Nutritive value of pseudocereals and their increasing use as functional gluten-free ingredients
Results from a number of recent studies have highlighted the need for an improvement in the nutritional quality of cereal-based gluten-free products. Several gluten-free grains exist, such as the pseudocereals amaranth, quinoa and buckwheat; these are characterized by an excellent nutrient profile....
Saved in:
| Published in | Trends in food science & technology Vol. 21; no. 2; pp. 106 - 113 |
|---|---|
| Main Authors | , , |
| Format | Journal Article |
| Language | English |
| Published |
Kidlington
Elsevier Ltd
01.02.2010
Elsevier |
| Subjects | |
| Online Access | Get full text |
| ISSN | 0924-2244 1879-3053 |
| DOI | 10.1016/j.tifs.2009.10.014 |
Cover
| Abstract | Results from a number of recent studies have highlighted the need for an improvement in the nutritional quality of cereal-based gluten-free products. Several gluten-free grains exist, such as the pseudocereals amaranth, quinoa and buckwheat; these are characterized by an excellent nutrient profile. Thus, an increasing trend in research is focusing on their use in the formulation of high quality, healthy gluten-free products such as bread and pasta. However, commercialization of these products is still quite limited. The availability of palatable pseudocereal-containing gluten-free products would represent a significant advance towards ensuring an adequate intake of nutrients in subjects with celiac disease. |
|---|---|
| AbstractList | Results from a number of recent studies have highlighted the need for an improvement in the nutritional quality of cereal-based gluten-free products. Several gluten-free grains exist, such as the pseudocereals amaranth, quinoa and buckwheat; these are characterized by an excellent nutrient profile. Thus, an increasing trend in research is focusing on their use in the formulation of high quality, healthy gluten-free products such as bread and pasta. However, commercialization of these products is still quite limited. The availability of palatable pseudocereal-containing gluten-free products would represent a significant advance towards ensuring an adequate intake of nutrients in subjects with celiac disease. |
| Author | Alvarez-Jubete, L. Arendt, E.K. Gallagher, E. |
| Author_xml | – sequence: 1 givenname: L. surname: Alvarez-Jubete fullname: Alvarez-Jubete, L. organization: Ashtown Food Research Centre, Teagasc, Ashtown, Dublin 15, Ireland – sequence: 2 givenname: E.K. surname: Arendt fullname: Arendt, E.K. organization: Department of Food and Nutritional Sciences, National University of Ireland, Cork, Ireland – sequence: 3 givenname: E. surname: Gallagher fullname: Gallagher, E. email: Eimear.Gallagher@teagasc.ie organization: Ashtown Food Research Centre, Teagasc, Ashtown, Dublin 15, Ireland |
| BackLink | http://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=22436390$$DView record in Pascal Francis |
| BookMark | eNp9kUuLFDEUhYOMYM_oH3BjNuqq2jyrKuBGBl8w6EJnHW6nbto0NUmbpBr896boceOiV4HDd84N51yTq5giEvKSsy1nvH932Nbgy1YwZpqwZVw9IRs-DqaTTMsrsmFGqE4IpZ6R61IOjDVZ6w2x35aaQw0npCeYF6TJ02PBZUoOM8JcKMSJ1l8YMg3RNamEuKdLQQqF-iW6GlKEme7npWLsfEZs4D7jFDDW8pw89S0FXzy-N-T-08eft1-6u--fv95-uOuc4kPtvPeqH4AJKVD0gxzGHrmWk9AOHUw7IUYuFe4Y-p5pNGiknwYQYHaid2DkDXl7zj3m9HvBUu1DKA7nGSKmpdhBy0H2RstGvrlIql6PUkvWwNePIBQHs88QXSj2mMMD5D-2lSl7aVZuPHMup1IyeutChbWWmiHMljO7bmQPdt3IrhutWtuoWcV_1n_pF02vziYPycI-tz_d_xCMS8ZHLpRZifdnAlvjp4DZFtfWcG2TjK7aKYVLB_4CeEa3lA |
| CitedBy_id | crossref_primary_10_1016_j_lwt_2022_113301 crossref_primary_10_1016_j_tifs_2016_03_005 crossref_primary_10_1038_s41598_023_47839_6 crossref_primary_10_1016_j_tifs_2020_01_011 crossref_primary_10_1016_j_foodchem_2013_09_155 crossref_primary_10_1111_1750_3841_12672 crossref_primary_10_1016_j_foodchem_2010_05_091 crossref_primary_10_3153_FH20006 crossref_primary_10_1007_s11694_023_02270_3 crossref_primary_10_1080_23311932_2015_1125773 crossref_primary_10_1016_j_jcs_2015_09_002 crossref_primary_10_29002_asujse_1087727 crossref_primary_10_1016_j_foodres_2018_10_073 crossref_primary_10_2174_0929867330666230227151852 crossref_primary_10_1016_j_foodchem_2010_12_053 crossref_primary_10_5219_127 crossref_primary_10_1002_jsfa_13265 crossref_primary_10_1016_j_sjbs_2020_07_029 crossref_primary_10_1080_10408398_2022_2119933 crossref_primary_10_1002_jsfa_7101 crossref_primary_10_3390_antiox8060173 crossref_primary_10_1016_j_anifeedsci_2021_115134 crossref_primary_10_3390_su12093789 crossref_primary_10_1038_s41598_025_90736_3 crossref_primary_10_31015_jaefs_18019 crossref_primary_10_1007_s13197_021_05233_y crossref_primary_10_1039_C7FO01959A crossref_primary_10_31020_mutftd_1587361 crossref_primary_10_4236_fns_2020_105025 crossref_primary_10_1007_s00344_024_11619_x crossref_primary_10_1080_10408398_2024_2356256 crossref_primary_10_1590_fst_52521 crossref_primary_10_1080_10408398_2011_610906 crossref_primary_10_3390_foods5040087 crossref_primary_10_1111_ijfs_14052 crossref_primary_10_2174_1573401318666221010093914 crossref_primary_10_3390_foods12213920 crossref_primary_10_1016_j_jcs_2013_10_009 crossref_primary_10_1016_j_jprot_2021_104395 crossref_primary_10_1016_j_fbio_2020_100588 crossref_primary_10_1016_j_lwt_2015_02_029 crossref_primary_10_2298_CICEQ211222025M crossref_primary_10_1016_j_foodres_2016_08_013 crossref_primary_10_1016_j_jcs_2015_10_003 crossref_primary_10_1007_s10924_021_02335_8 crossref_primary_10_1016_j_foodres_2021_110740 crossref_primary_10_1016_j_jcs_2013_10_001 crossref_primary_10_3390_nu6020575 crossref_primary_10_1016_j_tifs_2018_03_016 crossref_primary_10_1016_j_foodchem_2017_05_156 crossref_primary_10_3390_foods9111626 crossref_primary_10_1186_s41231_023_00152_w crossref_primary_10_1002_cche_10588 crossref_primary_10_1039_C5FO01197C crossref_primary_10_1094_CCHEM_03_15_0056_R crossref_primary_10_1002_jsfa_5826 crossref_primary_10_1016_j_foodchem_2015_11_065 crossref_primary_10_15547_artte_2018_01_009 crossref_primary_10_1016_j_foodchem_2022_132664 crossref_primary_10_1177_1082013213476072 crossref_primary_10_1111_1541_4337_12651 crossref_primary_10_1002_fsn3_3891 crossref_primary_10_21597_jist_993723 crossref_primary_10_3390_foods10030651 crossref_primary_10_1111_1541_4337_12091 crossref_primary_10_3390_foods11060848 crossref_primary_10_1002_jib_244 crossref_primary_10_1111_ijfs_14523 crossref_primary_10_3390_foods5030051 crossref_primary_10_3920_QAS2017_1226 crossref_primary_10_1016_j_ijfoodmicro_2014_05_023 crossref_primary_10_1007_s44187_024_00112_9 crossref_primary_10_3390_app12199735 crossref_primary_10_1021_acs_jafc_4c08623 crossref_primary_10_14232_rard_2018_1_2_98_102 crossref_primary_10_3390_foods10061259 crossref_primary_10_1080_10942912_2016_1230871 crossref_primary_10_1155_2022_8502169 crossref_primary_10_3390_agriculture13020469 crossref_primary_10_3390_foods9101498 crossref_primary_10_1080_10408398_2022_2109585 crossref_primary_10_3390_life13010217 crossref_primary_10_31686_ijier_vol5_iss9_819 crossref_primary_10_1016_j_foodres_2011_06_026 crossref_primary_10_1016_j_lwt_2024_116162 crossref_primary_10_1177_1082013214538984 crossref_primary_10_1016_j_ijgfs_2021_100400 crossref_primary_10_1007_s10068_013_0021_0 crossref_primary_10_1007_s13197_019_03975_4 crossref_primary_10_1021_acs_jafc_7b00697 crossref_primary_10_3390_antiox8080238 crossref_primary_10_1007_s10722_025_02373_4 crossref_primary_10_1039_C6FO00924G crossref_primary_10_1080_10408398_2020_1846493 crossref_primary_10_1111_ics_12185 crossref_primary_10_1007_s11694_017_9516_3 crossref_primary_10_1007_s11947_023_03069_2 crossref_primary_10_1016_j_jfca_2023_105192 crossref_primary_10_1039_D2FO03912E crossref_primary_10_1002_jsfa_10222 crossref_primary_10_1016_j_foodres_2018_03_073 crossref_primary_10_3390_app12168340 crossref_primary_10_3390_su12083493 crossref_primary_10_1007_s00217_020_03579_9 crossref_primary_10_1016_j_jcs_2024_103892 crossref_primary_10_3390_nu16071006 crossref_primary_10_1080_10942912_2023_2174552 crossref_primary_10_1002_mnfr_201300764 crossref_primary_10_1007_s12393_014_9079_6 crossref_primary_10_3390_foods9020111 crossref_primary_10_1007_s11947_012_0841_6 crossref_primary_10_1088_1755_1315_77_1_012018 crossref_primary_10_1016_j_jcs_2017_11_011 crossref_primary_10_3390_plants10020258 crossref_primary_10_1016_j_foodchem_2012_08_032 crossref_primary_10_1146_annurev_food_030216_030045 crossref_primary_10_3109_09637486_2013_806448 crossref_primary_10_3390_crops3010008 crossref_primary_10_1016_j_focha_2021_100001 crossref_primary_10_7759_cureus_71968 crossref_primary_10_1007_s10681_014_1081_9 crossref_primary_10_3390_ijerph17218239 crossref_primary_10_1002_jsfa_7540 crossref_primary_10_1002_agj2_21131 crossref_primary_10_1016_j_lwt_2010_11_010 crossref_primary_10_1016_j_foodres_2018_03_080 crossref_primary_10_1016_j_foodchem_2013_08_138 crossref_primary_10_1016_j_lwt_2014_09_045 crossref_primary_10_3390_antiox11122434 crossref_primary_10_4081_ijas_2012_e2 crossref_primary_10_1186_s43014_021_00057_x crossref_primary_10_3390_nu12041118 crossref_primary_10_1111_ppl_13248 crossref_primary_10_1007_s11694_017_9574_6 crossref_primary_10_1108_BFJ_09_2020_0860 