Peptides from gluten digestion: A comparison between old and modern wheat varieties

Food Research International

Volumn 91, Issue , 2017, Pages 92-102

  Prandi, Barbara ^a   Tedeschi, Tullia ^a   Folloni, Silvia ^b   Galaverna, Gianni ^a   Sforza, Stefano ^a  

^a UNIVERSITY OF PARMA   (Italy)

^b Open Fields Srl   (Italy)

Author keywords

Coeliac disease; Gluten peptides; In vitro digestion; Old wheat; Wheat breeding

Indexed keywords

FOOD TECHNOLOGY; RESEARCH;

COELIAC DISEASE; GLUTEN PEPTIDES; IN-VITRO DIGESTIONS; OLD WHEAT; WHEAT BREEDING;

PEPTIDES;

EPITOPE; GLUTEN; PEPTIDE FRAGMENT;

CELIAC DISEASE; CLASSIFICATION; COMPARATIVE STUDY; DIGESTION; GENETIC PREDISPOSITION; GENETICS; HUMAN; IMMUNOLOGY; METABOLISM; PEPTIDE MAPPING; PROCEDURES; RISK ASSESSMENT; RISK FACTOR; WHEAT;

CELIAC DISEASE; DIGESTION; GENETIC PREDISPOSITION TO DISEASE; GLUTENS; HUMANS; IMMUNODOMINANT EPITOPES; PEPTIDE FRAGMENTS; PEPTIDE MAPPING; RISK ASSESSMENT; RISK FACTORS; TRITICUM;

EID: 85002202539     PISSN: 09639969     EISSN: 18737145     Source Type: Journal    
DOI: 10.1016/j.foodres.2016.11.034     Document Type: Article

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