The activities carried out in the second year of PhD project are below described. This work is aimed at characterizing a gluten-free laboratory bread (B) using rice flour supplemented with an artichoke leaf powder extract (AE). The AE has been added to the gluten-free experimental bread. Four different batches of bread were prepared: two mixtures (SB and SB-AE) with the addition of a gluten-free type II mother yeast (tII-SD) and two control mixtures (YB and YB-AE) without tII-SD. The purpose of this study is to modify a traditional food product consumed daily worldwide to support patients with proven Celiac Disease.
study of the relationship between gluten-free foods and microbiota in celiac subjects
alessandro annunziato
2023-01-01
Abstract
The activities carried out in the second year of PhD project are below described. This work is aimed at characterizing a gluten-free laboratory bread (B) using rice flour supplemented with an artichoke leaf powder extract (AE). The AE has been added to the gluten-free experimental bread. Four different batches of bread were prepared: two mixtures (SB and SB-AE) with the addition of a gluten-free type II mother yeast (tII-SD) and two control mixtures (YB and YB-AE) without tII-SD. The purpose of this study is to modify a traditional food product consumed daily worldwide to support patients with proven Celiac Disease.File in questo prodotto:
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