How Looking for Celiac-Safe Wheat Can Influence Its Technological Properties-Reference-Cited by-同舟云学术

How Looking for Celiac-Safe Wheat Can Influence Its Technological Properties

Published:2017-07-11 Issue:5 Volume:16 Page:797-807
ISSN:1541-4337
Container-title:Comprehensive Reviews in Food Science and Food Safety
language:en
Short-container-title:Comprehensive Reviews in Food Science and Food Safety

Author:

Boukid Fatma¹²,Mejri Mondher¹,Pellegrini Nicoletta²³,Sforza Stefano²,Prandi Barbara²^ORCID

Affiliation:

1. Plant Protection and Improvement Laboratory, Center of Biotechnology of Sfax; Univ. of Sfax; Tunisia

2. Food and Drug Dept.; Univ. di Parma; Parco Area delle Scienze 27/A 43124 Parma Italy

3. Food Quality Design Group; Wageningen Univ.; PO Box 8129 Wageningen The Netherlands

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/1541-4337.12288/fullpdf

Reference132 articles.

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2. Properties of gluten intolerance: gluten structure, evolution, pathogenicity and detoxification capabilities;Balakireva;Nutrients,2016

3. Targeting of prolamins by RNAi in bread wheat: effectiveness of seven silencing-fragment combinations for obtaining lines devoid of coeliac disease epitopes from highly immunogenic gliadins;Barro;Plant Biotechnol J,2016

4. Protein composition and techno-functional properties of transgenic wheat with reduced a-gliadin content obtained by RNA interference;Becker;J Appl Bot Food Qual,2012

5. Gluten alleles and predicted dough quality for wheat varieties worldwide: a great resource-free on the AACC International Website;Bekes;Cereal Foods World,2013

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