps in value addition of pongal in terms of enhanced digestibility with increased soluble dietary fiber content that aids in healthy gut microbiome.
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Telmo Marcelo Zambrano Nuñez, Raigón Jiménez, Carolina Giselle Herrera Egüez, Efraín Rodrigo Romero Machado e Michael Roberth Villalva Guevara. "Organic food and gastronomy". Journal of Namibian Studies : History Politics Culture 33 (21 de maio de 2023). http://dx.doi.org/10.59670/jns.v33i.1051.

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Currently, the gastronomic and service sector has increased the offer of dishes that include organic products in the menus of its restaurants. The growing variation of different types of diets such as vegan, gluten-free, paleo, or even those who opt for a diet with 0 km and seasonal products has been reason enough for the creation of ecogastronomy. Ecogastronomy refers to the application of ecological principles when selecting the ingredients used to prepare different dishes, both in domestic preparations and in collective catering, as well as in haute cuisine. Thus, one of the bases of organic gastronomy is the choice of organic products for cooking, betting on a lifestyle that promotes sustainable development, preferring foods grown in proximity. One of the greatest contributions of ecogastronomy and 'ecochefs' is in preserving biodiversity, expanding the range of food produced and consumed, creating trends in eating habits and reintroducing species and varieties in consumption. Species and varieties adapted to organic production have a higher nutritional content.
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Livros sobre o assunto "Cuisine (gluten)"

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Pickarski, Ron. Friendly foods: Gourmet vegetarian cuisine. Berkeley, Calif: Ten Speed Press, 1991.

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2

Alix, Lefief-Delcourt, ed. Une année de cuisine familiale sans gluten. Paris: Leduc.s éditions, 2015.

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3

Capone, Mary. The gluten-free Italian cookbook: Classic cuisine from the Italian countryside. Longmont, CO: The Wheat-Free Gourmet, 2008.

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4

Grey, Aruna Dawn. Cooking with Krishna: Gluten-free vegan Indian cuisine for the conscious eater. [S.l.]: [s.n.], 2011.

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5

Amsterdam, Elana. Le régime paléo: Recettes sans gluten, sans produits céréaliers, sans produits laitiers. [Montréal]: Caractère, 2013.

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6

Aimery, Chemin, ed. Cuisiner sans gluten. Vanves: Hachette cuisine, 2016.

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7

Paltrow, Gwyneth. It's all good: Delicious, easy recipes that will make you look good and feel great. New York: Grand Central Life & Style, 2013.

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8

Cupillard, Valerie. Cuisinez gourmand sans gluten, sans lait, sans oeufs--. Issy-les-Moulineaux (Hauts-de-Seine): Prat éditions, 2012.

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9

photographe, Sears Kate, ed. Soir de semaine sans gluten: Plus de 100 recettes à cuisiner sans tracas. Montréal, Québec: Les Éditions de l'Homme, une société de Québecor média, 2014.

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10

Keith, Lierre. The vegetarian myth: Food, justice and sustainability. Crescent City, Ca: Flashpoint Press, 2009.

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Capítulos de livros sobre o assunto "Cuisine (gluten)"

1

Vatansever, Serap, e Clifford Hall. "Gluten-Free Breadmaking: Facts, Issues, and Future". In Cereal-Based Foodstuffs: The Backbone of Mediterranean Cuisine, 247–68. Cham: Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-030-69228-5_10.

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Greaves, Mel. "The Great Glut". In Cancer, 185–94. Oxford University PressNew York, NY, 2000. http://dx.doi.org/10.1093/oso/9780192628350.003.0020.

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Abstract Patterns of food intake and culinary virtuosity vary dramatically between human societies and are part of their richness. The way we eat and what we eat has also changed many times during history, both in recent times and during our evolutionary trajectory from Africa. Along with our great ape cousins, we are derived from herbivorous primate predecessors. But climates change, food sources decline, and we move on. Over millennia, dental and intestinal anatomies will change also, reflecting our nutritional dialogue with nature and the potent selective force that is thus engaged. It is likely that prior to our emergence as erectile species, we shared with other great apes the predilection for plant foods with energy-rich, ripe fruits as haute cuisine.
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Trabalhos de conferências sobre o assunto "Cuisine (gluten)"

1

Jeanes, Yvonne, Sefinat Somorin e Humayun Muhammad. "P165 Restaurant staff awareness of coeliac disease and gluten free foods: a focus on Italian and South Asian cuisines". In BSG LIVE’23, 19–22 June, ACC Liverpool. BMJ Publishing Group Ltd and British Society of Gastroenterology, 2023. http://dx.doi.org/10.1136/gutjnl-2023-bsg.236.

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