Exogenous enzymes for gluten-free beer production: A review of the industrial practice and its implications for scientific research

Author:

Partichelli Carolina Pedroso,Silveira Vitória Costa Conter,Manfroi Vitor,Rodrigues Rafael C.

Funder

Fundação de Amparo à Pesquisa do Estado do Rio Grande do Sul

Governo Brasil

Conselho Nacional de Desenvolvimento Cientifico e Tecnologico

Publisher

Elsevier BV

Reference91 articles.

1. AN-PEP, proline-specific endopeptidase, degrades all known immunostimulatory gluten peptides in beer made from barley malt;Akeroyd;Journal of the American Society of Brewing Chemists,2016

2. The celiac patient antibody response to conventional and gluten-removed beer;Allred;Journal of AOAC International,2017

3. Development of a sequence searchable database of celiac disease-associated peptides and proteins for risk assessment of novel food proteins;Amnuaycheewa;Frontiers in Allergy,2022

4. Challenges in gluten analysis: A comparison of four commercial Sandwich ELISA kits;Amnuaycheewa;Foods,2022

5. Progress in brewing science and beer production;Bamforth;Annual Review of Chemical and Biomolecular Engineering,2017

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