The existence of gluten-free and functional pasta in Hungary
Nowadays, instead of traditional wheat grains, alternative cereals, also known as pseudocereals, are increasingly coming to the fore. The reason for this is, among other things, that more and more people struggle with food allergies and intolerances. Gluten-related disease - such as gluten sensitivi...
Elmentve itt :
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| Dokumentumtípus: | Cikk |
| Megjelent: |
University of Szeged, Faculty of Engineering
Szeged
2023
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| Sorozat: | Analecta technica Szegedinensia
17 No. 3 |
| Kulcsszavak: | Élelmiszerfejlesztés, Táplálkozástudomány, Gluténmentes tészta, Gluténérzékenység |
| Tárgyszavak: | |
| doi: | 10.14232/analecta.2023.3.13-18 |
| Online Access: | http://acta.bibl.u-szeged.hu/87016 |
| Tartalmi kivonat: | Nowadays, instead of traditional wheat grains, alternative cereals, also known as pseudocereals, are increasingly coming to the fore. The reason for this is, among other things, that more and more people struggle with food allergies and intolerances. Gluten-related disease - such as gluten sensitivity - is a chronic disease of the small intestine with malabsorption, which is triggered by gluten, a vegetable protein found in certain cereals, in people who are sensitive to it. Because of this, the demand for foods in which alternative gluten-free pseudocereals play a prominent role has understandably increased. Our research and development goal was aimed at getting to know and examining the different raw materials and their functional enrichment possibilities, which has led to the development of a new range of pasta products. |
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| Terjedelem/Fizikai jellemzők: | 13-18 |
| ISSN: | 2064-7964 |