摘要
无麸质食品主要是为对麸质过敏的乳糜泄患者生产的。作为一种新型的饮食模式,被越来越多的人推崇。无麸质食品不含有面筋蛋白,外观和口感不同于普通食品,研究人员通过多种方法来改变无麸质食品的品质。文章主要对无麸质食品的概念、与健康的关系、食品缺陷、管理办法、工艺控制技术等几方面进行了综述,为今后无麸质食品的发展提供参考。
Gluten-free foods are mainly produced for people with celiac disease who are allergic to gluten. As a new mode of diet, it accepted by more and more people. Lack of gluten, appearance and taste are different from general food, researchers change the trait of Gluten-free foods from different ways. The concept of Gluten-free foods, the relationship with healthy, detect, management method, process control technology were described in order to provide references for the research of gluten-food.
出处
《广东化工》
CAS
2016年第18期88-89,共2页
Guangdong Chemical Industry
关键词
无麸质食品
乳糜泄
发展概况
gluten-free foods
celiac disease
general situation
