التفاصيل البيبلوغرافية
| العنوان: |
Gluten-free grains: Importance, processing and its effect on quality of gluten-free products. |
| المؤلفون: |
Kaur, Samandeep1 (AUTHOR), Kumar, Kshitiz2 (AUTHOR), Singh, Lochan3 (AUTHOR) lochan2626@gmail.com, Sharanagat, Vijay Singh1 (AUTHOR) vijaysinghs42@gmail.com, Nema, Prabhat K.1 (AUTHOR), Mishra, Vijendra4 (AUTHOR), Bhushan, Bharat4 (AUTHOR) |
| المصدر: |
Critical Reviews in Food Science & Nutrition. 2024, Vol. 64 Issue 7, p1988-2015. 28p. |
| مصطلحات موضوعية: |
*GLUTEN-free foods, *PRODUCT quality, *GLUTEN-free diet, *GLUTEN, *BUCKWHEAT, *GRAIN, *CELIAC disease, *CLINICAL trials |
| مستخلص: |
Gluten-enteropathy affects a significant number of people, making gluten a major concern in the food industry. With medical advancements, the diagnosis of allergies is becoming easier, and people who are allergic to gluten are recommended a complete gluten-free diet. Since wheat provides a major part of the energy and nutrition in the diet, its elimination affects nutrition intake of allergic population. Food scientists are working to formulate products using protein-rich gluten-free grains with quality attributes at par with gluten-containing products. Focused research has been done to provide nutrition and a variety of food to people suffering from gluten-related disorders. Efforts are being made to remove the gluten from the wheat and other gluten-containing grains, while applying different processing/treatments to enhance the properties of gluten-free grains. Hence, the present review summarizes the importance, processing, and products of different gluten-free grains. It also highlights the digestibility of gluten-free grains with clinical trials and gluten elimination strategies for gluten-containing grains. [ABSTRACT FROM AUTHOR] |
| قاعدة البيانات: |
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