The Gluten-Free Diet and Glycaemic Index in the Management of Coeliac Disease Associated with Type 1 Diabetes-Reference-Cited by-同舟云学术

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The Gluten-Free Diet and Glycaemic Index in the Management of Coeliac Disease Associated with Type 1 Diabetes

Published:2019-03-08 Issue:6 Volume:35 Page:587-608
ISSN:8755-9129
Container-title:Food Reviews International
language:en
Short-container-title:Food Reviews International

Author:

Krupa-Kozak Urszula¹^ORCID,Lange Ewa²

Affiliation:

1. Department of Chemistry and Biodynamics of Food, Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, Olsztyn, Poland

2. Department of Dietetics, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, Warszawa, Poland

Funder

Healthy Animal - Safe Food

Publisher

Informa UK Limited

Subject

General Chemical Engineering,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/87559129.2019.1584902

Reference146 articles.

1. European Society for Pediatric Gastroenterology, Hepatology, and Nutrition Guidelines for the Diagnosis of Coeliac Disease

2. Celiac Disease in Type 1 Diabetes Mellitus in a North American Community: Prevalence, Serologic Screening, and Clinical Features

3. The Gluten-Free Diet: Safety and Nutritional Quality

4. Evidence of high sugar intake, and low fibre and mineral intake, in the gluten-free diet

5. Folate, Iron, and Dietary Fiber Contents of the Gluten-free Diet

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1. Sensory Evaluation and Consumers’ Acceptance of a Low Glycemic and Gluten-Free Carob-Based Bakery Product;Foods;2024-09-05

2. Application of sourdough in gluten-free bakery products;Critical Reviews in Food Science and Nutrition;2024-05-23

3. Gluten-free pasta nutritional and bioactive profile;Development of Gluten-Free Pasta;2024

4. The growing popularity of low-carb cereal-based products: the lay of the land;European Food Research and Technology;2023-11-13

5. Formulation of A Gluten-Free Carob-Based Bakery Product: Evaluation of Glycemic Index, Antioxidant Activity, Rheological Properties, and Sensory Features;Fermentation;2023-08-12

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