Título:	Sorghum, an alternative cereal for gluten-free product.
Autor:	HIDALGO CHÁVEZ, D. W. ASCHERI, J. L. R. MARTINS, A. CARVALHO, C. W. P. de BERNARDO, C. TELES, A.
Afiliación:	Davy William Hidalgo Chávez, UFRRJ; JOSE LUIS RAMIREZ ASCHERI, CTAA; Amanda Mattos Dias Martins, UFRRJ; CARLOS WANDERLEI PILER DE CARVALHO, CTAA; Cristiany Oliveira Bernardo, UFRRJ; Aline Soares Cascaes Teles, UFRRJ.
Año:	2018
Referencia:	Revista Chilena de Nutricion, Santiago, CL, v. 45, n. 2, p 169-177, 2018.
Descripción:	There is a growing demand for health foods, indicated by the number of searches including the terms celiac disease and gluten free products. Most information is designed not only for celiac and gluten intolerant patients, but by others interested in obtaining additional health benefits from foods. Sorghum has been recently recognized as a cereal with functional properties, able to improve human health, but still of low direct human consumption. This review aims to illustrate the publication trends relating to sorghum for gluten free products and celiac disease. The scientific literature available in databases from the last twenty years was used. We perceived the need for further sensorial studies in order to understand the consumer expectations of gluten free products, considering the large varieties of colored sorghum grains that could be used to prepare different gluten free products. Keywords: Meta-analysis; Antioxidant capacity; Sensorial analysis; Gluten free products.
Thesagro:	Tecnologia de Alimento Antioxidante Análise Organoléptica
NAL Thesaurus:	Antioxidants Food technology Sensory evaluation
Notas:	Review Article.
Tipo de Material:	Artigo de periódico
Acceso:	openAccess
Aparece en las colecciones:	Artigo em periódico indexado (CTAA)