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A CHOICE-EXPERIMENT BASED ANALYSIS OF PROTECTION MOTIVATION THEORY: HEALTH RELATED BEHAVIOR OF CONSUMERS WITH CELIAC DISEASE AgEcon
Zhang, Jing; Steiner, Bodo E..
The underlying components of protection motivation theory (PMT; Rogers 1983) are explored through choice experiment-based analysis within a random utility framework, to account for some of the motivational, cognitive, and affective processes that likely affect celiacs’ propensity to use a novel health-risk reducing product. Those four groups of variables that are aimed to capture threat appraisal and coping appraisal processes as part of the standard PMT (Rogers 1975, 1983; Floyd et al. 2000) are found to contribute significantly to explaining the adaptive response of celiacs. Self-assessed vulnerability and perceived product efficacy form a most significant part of respondents’ threat appraisal process. Standard socio-demographic and lifestyle...
Tipo: Conference Paper or Presentation Palavras-chave: Celiac disease; Protection motivation theory; Choice experiments; Confidence; Risk perceptions; Vulnerability; Efficacy; Agricultural and Food Policy; Consumer/Household Economics; Demand and Price Analysis; Food Consumption/Nutrition/Food Safety; Food Security and Poverty; Health Economics and Policy; D03; D12.
Ano: 2010 URL: http://purl.umn.edu/116454
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Almond and peanut flours suppelmented with iron as potential ingredients to develop gluten-free cookies Ciênc. Tecnol. Aliment.
Granato,Daniel; Ellendersen,Luciana de Souza Neves.
Brazil is the second biggest worldwide producer of cookies and there are many varieties in the market; however, only a few are gluten-free. The objectives of this work were to formulate two gluten-free cookies added with iron, peanut or almond, and analyze their physicochemical, chromatic and sensory properties. Moisture, instrumental color (L*, a*, b* and C*), ash, proteins, lipids, iron, carbohydrates (estimated by difference), and water activity were determined. The acceptance of the products was assessed by 115 untrained taste panelists using a five-point hedonic scale. The data collected from the physicochemical analyses were submitted to Levene's, ANOVA, and Tukey's tests, which showed statistical difference (p < 0.05) in all the attributes for...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Cookies; Almond; Peanut; Sensory evaluation; Celiac disease.
Ano: 2009 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612009000200026
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Effect of incorporation of amaranth on the physical properties and nutritional value of cheese bread Ciênc. Tecnol. Aliment.
Lemos,Andréa dos Reis; Capriles,Vanessa Dias; Pinto e Silva,Maria Elisabeth Machado; Arêas,José Alfredo Gomes.
At the present celiac disease has no known cure, and its only treatment is a strict lifelong adherence to a gluten-free diet. Cheese bread is a traditional Brazilian product and a safe option for celiacs. However, like other gluten-free breads, it has inherent low levels of fibers and minerals. The objective of this study was to evaluate the effect of incorporation of whole amaranth flour on the physical properties and nutritional value of cheese bread. Amaranth flour was incorporated at 10, 15, and 20% proportions in different formulations. The increasing amaranth levels darkened the product, reduced specific volume, and increased compression force. Ten percent amaranth-content cheese breads exhibited slight differences in physical properties compared...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Gluten-free bread; Amaranthus cruentus; Celiac disease.
Ano: 2012 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000300002
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Flour mixture of rice flour, corn and cassava starch in the production of gluten-free white bread BABT
López,Ana Cristina Ballesteros; Pereira,Accacia Julia Guimarães; Junqueira,Roberto Gonçalves.
The use of rice flour corn and cassava starch was evaluated in several formulations aiming to find a flour mixture to replace wheat flour in the production of free-gluten white bread. Production parameters were evaluated through sensory analysis. The resulting breads were evaluated taking into account physical parameters (crumb appearance, specific volume and moisture) and sensorial parameters (flavor, appearance, crumb texture, crust color and satisfaction). Regarding flavor and moisture, breads prepared with the three different ingredients were not statistically different at 5% probability by the Tuckey test. However, they differed significantly regarding the specific volume, crumb texture, crust color, degree of satisfaction and external appearance....
