CELIAC DISEASE AND NEW ATTEMPTS TO DEVELOP GLUTEN-FREE MEAT PRODUCT FORMULATIONS
Articles > Article · 2019
Authors: Burcu ÖZTÜRK KERİMOĞLU, Fatma Meltem SERDAROĞLU
Food and Health, Refereed Journals of Other Institutions, International, TR DİZİN (ULAKBİM), 2019, vol 5, pp 253-264
DOI: 10.3153/fh19026
Summary
Celiac disease (CD) is one of the most common diseases related to nutrition affecting consumers all over the world.There has been a steady increment in the production of ready-to-eat meat products with rapid changes in dietary habits, urbanization, and globalization.Despite this increase in manufacturing of ready-to-eat meat products, there is still a market demand present for gluten-free meat products.Since the only treatment for CD is a lifelong gluten-free diet, an undeniable need is present for meeting the nutritive demands of CD sufferers by improving the range of gluten-free products with both high nutritive and technological quality.The present paper overall covers the CD and its impacts in connection with the development strategies for gluten-free meat product formulations.