Sourdough lactobacilli and celiac disease
2007
Gobbetti, M. | Rizzello, C.G. | Di Cagno, R. | De Angelis, M.
Celiac disease (CD) is one of the most common food intolerance. The only effective treatment for CD is a strict adherence to a gluten-free diet throughout the patient's lifetime. Gluten-free products are not widely available and are usually more expensive than their gluten-containing counterparts. There is, therefore, an urgent need to develop safe and effective therapeutic alternatives, to develop high-quality gluten-free products and to investigate the potential of the bread making biotechnology following ancient protocols which include long-time fermentation by selected sourdough lactic acid bacteria.
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Эту запись предоставил National Agricultural Library