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Nutritional Advantages
Protein has been shown to be a useful tool in weight management through appetite control and increased satiety.
Protein: Eat More to Eat Less? K. Greaves, AACCI Annual Meeting, 2011.
Gluten Protein Networks and Structures
Celiac Disease and Gluten-free Foods
Celiac disease is a disorder of the upper small intestine that is triggered by the ingestion of storage proteins found in wheat, rye, barley, and possibly oats. Because celiac disease patients must avoid gluten in their diets, there is a need to find ingredients that can provide the desired functional properties in gluten-free foods.
The Biochemical Basis of Celiac Disease. H. Wieser and P. Koehler, Cereal Chemistry 85:1, 2008.
Colloidal Protein Particles Can Be Used to Develop a Gluten-free Bread. L. E. van Riemsdijk and A. J. van der Goot, Cereal Foods World 56:201, 2011.
Einkorn: Functional Wheat for Health Promotion. E.-S. M. Abdel Aal, CFW Plexus Webcasts, 2009.
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