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Applications of microbial fermentations for production of gluten-free products and perspectives
Applied Microbiology and Biotechnology, 2011A gluten-free (GF) diet is recognised as being the only accepted treatment for celiac disease-a permanent autoimmune enteropathy triggered by the ingestion of gluten-containing cereals. The bakery products available in today's gluten-free market are characterised by lower palatability than their conventional counterparts and may lead to nutritional ...
Zannini +7 more
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Gluten-Free Products, the Dutch Experience
1991Interest from our Food Inspection Services in gluten free food has been latent for a long time and it is only recently that we became interested again in analyzing “gluten free” food for its residual gluten content. Our investigations departed as a spin-off from another area, a project on the detection of non-meat proteins (casein, soy protein, whey ...
F. W. Janssen +2 more
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Microstructure of Gluten-Free Baked Products
2016Producing high-quality gluten-free products is one of the most challenging issues for the cereal technologist and scientists. Traditionally, most gluten-free products have been produced by replacing wheat flour by alternative flours as well as using some additives to mimic the viscoelastic properties of gluten.
Ilkem Demirkesen Mert +2 more
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Development of gluten-free mix for bakery products «gluten free
Baking in Russia, 2019O.I. Parakhina +3 more
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Recent strategies for tackling the problems in gluten-free diet and products
Critical Reviews in Food Science and Nutrition, 2022Berrin Özkaya, İlkem Demirkesen Mert
exaly