Microbiological quality of gluten-free meals, naturally gluten free foods, and gluten free-labelled products

Microbiological quality of gluten-free meals, naturally gluten free foods, and gluten free-labelled products

Background. The rising prevalence of gluten-related disorders such as celiac disease explains the increased consumption of gluten-free foods (GFF). However, these foods must be safe in terms of both gluten content and contamination by pathogenic microorganisms in order to avoid food poisoning. Obje...

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Detaylı Bibliyografya
Asıl Yazarlar: Morad Guennouni, Nysrine Mannani, Ider Oujamaa, Mohamed Echchakery, Abdelaziz Ait Melloul, Nabila Soraa, Aicha Bourrahouat, Abderraouaf Hilali, Asmae Hanchi Lamrani, Brahim Admou
Materyal Türü: Makale
Dil:English
Baskı/Yayın Bilgisi: National Institute of Public Health - National Institute of Hygiene 2024-04-01
Seri Bilgileri:Roczniki Panstwowego Zakladu Higieny
Konular:
gluten-free foods
microbiological quality
contamination
bacteria
yeasts and molds
Online Erişim:http://wydawnictwa.pzh.gov.pl/roczniki_pzh/microbiological-quality-of-gluten-free-meals-naturally-gluten-free-foods-and-gluten-free-labelled-products?lang=pl

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