期刊名称：Annals of the University Dunarea de Jos of Galati. Fascicle VI : Food Technology
印刷版ISSN：1843-5157
电子版ISSN：2068-259X
出版年度：2014
卷号：38
期号：1
页码：21-36
出版社：Galati University Press
摘要：Food intolerance became an important public health concern, and identification of effecti ve strategies for preventi on is requ ired. The re is an increasing incidence of c o eliac disease or other allergic reactions/intolerances to gluten, so the c o eliac disease became one of the most common food intolerances. This intolerance can be present at any age, from earl y childhood to elderl y. The present paper present s an overview of the results/ approaches of the latest scientific investigat ions on gluten - free products based on (i) the use of different gluten - free base flours (rice, maize, sorghum, oat, buckwheat, amaranth, quinoa, teff) ; (i i) the use of different ingredients/additives (starches, dairy products, egg proteins, dietary fibre, gum and hydrocolloids) for improv ing nutritional quality and consumer acceptability; (iii) develop ing alternative technologies such as enzymatic or sourdo ugh technology and high hydrostatic pressure processing
关键词：c ; o ; eliac disease; gluten ; - ; free base flours; alternative technologies
