Essendo l'argomento in questione estremamente vasto (oltre che "di moda" in questo periodo :-) ), è possibile reperire montagne di pubblicazioni in proposito. Esso viene affrontato da molteplici punti di vista, abbracciando le discipline più disparate. Ecco un esempio di approcci differenti al medesimo argomento. Buona lettura!!
^__^
1) "Textural comparisons of gluten free and wheat based doughs, batters, and breads"
Moore,MM; Schober,TJ; Dockery,P; Arendt,EK
Cereal Chemistry. 2004; 81(5): 567-575
2) "Protein fractions of oats and possibilities of oat utilisation for patients with coeliac disease"
Capourova,I; Petr,J; Tlaskalova Hogenova,H; Michalik,I; Famera,O; Urminska,D; Tuckova,L; Knoblochova,H; Borovska,D
Czech Journal of Food Sciences. 2004; 22(4): 151-162
3) "The utilisation of grain sorghum (Sorghum bicolor L. Moench) and sweet sorghum (Sorghum saccharatum L. Moench, var. saccharatum) for gluten-free diet in coeliac disease"
Petr,J; Michalik,I; Tlaskalova Hogenova, H; Capouchova,I; Famera,O; Urminska,D; Tuckova,L; Knoblochova,H
Scientia Agriculturae Bohemica. 2003; 34(1): 8-15
4) "Fiber preparations of different origin used as additives in baking gluten-free breads"
Korus,J; Achremowicz,B
Zywnosc. 2004; 11(1): 65-73
5) "Elaboration of bread without gluten for the celiac disease carriers"
Rossato Moreira,M; Severo da Rosa, C; Miranda, MZ de
Alimentaria. 2004; (354): 91-94
6) "Effect of a gluten-free diet on gastrointestinal symptoms in celiac disease"
Murray,JA; Watson,T; Clearman,B; Mitros,F
American Journal of Clinical Nutrition. 2004; 79(4): 669-673
7) "Recent advances in the formulation of gluten-free cereal-based products"
Gallagher,E; Gormley,TR; Arendt,EK
Trends in Food Science & Technology. 2004; 15(3-4): New functional ingredients and foods: safety, health and convenience., 143-152
8) "Use of response surface methodology to optimize gluten-free bread fortified with soy flour and dry milk"
Sanchez,HD; Osella,CA; Torre,MA de la
Food Science and Technology International. 2004; 10(1): 5-9
9) "Gluten free breads using rice flour and hydrocolloid gums"
Cato,L; Gan,JJ; Rafael,LGB; Small,DM
Food-Australia. 2004; 56(3): 75-78
10) "Influence of gluten-free flour mixes and fat powders on the quality of gluten-free biscuits"
Schober,TJ; O'Brien,CM; McCarthy,D; Darnedde,A; Arendt,EK
European Food Research and Technology. 2003; 216(5): 369-376
Ho aperto comunque una nuova discussione intitolata "Il Glutine" (sempre in questo topic: "Food Tech. & Pack."), ove sarà possbile approfondire l'argomento.
A presto!
Giulio
^__^
1) "Textural comparisons of gluten free and wheat based doughs, batters, and breads"
Moore,MM; Schober,TJ; Dockery,P; Arendt,EK
Cereal Chemistry. 2004; 81(5): 567-575
2) "Protein fractions of oats and possibilities of oat utilisation for patients with coeliac disease"
Capourova,I; Petr,J; Tlaskalova Hogenova,H; Michalik,I; Famera,O; Urminska,D; Tuckova,L; Knoblochova,H; Borovska,D
Czech Journal of Food Sciences. 2004; 22(4): 151-162
3) "The utilisation of grain sorghum (Sorghum bicolor L. Moench) and sweet sorghum (Sorghum saccharatum L. Moench, var. saccharatum) for gluten-free diet in coeliac disease"
Petr,J; Michalik,I; Tlaskalova Hogenova, H; Capouchova,I; Famera,O; Urminska,D; Tuckova,L; Knoblochova,H
Scientia Agriculturae Bohemica. 2003; 34(1): 8-15
4) "Fiber preparations of different origin used as additives in baking gluten-free breads"
Korus,J; Achremowicz,B
Zywnosc. 2004; 11(1): 65-73
5) "Elaboration of bread without gluten for the celiac disease carriers"
Rossato Moreira,M; Severo da Rosa, C; Miranda, MZ de
Alimentaria. 2004; (354): 91-94
6) "Effect of a gluten-free diet on gastrointestinal symptoms in celiac disease"
Murray,JA; Watson,T; Clearman,B; Mitros,F
American Journal of Clinical Nutrition. 2004; 79(4): 669-673
7) "Recent advances in the formulation of gluten-free cereal-based products"
Gallagher,E; Gormley,TR; Arendt,EK
Trends in Food Science & Technology. 2004; 15(3-4): New functional ingredients and foods: safety, health and convenience., 143-152
8) "Use of response surface methodology to optimize gluten-free bread fortified with soy flour and dry milk"
Sanchez,HD; Osella,CA; Torre,MA de la
Food Science and Technology International. 2004; 10(1): 5-9
9) "Gluten free breads using rice flour and hydrocolloid gums"
Cato,L; Gan,JJ; Rafael,LGB; Small,DM
Food-Australia. 2004; 56(3): 75-78
10) "Influence of gluten-free flour mixes and fat powders on the quality of gluten-free biscuits"
Schober,TJ; O'Brien,CM; McCarthy,D; Darnedde,A; Arendt,EK
European Food Research and Technology. 2003; 216(5): 369-376
Ho aperto comunque una nuova discussione intitolata "Il Glutine" (sempre in questo topic: "Food Tech. & Pack."), ove sarà possbile approfondire l'argomento.
A presto!
Giulio