Tipo: Info:eu-repo/semantics/article Palavras-chave: Celiac disease; Gluten-free bread; Corn starch; Cassava starch; Rice flour.
Ano: 2004 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132004000100009
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Glutathione redox cycle in small intestinal mucosa and peripheral blood of pediatric celiac disease patients Anais da ABC (AABC)
Stojiljković,Vesnać; Pejić,SnežAna; Kasapović,Jelena; Gavrilović,Ljubicać; Stojiljković,Stanimirć; Nikolić,Draganć; Pajović,SnežAna B..
The celiac disease is an autoimmune gastrointestinal disorder caused by gluten from wheat, rye or barley. In genetically predisposed persons, gluten induces the immune-mediated inflammation of small intestinal mucosa. Histological lesions include intraepithelial lymphocytosis, crypt hypertrophy and villous atrophy, resulting in malabsorption of micro- and macronutrients. The only treatment for celiac patients is a permanent gluten-free diet (GFD). Reactive oxygen species (ROS) and oxidative stress are strongly associated with the celiac disease. Glutathione (GSH) is a main detoxifier of endogenous and exogenous ROS in the intestine. In order to explain the role of glutathione redox cycle in celiac patients, we examined the activities of GSH-related...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Antioxidant enzymes; Celiac disease; Glutathione.
Ano: 2012 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652012000100018
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Gluten-free pasta: development of a new formulation based on rice and lupine bean flour (Lupinus Mutabilis) using a mixture-process design Ciênc. Tecnol. Aliment.
ALBUJA-VACA,David; YÉPEZ,Christian; VERNAZA,Maria Gabriela; NAVARRETE,Danny.
Abstract Gluten-free pasta was developed by substituting rice flour (RF) with lupin flour (LF). The factors tested were the substitution of RF by LF (10g/100g -30g/100g), egg (8g/100g -30g/100g) and guar gum (0.15g/100g -1g/100g) using a mixture-process design. Seven response variables were measured. Luminosity, ash content, protein content, chrome, hue, weight gain and loss of solids were explained by mixture-process models (p<0.05). LF was a significant factor due to its high protein and mineral content. A sensory analysis was performed to quantify consumer acceptance. The best formulation was obtained with 20g/100g LF, 30g/100g egg and 0.15g/100g guar gum. A proximate analysis was performed in order to compare it with a control sample (100% rice...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Celiac disease; Gluten-free pasta; Lupinus Mutabilis; Mixture-process design.
Ano: 2020 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000200408
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Gluten-free pasta: development of a new formulation based on rice and lupine bean flour (Lupinus Mutabilis) using a mixture-process design Ciênc. Tecnol. Aliment.
ALBUJA-VACA,David; YÉPEZ,Christian; VERNAZA,Maria Gabriela; NAVARRETE,Danny.
Abstract Gluten-free pasta was developed by substituting rice flour (RF) with lupin flour (LF). The factors tested were the substitution of RF by LF (10g/100g -30g/100g), egg (8g/100g -30g/100g) and guar gum (0.15g/100g -1g/100g) using a mixture-process design. Seven response variables were measured. Luminosity, ash content, protein content, chrome, hue, weight gain and loss of solids were explained by mixture-process models (p<0.05). LF was a significant factor due to its high protein and mineral content. A sensory analysis was performed to quantify consumer acceptance. The best formulation was obtained with 20g/100g LF, 30g/100g egg and 0.15g/100g guar gum. A proximate analysis was performed in order to compare it with a control sample (100% rice...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Celiac disease; Gluten-free pasta; Lupinus Mutabilis; Mixture-process design.
Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019005031102
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Gut permeability to lactulose and mannitol differs in treated Crohn's disease and celiac disease patients and healthy subjects BJMBR
Vilela,E.G.; Torres,H.O.G.; Ferrari,M.L.A.; Lima,A.S.; Cunha,A.S..
