Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
2099185 | Trends in Food Science & Technology | 2010 | 8 Pages |
Abstract
Results from a number of recent studies have highlighted the need for an improvement in the nutritional quality of cereal-based gluten-free products. Several gluten-free grains exist, such as the pseudocereals amaranth, quinoa and buckwheat; these are characterized by an excellent nutrient profile. Thus, an increasing trend in research is focusing on their use in the formulation of high quality, healthy gluten-free products such as bread and pasta. However, commercialization of these products is still quite limited. The availability of palatable pseudocereal-containing gluten-free products would represent a significant advance towards ensuring an adequate intake of nutrients in subjects with celiac disease.
Related Topics
Life Sciences
Agricultural and Biological Sciences
Food Science
Authors
L. Alvarez-Jubete, E.K. Arendt, E. Gallagher,