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- Jouanin, Aurélie, et al. Show all 11 Authors
- Food research international 2018 v.110 pp. 11-21
- additives; barley; breeding; business enterprises; celiac disease; epitopes; food processing; gene editing; gliadin; gluten-free diet; gluten-free foods; immune response; mutation; patients; people; rye; wheat; wheat gluten
- ... A strict gluten-free diet is currently the only treatment for the 1–2% of the world population who suffer from coeliac disease (CD). However, due to the presence of wheat and wheat derivatives in many food products, avoiding gluten consumption is difficult. Gluten-free products, made without wheat, barley or rye, typically require the inclusion of numerous additives, resulting in products that are ...