Targeted degradation of gluten proteins in wheat flour by prolyl endoprotease and its utilization in low immunogenic pasta for gluten sensitivity population

Author:

Mohan Kumar B.V.,Sarabhai Swati,Prabhasankar P.

Funder

Indian Council of Medical Research, New Delhi

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference30 articles.

1. Part of celiac population still at risk despite current gluten thresholds;Bruins Slot;Trends Food Sci. Technol.,2015

2. Draft Revised Codex Standard for Foods for Special Dietary Use for Persons Intolerant to Gluten Joint FAO/WHO Food Standards Programme;Codex Alimentarius Commission,2007

3. Are ancient durum wheats less toxic to celiac patients? A study of α-gliadin from Graziella Ra and Kamut;Colomba;Sci. World J.,2012

4. Effects of extrusion treatment on enzymatic hydrolysis properties of wheat gluten;Cui;J. Food Process. Eng.,2011

5. Evaluation of Durum Wheat, Semolina, and Pasta in the United States;Dick,1988

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