Use este identificador para citar ou linkar para este item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1092564
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dc.contributor.authorHIDALGO CHÁVEZ, D. W.
dc.contributor.authorASCHERI, J. L. R.
dc.contributor.authorMARTINS, A.
dc.contributor.authorCARVALHO, C. W. P. de
dc.contributor.authorBERNARDO, C.
dc.contributor.authorTELES, A.
dc.date.accessioned2018-06-20T00:37:01Z-
dc.date.available2018-06-20T00:37:01Z-
dc.date.created2018-06-19
dc.date.issued2018
dc.identifier.citationRevista Chilena de Nutricion, Santiago, CL, v. 45, n. 2, p 169-177, 2018.
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1092564-
dc.descriptionThere 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.
dc.language.isoengeng
dc.rightsopenAccesseng
dc.titleSorghum, an alternative cereal for gluten-free product.
dc.typeArtigo de periódico
dc.date.updated2018-06-20T00:37:01Zpt_BR
dc.subject.thesagroTecnologia de Alimento
dc.subject.thesagroAntioxidante
dc.subject.thesagroAnálise Organoléptica
dc.subject.nalthesaurusAntioxidants
dc.subject.nalthesaurusFood technology
dc.subject.nalthesaurusSensory evaluation
dc.description.notesReview Article.
riaa.ainfo.id1092564
riaa.ainfo.lastupdate2020-10-14 -03:00:00
dc.contributor.institutionDavy 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.
Aparece nas coleções:Artigo em periódico indexado (CTAA)

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