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Cereals for developing gluten-free products and analytical tools for gluten detection

Opened Access Cereals for developing gluten-free products and analytical tools for gluten detection

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Autor: Rossell, Cristina M.
Barro, Francisco
Sousa Martín, Carolina
Mena, Mª Carmen
Departamento: Universidad de Sevilla. Departamento de Microbiología y Parasitología
Fecha: 2014
Publicado en: Journal of Cereal Science, 59, 354-364.
Tipo de documento: Artículo
Resumen: 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
Cita: 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.
Tamaño: 440.7Kb
Formato: PDF

URI: http://hdl.handle.net/11441/64414

DOI: 10.1016/j.jcs.2013.10.001

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