Sorghum is the fifth most produced cereal in the world and is a source of nutrients and
bioactive compounds for the human diet. We summarize the recent findings concerning the …

The gluten protein of wheat triggers an immunological reaction in some gluten-sensitive
people with HLA-DQ2/8 genotypes, which leads to Celiac disease (CD) with symptomatic …

The effect of hydrocolloids on dough rheology and bread quality parameters in gluten-free
formulations based on rice flour, corn starch, and sodium caseinate (control) was studied; …

The increasing prevalence of coeliac disease (CD) and gluten-related disorders has led to
increasing consumer demand for gluten-free products with quality characteristics similar to …

The evidence that celiac disease is one of the commonest food intolerances in the world is
driving an increasing demand for gluten‐free foods. However, gluten is a structure‐building …

Currently, the only effective treatment for coeliac disease is the complete avoidance of
gluten, a protein found in wheat, rye and barley. The production of high-quality leavened …

Sorghum and millets have considerable potential in foods and beverages. As they are
gluten-free they are suitable for coeliacs. Sorghum is also a potentially important source of …

The only treatment available for patients with coeliac disease is a lifelong elimination of food
products containing gluten. The gluten-free products currently available in the market are …

This review assesses the nutritional attributes of coarse cereals and also their utilization as
food and as formulated foods. These cereals are laden with phytochemicals including …

The market for gluten-free products is increasing. Owing to better diagnostic methods, more
and more people are identified to have coeliac diseases. Production of bakery products that …