Safety for Patients With Celiac Disease of Baked Goods Made of Wheat Flour Hydrolyzed During Food Processing

Clinical Gastroenterology and Hepatology

Volumn 9, Issue 1, 2011, Pages 24-29

  Greco, Luigi ^a   Gobbetti, Marco ^b   Auricchio, Renata ^a   Di Mase, Raffaella ^a   Landolfo, Francesca ^a   Paparo, Francesco ^a   Di Cagno, Raffaella ^b   De Angelis, Maria ^b   Rizzello, Carlo Giuseppe ^b   Cassone, Angela ^b   Terrone, Gaetano ^a   Timpone, Laura ^a   D'Aniello, Martina ^a   Maglio, Maria ^a   Troncone, Riccardo ^a   Auricchio, Salvatore ^a  

^a UNIVERSITY OF NAPLES FEDERICO II   (Italy)

^b UNIVERSITY OF BARI   (Italy)

Author keywords

Celiac Disease; Gluten Challenge; Sourdough; Wheat Flour

Indexed keywords

GLUTEN; PROTEIN GLUTAMINE GAMMA GLUTAMYLTRANSFERASE ANTIBODY; PROTEINASE;

ADOLESCENT; ADULT; ARTICLE; CELIAC DISEASE; CHILD; CLINICAL ARTICLE; FEMALE; FOOD PROCESSING; HUMAN; HYDROLYSIS; IMMUNOHISTOCHEMISTRY; LACTOBACILLUS; MALE; MORPHOMETRICS; PATIENT SAFETY; SEROLOGY;

ADOLESCENT; ANTIBODIES; CELIAC DISEASE; CHILD; DIET THERAPY; ENZYME-LINKED IMMUNOSORBENT ASSAY; FLOUR; FOOD HANDLING; FOOD TECHNOLOGY; FUNGI; GLUTENS; HUMANS; HYDROLYSIS; IMMUNOGLOBULIN A; IMMUNOHISTOCHEMISTRY; LACTOBACILLUS; PEPTIDE HYDROLASES; TRITICUM; YOUNG ADULT;

EID: 78650242136     PISSN: 15423565     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.cgh.2010.09.025     Document Type: Article

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