کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
6377754 | 1624895 | 2016 | 9 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Gluten-free breadmaking: Improving nutritional and bioactive compounds
ترجمه فارسی عنوان
نوشیدنی بدون گلوتن: بهبود ترکیبات غذایی و زیست فعال
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کلمات کلیدی
HPMCFWBGFBGlycemic load - بار گلیسمیGluten-free - بدون گلوتنCeliac disease - بیماری سلیاکNutrition - تغذیهResponse surface methodology - روش سطح پاسخRSM - روششناسی سطح پاسخHydrolysis index - شاخص هیدرولیزGlycemic index - شاخص گلیسمیکInulin-type fructans - فروکتان نوعی اینولینDietary fiber - فیبر رژیمیGluten-free bread - نان بدون گلوتنResistant starch - نشاسته مقاوم Hydroxypropylmethylcellulose - هیدروکسی پروپیل متیل سلولزGlycemic response - پاسخ گلیسمیSensory acceptance - پذیرش حسی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
علوم زراعت و اصلاح نباتات
چکیده انگلیسی
This review focuses on the contemporary approaches that are used to increase nutrient and bioactive compound contents of gluten-free bread (GFB), and highlights the use of nutrient-dense alternative raw materials, nutritional and functional ingredients, and their combinations. Few studies address micronutrient fortification in GFB, and only one study has addressed the performance of in vitro trials to examine bioaccessibility. Some studies have demonstrated the potential use of nutrient-dense raw materials, dietary fiber enrichment and technological processes in decreasing the GFB glycemic response, which is evaluated through in vivo trials or by using the in vitro-predicted glycemic response method. The reviewed studies have shown promising approaches to overcoming both the technological and nutritional challenges involved in GFB development. However, further studies on the improvement or development of new nutrient-dense GFB and their evaluation using digestibility, bioaccessibility, and bioavailability trials are required to understand or improve their efficacy as vehicles of micronutrients and bioactive compounds. In addition, short- and long-term controlled clinical trials are needed to evaluate their potential health benefits. Furthermore, efforts to apply some of this promising research to commercial products should be made to make GFB with good technological, sensory and nutritional properties available to consumers with gluten-related disorders.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Cereal Science - Volume 67, January 2016, Pages 83-91
Journal: Journal of Cereal Science - Volume 67, January 2016, Pages 83-91
نویسندگان
Vanessa D. Capriles, Fernanda G. dos Santos, José Alfredo G. Arêas,