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Sorghum, an alternative cereal for gluten-free product. Repositório Alice
CHÁVEZ, D.; ASCHERI, J. L. R.; MARTINS, A.; CARVALHO, C. W. P. de; BERNARDO, C.; TELES, A..
There is a growing demand for health foods, indicated by the number of searches including the terms celiac disease and gluten free products. Most information is designed not only for celiac and gluten intolerant patients, but by others interested in obtaining additional health benefits from foods. Sorghum has been recently recognized as a cereal with functional properties, able to improve human health, but still of low direct human consumption. This review aims to illustrate the publication trends relating to sorghum for gluten free products and celiac disease. The scientific literature available in databases from the last twenty years was used. We perceived the need for further sensorial studies in order to understand the consumer expectations of gluten...
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: Tecnologia de Alimento; Antioxidante; Análise Organoléptica; Antioxidants; Food technology; Sensory evaluation.
Ano: 2018 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1092564
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