Ontology type: schema:ScholarlyArticle
2012-01
AUTHORSEmanuele Zannini, Erica Pontonio, Deborah M. Waters, Elke K. Arendt
ABSTRACTA 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 deficiencies of vitamins, minerals and fibre. Thus, the production of high-quality gluten-free products has become a very important socioeconomical issue. Microbial fermentation by means of lactic acid bacteria and yeast is one of the most ecological/economical methods of producing and preserving food. In this review, the role of a fermentation process for improving the quality of GF products and for developing a new concept of GF products with nutraceutical and health-promoting characteristics will be examined. More... »
PAGES473-485
http://scigraph.springernature.com/pub.10.1007/s00253-011-3707-3
DOIhttp://dx.doi.org/10.1007/s00253-011-3707-3
DIMENSIONShttps://app.dimensions.ai/details/publication/pub.1007131713
PUBMEDhttps://www.ncbi.nlm.nih.gov/pubmed/22094979
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