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Gluten free foods.

Niketha, N. (2013) Gluten free foods. Masters thesis, University of Mysore.

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Abstract

In recent years there has been growing demand for gluten free (GF) products due to the increasing prevalence of allergic reactions and intolerance, most notably celiac disease. Celiac disease (CD) is a chronic systemic autoimmune disorder caused by a permanent intolerance to gluten proteins in genetically susceptible individuals. Adherence to lifelong gluten free (GF) diet remains the cornerstone treatment for celiac patients. Foods that naturally do not contain wheat, barley, rye or their crossbred varieties as well as foods that contain these ingredients but have been specially processed to remove gluten are known as GF foods. Apart from diagnosed celiacs, GF diets have gained considerable popularity amongst consumers as they are perceived to be healthier than their gluten-containing counterparts. The objective of this review is to gain some insights into a very special category of foods labelled as ‘gluten free’. This review summarizes our current knowledge about celiac disease and gluten proteins, focuses on the expanding array of GF products, discusses the advances in the analytical tools used for detection of gluten and highlights some of the regulatory issues associated with GF products.

Item Type: Thesis (Masters)
Uncontrolled Keywords: Celiac disease, Food labelling, Gliadin, Gluten protein, Gluten free foods
Subjects: 600 Technology > 08 Food technology > 12 Allergy & Toxicology
600 Technology > 08 Food technology > 21 Cereals
Divisions: Food Safety Analytical Quality Control Lab
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 19 Nov 2015 10:27
Last Modified: 19 Nov 2015 10:27
URI: http://ir.cftri.com/id/eprint/11968

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