How to reduce gluten in foods: a critical review of patents
Pierre Gélinas,
Jérémie Théolier
Abstract:SummarySpecific gluten protein fractions cause major health problems to individuals with coeliac disease. The aim of this study was to review gluten reduction in foods based on information disclosed in patents, a rarely cited source, with support from science. Overall, 89 patents on gluten reduction in foods were published up to August 2024, and 79% reported unique information, not mentioned in the scientific literature. The most popular topics were wheat and barley genes modifications, proteolytic enzymes for… Show more
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