کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
8588824 | 1564798 | 2016 | 33 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Celiac disease: Overview and considerations for development of gluten-free foods
ترجمه فارسی عنوان
بیماری سلیاک: بررسی و ملاحظات برای توسعه غذاهای بدون گلوتن
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کلمات کلیدی
بیماری سلیاک، گلوتن رژیم غذایی فاقد گلوتن، غذاهای کاربردی خواص حسی،
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
چکیده انگلیسی
Celiac disease is a genetically-determined chronic inflammatory intestinal disease induced by gluten in wheat, barley, rye etc. Celiac disease affects approximately one percent of people in the world and strict gluten-free diet (GFD) for a lifetime is the only available treatment. As gluten-free products available in the market are known to have low nutritional quality as well as are more expensive than gluten-containing food products, there is a strong need to develop gluten-free products that are nutritionally complete as well as economical. This review focuses on the special considerations during developing gluten-free products viz., finding an alternate non-gluten source, ensuring nutrition and sensory quality characteristics, compliance with the regulatory guidelines, economics and product.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Science and Human Wellness - Volume 5, Issue 4, December 2016, Pages 169-176
Journal: Food Science and Human Wellness - Volume 5, Issue 4, December 2016, Pages 169-176
نویسندگان
Prakriti Jnawali, Vikas Kumar, Beenu Tanwar,