crossref_primary_10_1016_j_foodchem_2010_09_076 crossref_primary_10_4236_fns_2020_115025 crossref_primary_10_1080_19476337_2019_1669714 crossref_primary_10_1002_jsfa_9294 crossref_primary_10_3153_JFHS16011 crossref_primary_10_3390_plants11111517 crossref_primary_10_1007_s00217_014_2362_1 crossref_primary_10_1002_bab_2319 crossref_primary_10_1007_s11947_023_03109_x crossref_primary_10_1016_j_tifs_2022_04_007 crossref_primary_10_1021_jf202224j crossref_primary_10_1016_j_foodres_2013_06_020 crossref_primary_10_3390_antiox9121236 crossref_primary_10_3923_pjn_2015_1034_1040 crossref_primary_10_3389_fpls_2021_612382 crossref_primary_10_1016_j_lwt_2020_110808 crossref_primary_10_1080_23311932_2018_1546942 crossref_primary_10_1016_j_fbio_2021_101170 crossref_primary_10_1016_j_foodchem_2019_02_061 crossref_primary_10_1039_c2fo30036b crossref_primary_10_3390_molecules28176355 crossref_primary_10_17221_131_2018_CJFS crossref_primary_10_1016_j_ijbiomac_2019_10_067 crossref_primary_10_1080_10408398_2016_1147417 crossref_primary_10_1155_2024_3091944 crossref_primary_10_1016_j_afres_2025_100802 crossref_primary_10_1108_BFJ_06_2016_0240 crossref_primary_10_55147_efse_1400555 crossref_primary_10_1002_jib_166 crossref_primary_10_1111_jfpp_13821 crossref_primary_10_3109_09637486_2012_753038 crossref_primary_10_1186_s41110_024_00281_8 crossref_primary_10_1111_jfq_12098 crossref_primary_10_1016_j_clcb_2023_100062 crossref_primary_10_1016_j_foodchem_2015_02_111 crossref_primary_10_4103_jrptps_JRPTPS_70_19 crossref_primary_10_3389_fnut_2022_934602 crossref_primary_10_1002_cche_10274 crossref_primary_10_1016_j_seppur_2022_121681 crossref_primary_10_17221_311_2013_CJFS crossref_primary_10_1016_j_foodchem_2021_130895 crossref_primary_10_3136_fstr_20_1087 crossref_primary_10_1016_j_foohum_2024_100304 crossref_primary_10_3390_foods11142075 crossref_primary_10_1007_s11130_018_0662_5 crossref_primary_10_1016_j_lwt_2016_07_038 crossref_primary_10_14720_aas_2019_114_2_13 crossref_primary_10_14720_aas_2019_114_2_12 crossref_primary_10_1108_BFJ_09_2018_0607 crossref_primary_10_1002_ece3_70013 crossref_primary_10_1007_s13197_017_2562_3 crossref_primary_10_1111_ijfs_16056 crossref_primary_10_7717_peerj_4442 crossref_primary_10_1016_j_ijbiomac_2017_12_080 crossref_primary_10_1039_C9FO00852G crossref_primary_10_3389_fnut_2024_1341539 crossref_primary_10_1039_C7FO00574A crossref_primary_10_1038_s41598_022_12017_7 crossref_primary_10_1111_ijfs_13349 crossref_primary_10_1007_s11104_023_06362_3 crossref_primary_10_1071_CP19238 crossref_primary_10_24323_akademik_gida_667273 crossref_primary_10_1016_j_radphyschem_2020_108953 crossref_primary_10_3390_nu16071047 crossref_primary_10_48198_NJPAS_21_A10 crossref_primary_10_1016_j_lwt_2020_109321 crossref_primary_10_3390_foods12010133 crossref_primary_10_3389_fnut_2019_00098 crossref_primary_10_3889_oamjms_2016_115 crossref_primary_10_1080_87559129_2023_2279594 crossref_primary_10_1002_jsf2_141 crossref_primary_10_20289_zfdergi_408886 crossref_primary_10_1111_ijfs_13930 crossref_primary_10_1016_j_foodchem_2018_01_120 crossref_primary_10_1590_fst_07420 crossref_primary_10_1016_j_cofs_2019_02_017 crossref_primary_10_1016_j_tifs_2013_03_001 crossref_primary_10_1016_j_foodchem_2015_03_014 crossref_primary_10_3390_nu12103045 crossref_primary_10_1080_19476337_2024_2375253 crossref_primary_10_1016_j_bbrc_2019_10_030 crossref_primary_10_1016_j_sajb_2025_01_030 crossref_primary_10_1094_CCHEM_10_15_0208_R crossref_primary_10_1108_BFJ_05_2013_0131 crossref_primary_10_1111_ijfs_12837 crossref_primary_10_1007_s11130_011_0269_6 crossref_primary_10_1007_s11130_013_0392_7 crossref_primary_10_1016_j_jcs_2017_07_004 crossref_primary_10_3390_plants9111412 crossref_primary_10_1016_j_eja_2021_126264 crossref_primary_10_1016_j_jcs_2015_07_007 crossref_primary_10_1016_j_jcs_2011_04_008 crossref_primary_10_1016_j_carbpol_2021_118170 crossref_primary_10_1016_j_jcs_2011_07_001 crossref_primary_10_1080_10408398_2022_2033683 crossref_primary_10_1093_advances_nmab041 crossref_primary_10_1371_journal_pone_0229841 crossref_primary_10_18697_ajfand_92_18690 crossref_primary_10_1111_1541_4337_12125 crossref_primary_10_1071_CP16091 crossref_primary_10_2478_v10222_012_0095_z crossref_primary_10_4028_www_scientific_net_AMR_1033_1034_629 crossref_primary_10_37527_2023_73_1_003 crossref_primary_10_3390_ijms16048536 crossref_primary_10_3390_app11146283 crossref_primary_10_1016_j_foodhyd_2019_03_036 crossref_primary_10_1111_jtxs_12263 crossref_primary_10_1002_mnfr_201600767 crossref_primary_10_29050_harranziraat_402350 crossref_primary_10_1016_j_jcs_2016_05_002 crossref_primary_10_15406_jnhfe_2018_08_00295 crossref_primary_10_1080_10408398_2018_1528206 crossref_primary_10_3390_plants10071262 crossref_primary_10_3390_app12042166 crossref_primary_10_3390_antiox8110565 crossref_primary_10_1007_s11947_022_02936_8 crossref_primary_10_1016_j_fct_2020_111178 crossref_primary_10_1016_j_foodhyd_2024_110680 crossref_primary_10_1111_ijfs_14126 crossref_primary_10_3390_ani10091504 crossref_primary_10_3390_antiox11061206 crossref_primary_10_3390_molecules28166084 crossref_primary_10_1590_fst_43421 crossref_primary_10_1111_ijfs_16309 crossref_primary_10_1080_10408398_2021_1999202 crossref_primary_10_1080_09637486_2016_1261085 crossref_primary_10_1007_s13197_018_3523_1 crossref_primary_10_3390_molecules27092899 crossref_primary_10_1111_jtxs_12374 crossref_primary_10_3390_app14219675 crossref_primary_10_3390_foods12173306 crossref_primary_10_1021_acs_jafc_5b05414 crossref_primary_10_1007_s00217_018_3072_x crossref_primary_10_1080_10408398_2020_1761774 crossref_primary_10_3390_foods8060208 crossref_primary_10_1590_fst_22917 crossref_primary_10_3390_su16083297 crossref_primary_10_1111_1541_4337_12021 crossref_primary_10_3920_QAS2013_0273 crossref_primary_10_1007_s11694_019_00300_7 crossref_primary_10_1007_s00217_018_3166_5 crossref_primary_10_1016_j_foodres_2024_115076 crossref_primary_10_1080_10408398_2014_1001811 crossref_primary_10_3390_su10103735 crossref_primary_10_1016_j_foodchem_2014_05_157 crossref_primary_10_1038_s41430_018_0385_6 crossref_primary_10_1080_10408398_2018_1434480 crossref_primary_10_3923_pjn_2013_521_528 crossref_primary_10_1111_1750_3841_12479 crossref_primary_10_1016_j_foodres_2018_08_056 crossref_primary_10_1002_jsfa_6732 crossref_primary_10_1016_j_foodchem_2019_125451 crossref_primary_10_3390_foods13111767 crossref_primary_10_1007_s11694_017_9495_4 crossref_primary_10_1038_s41598_024_65530_2 crossref_primary_10_1111_1750_3841_13682 crossref_primary_10_1111_1541_4337_12315 crossref_primary_10_1016_j_foodchem_2017_04_019 crossref_primary_10_1016_j_foodchem_2014_11_043 crossref_primary_10_3389_fnut_2023_1129723 crossref_primary_10_1002_cche_10517 crossref_primary_10_1007_s11694_022_01292_7 crossref_primary_10_21597_jist_631050 crossref_primary_10_1002_fsn3_2540 crossref_primary_10_1016_j_jfca_2024_107146 crossref_primary_10_1080_23311932_2016_1178693 crossref_primary_10_3390_antiox12020324 crossref_primary_10_1002_agj2_21090 crossref_primary_10_1016_j_fochx_2024_101182 crossref_primary_10_1016_j_jcs_2015_08_005 crossref_primary_10_1016_j_foodchem_2011_04_090 crossref_primary_10_1016_j_fbp_2024_07_005 crossref_primary_10_3390_agriculture13071445 crossref_primary_10_3390_foods10112613 crossref_primary_10_31883_pjfns_2019_0005 crossref_primary_10_1007_s00216_014_8122_z crossref_primary_10_1111_1750_3841_13673 crossref_primary_10_13005_bbra_3117 crossref_primary_10_17714_gumusfenbil_1067566 crossref_primary_10_1016_j_jfca_2024_106609 crossref_primary_10_1111_jfpp_15270 crossref_primary_10_3390_foods13091382 crossref_primary_10_1080_87559129_2019_1584902 crossref_primary_10_1007_s11694_017_9578_2 crossref_primary_10_1038_s41598_020_76325_6 crossref_primary_10_1007_s10681_023_03155_8 crossref_primary_10_1111_1750_3841_14090 crossref_primary_10_1016_j_plaphy_2022_04_011 crossref_primary_10_1080_19476337_2021_1971771 crossref_primary_10_3390_foods7040051 crossref_primary_10_1016_j_foodchem_2011_08_020 crossref_primary_10_1016_j_tifs_2020_07_017 crossref_primary_10_1007_s00425_015_2424_z crossref_primary_10_1016_j_lwt_2018_02_001 crossref_primary_10_1016_j_jfca_2017_09_003 crossref_primary_10_1016_j_carbpol_2017_11_067 crossref_primary_10_1016_j_foodhyd_2021_106611 crossref_primary_10_1016_j_ifset_2017_07_011 crossref_primary_10_1002_fft2_109 crossref_primary_10_1016_j_lwt_2024_115826 crossref_primary_10_1016_j_jfca_2016_02_006 crossref_primary_10_3136_fstr_24_785 crossref_primary_10_3389_fnut_2021_772573 crossref_primary_10_3390_scipharm86040049 crossref_primary_10_1080_87559129_2013_818014 crossref_primary_10_3390_foods10030614 crossref_primary_10_1111_ijfs_15011 crossref_primary_10_15690_vsp_v21i6_2479 crossref_primary_10_1016_j_fbio_2021_100916 crossref_primary_10_1021_jf201069k crossref_primary_10_3390_plants12040698 crossref_primary_10_1007_s00217_019_03279_z crossref_primary_10_1111_jtxs_12214 crossref_primary_10_1016_j_tifs_2022_02_009 crossref_primary_10_4081_ija_2016_729 crossref_primary_10_1016_j_profoo_2011_09_051 crossref_primary_10_1007_s11332_024_01235_3 crossref_primary_10_1016_j_plaphy_2017_12_004 crossref_primary_10_1111_ijfs_13998 crossref_primary_10_1586_epr_10_98 crossref_primary_10_3390_macromol4010002 crossref_primary_10_3390_foods7050073 crossref_primary_10_29121_granthaalayah_v5_i4RAST_2017_3294 crossref_primary_10_3389_fpls_2020_578631 crossref_primary_10_3390_horticulturae8030239 crossref_primary_10_1016_j_foodchem_2014_09_068 crossref_primary_10_1080_09637486_2017_1378626 crossref_primary_10_1177_1082013219873246 crossref_primary_10_1016_j_tifs_2018_11_011 crossref_primary_10_1016_j_foodhyd_2021_107370 crossref_primary_10_1007_s10722_017_0526_0 crossref_primary_10_1155_2020_8874872 crossref_primary_10_3390_foods10030506 crossref_primary_10_3390_molecules25184273 crossref_primary_10_1016_j_foodhyd_2019_105243 crossref_primary_10_1002_fsn3_3166 crossref_primary_10_1002_jms_4258 crossref_primary_10_1039_C4RA11857J crossref_primary_10_1007_s13197_023_05748_6 crossref_primary_10_3390_antiox12020456 crossref_primary_10_1177_1934578X19844141 crossref_primary_10_1002_jsfa_7134 crossref_primary_10_1002_jsfa_9793 |
