Recent advances in the formulation of gluten-free cereal-based products

被引：455
|
作者：
Gallagher, E [1 ]
Gormley, TR
Arendt, EK
机构：
[1] TEAGASC, Natl Food Ctr, Dublin 15, Ireland
[2] Natl Univ Ireland, Dept Nutr & Food Sci, Cork, Ireland
来源：
TRENDS IN FOOD SCIENCE & TECHNOLOGY | 2004年 / 15卷 / 3-4期
关键词：
D O I：
10.1016/j.tifs.2003.09.012
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The replacement of gluten presents a major technological challenge, as it is an essential structure-building protein, which is necessary for formulating high quality cereal-based goods. Rising demands for gluten free products parallels the apparent or real increase in coeliac disease, or other allergic reactions/intolerances to gluten. This paper reviews the current prevalence of coeliac disease, and recent advances in the preparation of gluten-free products, using starches, hydrocolloids, gums and novel ingredients and processes. (C) 2003 Elsevier Ltd. All rights reserved.
引用
收藏
页码：143 / 152
页数：10
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