Celiac disease: Overview and considerations for development of gluten-free foods
Celiac disease is a genetically-determined chronic inflammatory intestinal disease induced by gluten in wheat, barley, rye etc. Celiac disease affects approximately one percent of people in the world and strict gluten-free diet (GFD) for a lifetime is the only available treatment. As gluten-free pro...
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| Format: | Article |
| Language: | English |
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Tsinghua University Press
2016-12-01
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| Series: | Food Science and Human Wellness |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2213453016300325 |
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| author | Prakriti Jnawali Vikas Kumar Beenu Tanwar |
| author_facet | Prakriti Jnawali Vikas Kumar Beenu Tanwar |
| author_sort | Prakriti Jnawali |
| collection | DOAJ |
| description | Celiac disease is a genetically-determined chronic inflammatory intestinal disease induced by gluten in wheat, barley, rye etc. Celiac disease affects approximately one percent of people in the world and strict gluten-free diet (GFD) for a lifetime is the only available treatment. As gluten-free products available in the market are known to have low nutritional quality as well as are more expensive than gluten-containing food products, there is a strong need to develop gluten-free products that are nutritionally complete as well as economical. This review focuses on the special considerations during developing gluten-free products viz., finding an alternate non-gluten source, ensuring nutrition and sensory quality characteristics, compliance with the regulatory guidelines, economics and product. |
| format | Article |
| id | doaj-art-efb4eefa516d4d2193f7aca73493fd1f |
| institution | Kabale University |
| issn | 2213-4530 |
| language | English |
| publishDate | 2016-12-01 |
| publisher | Tsinghua University Press |
| record_format | Article |
| series | Food Science and Human Wellness |
| spelling | doaj-art-efb4eefa516d4d2193f7aca73493fd1f2025-02-03T04:04:07ZengTsinghua University PressFood Science and Human Wellness2213-45302016-12-015416917610.1016/j.fshw.2016.09.003Celiac disease: Overview and considerations for development of gluten-free foodsPrakriti JnawaliVikas KumarBeenu TanwarCeliac disease is a genetically-determined chronic inflammatory intestinal disease induced by gluten in wheat, barley, rye etc. Celiac disease affects approximately one percent of people in the world and strict gluten-free diet (GFD) for a lifetime is the only available treatment. As gluten-free products available in the market are known to have low nutritional quality as well as are more expensive than gluten-containing food products, there is a strong need to develop gluten-free products that are nutritionally complete as well as economical. This review focuses on the special considerations during developing gluten-free products viz., finding an alternate non-gluten source, ensuring nutrition and sensory quality characteristics, compliance with the regulatory guidelines, economics and product.http://www.sciencedirect.com/science/article/pii/S2213453016300325Celiac diseaseGlutenGluten-free dietFunctional foodsSensory properties |
| spellingShingle | Prakriti Jnawali Vikas Kumar Beenu Tanwar Celiac disease: Overview and considerations for development of gluten-free foods Food Science and Human Wellness Celiac disease Gluten Gluten-free diet Functional foods Sensory properties |
| title | Celiac disease: Overview and considerations for development of gluten-free foods |
| title_full | Celiac disease: Overview and considerations for development of gluten-free foods |
| title_fullStr | Celiac disease: Overview and considerations for development of gluten-free foods |
| title_full_unstemmed | Celiac disease: Overview and considerations for development of gluten-free foods |
| title_short | Celiac disease: Overview and considerations for development of gluten-free foods |
| title_sort | celiac disease overview and considerations for development of gluten free foods |
| topic | Celiac disease Gluten Gluten-free diet Functional foods Sensory properties |
| url | http://www.sciencedirect.com/science/article/pii/S2213453016300325 |
| work_keys_str_mv | AT prakritijnawali celiacdiseaseoverviewandconsiderationsfordevelopmentofglutenfreefoods AT vikaskumar celiacdiseaseoverviewandconsiderationsfordevelopmentofglutenfreefoods AT beenutanwar celiacdiseaseoverviewandconsiderationsfordevelopmentofglutenfreefoods |