| Cites_doi | 10.1094/CCHEM-86-5-0511 10.1002/1097-0010(20010101)81:1<95::AID-JSFA786>3.0.CO;2-T 10.1093/ajcn/72.4.937 10.1097/00005176-199811000-00004 10.1097/01.mpg.0000228102.89454.eb 10.1079/PNS2005461 10.1021/jf000779w 10.1079/NRR200254 10.1021/jf990619o 10.1046/j.1365-2036.2000.00671.x 10.1111/j.1365-277X.2005.00607.x 10.17221/6605-CJFS 10.1016/j.jnutbio.2004.06.002 10.1021/jf030322x 10.1021/jf990121m 10.1016/S0002-9343(99)00285-5 10.1016/j.foodchem.2009.07.032 10.1002/food.19970410308 10.1111/j.1365-2621.1994.tb02086.x 10.1046/j.1365-2036.2002.01283.x 10.1021/jf010385k 10.1053/gast.2001.22123 10.1080/1040869059096 10.1016/j.biopha.2006.07.080 10.1016/S0002-8223(99)00205-9 10.1021/jf60180a029 10.1007/s11130-004-0033-3 10.1094/CCHEM.2004.81.5.567 10.1016/S0002-8223(00)00386-2 10.1002/jsfa.1120 10.1002/jsfa.914 10.1016/j.foodchem.2005.07.053 10.1016/S0308-8146(03)00185-7 10.1007/s00394-004-0459-1 10.1002/1521-3803(20020501)46:3<184::AID-FOOD184>3.0.CO;2-H 10.1007/BF02196067 10.1016/j.foodchem.2006.01.016 10.1002/cbf.1210 10.1007/s00198-004-1641-2 10.1007/BF01892352 10.1080/09637480902950597 10.1016/j.foodchem.2006.05.022 10.1094/CC-83-0391 10.1016/S0308-8146(02)00228-5 10.1016/0308-8146(93)90047-J 10.1016/j.nut.2005.01.012 10.1016/0889-1575(92)90006-6 10.1080/20014091091887 10.1053/j.gastro.2005.02.024 10.1093/jn/127.7.1395 10.1136/gut.38.3.322 10.1021/jf990709t 10.1097/01.mcg.0000190644.01661.2b 10.1177/153537020623100106 10.1016/j.jcs.2007.07.011 10.1080/10408390600698197 10.3748/wjg.v12.i41.6585 10.1002/jsfa.1781 10.1111/j.1572-0241.1999.867_r.x |
| ContentType | Journal Article |
| Copyright | 2009 Elsevier Ltd 2015 INIST-CNRS |
| Copyright_xml | – notice: 2009 Elsevier Ltd – notice: 2015 INIST-CNRS |
| DBID | FBQ AAYXX CITATION IQODW 7S9 L.6 8FD F28 FR3 |
| DOI | 10.1016/j.tifs.2009.10.014 |
| DatabaseName | AGRIS CrossRef Pascal-Francis AGRICOLA AGRICOLA - Academic Technology Research Database ANTE: Abstracts in New Technology & Engineering Engineering Research Database |
| DatabaseTitle | CrossRef AGRICOLA AGRICOLA - Academic Technology Research Database ANTE: Abstracts in New Technology & Engineering Engineering Research Database |
| DatabaseTitleList | Technology Research Database |
| Database_xml | – sequence: 1 dbid: FBQ name: AGRIS url: http://www.fao.org/agris/Centre.asp?Menu_1ID=DB&Menu_2ID=DB1&Language=EN&Content=http://www.fao.org/agris/search?Language=EN sourceTypes: Publisher |
| DeliveryMethod | fulltext_linktorsrc |
| Discipline | Economics Engineering |
| EISSN | 1879-3053 |
| EndPage | 113 |
| ExternalDocumentID | 22436390 10_1016_j_tifs_2009_10_014 US201301812494 S0924224409002945 |
| GroupedDBID | --K --M .~1 0R~ 123 1B1 1RT 1~. 1~5 29Q 4.4 457 4G. 53G 5VS 7-5 71M 8P~ 9JM AABNK AACTN AAEDT AAEDW AAHBH AAIKJ AAKOC AALCJ AALRI AAOAW AAQFI AAQXK AATLK AAXKI AAXUO ABFNM ABFRF ABGRD ABGSF ABJNI ABMAC ABUDA ABWVN ABXDB ACDAQ ACGFO ACGFS ACIWK ACPRK ACRLP ACRPL ADBBV ADEZE ADMUD ADNMO ADQTV ADUVX AEBSH AEFWE AEHWI AEIPS AEKER AENEX AEQOU AFJKZ AFRAH AFTJW AFXIZ AGHFR AGRDE AGUBO AGYEJ AHHHB AIEXJ AIKHN AITUG AKRWK ALMA_UNASSIGNED_HOLDINGS AMRAJ ANKPU ASPBG AVWKF AXJTR AZFZN BKOJK BLXMC CS3 DU5 EBS EFJIC EJD EO8 EO9 EP2 EP3 FDB FEDTE FGOYB FIRID FNPLU FYGXN G-2 G-Q GBLVA HLV HVGLF HZ~ IHE J1W K-O KOM LW9 M41 MO0 N9A O-L O9- OAUVE OZT P-8 P-9 P2P PC. Q38 R2- RIG ROL RPZ SAB SCC SDF SDG SDP SES SEW SPCBC SSA SSU SSZ T5K WH7 WUQ Y6R ~G- ~KM AABVA AAIAV ABPIF ABPTK ABYKQ AFKWA AJBFU AJOXV AMFUW CBWCG DOVZS FBQ XFK AATTM AAYWO AAYXX ACVFH ADCNI AEUPX AFPUW AGCQF AGQPQ AGRNS AIGII AIIUN AKBMS AKYEP APXCP BNPGV CITATION SSH EFKBS IQODW 7S9 ACLOT EFLBG L.6 ~HD 8FD F28 FR3 |
| ID | FETCH-LOGICAL-c417t-fff467a0232e2673786e153d25cecadb228134eb0ef605e9e93fd7a2a9b26ca93 |
| IEDL.DBID | .~1 |
| ISSN | 0924-2244 |
| IngestDate | Sat Sep 27 22:55:08 EDT 2025 Sun Sep 28 16:17:03 EDT 2025 Mon Jul 21 09:12:01 EDT 2025 Tue Jul 01 04:02:28 EDT 2025 Thu Apr 24 23:12:01 EDT 2025 Wed Dec 27 19:18:08 EST 2023 Mon Mar 03 15:06:21 EST 2025 |
| IsPeerReviewed | true |
| IsScholarly | true |
| Issue | 2 |
| Keywords | Plant protein Ingredient Pseudocereals Gluten Use Nutritive value |
| Language | English |
| License | https://www.elsevier.com/tdm/userlicense/1.0 CC BY 4.0 |
| LinkModel | DirectLink |
| MergedId | FETCHMERGED-LOGICAL-c417t-fff467a0232e2673786e153d25cecadb228134eb0ef605e9e93fd7a2a9b26ca93 |
| Notes | http://dx.doi.org/10.1016/j.tifs.2009.10.014 ObjectType-Article-1 SourceType-Scholarly Journals-1 ObjectType-Feature-2 content type line 23 ObjectType-Article-2 ObjectType-Feature-1 |
| PQID | 46583530 |
| PQPubID | 24069 |
| PageCount | 8 |
| ParticipantIDs | proquest_miscellaneous_753736953 proquest_miscellaneous_46583530 pascalfrancis_primary_22436390 crossref_citationtrail_10_1016_j_tifs_2009_10_014 crossref_primary_10_1016_j_tifs_2009_10_014 fao_agris_US201301812494 elsevier_sciencedirect_doi_10_1016_j_tifs_2009_10_014 |
| ProviderPackageCode | CITATION AAYXX |
| PublicationCentury | 2000 |
| PublicationDate | 2010-02-01 |
| PublicationDateYYYYMMDD | 2010-02-01 |
| PublicationDate_xml | – month: 02 year: 2010 text: 2010-02-01 day: 01 |
| PublicationDecade | 2010 |
| PublicationPlace | Kidlington |
| PublicationPlace_xml | – name: Kidlington |
| PublicationTitle | Trends in food science & technology |
| PublicationYear | 2010 |
| Publisher | Elsevier Ltd Elsevier |
| Publisher_xml | – name: Elsevier Ltd – name: Elsevier |
| References | Steadman, Burgoon, Lewis, Edwardson, Obendorf (bib69) 2001; 81 Scalbert, Manach, Morand, Remesy, Jimenez (bib63) 2005; 45 in press. Bardella, Fredella, Prampolini, Molteni, Giunta, Bianchi (bib6) 2000; 72 Gorinstein, Pawelzik, Delgado-Licon, Haruenkit, Weisz, Trakhtenberg (bib32) 2002; 82 Tosi, Ciappini, Masciarelli (bib77) 1996; 34 Alvarez-Jubete, L., Holse, M., Hansen, A., Arendt, E. K., & Gallagher, E. (2009). Impact of baking on the vitamin E content of the pseudocereals amaranth, quinoa and buckwheat. Moghadasian, Frohlich (bib48) 1999; 107 Dini, Tenore, Dini (bib20) 2004; 84 Gamel, Linssen, Alink, Mossallem, Shekib (bib31) 2004; 84 Ng, Anderson, Coker, Ondrus (bib51) 2007; 101 Czerwinski, Bartnikowska, Leontowicz, Lange, Leontowicz, Katrich (bib18) 2004; 15 Mora, Barera, Beccio, Proverbio, Weber, Bianchi (bib50) 1999; 94 Aubrecht, Biacs (bib5) 2001; 28 Li, Zhang (bib44) 2001; 41 Tomotake, Yamamoto, Yanaka, Ohinata, Yamazaki, Kayashita (bib76) 2006; 22 Bressani (bib12) 2003 Fasano, Catassi (bib27) 2001; 120 Berti, Riso, Brusamolino, Porrini (bib9) 2004; 43 Dietrych-Szostak, Oleszek (bib19) 1999; 47 Zielinski, Kozlowska (bib81) 2000; 48 Escudero, de Arellano, Luco, Giménez, Mucciarelli (bib22) 2004; 59 Thompson, Dennis, Higgins, Lee, Sharrett (bib75) 2005; 18 Pomeranz, Robbins (bib55) 1972; 20 Kupper (bib43) 2005; 128 Pazianas, Butcher, Subhani, Finch, Ang, Collins (bib53) 2005; 16 Hozová, Buchtová, Dodok, Zemanović (bib37) 1997; 41 Simopoulos (bib67) 2001; 60 , Kim, Kim, Cho, Kim, Shin (bib39) 2006; 24 Renzetti, Dal Bello, Arendt (bib57) 2008; 48 Chand, Mihas (bib17) 2006; 40 Alvarez-Jubete, L., Wijngaard, H. H., Arendt, E. K., & Gallagher, E. (2010). Polyphenol composition and in-vitro antioxidant activity of amaranth, quinoa and buckwheat as affected by sprouting and bread baking. Bressani (bib11) 1994 Ruales, Nair (bib59) 1992; 42 Thompson (bib72) 1999; 99 Steadman, Burgoon, Schuster, Lewis, Edwardson, Obendorf (bib70) 2000; 48 Pagano (bib52) 2006; 29 Schoenlechner, Siebenhandl, Berghofer (bib66) 2008 Pedersen, Kalinowski, Eggum (bib54) 1987; 36 Qureshi, Lehmann, Peterson (bib56) 1996; 126 Becker (bib7) 1994 Ruales, Nair (bib60) 1993; 48 Berghofer, Schoenlechner (bib8) 2002 Hopman, Le Cessie, Von Blomberg, Mearin (bib35) 2006; 43 Taylor, Parker (bib71) 2002 Gallardo, Jimenez, Garcia-Conesa (bib29) 2006; 99 Kiskini, Argiri, Kalogeropoulos, Komaitis, Kostaropoulos, Mandala (bib40) 2007; 102 McGough, Cummings (bib47) 2005; 64 Gambus, Gambus, Sabat (bib30) 2002; 9 Howbowicz, Obendorf (bib36) 1992; 40 Valdimarsson, Lofman, Toss, Strom (bib78) 1996; 38 Zielinski, Ciska, Kozlowska (bib80) 2001; 19 