dc.creator | Moreno Amador, María de Lourdes | es |
dc.creator | Comino Montilla, Isabel María | es |
dc.creator | Sousa Martín, Carolina | es |
dc.date.accessioned | 2017-12-01T13:21:38Z | |
dc.date.available | 2017-12-01T13:21:38Z | |
dc.date.issued | 2014 | |
dc.identifier.citation | Moreno Amador, M.d.L., Comino Montilla, I.M. y Sousa Martín, C. (2014). Alternative grains as potential raw material for gluten– free food development in the diet of celiac and gluten– sensitive patients. Austin Journal of Nutrition and Metabolism, 2 (3), 1-9. | |
dc.identifier.issn | 2381-8980 (electrónico) | es |
dc.identifier.uri | http://hdl.handle.net/11441/67174 | |
dc.description.abstract | Celiac disease is an autoimmune disorder resulting from gluten intolerance
and is based on a genetic predisposition. Gluten is a protein composite found
in the cereals wheat, rye, barley and certain oat varieties. A strict gluten-free
diet is the only currently available therapeutic treatment for patients with celiac
disease. Rising demands for gluten-free products parallels the apparent or
real increase in celiac disease, non-celiac gluten sensitivity and gluten allergy.
However, gluten removal results in major problems for bakers, and currently,
many gluten-free products available on the market are of low quality exhibiting
poor mouthfeel and flvor. Thus, an increasing trend in research is focusing on
the application of alternative grains potentially healthy to elaborate gluten-free
products. A promising area is the use of cereals (rice, corn and sorghum), minor
cereals (fonio, teff, millet and job’s tears) or pseudocereals such as amaranth,
buckwheat, quinoa. Nevertheless, commercialization of these products is still
quite limited. The aim of this work is to review recent advances in research
about the nutritional quality and potential health benefis of alternative grains
tolerated by patients with gluten related pathologies. | es |
dc.description.sponsorship | Junta de Andalucía P09AGR-4783 | es |
dc.format | application/pdf | es |
dc.language.iso | eng | es |
dc.publisher | Austin Publishing Group | es |
dc.relation.ispartof | Austin Journal of Nutrition and Metabolism, 2 (3), 1-9. | |
dc.rights | Attribution-NonCommercial-NoDerivatives 4.0 Internacional | * |
dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/4.0/ | * |
dc.subject | Celiac disease | es |
dc.subject | Gluten-free diet | es |
dc.subject | Cereals | es |
dc.subject | Grains | es |
dc.subject | Pseudocereals | es |
dc.subject | Minor cereals | es |
dc.title | Alternative grains as potential raw material for gluten– free food development in the diet of celiac and gluten– sensitive patients | es |
dc.type | info:eu-repo/semantics/article | es |
dcterms.identifier | https://ror.org/03yxnpp24 | |
dc.type.version | info:eu-repo/semantics/publishedVersion | es |
dc.rights.accessRights | info:eu-repo/semantics/openAccess | es |
dc.contributor.affiliation | Universidad de Sevilla. Departamento de Microbiología y Parasitología | es |
dc.relation.projectID | P09AGR-4783 | es |
dc.relation.publisherversion | http://www.austinpublishinggroup.com/nutrition-food-sciences/fulltext/ajnfs-v2-id1016.php#Top | es |
idus.format.extent | 9 p. | es |
dc.journaltitle | Austin Journal of Nutrition and Metabolism | es |
dc.publication.volumen | 2 | es |
dc.publication.issue | 3 | es |
dc.publication.initialPage | 1 | es |
dc.publication.endPage | 9 | es |
dc.identifier.sisius | 21205877 | es |
dc.contributor.funder | Junta de Andalucía | |