@article{article_469634, title={CELIAC DISEASE AND NEW ATTEMPTS TO DEVELOP GLUTEN-FREE MEAT PRODUCT FORMULATIONS}, journal={Food and Health}, volume={5}, pages={253–264}, year={2019}, DOI={10.3153/FH19026}, author={Öztürk Kerimoğlu, Burcu and Serdaroğlu, Meltem}, keywords={Gluten,Gluten-free diet,Gluten-free meat products,Celiac disease}, abstract={<p class="MsoNormal" style="margin-top:6pt;margin-right:10.7pt;margin-bottom:3pt;margin-left:7.1pt;text-align:justify;line-height:normal;"> <span lang="en-us" style="font-size:12pt;font-family:’Times New Roman’, serif;" xml:lang="en-us">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.  </span> </p> <p> </p> <p> </p>}, number={4}, publisher={Özkan ÖZDEN}, organization={This study was supported by The Republic of Turkey, Ministry of Science, Industry, and Technology (SAN-TEZ Program).}