Champ, Langkilde, Brouns, Kettlitz, Le Bail-Collet (bib16) 2003; 16 Bonafaccia, Marocchini, Kreft (bib10) 2003; 80 Thompson (bib73) 2000; 100 Alvarez-Jubete, Arendt, Gallagher (bib1) 2009; 60 Wijngaard, Arendt (bib79) 2006; 83 FAO/WHO (bib25) 1998 Catassi, Fasano (bib15) 2008 Bruni, Medici, Guerrini, Scalia, Poli, Muzzoli (bib13) 2001; 49 Mariani, Viti, Montuori, La Vecchia, Cipolletta, Calvani (bib45) 1998; 27 (2), 770--778. Field, Benjamin (bib28) 2003 Sategna-Guidetti, Grosso, Grosso, Mengozzi, Aimo, Zaccaria (bib62) 2000; 14 Rodrigo (bib58) 2006; 12 Schoenlechner, R., Jurackova, K., & Berghofer, E. (2004). Pasta production from the pseudocereals amaranth, quinoa and buckwheat. In Proceedings 12th ICC cereal and bread congress. Harrogate, UK. Mazza, Oomah (bib46) 2003 FAOSTAT. (2007). Available from FAO/WHO (bib24) 1997 Kayashita, Shimaoka, Nakajoh, Yamazaki, Kato (bib38) 1997; 127 Guclu-Ustundag, Mazza (bib33) 2007; 47 Moore, Schober, Dockery, Arendt (bib49) 2004; 81 Schoenlechner, Linsberger, Kaczyc, Berghofer (bib65) 2006; 30 Ruales, Nair (bib61) 1994; 29 Thompson (bib74) 2009 Caperuto, Amaya-Farfan, Camargo (bib14) 2001; 2001 Alvarez-Jubete, L., Auty, M., Arendt, E., & Gallagher, E. Baking properties and microstructure of pseudocereal flours in gluten-free formulations. (5), 511–515. Hallert, Grant, Grehn, Granno, Hulten, Midhagens (bib34) 2002; 16 Drzewiecki, Delgado-Licon, Haruenkit, Pawelzik, Martin-Belloso, Park (bib21) 2003; 51 Escudero, Zirulnik, Gomez, Mucciarelli, Gimenez (bib23) 2006; 231 Koziol (bib42) 1992; 5 Skrabanja, Liljeberg Elmstahl, Kreft, Bjorck (bib68) 2001; 49 Klimczak, Malecka, Pacholek (bib41) 2002; 46 FAO Statistics Division. Mazza (10.1016/j.tifs.2009.10.014_bib46) 2003 Gamel (10.1016/j.tifs.2009.10.014_bib31) 2004; 84 Gorinstein (10.1016/j.tifs.2009.10.014_bib32) 2002; 82 Mora (10.1016/j.tifs.2009.10.014_bib50) 1999; 94 Chand (10.1016/j.tifs.2009.10.014_bib17) 2006; 40 Kupper (10.1016/j.tifs.2009.10.014_bib43) 2005; 128 Thompson (10.1016/j.tifs.2009.10.014_bib75) 2005; 18 Thompson (10.1016/j.tifs.2009.10.014_bib74) 2009 FAO/WHO (10.1016/j.tifs.2009.10.014_bib25) 1998 Dietrych-Szostak (10.1016/j.tifs.2009.10.014_bib19) 1999; 47 Ruales (10.1016/j.tifs.2009.10.014_bib60) 1993; 48 Berghofer (10.1016/j.tifs.2009.10.014_bib8) 2002 Tosi (10.1016/j.tifs.2009.10.014_bib77) 1996; 34 Bardella (10.1016/j.tifs.2009.10.014_bib6) 2000; 72 Gambus (10.1016/j.tifs.2009.10.014_bib30) 2002; 9 Ng (10.1016/j.tifs.2009.10.014_bib51) 2007; 101 Wijngaard (10.1016/j.tifs.2009.10.014_bib79) 2006; 83 Steadman (10.1016/j.tifs.2009.10.014_bib70) 2000; 48 Thompson (10.1016/j.tifs.2009.10.014_bib72) 1999; 99 Alvarez-Jubete (10.1016/j.tifs.2009.10.014_bib1) 2009; 60 Zielinski (10.1016/j.tifs.2009.10.014_bib81) 2000; 48 Simopoulos (10.1016/j.tifs.2009.10.014_bib67) 2001; 60 Hopman (10.1016/j.tifs.2009.10.014_bib35) 2006; 43 Berti (10.1016/j.tifs.2009.10.014_bib9) 2004; 43 10.1016/j.tifs.2009.10.014_bib26 Renzetti (10.1016/j.tifs.2009.10.014_bib57) 2008; 48 Klimczak (10.1016/j.tifs.2009.10.014_bib41) 2002; 46 Catassi (10.1016/j.tifs.2009.10.014_bib15) 2008 Ruales (10.1016/j.tifs.2009.10.014_bib59) 1992; 42 Field (10.1016/j.tifs.2009.10.014_bib28) 2003 10.1016/j.tifs.2009.10.014_bib64 Escudero (10.1016/j.tifs.2009.10.014_bib22) 2004; 59 Hallert (10.1016/j.tifs.2009.10.014_bib34) 2002; 16 FAO/WHO (10.1016/j.tifs.2009.10.014_bib24) 1997 Qureshi (10.1016/j.tifs.2009.10.014_bib56) 1996; 126 Dini (10.1016/j.tifs.2009.10.014_bib20) 2004; 84 Koziol (10.1016/j.tifs.2009.10.014_bib42) 1992; 5 10.1016/j.tifs.2009.10.014_bib4 Scalbert (10.1016/j.tifs.2009.10.014_bib63) 2005; 45 10.1016/j.tifs.2009.10.014_bib3 Valdimarsson (10.1016/j.tifs.2009.10.014_bib78) 1996; 38 Tomotake (10.1016/j.tifs.2009.10.014_bib76) 2006; 22 Champ (10.1016/j.tifs.2009.10.014_bib16) 2003; 16 Kayashita (10.1016/j.tifs.2009.10.014_bib38) 1997; 127 Hozová (10.1016/j.tifs.2009.10.014_bib37) 1997; 41 McGough (10.1016/j.tifs.2009.10.014_bib47) 2005; 64 10.1016/j.tifs.2009.10.014_bib2 Rodrigo (10.1016/j.tifs.2009.10.014_bib58) 2006; 12 Caperuto (10.1016/j.tifs.2009.10.014_bib14) 2001; 2001 Czerwinski (10.1016/j.tifs.2009.10.014_bib18) 2004; 15 Guclu-Ustundag (10.1016/j.tifs.2009.10.014_bib33) 2007; 47 Ruales (10.1016/j.tifs.2009.10.014_bib61) 1994; 29 Zielinski (10.1016/j.tifs.2009.10.014_bib80) 2001; 19 Pazianas (10.1016/j.tifs.2009.10.014_bib53) 2005; 16 Skrabanja (10.1016/j.tifs.2009.10.014_bib68) 2001; 49 Pomeranz (10.1016/j.tifs.2009.10.014_bib55) 1972; 20 Bressani (10.1016/j.tifs.2009.10.014_bib12) 2003 Kim (10.1016/j.tifs.2009.10.014_bib39) 2006; 24 Howbowicz (10.1016/j.tifs.2009.10.014_bib36) 1992; 40 Steadman (10.1016/j.tifs.2009.10.014_bib69) 2001; 81 Thompson (10.1016/j.tifs.2009.10.014_bib73) 2000; 100 Moore (10.1016/j.tifs.2009.10.014_bib49) 2004; 81 Fasano (10.1016/j.tifs.2009.10.014_bib27) 2001; 120 Gallardo (10.1016/j.tifs.2009.10.014_bib29) 2006; 99 Bonafaccia (10.1016/j.tifs.2009.10.014_bib10) 2003; 80 Moghadasian (10.1016/j.tifs.2009.10.014_bib48) 1999; 107 Taylor (10.1016/j.tifs.2009.10.014_bib71) 2002 Aubrecht (10.1016/j.tifs.2009.10.014_bib5) 2001; 28 Becker (10.1016/j.tifs.2009.10.014_bib7) 1994 Schoenlechner (10.1016/j.tifs.2009.10.014_bib65) 2006; 30 Drzewiecki (10.1016/j.tifs.2009.10.014_bib21) 2003; 51 Kiskini (10.1016/j.tifs.2009.10.014_bib40) 2007; 102 Mariani (10.1016/j.tifs.2009.10.014_bib45) 1998; 27 Bressani (10.1016/j.tifs.2009.10.014_bib11) 1994 Bruni (10.1016/j.tifs.2009.10.014_bib13) 2001; 49 Sategna-Guidetti (10.1016/j.tifs.2009.10.014_bib62) 2000; 14 Li (10.1016/j.tifs.2009.10.014_bib44) 2001; 41 Schoenlechner (10.1016/j.tifs.2009.10.014_bib66) 2008 Pedersen (10.1016/j.tifs.2009.10.014_bib54) 1987; 36 Escudero (10.1016/j.tifs.2009.10.014_bib23) 2006; 231 Pagano (10.1016/j.tifs.2009.10.014_bib52) 2006; 29 |
| References_xml | – volume: 120 start-page: 636 year: 2001 end-page: 651 ident: bib27 article-title: Current approaches to diagnosis and treatment of celiac disease: an evolving spectrum publication-title: Gastroenterology – volume: 18 start-page: 163 year: 2005 end-page: 169 ident: bib75 article-title: Gluten-free diet survey: are Americans with coeliac disease consuming recommended amounts of fibre, iron calcium and grain foods? publication-title: Journal of Human Nutrition and Dietetics – volume: 46 start-page: 184 year: 2002 end-page: 186 ident: bib41 article-title: Antioxidant activity of ethanolic extracts of amaranth seeds publication-title: Nahrung/Food – volume: 60 start-page: 502 year: 2001 end-page: 507 ident: bib67 article-title: Evolutionary aspects of diet, the omega-6/omega-3 ratio and genetic variation: nutritional implications for chronic diseases publication-title: Biomedicine and Pharmacotherapy – volume: 48 start-page: 2843 year: 2000 end-page: 2847 ident: bib70 article-title: Fagopyritols, publication-title: Journal of Agricultural and Food Chemistry – reference: (5), 511–515. – start-page: 93 year: 2002 end-page: 122 ident: bib71 article-title: Quinoa publication-title: Pseudocereals and less common cereals: Grain properties and utilization – volume: 64 start-page: 434 year: 2005 end-page: 450 ident: bib47 article-title: Coeliac disease: a diverse clinical syndrome caused by intolerance of wheat, barley and rye publication-title: Proceedings of the Nutrition Society – volume: 83 start-page: 391 year: 2006 end-page: 401 ident: bib79 article-title: Buckwheat publication-title: Cereal Chemistry – volume: 2001 start-page: 95 year: 2001 end-page: 101 ident: bib14 article-title: Performance of quinoa ( publication-title: Journal of the Science of Food and Agriculture – volume: 40 start-page: 742 year: 1992 end-page: 752 ident: bib36 article-title: Changes in sterols and fatty acids of buckwheat endosperm and embryo during seed development publication-title: Journal of Agricultural and Food Chemistry – volume: 45 start-page: 287 year: 2005 end-page: 306 ident: bib63 article-title: Dietary polyphenols and the prevention of diseases publication-title: Critical Reviews in Food Science and Nutrition – reference: (2), 770--778. – volume: 30 start-page: 101 year: 2006 end-page: 107 ident: bib65 article-title: Production of short dough biscuits from the pseudocereals amaranth, quinoa and buckwheat with common bean publication-title: Ernahrung – start-page: 219 year: 2002 end-page: 260 ident: bib8 article-title: Grain amaranth publication-title: Pseudocereals and less common cereals: Grain properties and utilization potential – volume: 81 start-page: 567 year: 2004 end-page: 575 ident: bib49 article-title: Textural comparisons of gluten-free and wheat-based doughs, batters, and breads publication-title: Cereal Chemistry – reference: , in press. – volume: 49 start-page: 490 year: 2001 end-page: 496 ident: bib68 article-title: Nutritional properties of starch in buckwheat products: studies in vitro and in vivo publication-title: Journal of Agricultural and Food Chemistry – volume: 22 start-page: 166 year: 2006 end-page: 173 ident: bib76 article-title: High protein buckwheat flour suppresses hypercholesterolemia in rats and gallstone formation in mice by hypercholesterolemic diet and body fat