Gluten-free foods: Trends, challenges, and solutions

Cereal Foods World

Volumn 55, Issue 5, 2010, Pages 220-223

  O'Neill, J ^a  

^a Beneo Inc   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

FUNCTIONAL INGREDIENT; GLUTEN-FREE; GLUTEN-FREE FOODS; NUTRITIONAL PROFILES; OLIGO-FRUCTOSE; PRIMARY RESOURCES;

CEREAL PRODUCTS;

FOOD PRODUCTS;

CICHORIUM INTYBUS;

EID: 77957303350     PISSN: 01466283     EISSN: None     Source Type: Journal    
DOI: 10.1094/CFW-55-5-0220     Document Type: Conference Paper

References (7)

1. Commission Regulation (EC) No 41/2009 concerning the composition and labeling of food-stuffs suitable for people intolerant of gluten. Official Journal of the European Union, L16/3-L16/5. January 21, 2009. Published online at eur-lex.europa.eu/LexUriServ/LexUriServ.do? uri=OJ:L:2009:016:0003:0005:EN: PDF.
2. Fasano, A., Berti, I., Gerarduzzi, T, Not, T., Colletti, R. B. et al. Prevalence of celiac disease in at-risk and not-at-risk groups in the United States. Arch. Intern. Med. 163(3):268, 2003.
3. Juliano, B. O. Polysaccharides, protein and lipids of rice. Pages 59-174 in Rice-Chemistry and Technology, Second Edition. B. O. Juliano, ed. AACC International, St. Paul, MN, U.S.A., 1985.
4. Shih, F. F. Rice proteins. Pages 143-162 in Rice-Chemistry and Technology, Fourth Edition. E. T. Champagne, ed. AACC International, St. Paul, MN, U.S.A., 2004.
5. U.S. Food and Drug Administration. Questions and answers on proposed rules on the gluten-free labeling proposed rule. January 23, 2007. Published online at www.fda.gov/Food/LabelingNutrition/FoodAllergensLabeling/ GuidanceComplianceRegulatoryInformation/ucml11487.htm#q2.
6. Vega, C. P. How much gluten is too much? A best evidence review of celiac disease, 2008. Published online at medscape.com .
7. Yokoyama, W. Nutritional properties of rice. Pages 595-609 in Rice-Chemistry and Technology, Fourth Edition. E. T. Champagne, ed. AACC International, St. Paul, MN, U.S.A., 2004.