Effect of formulations and fermentation processes on volatile organic compounds and prebiotic potential of gluten-free bread fortified by spirulina (Arthrospira platensis)-Reference-Cited by-同舟云学术

Effect of formulations and fermentation processes on volatile organic compounds and prebiotic potential of gluten-free bread fortified by spirulina (Arthrospira platensis)

Published:2021 Issue:20 Volume:12 Page:10226-10238
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Casciano Flavia¹,Nissen Lorenzo²^ORCID,Gianotti Andrea¹²

Affiliation:

1. DiSTAL - Department of Agricultural and Food Sciences, Alma Mater Studiorum - University of Bologna, Campus of Food Science, P.za G. Goidanich, 60, 47521 Cesena, FC, Italy

2. CIRI - Interdepartmental Centre of Agri-Food Industrial Research, Alma Mater Studiorum - University of Bologna, P.za G. Goidanich, 60, 47521 Cesena, FC, Italy

Abstract

Gluten free (GF) foods, designed and marketed for the needs of people who are unable to metabolize gluten, in recent years have aroused growing interest that has led to the conquest of important market segments, with a strongly growing trend.

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2021/FO/D1FO01239H

Reference69 articles.

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5. Gluten-free diet survey: are Americans with coeliac disease consuming recommended amounts of fibre, iron, calcium and grain foods?

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