The gluten-free diet is, to date, the only efficacious treatment for patients with Celiac Disease. In recent years, the impressive rise of Celiac Disease incidence, dramatically prompted changes in the dietary habit of an increasingly large population, with a rise in demand of gluten-free products. The formulation of gluten-free bakery products presents a formidable challenge to cereal technologists. As wheat gluten contributes to the formation of a strong protein network, that confers visco-elasticity to the dough and allows the wheat flour to be processed into a wide range of products, the preparation of cereal-based gluten-free products is a somehow difficult process. This review focuses on nutritional and technological quality of products made with gluten-free cereals available on the market. The possibility of using flour from naturally low toxic ancient wheat species or detoxified wheat for the diet of celiacs is also discussed.

A study is reported on the chemical and sensorial characteristics of extra virgin olive oil flavored with hot pepper, garlic, oregano and rosemary during 7 months of storage. The oils were prepared by addition of the spice oily extracts at three different levels of concentration to an extra virgin olive oil. The following parameters were monitored: acidity, peroxide value (PV), K 232 , K 270 , (E)-2-hexenal/hexanal ratio and sensorial characteristics. At the end of the storage, all samples showed PV and K 232 values lower than the control, whereas similar values of acidity, K 270 and (E)-2-hexenal/hexanal ratio were observed. These results demonstrated that the herb and spice extracts improved the stability of the extra virgin olive oil. Tasters were able to distinguish among the levels of addition, and at the end of the storage, they preferred the oils flavored with 20 g/L of rosemary, 40 g/L of hot pepper, 40 g/L of oregano and 30 g/L of garlic. PRACTICAL APPLICATIONSThis research is strongly oriented to the industrial application. The obtained results could be immediately applied to flavored olive oil production 3 Corresponding

Phenolic composition and antioxidant activity of extra-virgin olive oils extracted from several Italian varieties were studied at production and during storage. The antioxidant activity was measured according to the following tests: in the aqueous phase, by radical scavenging of the 2,2'-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid) (ABTS) radical cation; and in the lipid phase, using the beta-carotene bleaching method. The phenolic content was not correlated to the oxidation indices (peroxide value and spectrophotometric constants). The phenolic contents and profiles of the various cultivars showed remarkable differences. The phenolic content was strongly correlated with the antioxidant activity measured according to the beta-carotene test and weakly correlated with the radical scavenging ability.

The characterization of the promoter of a wheat (Triticum aestivum) cv. Cheyenne high molecular weight glutenin subunit (HMW subunit) gene, Glu-1D-1 is reported. The nucleotide sequence of the promoter from position -1191 to -650 with respect to the transcription start site was determined, to add to that already determined. Analysis of this region of the promoter revealed the presence of an additional copy of part of the primary enhancer sequence and sequences related to regulatory elements present in other wheat seed protein genes. A chimaeric gene was constructed comprising the 5' flanking region of the Glu-1D-1 gene from position -1191 to +58, the coding region of the UID:A (Gus) gene, and the nopaline synthase (Nos) gene terminator. This chimaeric gene was introduced into wheat (Triticum durum cv. Ofanto) by particle bombardment of inflorescence explants. Two independent transgenic lines were produced, and both showed expression of the Gus gene specifically in the endosperm during mid-development (first detected 10-12 d after anthesis). Histochemical analysis of homozygous T(2) seed confirmed this pattern of expression, and showed that expression was initiated first in the central lobes of the starchy endosperm, and then spread throughout the endosperm tissue, while no expression was detected in the aleurone layer. Native HMW subunit protein was detectable by Western analysis 12-14 d after anthesis, consistent with concurrent onset of activity of the native and introduced HMW subunit gene promoters.

The characterization of the promoter of a wheat (Triticum aestivum) cv. Cheyenne high molecular weight glutenin subunit (HMW subunit) gene, Glu-1D-1 is reported. The nucleotide sequence of the promoter from position -1191 to -650 with respect to the transcription start site was determined, to add to that already determined. Analysis of this region of the promoter revealed the presence of an additional copy of part of the primary enhancer sequence and sequences related to regulatory elements present in other wheat seed protein genes. A chimaeric gene was constructed comprising the 5' flanking region of the Glu-1D-1 gene from position -1191 to +58, the coding region of the UID:A (Gus) gene, and the nopaline synthase (Nos) gene terminator. This chimaeric gene was introduced into wheat (Triticum durum cv. Ofanto) by particle bombardment of inflorescence explants. Two independent transgenic lines were produced, and both showed expression of the Gus gene specifically in the endosperm during mid-development (first detected 10-12 d after anthesis). Histochemical analysis of homozygous T(2) seed confirmed this pattern of expression, and showed that expression was initiated first in the central lobes of the starchy endosperm, and then spread throughout the endosperm tissue, while no expression was detected in the aleurone layer. Native HMW subunit protein was detectable by Western analysis 12-14 d after anthesis, consistent with concurrent onset of activity of the native and introduced HMW subunit gene promoters.