Article
Cereals for developing gluten-free products and analytical tools for gluten detection
Author/s | Rossell, Cristina M.
Barro, Francisco Sousa Martín, Carolina Mena, Mª Carmen |
Department | Universidad de Sevilla. Departamento de Microbiología y Parasitología |
Publication Date | 2014 |
Deposit Date | 2017-09-13 |
Published in |
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Abstract | Recently, gluten free foods have attracted much research interest motivated by the increasing market. Despite the motivation for developing gluten-free foods it is necessary to have a scientific basis for developing ... Recently, gluten free foods have attracted much research interest motivated by the increasing market. Despite the motivation for developing gluten-free foods it is necessary to have a scientific basis for developing gluten-free foods and the tools for detecting the peptide sequence that could be immune-toxic to some persons. This review will be focused primarily on the cereal-based commodities available for developing gluten free blends, considering naturally gluten-free cereals in addition to oats, and recent transgenic approaches for developing cereals free of immunotoxic gluten. Secondly, the biochemical tools for mimicking gluten network viscoelastic properties will be presented. Finally, special emphasis will be put in compiling the available techniques for gluten detection and quantitation |
Funding agencies | Ministerio de Economía y Competitividad (MINECO). España Generalitat Valenciana |
Project ID. | info:eu-repo/grantAgreement/MINECO/AGL2010-19643-C02-02
info:eu-repo/grantAgreement/MINECO/AGL2011-23802 2012/064 |
Citation | Rossell, C.M., Barro, F., Sousa Martín, C. y Mena, M.C. (2014). Cereals for developing gluten-free products and analytical tools for gluten detection. Journal of Cereal Science, 59, 354-364. |
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