New and improved gluten-free foods developed for patients with celiac disease
(VTT Technical Research Centre of Finland) A wide range of gluten-free cereals have been studies in detail as part of the HEALTHGRAIN project of the European Union, and their impact on product quality has been assessed. Enzyme technology, bioprocessing as well as high-pressure processing technology have been successfully applied to improve the quality, safety and nutritional attributes of gluten-free cereal products. (Source: EurekAlert! - Medicine and Health)MedWorm Sponsor Message: Find a vast selection of gluten free food and GF cookbooks at the Sensible Celiac.
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