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International Journal of Food Sciences and Nutrition Volume 65, 2014 - Issue 4
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Food and Nutrition Surveys

Gluten-free is not enough – perception and suggestions of celiac consumers

Amanda Bagolin do NascimentoPrograma de Pós-Graduação em Ciência dos Alimentos, Centro de Ciências Agrárias, Universidade Federal de Santa Catarina FlorianópolisBrazil;Núcleo de Pesquisa de Nutrição em Produção de Refeições (NUPPRE) FlorianópolisBrazilCorrespondence[email protected]
,
Giovanna Medeiros Rataichesck FiatesNúcleo de Pesquisa de Nutrição em Produção de Refeições (NUPPRE) FlorianópolisBrazil;Programa de Pós-Graduação em Nutrição, Centro de Ciências da Saúde, Universidade Federal de Santa Catarina FlorianópolisBrazil
,
Adilson dos AnjosPrograma de Pós-Graduação em Engenharia de Produção, Centro Tecnológico, Universidade Federal de Santa Catarina FlorianópolisBrazil
&
Evanilda TeixeiraPrograma de Pós-Graduação em Ciência dos Alimentos, Centro de Ciências Agrárias, Universidade Federal de Santa Catarina FlorianópolisBrazil
Pages 394-398 | Received 09 Sep 2013, Accepted 15 Dec 2013, Published online: 15 May 2014

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Etiene V. Aguiar, Fernanda G. Santos, Urszula Krupa-Kozak & Vanessa D. Capriles. (2023) Nutritional facts regarding commercially available gluten-free bread worldwide: Recent advances and future challenges. Critical Reviews in Food Science and Nutrition 63:5, pages 693-705.
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Martha Luisa Machado, Caroline Camila Moreira, Roberta Caetano, Juliana Figueredo Oliveira, Elisa Rosa Souza & Andréia Gonçalves Giaretta. (2022) Knowledge of Culinary Arts and Gastronomy Students of Celiac Disease: Comparative Study between the South and Midwest Regions of Brazil. Journal of Culinary Science & Technology 20:2, pages 180-196.
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Ilkem Demirkesen & Berrin Ozkaya. (2022) Recent strategies for tackling the problems in gluten-free diet and products. Critical Reviews in Food Science and Nutrition 62:3, pages 571-597.
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Fernanda G. Santos, Etiene V. Aguiar & Vanessa D. Capriles. (2019) Analysis of ingredient and nutritional labeling of commercially available gluten-free bread in Brazil. International Journal of Food Sciences and Nutrition 70:5, pages 562-569.
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Nelsy García-Caldera & Friné Velázquez-Contreras. (2019) Amaranth Pasta in Mexico: A Celiac Overview. Journal of Culinary Science & Technology 17:2, pages 146-154.
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Mayra Arias-Gastelum, Francisco Cabrera-Chávez, Marcela de Jesús Vergara-Jiménez & Noé Ontiveros. (2018) The gluten-free diet: access and economic aspects and impact on lifestyle. Nutrition and Dietary Supplements 10, pages 27-34.
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