in rats because of its low protein digestibility publication-title: Nutrition – volume: 84 start-page: 163 year: 2004 end-page: 168 ident: bib20 article-title: Phenolic constituents of Kancolla seeds publication-title: Food Chemistry – volume: 82 start-page: 886 year: 2002 end-page: 891 ident: bib32 article-title: Characterisation of pseudocereal and cereal proteins by protein and amino acid analysis publication-title: Journal of the Science of Food and Agriculture – volume: 59 start-page: 15 year: 2004 end-page: 21 ident: bib22 article-title: Comparison of the chemical composition and nutritional value of publication-title: Plant Foods for Human Nutrition (Formerly Qualitas Plantarum) – volume: 48 start-page: 131 year: 1993 end-page: 136 ident: bib60 article-title: Content of fat, vitamins and minerals in quinoa ( publication-title: Food Chemistry – volume: 5 start-page: 35 year: 1992 end-page: 68 ident: bib42 article-title: Chemical composition and nutritional evaluation of quinoa ( publication-title: Journal of Food Composition and Analysis – volume: 128 start-page: S121 year: 2005 end-page: S127 ident: bib43 article-title: Dietary guidelines and implementation for celiac disease publication-title: Gastroenterology – volume: 101 start-page: 185 year: 2007 end-page: 192 ident: bib51 article-title: Characterization of lipid oxidation products in quinoa ( publication-title: Food Chemistry – volume: 231 start-page: 50 year: 2006 end-page: 59 ident: bib23 article-title: Influence of a protein concentrate from publication-title: Experimental Biology and Medicine – volume: 99 start-page: 455 year: 2006 end-page: 463 ident: bib29 article-title: Hydroxycinnamic acid composition and in vitro antioxidant activity of selected grain fractions publication-title: Food Chemistry – volume: 47 start-page: 231 year: 2007 end-page: 258 ident: bib33 article-title: Saponins: properties, applications and processing publication-title: Critical Reviews in Food Science and Nutrition – volume: 47 start-page: 4384 year: 1999 end-page: 4387 ident: bib19 article-title: Effect of processing on the flavonoid content in buckwheat ( publication-title: Journal of Agricultural and Food Chemistry – year: 2003 ident: bib28 article-title: Fatty acids: dietary importance publication-title: Encyclopedia of food sciences and nutrition – volume: 48 start-page: 33 year: 2008 end-page: 45 ident: bib57 article-title: Microstructure, fundamental rheology and baking characteristics of batters and breads from different gluten-free flours treated with a microbial transglutaminase publication-title: Journal of Cereal Science – volume: 16 start-page: 1333 year: 2002 end-page: 1339 ident: bib34 article-title: Evidence of poor vitamin status in coeliac patients on a gluten-free diet for 10 years publication-title: Alimentary Pharmacology Therapy – volume: 28 start-page: 261 year: 2001 end-page: 268 ident: bib5 article-title: Characterization of buckwheat grain proteins and its products publication-title: Acta Alimentaria – reference: FAOSTAT. (2007). Available from – volume: 107 start-page: 588 year: 1999 end-page: 594 ident: bib48 article-title: Effects of dietary phytosterols on cholesterol metabolism and atherosclerosis: clinical and experimental evidence publication-title: American Journal of Medicine – volume: 19 start-page: 182 year: 2001 end-page: 188 ident: bib80 article-title: The cereal grains: focus on vitamin E publication-title: Czech Journal of Food Science – volume: 126 start-page: 1972 year: 1996 end-page: 1978 ident: bib56 article-title: Amaranth and its oil inhibit cholesterol biosynthesis in 6-week-old female chickens publication-title: Journal of Nutrition – reference: Alvarez-Jubete, L., Auty, M., Arendt, E., & Gallagher, E. Baking properties and microstructure of pseudocereal flours in gluten-free formulations. – volume: 80 start-page: 9 year: 2003 end-page: 15 ident: bib10 article-title: Composition and technological properties of the flour and bran from common and tartary buckwheat publication-title: Food Chemistry – volume: 41 start-page: 151 year: 1997 end-page: 158 ident: bib37 article-title: Microbiological, nutritional and sensory aspects of stored amaranth biscuits and amaranth crackers publication-title: Nahrung – volume: 14 start-page: 35 year: 2000 end-page: 43 ident: bib62 article-title: The effects of 1-year gluten withdrawal on bone mass, bone metabolism and nutritional status in newly diagnosed adult coeliac disease publication-title: Alimentary Pharmacology Therapy – volume: 60 start-page: 240 year: 2009 end-page: 257 ident: bib1 article-title: Nutritive value and chemical composition of pseudocereals as gluten-free ingredients publication-title: International Journal of Food Science and Nutrition – year: 1997 ident: bib24 article-title: Recommendations publication-title: joint FAO/WHO expert consultation on carbohydrates in human nutrition – volume: 43 start-page: 198 year: 2004 end-page: 204 ident: bib9 article-title: In vitro starch digestibility and in vivo glucose response of gluten-free foods and their gluten counterparts publication-title: European Journal of Nutrition – volume: 81 start-page: 1094 year: 2001 end-page: 1100 ident: bib69 article-title: Minerals, phytic acid, tannin and rutin in buckwheat seed milling fractions publication-title: Journal of the Science of Food and Agriculture – start-page: 185 year: 1994 end-page: 205 ident: bib11 article-title: Composition and nutritional properties of amaranth publication-title: Amaranth-biology, chemistry and technology – volume: 15 start-page: 622 year: 2004 end-page: 629 ident: bib18 article-title: Oat ( publication-title: The Journal of Nutritional Biochemistry – reference: , – start-page: 166 year: 2003 end-page: 173 ident: bib12 article-title: Amaranth publication-title: Encyclopedia of food sciences and nutrition – volume: 12 start-page: 6585 year: 2006 end-page: 6593 ident: bib58 article-title: Celiac disease publication-title: World Journal of Gastroenterology – volume: 99 start-page: 858 year: 1999 end-page: 862 ident: bib72 article-title: Thiamin, riboflavin, and niacin contents of the gluten free diet: is there cause for concern? publication-title: Journal of the American Dietetic Association – year: 2009 ident: bib74 article-title: The nutritional quality of gluten-free foods publication-title: Gluten-free food science and technology – volume: 36 start-page: 309 year: 1987 end-page: 324 ident: bib54 article-title: The nutritive value of amaranth grain ( publication-title: Plant Foods for Human Nutrition – volume: 84 start-page: 1153 year: 2004 end-page: 1158 ident: bib31 article-title: Nutritional study of raw and popped seed proteins of publication-title: Journal of the Science of Food and Agriculture – volume: 102 start-page: 309 year: 2007 end-page: 316 ident: bib40 article-title: Sensory characteristics and iron dialyzability of gluten-free bread fortified with iron publication-title: Food Chemistry – year: 2008 ident: bib15 article-title: Celiac disease publication-title: Gluten-free cereal products and beverages – volume: 94 start-page: 398 year: 1999 end-page: 403 ident: bib50 article-title: Bone density and bone metabolism are normal after long-term gluten-free diet in young celiac patients publication-title: American Journal Of Gastroenterology – reference: Alvarez-Jubete, L., Wijngaard, H. H., Arendt, E. K., & Gallagher, E. (2010). Polyphenol composition and in-vitro antioxidant activity of amaranth, quinoa and buckwheat as affected by sprouting and bread baking. – volume: 42 start-page: 1 year: 1992 end-page: 11 ident: bib59 article-title: Nutritional quality of the protein in quinoa ( publication-title: Plant Foods for Human Nutrition – reference: Schoenlechner, R., Jurackova, K., & Berghofer, E. (2004). Pasta production from the pseudocereals amaranth, quinoa and buckwheat. In Proceedings 12th ICC cereal and bread congress. Harrogate, UK. – volume: 51 start-page: 7798 year: 2003 end-page: 7804 ident: bib21 article-title: Identification and differences of total proteins and their soluble fractions in some pseudocereals based on electrophoretic patterns publication-title: Journal of Agricultural and Food Chemistry – start-page: 692 year: 2003 end-page: 699 ident: bib46 article-title: Buckwheat publication-title: Encyclopedia of food sciences and nutrition – volume: 49 start-page: 5455 year: 2001 end-page: 5460 ident: bib13 article-title: Wild publication-title: Journal of Agricultural and Food Chemistry – reference: . FAO Statistics Division. – volume: 16 start-page: 56 year: 2005 end-page: 63 ident: bib53 article-title: Calcium absorption and bone mineral density in celiacs after long-term treatment with gluten-free diet and adequate calcium intake publication-title: Osteoporosis International – volume: 29 start-page: 66 year: 2006 end-page: 78 ident: bib52 article-title: Whole grains and the gluten-free diet publication-title: Practical Gastroenterology – volume: 38 start-page: 322 year: 1996 end-page: 327 ident: bib78 article-title: Reversal of osteopenia with diet in adult celiac disease publication-title: Gut – volume: 100 start-page: 1389 year: 2000 end-page: 1395 ident: bib73 article-title: Folate, iron, and dietary fiber contents of the gluten-free diet publication-title: Journal of the American Dietetic Association – volume: 16 start-page: 71 year: 2003 end-page: 82 ident: bib16 article-title: Advances in dietary fibre characterisation. 