Sorghum, an alternative cereal for gluten-free product.

Detalhes bibliográficos
Autor(a) principal: HIDALGO CHÁVEZ, D. W.
Data de Publicação: 2018
Outros Autores: ASCHERI, J. L. R., MARTINS, A., CARVALHO, C. W. P. de, BERNARDO, C., TELES, A.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
Texto Completo: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1092564
Resumo: 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.
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spelling Sorghum, an alternative cereal for gluten-free product.Tecnologia de AlimentoAntioxidanteAnálise OrganolépticaAntioxidantsFood technologySensory evaluationThere 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.Review Article.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.HIDALGO CHÁVEZ, D. W.ASCHERI, J. L. R.MARTINS, A.CARVALHO, C. W. P. deBERNARDO, C.TELES, A.2018-06-20T00:37:01Z2018-06-20T00:37:01Z2018-06-1920182018-06-20T00:37:01Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleRevista Chilena de Nutricion, Santiago, CL, v. 45, n. 2, p 169-177, 2018.http://www.alice.cnptia.embrapa.br/alice/handle/doc/1092564enginfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa)instacron:EMBRAPA2018-06-20T00:37:08Zoai:www.alice.cnptia.embrapa.br:doc/1092564Repositório InstitucionalPUBhttps://www.alice.cnptia.embrapa.br/oai/requestopendoar:21542018-06-20T00:37:08falseRepositório InstitucionalPUBhttps://www.alice.cnptia.embrapa.br/oai/requestcg-riaa@embrapa.bropendoar:21542018-06-20T00:37:08Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa)false
dc.title.none.fl_str_mv Sorghum, an alternative cereal for gluten-free product.
title Sorghum, an alternative cereal for gluten-free product.
spellingShingle Sorghum, an alternative cereal for gluten-free product.
HIDALGO CHÁVEZ, D. W.
Tecnologia de Alimento
Antioxidante
Análise Organoléptica
Antioxidants
Food technology
Sensory evaluation
title_short Sorghum, an alternative cereal for gluten-free product.
title_full Sorghum, an alternative cereal for gluten-free product.
title_fullStr Sorghum, an alternative cereal for gluten-free product.
title_full_unstemmed Sorghum, an alternative cereal for gluten-free product.
title_sort Sorghum, an alternative cereal for gluten-free product.
author HIDALGO CHÁVEZ, D. W.
author_facet HIDALGO CHÁVEZ, D. W.
ASCHERI, J. L. R.
MARTINS, A.
CARVALHO, C. W. P. de
BERNARDO, C.
TELES, A.
author_role author
author2 ASCHERI, J. L. R.
MARTINS, A.
CARVALHO, C. W. P. de
BERNARDO, C.
TELES, A.
author2_role author
author
author
author
author
dc.contributor.none.fl_str_mv 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.
dc.contributor.author.fl_str_mv HIDALGO CHÁVEZ, D. W.
ASCHERI, J. L. R.
MARTINS, A.
CARVALHO, C. W. P. de
BERNARDO, C.
TELES, A.
dc.subject.por.fl_str_mv Tecnologia de Alimento
Antioxidante
Análise Organoléptica
Antioxidants
Food technology
Sensory evaluation
topic Tecnologia de Alimento
Antioxidante
Análise Organoléptica
Antioxidants
Food technology
Sensory evaluation
description 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.
publishDate 2018
dc.date.none.fl_str_mv 2018-06-20T00:37:01Z
2018-06-20T00:37:01Z
2018-06-19
2018
2018-06-20T00:37:01Z
dc.type.driver.fl_str_mv info:eu-repo/semantics/publishedVersion
info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv Revista Chilena de Nutricion, Santiago, CL, v. 45, n. 2, p 169-177, 2018.
http://www.alice.cnptia.embrapa.br/alice/handle/doc/1092564
identifier_str_mv Revista Chilena de Nutricion, Santiago, CL, v. 45, n. 2, p 169-177, 2018.
url http://www.alice.cnptia.embrapa.br/alice/handle/doc/1092564
dc.language.iso.fl_str_mv eng
language eng
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.source.none.fl_str_mv reponame:Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA
instname_str Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron_str EMBRAPA
institution EMBRAPA
reponame_str Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
collection Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
repository.name.fl_str_mv Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
repository.mail.fl_str_mv cg-riaa@embrapa.br
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