The gut barrier monitors and protects the gastrointestinal tract from challenges such as microorganisms, toxins and proteins that could act as antigens. There is evidence that gut barrier dysfunction may act as a primary disease mechanism in intestinal disorders. The aim of the present study was to evaluate the barrier function towards sugars after the appropriate treatment of celiac disease and Crohn's disease patients and compare the results with those obtained with healthy subjects. Fifteen healthy volunteers, 22 celiac disease patients after 1 year of a gluten-free diet, and 31 Crohn's disease patients in remission were submitted to an intestinal permeability test with 6.0 g lactulose and 3.0 g mannitol. Six-hour urinary lactulose excretion in Crohn's...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Intestinal permeability; Celiac disease; Crohn's disease; Mannitol; Lactulose.
Ano: 2008 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-879X2008001200010
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Obtention and characterization of gluten-free baked products Ciênc. Tecnol. Aliment.
Schamne,Cristiane; Dutcosky,Silvia Deboni; Demiate,Ivo Mottin.
This work had as objective the development of gluten-free breads and muffins using rice flour and maize and cassava starches. From seven samples resulting from a Simplex-Centroid design, the sensory and instrumental analyses of specific volume, elasticity, and firmness were performed. For the sensory analysis, the optimized formulation contained 50% of rice flour and 50% of cassava starch, and for the instrumental evaluation, the optimal simultaneous point for the three conducted analyses were 20% of rice flour, 30% of cassava starch, and 50% of maize starch. A comparative analysis of specific volume, elasticity, firmness, and triangular test was performed with pre-baked, baked, and frozen bread. Physicochemical, nutritional, and microbiological analyses...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Bread; Muffin; Gluten; Celiac disease; Starch; Mixture design.
Ano: 2010 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612010000300027
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Prevalence of celiac disease in Brazilian children of short stature BJMBR
Queiroz,M.S.; Nery,M.; Cançado,E.L.; Gianella-Neto,D.; Liberman,B..
The aim of the present study was to determine the prevalence of celiac disease in children of short stature and to assess whether some of the routine laboratory examinations performed to determine the cause of short stature could suggest the presence of celiac disease. A total of 106 children of short stature and no gastrointestinal symptoms were studied. An extensive endocrine work-up had been negative for all of them and an additional investigation was performed by measuring the concentration of antiendomysial antibody. Patients who were positive for antiendomysial antibody ( > or = 1:10) or who exhibited IgA deficiency (less than 5 mg/dl) were referred for an endoscopic intestinal biopsy. We detected a pathological titer of antiendomysial IgA in six...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Celiac disease; Short stature; Antiendomysial antibody; Growth failure; Celiac sprue.
Ano: 2004 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-879X2004000100008
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Recent developments in gluten-free bread baking approaches: a review Ciênc. Tecnol. Aliment.
WANG,Kun; LU,Fei; LI,Zhe; ZHAO,Lichun; HAN,Chunyang.
Abstract Celiac disease (CD) is one of the most common human intestinal malabsorption diseases. The only effective treatment for patients with CD is to follow a gluten-free (GF) diet strictly. Nowadays, the increasing incidence of CD promotes worldwide interests for various desirable GF products. However, baking without gluten, the key ingredient for bread structure and quality, is a big challenge for all bakers and cereal researchers. Several approaches have been applied to understand and improve gluten-free bread (GFB) elaboration and further studies are still required. The main focus of this review is to discuss the approaches for GFB improvements in recent 5 years, including the use of novel alternative flours, functional ingredients, processing aids,...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Celiac disease; Gluten-free bread; Process; Quality.
Ano: 2017 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000500001
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Sensory response and physical characteristics of gluten-free and gum-free bread with chia flour Ciênc. Tecnol. Aliment.
HUERTA,Katira da Mota; ALVES,Jamila dos Santos; SILVA,Ariádni Franco Coelho da; KUBOTA,Ernesto Hashime; ROSA,Claudia Severo da.