1. Definition of dietary fibre, physiological relevance, health benefits and analytical aspects publication-title: Nutrition Research Reviews – volume: 127 start-page: 1395 year: 1997 end-page: 1400 ident: bib38 article-title: Consumption of buckwheat protein lowers plasma cholesterol and raises fecal neutral sterols in cholesterol-fed rats because of its low digestibility publication-title: Journal of Nutrition – start-page: 133 year: 1994 end-page: 142 ident: bib7 article-title: Amaranth oil: composition, processing and nutritional qualities publication-title: Amaranth – Biology, chemistry and technology – volume: 43 start-page: 102 year: 2006 end-page: 108 ident: bib35 article-title: Nutritional management of the gluten-free diet in young people with celiac disease in The Netherlands publication-title: Journal of Pediatric Gastroenterology and Nutrition – volume: 48 start-page: 2008 year: 2000 end-page: 2016 ident: bib81 article-title: Antioxidant activity and total phenolics in selected cereal grains and their different morphological fractions publication-title: Journal of Agricultural and Food Chemistry – volume: 24 start-page: 195 year: 2006 end-page: 199 ident: bib39 article-title: Antioxidative and anti-diabetic effects of Amaranth ( publication-title: Cell Biochemistry and Function – volume: 41 start-page: 451 year: 2001 end-page: 464 ident: bib44 article-title: Advances in the development of functional foods from buckwheat publication-title: Critical Reviews in Food Science and Nutrition – volume: 34 start-page: 49 year: 1996 end-page: 51 ident: bib77 article-title: Utilisation of whole amaranthus ( publication-title: Alimentaria – volume: 9 start-page: 99 year: 2002 end-page: 112 ident: bib30 article-title: Quality improvement of gluten-free bread by publication-title: Zywnosc – year: 1998 ident: bib25 article-title: General conclusions and recommendations of the consultation publication-title: Expert consultation on fats and oils in human nutrition – volume: 20 start-page: 270 year: 1972 end-page: 274 ident: bib55 article-title: Amino acid composition of buckwheat publication-title: Journal of Agricultural and Food Chemistry – volume: 72 start-page: 937 year: 2000 end-page: 939 ident: bib6 article-title: Body composition and dietary intakes in adult celiac disease patients consuming a strict gluten-free diet publication-title: American Journal of Clinical Nutrition – volume: 29 start-page: 449 year: 1994 end-page: 456 ident: bib61 article-title: Effect of processing on in vitro digestibility of protein and starch in quinoa seeds publication-title: International Journal of Food Science and Technology – year: 2008 ident: bib66 article-title: Pseudocereals publication-title: Gluten-free cereal products and beverages – reference: Alvarez-Jubete, L., Holse, M., Hansen, A., Arendt, E. K., & Gallagher, E. (2009). Impact of baking on the vitamin E content of the pseudocereals amaranth, quinoa and buckwheat. – volume: 40 start-page: 3 year: 2006 end-page: 14 ident: bib17 article-title: Celiac disease: current concepts in diagnosis and treatment publication-title: Journal of Clinical Gastroenterology – volume: 27 start-page: 519 year: 1998 end-page: 523 ident: bib45 article-title: The gluten-free diet: a nutritional risk factor for adolescents with celiac disease? publication-title: Journal of Pediatric Gastroenterology and Nutrition – volume: 40 start-page: 742 issue: 5 year: 1992 ident: 10.1016/j.tifs.2009.10.014_bib36 article-title: Changes in sterols and fatty acids of buckwheat endosperm and embryo during seed development publication-title: Journal of Agricultural and Food Chemistry – ident: 10.1016/j.tifs.2009.10.014_bib3 doi: 10.1094/CCHEM-86-5-0511 – volume: 2001 start-page: 95 issue: 81 year: 2001 ident: 10.1016/j.tifs.2009.10.014_bib14 article-title: Performance of quinoa (Cehnopodium quinoa Willd) flour in the manufacture of gluten-free spaghetti publication-title: Journal of the Science of Food and Agriculture doi: 10.1002/1097-0010(20010101)81:1<95::AID-JSFA786>3.0.CO;2-T – volume: 72 start-page: 937 issue: 4 year: 2000 ident: 10.1016/j.tifs.2009.10.014_bib6 article-title: Body composition and dietary intakes in adult celiac disease patients consuming a strict gluten-free diet publication-title: American Journal of Clinical Nutrition doi: 10.1093/ajcn/72.4.937 – volume: 27 start-page: 519 issue: 5 year: 1998 ident: 10.1016/j.tifs.2009.10.014_bib45 article-title: The gluten-free diet: a nutritional risk factor for adolescents with celiac disease? publication-title: Journal of Pediatric Gastroenterology and Nutrition doi: 10.1097/00005176-199811000-00004 – volume: 43 start-page: 102 year: 2006 ident: 10.1016/j.tifs.2009.10.014_bib35 article-title: Nutritional management of the gluten-free diet in young people with celiac disease in The Netherlands publication-title: Journal of Pediatric Gastroenterology and Nutrition doi: 10.1097/01.mpg.0000228102.89454.eb – volume: 64 start-page: 434 year: 2005 ident: 10.1016/j.tifs.2009.10.014_bib47 article-title: Coeliac disease: a diverse clinical syndrome caused by intolerance of wheat, barley and rye publication-title: Proceedings of the Nutrition Society doi: 10.1079/PNS2005461 – volume: 49 start-page: 490 year: 2001 ident: 10.1016/j.tifs.2009.10.014_bib68 article-title: Nutritional properties of starch in buckwheat products: studies in vitro and in vivo publication-title: Journal of Agricultural and Food Chemistry doi: 10.1021/jf000779w – volume: 16 start-page: 71 issue: 1 year: 2003 ident: 10.1016/j.tifs.2009.10.014_bib16 article-title: Advances in dietary fibre characterisation. 1. Definition of dietary fibre, physiological relevance, health benefits and analytical aspects publication-title: Nutrition Research Reviews doi: 10.1079/NRR200254 – start-page: 219 year: 2002 ident: 10.1016/j.tifs.2009.10.014_bib8 article-title: Grain amaranth – volume: 48 start-page: 2008 year: 2000 ident: 10.1016/j.tifs.2009.10.014_bib81 article-title: Antioxidant activity and total phenolics in selected cereal grains and their different morphological fractions publication-title: Journal of Agricultural and Food Chemistry doi: 10.1021/jf990619o – start-page: 166 year: 2003 ident: 10.1016/j.tifs.2009.10.014_bib12 article-title: Amaranth – volume: 14 start-page: 35 year: 2000 ident: 10.1016/j.tifs.2009.10.014_bib62 article-title: The effects of 1-year gluten withdrawal on bone mass, bone metabolism and nutritional status in newly diagnosed adult coeliac disease publication-title: Alimentary Pharmacology Therapy doi: 10.1046/j.1365-2036.2000.00671.x – volume: 18 start-page: 163 year: 2005 ident: 10.1016/j.tifs.2009.10.014_bib75 article-title: Gluten-free diet survey: are Americans with coeliac disease consuming recommended amounts of fibre, iron calcium and grain foods? publication-title: Journal of Human Nutrition and Dietetics doi: 10.1111/j.1365-277X.2005.00607.x – volume: 34 start-page: 49 year: 1996 ident: 10.1016/j.tifs.2009.10.014_bib77 article-title: Utilisation of whole amaranthus (Amaranthus cruentus) flour in the manufacture of biscuits for coeliacs publication-title: Alimentaria – volume: 19 start-page: 182 year: 2001 ident: 10.1016/j.tifs.2009.10.014_bib80 article-title: The cereal grains: focus on vitamin E publication-title: Czech Journal of Food Science doi: 10.17221/6605-CJFS – volume: 15 start-page: 622 year: 2004 ident: 10.1016/j.tifs.2009.10.014_bib18 article-title: Oat (Avensa sativa L.) and amaranth (Amaranthus hypochondriacus) meals positively affect plasma lipid profile in rats fed cholesterol-containing diets publication-title: The Journal of Nutritional Biochemistry doi: 10.1016/j.jnutbio.2004.06.002 – volume: 51 start-page: 7798 issue: 26 year: 2003 ident: 10.1016/j.tifs.2009.10.014_bib21 article-title: Identification and differences of total proteins and their soluble fractions in some pseudocereals based on electrophoretic patterns publication-title: Journal of Agricultural and Food Chemistry doi: 10.1021/jf030322x – volume: 47 start-page: 4384 issue: 10 year: 1999 ident: 10.1016/j.tifs.2009.10.014_bib19 article-title: Effect of processing on the flavonoid content in buckwheat (Fagopyrum esculentum Moench) grain publication-title: Journal of Agricultural and Food Chemistry doi: 10.1021/jf990121m – volume: 107 start-page: 588 year: 1999 ident: 10.1016/j.tifs.2009.10.014_bib48 article-title: Effects of dietary phytosterols on cholesterol metabolism and atherosclerosis: clinical and experimental evidence publication-title: American Journal of Medicine doi: 10.1016/S0002-9343(99)00285-5 – ident: 10.1016/j.tifs.2009.10.014_bib4 doi: 10.1016/j.foodchem.2009.07.032 – ident: 10.1016/j.tifs.2009.10.014_bib64 – ident: 10.1016/j.tifs.2009.10.014_bib2 – volume: 41 start-page: 151 year: 1997 