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dc.creatorRossell, Cristina M.es
dc.creatorBarro, Franciscoes
dc.creatorSousa Martín, Carolinaes
dc.creatorMena, Mª Carmenes
dc.date.accessioned2017-09-13T14:53:17Z
dc.date.available2017-09-13T14:53:17Z
dc.date.issued2014
dc.identifier.citationRossell, 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.
dc.identifier.issn1095-9963es
dc.identifier.urihttp://hdl.handle.net/11441/64414
dc.description.abstractRecently, 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 quantitationes
dc.description.sponsorshipMinisterio de Economía y Competitividad -CSIC AGL2010-19643-C02-02; AGL2011-23802es
dc.description.sponsorshipGeneralitat Valenciana 2012/064es
dc.formatapplication/pdfes
dc.language.isoenges
dc.publisherAcademic Presses
dc.relation.ispartofJournal of Cereal Science, 59, 354-364.
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internacional*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.subjectBreedinges
dc.subjectProlaminses
dc.subjectAnalytical toolses
dc.subjectGluten free cerealses
dc.titleCereals for developing gluten-free products and analytical tools for gluten detectiones
dc.typeinfo:eu-repo/semantics/articlees
dc.type.versioninfo:eu-repo/semantics/submittedVersiones
dc.rights.accessrightsinfo:eu-repo/semantics/openAccesses
dc.contributor.affiliationUniversidad de Sevilla. Departamento de Microbiología y Parasitologíaes
dc.relation.projectIDinfo:eu-repo/grantAgreement/MINECO/AGL2010-19643-C02-02es
dc.relation.projectIDinfo:eu-repo/grantAgreement/MINECO/AGL2011-23802es
dc.relation.projectID2012/064es
dc.relation.publisherversionhttp://dx.doi.org/10.1016/j.jcs.2013.10.001es
dc.identifier.doi10.1016/j.jcs.2013.10.001es
idus.format.extent36 p.es
dc.journaltitleJournal of Cereal Sciencees
dc.publication.volumen59es
dc.publication.initialPage354es
dc.publication.endPage364es
dc.contributor.funderMinisterio de Economía y Competitividad (MINECO). España
dc.contributor.funderGeneralitat Valenciana

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