Abstract The aim of this study was to evaluate the physical quality and sensory acceptance of gluten-free breads with different percentages of chia flour (Salvia Hispanica L .). The chia flour was used to substitute rice flour and soy flour in order to replace the gum required in this type of bread. Four formulations were developed; a standard made with gum, and three formulations with 2.5%, 5.0% and 7.5% of chia flour. Analyses of specific volume, cooking losses and the rise in dough of the breads were performed. Sensory analysis included tests for affective acceptability and purchase intent. The results showed that the bread with 2.5% chia flour had specific volume and cooking losses similar to the standard. In terms of the rise in dough, the standard...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Celiac disease; Chia; HPMC gum.
Ano: 2016 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000500015
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Serum antigliadin antibody levels as a screening criterion before jejunal biopsy indication for celiac disease in a developing country BJMBR
Bahia,M.; Rabello,A.; Brasileiro Filho,G.; Penna,F.J..
The objective of the present study was to determine the efficacy of detection of antigliadin immunoglobulins G and A (IgG and IgA) for the diagnosis of celiac disease in a developing country, since other enteropathies might alter the levels of these antibodies. Three groups were studied: 22 patients with celiac disease (mean age: 30.6 months), 61 patients with other enteropathies (mean age: 43.3 months), and 46 patients without enteropathies (mean age: 96.9 months). Antigliadin IgG and IgA ELISA showed sensitivity of 90.9 and 95.5%, respectively. With the hypothetical values of prevalence ranging from 1:500 to 1:2000 liveborns, the positive predictive value varied from 8.5 to 2.3% for IgG and from 4.8 to 1.1% for IgA. Considering the patients without...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Celiac disease; Enteropathies; Antigliadin antibodies.
Ano: 2001 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-879X2001001100007
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Sorgo na produção de alimentos sem glúten: propriedades sensoriais, nutricionais e funcionais. Infoteca-e
QUEIROZ, V. A. V.; MENEZES, C. B. de; CARVALHO, C. W. P. de; GALDEANO, M. C.; CAPRILES, V. D.; OLIVEIRA, F. C. E. de.
O presente documento tem o objetivo de reunir os principais resultados obtidos nas avaliações sensoriais, nutricionais e funcionais dos produtos sem glúten à base de sorgo integral desenvolvidos, até o momento.
Tipo: Folhetos Palavras-chave: Doença celíaca; Composto bioativo; Alternative Food; Sustentabilidade; Selo ODS 3; Agenda 2030; Objetivo de desenvolvimento sustentável; Sorghum Bicolor; Alimentação; Alimento Alternativo; Antioxidante; Antioxidants; Celiac disease; Bioactive compounds.
Ano: 2021 URL: http://www.infoteca.cnptia.embrapa.br/infoteca/handle/doc/1133953
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TAPIOCA AND RICE FLOUR COOKIES: TECHNOLOGICAL, NUTRITIONAL AND SENSORY PROPERTIES Ciência e Agrotecnologia
Montes,Simone de Souza; Rodrigues,Laís Maciel; Cardoso,Ryzia de Cássia Vieira; Camilloto,Geany Peruch; Cruz,Renato Souza.
ABSTRACTTapioca flour is derived from the starch extracted from manioc and is a widely used food product in Brazil. Rice flour is produced from grains of rice and is used in the production of bread, porridge, cakes and cookies, which are recommended for people with celiac disease. The goal of this work was to add value to the aforementioned products by developing cookies based on tapioca and rice flours. Five formulations were prepared: A 100:0, B 75:25, C 50:50, D 25:75 and E 0:100 to tapioca and rice flour respectively, with the addition of brown sugar, and analyses its technological, nutritional and sensory properties. The following physical, physicochemical and nutritional properties were analyzed: dough texture profile, cookie weight, diameter and...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Starch; Brown sugar; Celiac disease.
Ano: 2015 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542015000500514
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