ident: 10.1016/j.tifs.2009.10.014_bib37 article-title: Microbiological, nutritional and sensory aspects of stored amaranth biscuits and amaranth crackers publication-title: Nahrung doi: 10.1002/food.19970410308 – volume: 29 start-page: 449 year: 1994 ident: 10.1016/j.tifs.2009.10.014_bib61 article-title: Effect of processing on in vitro digestibility of protein and starch in quinoa seeds publication-title: International Journal of Food Science and Technology doi: 10.1111/j.1365-2621.1994.tb02086.x – volume: 16 start-page: 1333 year: 2002 ident: 10.1016/j.tifs.2009.10.014_bib34 article-title: Evidence of poor vitamin status in coeliac patients on a gluten-free diet for 10 years publication-title: Alimentary Pharmacology Therapy doi: 10.1046/j.1365-2036.2002.01283.x – volume: 49 start-page: 5455 year: 2001 ident: 10.1016/j.tifs.2009.10.014_bib13 article-title: Wild Amaranthus caudatus seed oil, a nutraceutical resource from Ecuadorian flora publication-title: Journal of Agricultural and Food Chemistry doi: 10.1021/jf010385k – volume: 120 start-page: 636 year: 2001 ident: 10.1016/j.tifs.2009.10.014_bib27 article-title: Current approaches to diagnosis and treatment of celiac disease: an evolving spectrum publication-title: Gastroenterology doi: 10.1053/gast.2001.22123 – volume: 45 start-page: 287 issue: 4 year: 2005 ident: 10.1016/j.tifs.2009.10.014_bib63 article-title: Dietary polyphenols and the prevention of diseases publication-title: Critical Reviews in Food Science and Nutrition doi: 10.1080/1040869059096 – volume: 29 start-page: 66 year: 2006 ident: 10.1016/j.tifs.2009.10.014_bib52 article-title: Whole grains and the gluten-free diet publication-title: Practical Gastroenterology – volume: 60 start-page: 502 year: 2001 ident: 10.1016/j.tifs.2009.10.014_bib67 article-title: Evolutionary aspects of diet, the omega-6/omega-3 ratio and genetic variation: nutritional implications for chronic diseases publication-title: Biomedicine and Pharmacotherapy doi: 10.1016/j.biopha.2006.07.080 – volume: 99 start-page: 858 year: 1999 ident: 10.1016/j.tifs.2009.10.014_bib72 article-title: Thiamin, riboflavin, and niacin contents of the gluten free diet: is there cause for concern? publication-title: Journal of the American Dietetic Association doi: 10.1016/S0002-8223(99)00205-9 – volume: 126 start-page: 1972 issue: 8 year: 1996 ident: 10.1016/j.tifs.2009.10.014_bib56 article-title: Amaranth and its oil inhibit cholesterol biosynthesis in 6-week-old female chickens publication-title: Journal of Nutrition – volume: 20 start-page: 270 year: 1972 ident: 10.1016/j.tifs.2009.10.014_bib55 article-title: Amino acid composition of buckwheat publication-title: Journal of Agricultural and Food Chemistry doi: 10.1021/jf60180a029 – volume: 59 start-page: 15 issue: 1 year: 2004 ident: 10.1016/j.tifs.2009.10.014_bib22 article-title: Comparison of the chemical composition and nutritional value of Amaranthus cruentus flour and its protein concentrate publication-title: Plant Foods for Human Nutrition (Formerly Qualitas Plantarum) doi: 10.1007/s11130-004-0033-3 – volume: 81 start-page: 567 issue: 5 year: 2004 ident: 10.1016/j.tifs.2009.10.014_bib49 article-title: Textural comparisons of gluten-free and wheat-based doughs, batters, and breads publication-title: Cereal Chemistry doi: 10.1094/CCHEM.2004.81.5.567 – volume: 100 start-page: 1389 year: 2000 ident: 10.1016/j.tifs.2009.10.014_bib73 article-title: Folate, iron, and dietary fiber contents of the gluten-free diet publication-title: Journal of the American Dietetic Association doi: 10.1016/S0002-8223(00)00386-2 – year: 2008 ident: 10.1016/j.tifs.2009.10.014_bib15 article-title: Celiac disease – volume: 82 start-page: 886 year: 2002 ident: 10.1016/j.tifs.2009.10.014_bib32 article-title: Characterisation of pseudocereal and cereal proteins by protein and amino acid analysis publication-title: Journal of the Science of Food and Agriculture doi: 10.1002/jsfa.1120 – volume: 81 start-page: 1094 year: 2001 ident: 10.1016/j.tifs.2009.10.014_bib69 article-title: Minerals, phytic acid, tannin and rutin in buckwheat seed milling fractions publication-title: Journal of the Science of Food and Agriculture doi: 10.1002/jsfa.914 – volume: 30 start-page: 101 year: 2006 ident: 10.1016/j.tifs.2009.10.014_bib65 article-title: Production of short dough biscuits from the pseudocereals amaranth, quinoa and buckwheat with common bean publication-title: Ernahrung – volume: 99 start-page: 455 year: 2006 ident: 10.1016/j.tifs.2009.10.014_bib29 article-title: Hydroxycinnamic acid composition and in vitro antioxidant activity of selected grain fractions publication-title: Food Chemistry doi: 10.1016/j.foodchem.2005.07.053 – volume: 84 start-page: 163 year: 2004 ident: 10.1016/j.tifs.2009.10.014_bib20 article-title: Phenolic constituents of Kancolla seeds publication-title: Food Chemistry doi: 10.1016/S0308-8146(03)00185-7 – volume: 43 start-page: 198 year: 2004 ident: 10.1016/j.tifs.2009.10.014_bib9 article-title: In vitro starch digestibility and in vivo glucose response of gluten-free foods and their gluten counterparts publication-title: European Journal of Nutrition doi: 10.1007/s00394-004-0459-1 – volume: 9 start-page: 99 issue: 31 year: 2002 ident: 10.1016/j.tifs.2009.10.014_bib30 article-title: Quality improvement of gluten-free bread by Amaranthus flour publication-title: Zywnosc – volume: 46 start-page: 184 year: 2002 ident: 10.1016/j.tifs.2009.10.014_bib41 article-title: Antioxidant activity of ethanolic extracts of amaranth seeds publication-title: Nahrung/Food doi: 10.1002/1521-3803(20020501)46:3<184::AID-FOOD184>3.0.CO;2-H – start-page: 93 year: 2002 ident: 10.1016/j.tifs.2009.10.014_bib71 article-title: Quinoa – ident: 10.1016/j.tifs.2009.10.014_bib26 – volume: 42 start-page: 1 year: 1992 ident: 10.1016/j.tifs.2009.10.014_bib59 article-title: Nutritional quality of the protein in quinoa (Chenopodium quinoa, Willd) seeds publication-title: Plant Foods for Human Nutrition doi: 10.1007/BF02196067 – volume: 101 start-page: 185 year: 2007 ident: 10.1016/j.tifs.2009.10.014_bib51 article-title: Characterization of lipid oxidation products in quinoa (Chenopodium quinoa) publication-title: Food Chemistry doi: 10.1016/j.foodchem.2006.01.016 – year: 1998 ident: 10.1016/j.tifs.2009.10.014_bib25 article-title: General conclusions and recommendations of the consultation – start-page: 692 year: 2003 ident: 10.1016/j.tifs.2009.10.014_bib46 article-title: Buckwheat – year: 1997 ident: 10.1016/j.tifs.2009.10.014_bib24 article-title: Recommendations – volume: 24 start-page: 195 year: 2006 ident: 10.1016/j.tifs.2009.10.014_bib39 article-title: Antioxidative and anti-diabetic effects of Amaranth (Amaranthus esculantus) in streptozotocin-induced diabetic rats publication-title: Cell Biochemistry and Function doi: 10.1002/cbf.1210 – volume: 16 start-page: 56 year: 2005 ident: 10.1016/j.tifs.2009.10.014_bib53 article-title: Calcium absorption and bone mineral density in celiacs after long-term treatment with gluten-free diet and adequate calcium intake publication-title: Osteoporosis International doi: 10.1007/s00198-004-1641-2 – volume: 36 start-page: 309 year: 1987 ident: 10.1016/j.tifs.2009.10.014_bib54 article-title: The nutritive value of amaranth grain (Amaranthus caudatus) publication-title: Plant Foods for Human Nutrition doi: 10.1007/BF01892352 – volume: 60 start-page: 240 issue: 1) (Suppl. 4 year: 2009 ident: 10.1016/j.tifs.2009.10.014_bib1 article-title: Nutritive value and chemical composition of pseudocereals as gluten-free ingredients publication-title: International Journal of Food Science and Nutrition doi: 10.1080/09637480902950597 – volume: 102 start-page: 309 issue: 1 year: 2007 ident: 10.1016/j.tifs.2009.10.014_bib40 article-title: Sensory characteristics and iron dialyzability of gluten-free bread fortified with iron publication-title: Food Chemistry doi: 10.1016/j.foodchem.2006.05.022 – volume: 83 start-page: 391 issue: 4 year: 2006 ident: 10.1016/j.tifs.2009.10.014_bib79 article-title: Buckwheat publication-title: Cereal Chemistry doi: 10.1094/CC-83-0391 – volume: 28 start-page: 261 year: 2001 ident: 10.1016/j.tifs.2009.10.014_bib5 article-title: Characterization of buckwheat grain proteins and its products publication-title: Acta Alimentaria – volume: 80 start-page: 9 year: 2003 ident: 10.1016/j.tifs.2009.10.014_bib10 article-title: Composition and technological properties of the flour and bran from common and tartary buckwheat publication-title: Food Chemistry doi: 10.1016/S0308-8146(02)00228-5 – volume: 48 start-page: 131 year: 1993 ident: 10.1016/j.tifs.2009.10.014_bib60 article-title: Content of fat, vitamins and minerals in quinoa (Chenopodium quinoa, Willd) seeds publication-title: Food Chemistry doi: 10.1016/0308-8146(93)90047-J – year: 2003 ident: 10.1016/j.tifs.2009.10.014_bib28 article-title: Fatty acids: dietary importance – volume: 22 start-page: 166 issue: 2 year: 2006 ident: 10.1016/j.tifs.2009.10.014_bib76 article-title: High protein buckwheat flour suppresses hypercholesterolemia in rats and gallstone formation in mice by hypercholesterolemic diet and