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González, R.J., Torres, R.L. and De Greef, D.M. (2006) El arroz como alimento. El grano y la harina. Parámetros de caracterización y de calidad. El arroz. Su cultivo y sustentabilidad en Entre Ríos, Editorial de la UNER y UNL, 1, Cap. 1.

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• TITLE: Safe Foods for Celiac People

  AUTHORS: Carlos Osella, Maria de La Torre, Hugo Sánchez

  KEYWORDS: Celiac Disease; Gluten-Free Products; Raw Materials for Celiac People

  JOURNAL NAME: Food and Nutrition Sciences, Vol.5 No.9, April 1, 2014

  ABSTRACT: Celiac Disease is a chronic entheropathy produced by gluten intolerance, more precisely to certain proteins called prolamines, which causes atrophy of intestinal villi, malabsorption and clinical symptoms that can appear in both childhood and adulthood. This pathogeny, results from the interaction of genetic, immunologic and environmental factors, which produce the lesions on the mucosa of the proximal small intestine. It is important to estimate the maximum gluten content that could be present in supposedly “gluten-free” foods, a limit of 20 mg/Kg is admitted. Rice flour, sorghum flour, starches, hydrocolloids, soy flour and dairy products are analyzed for carrying out the manufacture of gluten-free products, such as bread, noodles and others.