Tritordeum: a novel cereal for food processing with good acceptability and significant reduction in gluten immunogenic peptides in comparison with wheat

Journal of the Science of Food and Agriculture

Volumn 98, Issue 6, 2018, Pages 2201-2209

  Vaquero, Luis ^a   Comino, Isabel ^b   Vivas, Santiago ^a   Rodríguez Martín, Laura ^a   Giménez, María J ^c   Pastor, Jorge ^d   Sousa, Carolina ^b   Barro, Francisco ^c  

^a UNIVERSITY OF LEÓN   (Spain)

^b UNIVERSITY OF SEVILLE   (Spain)

^c INSTITUTO DE AGRICULTURA SOSTENIBLE   (Spain)

^d SL   (Spain)

Author keywords

gluten immunogenic peptides; gluten free diet; non coeliac gluten sensitivity; tritordeum

Indexed keywords

GLUTEN; PEPTIDE;

ADULT; ANALYSIS; BREAD; CELIAC DISEASE; CHEMISTRY; CONSUMER ATTITUDE; COOKING; FEMALE; FOOD HANDLING; HUMAN; IMMUNOLOGY; MALE; MIDDLE AGED; POACEAE; PSYCHOLOGY; TASTE; WHEAT;

ADULT; BREAD; CELIAC DISEASE; CONSUMER BEHAVIOR; COOKING; FEMALE; FOOD HANDLING; GLUTENS; HUMANS; MALE; MIDDLE AGED; PEPTIDES; POACEAE; TASTE; TRITICUM;

EID: 85044417124     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.8705     Document Type: Article

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