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富含植物蛋白的无麸质烘焙食品：概述

IF 5.3 2区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Food Reviews International Pub Date : 2024-07-04 DOI:10.1080/87559129.2024.2374814
Udari Menaka, Isuru Wijesekara, S.B. Navaratne, Indira Wickramasinghe
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引用次数: 0

摘要

在全球范围内，对麸质蛋白遗传不耐受的人会因麸质引发乳糜泻。治疗这种疾病的有效方法是避免食用麸质蛋白。
本文章由计算机程序翻译，如有差异，请以英文原文为准。
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Gluten-Free Bakery Foods Enriched with Plant Proteins: An Overview
Gluten triggers celiac disease in people who are genetically intolerant to gluten protein around the globe. The productive remedy for this health disorder is eliminating the consumption of gluten t...
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来源期刊
Food Reviews International
Food Reviews International 工程技术-食品科技
CiteScore
11.50
自引率
1.70%
发文量
127
审稿时长
>24 weeks
期刊介绍： Food Reviews International presents state-of-the-art reviews concerned with food production, processing, acceptability, and nutritional values—examining the relationship of food and nutrition to health, as well as the differing problems affecting both affluent and developing nations. Offering technical solutions to critical global food dilemmas and shortages, Food Reviews International contains articles of interest for: •food scientists and technologists •food and cereal chemists •chemical engineers •agriculturists •microbiologists •toxicologists •nutritionists
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