body fat in rats because of its low protein digestibility publication-title: Nutrition doi: 10.1016/j.nut.2005.01.012 – volume: 5 start-page: 35 issue: 1 year: 1992 ident: 10.1016/j.tifs.2009.10.014_bib42 article-title: Chemical composition and nutritional evaluation of quinoa (Chenopodium quinoa Willd.) publication-title: Journal of Food Composition and Analysis doi: 10.1016/0889-1575(92)90006-6 – volume: 41 start-page: 451 issue: 6 year: 2001 ident: 10.1016/j.tifs.2009.10.014_bib44 article-title: Advances in the development of functional foods from buckwheat publication-title: Critical Reviews in Food Science and Nutrition doi: 10.1080/20014091091887 – volume: 128 start-page: S121 issue: 4 year: 2005 ident: 10.1016/j.tifs.2009.10.014_bib43 article-title: Dietary guidelines and implementation for celiac disease publication-title: Gastroenterology doi: 10.1053/j.gastro.2005.02.024 – volume: 127 start-page: 1395 issue: 7 year: 1997 ident: 10.1016/j.tifs.2009.10.014_bib38 article-title: Consumption of buckwheat protein lowers plasma cholesterol and raises fecal neutral sterols in cholesterol-fed rats because of its low digestibility publication-title: Journal of Nutrition doi: 10.1093/jn/127.7.1395 – volume: 38 start-page: 322 year: 1996 ident: 10.1016/j.tifs.2009.10.014_bib78 article-title: Reversal of osteopenia with diet in adult celiac disease publication-title: Gut doi: 10.1136/gut.38.3.322 – volume: 48 start-page: 2843 issue: 7 year: 2000 ident: 10.1016/j.tifs.2009.10.014_bib70 article-title: Fagopyritols, d-chiro-inositol, and other soluble carbohydrates in buckwheat seed milling fractions publication-title: Journal of Agricultural and Food Chemistry doi: 10.1021/jf990709t – volume: 40 start-page: 3 issue: 1 year: 2006 ident: 10.1016/j.tifs.2009.10.014_bib17 article-title: Celiac disease: current concepts in diagnosis and treatment publication-title: Journal of Clinical Gastroenterology doi: 10.1097/01.mcg.0000190644.01661.2b – start-page: 133 year: 1994 ident: 10.1016/j.tifs.2009.10.014_bib7 article-title: Amaranth oil: composition, processing and nutritional qualities – volume: 231 start-page: 50 issue: 1 year: 2006 ident: 10.1016/j.tifs.2009.10.014_bib23 article-title: Influence of a protein concentrate from Amaranthus cruentus seeds on lipid metabolism publication-title: Experimental Biology and Medicine doi: 10.1177/153537020623100106 – volume: 48 start-page: 33 issue: 1 year: 2008 ident: 10.1016/j.tifs.2009.10.014_bib57 article-title: Microstructure, fundamental rheology and baking characteristics of batters and breads from different gluten-free flours treated with a microbial transglutaminase publication-title: Journal of Cereal Science doi: 10.1016/j.jcs.2007.07.011 – volume: 47 start-page: 231 issue: 3 year: 2007 ident: 10.1016/j.tifs.2009.10.014_bib33 article-title: Saponins: properties, applications and processing publication-title: Critical Reviews in Food Science and Nutrition doi: 10.1080/10408390600698197 – start-page: 185 year: 1994 ident: 10.1016/j.tifs.2009.10.014_bib11 article-title: Composition and nutritional properties of amaranth – volume: 12 start-page: 6585 issue: 41 year: 2006 ident: 10.1016/j.tifs.2009.10.014_bib58 article-title: Celiac disease publication-title: World Journal of Gastroenterology doi: 10.3748/wjg.v12.i41.6585 – volume: 84 start-page: 1153 year: 2004 ident: 10.1016/j.tifs.2009.10.014_bib31 article-title: Nutritional study of raw and popped seed proteins of Amaranth caudatus L. abd Amaranth cruentus L publication-title: Journal of the Science of Food and Agriculture doi: 10.1002/jsfa.1781 – year: 2008 ident: 10.1016/j.tifs.2009.10.014_bib66 article-title: Pseudocereals – volume: 94 start-page: 398 year: 1999 ident: 10.1016/j.tifs.2009.10.014_bib50 article-title: Bone density and bone metabolism are normal after long-term gluten-free diet in young celiac patients publication-title: American Journal Of Gastroenterology doi: 10.1111/j.1572-0241.1999.867_r.x – year: 2009 ident: 10.1016/j.tifs.2009.10.014_bib74 article-title: The nutritional quality of gluten-free foods |
| SSID | ssj0005355 |
| Score | 2.500363 |
| SecondaryResourceType | review_article |
| Snippet | Results from a number of recent studies have highlighted the need for an improvement in the nutritional quality of cereal-based gluten-free products. Several... |
| SourceID | proquest pascalfrancis crossref fao elsevier |
| SourceType | Aggregation Database Index Database Enrichment Source Publisher |
| StartPage | 106 |
| SubjectTerms | Amaranth amaranth grain Availability Biological and medical sciences buckwheat celiac disease Cereal and baking product industries chemical composition Chenopodium quinoa subsp. quinoa dietary fiber essential amino acids Feeding. Feeding behavior Focusing Food industries Foods Fundamental and applied biological sciences. Psychology gluten-free foods ingredients Intakes mineral content nutrient content Nutrients nutritive value Pasta Trends Vertebrates: anatomy and physiology, studies on body, several organs or systems vitamin content |
| Title | Nutritive value of pseudocereals and their increasing use as functional gluten-free ingredients |
| URI | https://dx.doi.org/10.1016/j.tifs.2009.10.014 https://www.proquest.com/docview/46583530 https://www.proquest.com/docview/753736953 |
| Volume | 21 |
| hasFullText | 1 |
| inHoldings | 1 |
| isFullTextHit | |
| isPrint | |
| journalDatabaseRights | – providerCode: PRVESC databaseName: Elsevier SD Complete Freedom Collection customDbUrl: eissn: 1879-3053 dateEnd: 99991231 omitProxy: true ssIdentifier: ssj0005355 issn: 0924-2244 databaseCode: ACRLP dateStart: 19950101 isFulltext: true titleUrlDefault: https://www.sciencedirect.com providerName: Elsevier – providerCode: PRVESC databaseName: Elsevier SD Freedom Collection customDbUrl: eissn: 1879-3053 dateEnd: 99991231 omitProxy: true ssIdentifier: ssj0005355 issn: 0924-2244 databaseCode: .~1 dateStart: 19950101 isFulltext: true titleUrlDefault: https://www.sciencedirect.com providerName: Elsevier – providerCode: PRVESC databaseName: Elsevier SD Freedom Collection Journals [SCFCJ] customDbUrl: eissn: 1879-3053 dateEnd: 99991231 omitProxy: true ssIdentifier: ssj0005355 issn: 0924-2244 databaseCode: AIKHN dateStart: 19950101 isFulltext: true titleUrlDefault: https://www.sciencedirect.com providerName: Elsevier – providerCode: PRVLSH databaseName: Elsevier Journals customDbUrl: mediaType: online eissn: 1879-3053 dateEnd: 99991231 omitProxy: true ssIdentifier: ssj0005355 issn: 0924-2244 databaseCode: AKRWK dateStart: 19900701 isFulltext: true providerName: Library Specific Holdings |
| link | http://utb.summon.serialssolutions.com/2.0.0/link/0/eLvHCXMwnV1Lb9QwELZKOQAHVAqoW2DxgRsym9jOJjlWFdXCij1QVvRm2c64WlRlV3W2x_72zuRRtULtoadIzliyPON5eD7PMPYFXY7c-TwRlYIgtNOFcKEAUfhShcSVubN0NfBrMZ0t9c-z7GyHHQ9vYQhW2ev-Tqe32rofmfS7OdmsVpPTBEMHNEAYoFBqSdNDc6r-hTL97foOzEO1nU-JWBB1_3Cmw3g1qxC7mpWE8Er1Q8bpWbBrQk3aiBsXuo4X_ynv1iKd7LHXvSvJj7rVvmE7UO-zF8NL47jPXt0pNviWmUVXeP8KOFX4Br4OfBNhW6EFQ8_xInJbV7xNHPBVTc4kXSPwbQRuIyf7110b8nMUVqhFuARAQozXCTTWxHdsefL9z_FM9O0VhNdp3ogQAmpJi0ZbgqR2NcUUUP9VMvPgbeWkLFKlwSUQMOaBEpB7VW6lLZ2celuq92y3XtdwwLjPrc6Czr1WNKOwReIz0FbLXDqbZiOWDvtqfF97nFpgXJgBZPbPEC-oKWZJY8iLEft6O2fTVd54lDob2GXuyY9B0_DovAPkrbHnqFLN8lRSIrd1ekr8Nb7H8NtVoBgpdOySEfs8SIDBQ0mZFlvDehsNiiF6tgop-AMUGCXmalpm6vCJC__AXnZABkLWfGS7zeUWPqF_1LhxewDG7PnRj_lsQd_577_zGwTnENg |
| linkProvider | Elsevier |
| linkToHtml | http://utb.summon.serialssolutions.com/2.0.0/link/0/eLvHCXMwnV1LT9wwELZgOVAOVUtbsdCCD71V0SZ-bJIjQkVLgb3AStws2xmjrVB2RbL9_Z2JE1pUwaHXZEayPON5eD7PMPYVQ47c-TxNKgkhUU4ViQsFJIUvZUhdmTtLVwPX8-lsoX7c6bstdja8hSFYZW_7o03vrHX_ZdLv5mS9XE5uUkwd0AFhgkKlJaW32Y7SaJNHbOf04nI2_4P0kN3wU6JPiKF_OxNhXu0yNLFtJYG8MvWSf9oOdkXASdvg3oU49OIf-905pfN37G0fTfLTuOD3bAvqfbY7PDZu9tneX_0GPzAzj733fwGnJt_AV4GvG9hU6MQweHxouK0r3tUO-LKmeJJuEvimAW4bTi4w3hzye9RXqJPwCICEmLITbqxtPrLF-ffbs1nST1hIvMryNgkhoKG06LcFCJpYU0wBTWAltAdvKydEkUkFLoWAaQ-UgAKscits6cTU21J-YqN6VcMB4z63SgeVeyWJo7BF6jUoq0QunM30mGXDvhrftx-nKRgPZsCZ_TQkC5qLWdI3lMWYfXviWcfmG69S60Fc5pkKGfQOr_IdoGyNvUerahY3gmq5XdxT4q_jZwJ_WgWqkcTYLh2zk0EDDJ5LKrbYGlabxigM7aSWSMFfoMBEMZfTUsvD_1z4Cdud3V5fmauL-eURexNxDQS0-cxG7eMGvmC41Lrj_jj8BrQoEeA |
| openUrl | ctx_ver=Z39.88-2004&ctx_enc=info%3Aofi%2Fenc%3AUTF-8&rfr_id=info%3Asid%2Fsummon.serialssolutions.com&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.atitle=Nutritive+value+of+pseudocereals+and+their+increasing+use+as+functional+gluten-free+ingredients&rft.jtitle=Trends+in+food+science+%26+technology&rft.au=ALVAREZ-JUBETE%2C+L&rft.au=ARENDT%2C+E.+K&rft.au=GALLAGHER%2C+E&rft.date=2010-02-01&rft.pub=Elsevier&rft.issn=0924-2244&rft.volume=21&rft.issue=2&rft.spage=106&rft.epage=113&rft_id=info:doi/10.1016%2Fj.tifs.2009.10.014&rft.externalDBID=n%2Fa&rft.externalDocID=22436390 |
| thumbnail_l | http://covers-cdn.summon.serialssolutions.com/index.aspx?isbn=/lc.gif&issn=0924-2244&client=summon |
| thumbnail_m | http://covers-cdn.summon.serialssolutions.com/index.aspx?isbn=/mc.gif&issn=0924-2244&client=summon |
| thumbnail_s | http://covers-cdn.summon.serialssolutions.com/index.aspx?isbn=/sc.gif&issn=0924-2244&client=summon |