Optimizing natural low toxicity of wheat for celiac patients through a nano/microparticles detoxifying approach

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Organização

Publicações

Publication . de Sousa, Telma; Ribeiro, Miguel; Sabença, Carolina; Igrejas, Gilberto; LAQV@REQUIMTE; MDPI - Multidisciplinary Digital Publishing Institute

Wheat is one of the most important cereal crops in the world as it is used in the production of a diverse range of traditional and modern processed foods. The ancient varieties einkorn, emmer, and spelt not only played an important role as a source of food but became the ancestors of the modern varieties currently grown worldwide. Hexaploid wheat (Triticum aestivum L.) and tetraploid wheat (Triticum durum Desf.) now account for around 95% and 5% of the world production, respectively. The success of this cereal is inextricably associated with the capacity of its grain proteins, the gluten, to form a viscoelastic dough that allows the transformation of wheat flour into a wide variety of staple forms of food in the human diet. This review aims to give a holistic view of the temporal and proteogenomic evolution of wheat from its domestication to the massively produced high-yield crop of our day.

2021-09Recensão

Acesso aberto

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Entidade financiadora

Fundação para a Ciência e a Tecnologia

Programa de financiamento

9471 - RIDTI

Número da atribuição

PTDC/BAA-AGR/29068/2017