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Título

Cereals for developing gluten-free products and analytical tools for gluten detection

AutorRosell, Cristina M. ; Barro Losada, Francisco ; Sousa Martín, Carolina; Mena, M. Carmen
Palabras claveBreeding
Prolamins
Analytical tools
Gluten free cereals
Fecha de publicaciónmay-2014
EditorAcademic Press
CitaciónJournal of Cereal Science 59(3): 354- 364 (2014)
ResumenRecently, gluten free foods have attracted much research interest motivated by the increasing market. Despite the motivation for developing gluten-free foods it is necessary to have a scientific basis for developing gluten-free foods and the tools for detecting the peptide sequence that could be immune-toxic to some persons. This review will be focused primarily on the cereal-based commodities available for developing gluten free blends, considering naturally gluten-free cereals in addition to oats, and recent transgenic approaches for developing cereals free of immunotoxic gluten. Secondly, the biochemical tools for mimicking gluten network viscoelastic properties will be presented. Finally, special emphasis will be put in compiling the available techniques for gluten detection and quantitation. © 2013 Elsevier Ltd.
Versión del editorhttp://doi.org/10.1016/j.jcs.2013.10.001
URIhttp://hdl.handle.net/10261/100583
DOI10.1016/j.jcs.2013.10.001
Identificadoresdoi: 10.1016/j.jcs.2013.10.001
issn: 1095-9963
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