Foods with modified composition for specific nutritional purposes
2001
Krkoskova, B. (Vyskumny Ustav Potravinarsky, Bratislava (Slovak Republic))
The latest trends in food production tend towards significant increase in share of foods with lower energy value, influencing positively health status of the population. The purpose of our work was to develop new products with lower fat and cholesterol content and with dietary fiber addition. Research and application of new types of fat substitutes in foodstuffs offers a solution to this problem. The number of allergy diseases shows an increasing tendency worldwide. Prevailingly, this fact can be contributed to food allergens. The allergic effects can be reduced technologically by eliminating the particular protein fraction or modifying it chemically or enzymatically. Celiac disease is a dietary intolerance to gluten. The aim of our work was to detect wheat gliadins in gluten-free foods
اظهر المزيد [+] اقل [-]الكلمات المفتاحية الخاصة بالمكنز الزراعي (أجروفوك)
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