| Title |
Applications of microbial fermentations for production of gluten-free products and perspectives
|
|---|---|
| Published in |
Applied Microbiology and Biotechnology, November 2011
|
| DOI | 10.1007/s00253-011-3707-3 |
| Pubmed ID | |
| Authors |
Emanuele Zannini, Erica Pontonio, Deborah M. Waters, Elke K. Arendt |
| Abstract |
A gluten-free (GF) diet is recognised as being the only accepted treatment for celiac disease-a permanent autoimmune enteropathy triggered by the ingestion of gluten-containing cereals. The bakery products available in today's gluten-free market are characterised by lower palatability than their conventional counterparts and may lead to nutritional deficiencies of vitamins, minerals and fibre. Thus, the production of high-quality gluten-free products has become a very important socioeconomical issue. Microbial fermentation by means of lactic acid bacteria and yeast is one of the most ecological/economical methods of producing and preserving food. In this review, the role of a fermentation process for improving the quality of GF products and for developing a new concept of GF products with nutraceutical and health-promoting characteristics will be examined. |
X Demographics
The data shown below were collected from the profile of 1 X user who shared this research output. Click here to find out more about how the information was compiled.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| Unknown | 1 | 100% |
Demographic breakdown
| Type | Count | As % |
|---|---|---|
| Members of the public | 1 | 100% |
Mendeley readers
The data shown below were compiled from readership statistics for 172 Mendeley readers of this research output. Click here to see the associated Mendeley record.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| Hungary | 1 | <1% |
| Germany | 1 | <1% |
| Switzerland | 1 | <1% |
| India | 1 | <1% |
| China | 1 | <1% |
| Unknown | 167 | 97% |
Demographic breakdown
| Readers by professional status | Count | As % |
|---|---|---|
| Student > Master | 37 | 22% |
| Student > Ph. D. Student | 24 | 14% |
| Researcher | 22 | 13% |
| Student > Bachelor | 16 | 9% |
| Student > Doctoral Student | 6 | 3% |
| Other | 24 | 14% |
| Unknown | 43 | 25% |
| Readers by discipline | Count | As % |
|---|---|---|
| Agricultural and Biological Sciences | 65 | 38% |
| Engineering | 13 | 8% |
| Biochemistry, Genetics and Molecular Biology | 11 | 6% |
| Chemistry | 9 | 5% |
| Nursing and Health Professions | 6 | 3% |
| Other | 17 | 10% |
| Unknown | 51 | 30% |
Attention Score in Context
This research output has an Altmetric Attention Score of 1. This is our high-level measure of the quality and quantity of online attention that it has received. This Attention Score, as well as the ranking and number of research outputs shown below, was calculated when the research output was last mentioned on 01 May 2012.
All research outputs
#21,608,038
of 24,119,703 outputs
Outputs from Applied Microbiology and Biotechnology
#6,994
of 8,034 outputs
Outputs of similar age
#224,277
of 245,623 outputs
Outputs of similar age from Applied Microbiology and Biotechnology
#76
of 81 outputs
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