Gluten-Free Autochthonous Foodstuff (South America and Other Countries)

Autores
Garcia, Maria Alejandra; Viña, Sonia Zulma
Año de publicación
2015
Idioma
inglés
Tipo de recurso
parte de libro
Estado
versión publicada
Descripción
The conservation and sustainable use of biodiversity for agricultureand nutrition have been extensively pointed out as crucial elements forfood security and nutrition. Likewise, the relevance of learning fromtraditional foods and applying indigenous knowledge for thedevelopment and production of innovative gluten-free foods has beenreferred.South and Central America have supplied a great quantity of plantfoods for the sustenance of the humankind. Latin-America is by thistime one of the World largest net food exporting area. However, itscomplete potential to expand agricultural production for regionalconsumption and global export has not yet been achieved. The regionhas a large number of skilled farmers that have preserved andtransmitted their knowledge through generations.Feeding a rapidly growing global population without expandingfarming into environmentally susceptible areas and reducing theproductive ability of the land already cultivated is a challenge thatpresents an elevated complexity level.In a framework of a strong need for diet diversification, populationswith special nutritional requirements, such as celiac patients, should bebenefited with the offer of more balanced, rich and safe dietcomponents. The possibility of learning to a great extent fromtraditional foods and spread on local and territorial knowledge for thedevelopment and production of innovative gluten-free foods appears asa promising alternative.This chapter collects information about several plant species fromthe American continent that are more extensively used for the production of gluten-free foods (e. g. maize, potato, cassava, sweetpotato, quinoa, amaranth, some legume grains) as well as other speciesthat could potentially be developed with the same purpose, such as theAndean root and tuber crops: achira, ahipa, arracacha, maca, mashua,mauka, oca, ulluco, and yacon.
Fil: Garcia, Maria Alejandra. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Viña, Sonia Zulma. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Agrarias y Forestales. Laboratorio de Investigación en Productos Agroindustriales; Argentina
Materia
Celiac Disease
Gluten free foddstuff
Diagnosis of celiac disease
Epidemiology of celiac disease
Maize
Potato
Cassava
Grain crops
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/128656
Acceder
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repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Gluten-Free Autochthonous Foodstuff (South America and Other Countries)Garcia, Maria AlejandraViña, Sonia ZulmaCeliac DiseaseGluten free foddstuffDiagnosis of celiac diseaseEpidemiology of celiac diseaseMaizePotatoCassavaGrain cropshttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The conservation and sustainable use of biodiversity for agricultureand nutrition have been extensively pointed out as crucial elements forfood security and nutrition. Likewise, the relevance of learning fromtraditional foods and applying indigenous knowledge for thedevelopment and production of innovative gluten-free foods has beenreferred.South and Central America have supplied a great quantity of plantfoods for the sustenance of the humankind. Latin-America is by thistime one of the World largest net food exporting area. However, itscomplete potential to expand agricultural production for regionalconsumption and global export has not yet been achieved. The regionhas a large number of skilled farmers that have preserved andtransmitted their knowledge through generations.Feeding a rapidly growing global population without expandingfarming into environmentally susceptible areas and reducing theproductive ability of the land already cultivated is a challenge thatpresents an elevated complexity level.In a framework of a strong need for diet diversification, populationswith special nutritional requirements, such as celiac patients, should bebenefited with the offer of more balanced, rich and safe dietcomponents. The possibility of learning to a great extent fromtraditional foods and spread on local and territorial knowledge for thedevelopment and production of innovative gluten-free foods appears asa promising alternative.This chapter collects information about several plant species fromthe American continent that are more extensively used for the production of gluten-free foods (e. g. maize, potato, cassava, sweetpotato, quinoa, amaranth, some legume grains) as well as other speciesthat could potentially be developed with the same purpose, such as theAndean root and tuber crops: achira, ahipa, arracacha, maca, mashua,mauka, oca, ulluco, and yacon.Fil: Garcia, Maria Alejandra. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Viña, Sonia Zulma. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Agrarias y Forestales. Laboratorio de Investigación en Productos Agroindustriales; ArgentinaOmniaSciencieArranz , EduardoFernández Bañares, FernandoRosell, Cristina M.Rodrigo, LuisPeña, Amado Salvador2015info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/bookParthttp://purl.org/coar/resource_type/c_3248info:ar-repo/semantics/parteDeLibroapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/128656Garcia, Maria Alejandra; Viña, Sonia Zulma; Gluten-Free Autochthonous Foodstuff (South America and Other Countries); OmniaSciencie; 2015; 605-644978-84-943418-2-3CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.omniascience.com/books/index.php/monographs/catalog/book/83info:eu-repo/semantics/altIdentifier/doi/10.3926/oms.266info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-22T12:15:17Zoai:ri.conicet.gov.ar:11336/128656instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-10-22 12:15:17.516CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Gluten-Free Autochthonous Foodstuff (South America and Other Countries)
title Gluten-Free Autochthonous Foodstuff (South America and Other Countries)
spellingShingle Gluten-Free Autochthonous Foodstuff (South America and Other Countries)
Garcia, Maria Alejandra
Celiac Disease
Gluten free foddstuff
Diagnosis of celiac disease
Epidemiology of celiac disease
Maize
Potato
Cassava
Grain crops
title_short Gluten-Free Autochthonous Foodstuff (South America and Other Countries)
title_full Gluten-Free Autochthonous Foodstuff (South America and Other Countries)
title_fullStr Gluten-Free Autochthonous Foodstuff (South America and Other Countries)
title_full_unstemmed Gluten-Free Autochthonous Foodstuff (South America and Other Countries)
title_sort Gluten-Free Autochthonous Foodstuff (South America and Other Countries)
dc.creator.none.fl_str_mv Garcia, Maria Alejandra
Viña, Sonia Zulma
author Garcia, Maria Alejandra
author_facet Garcia, Maria Alejandra
Viña, Sonia Zulma
author_role author
author2 Viña, Sonia Zulma
author2_role author
dc.contributor.none.fl_str_mv Arranz , Eduardo
Fernández Bañares, Fernando
Rosell, Cristina M.
Rodrigo, Luis
Peña, Amado Salvador
dc.subject.none.fl_str_mv Celiac Disease
Gluten free foddstuff
Diagnosis of celiac disease
Epidemiology of celiac disease
Maize
Potato
Cassava
Grain crops
topic Celiac Disease
Gluten free foddstuff
Diagnosis of celiac disease
Epidemiology of celiac disease
Maize
Potato
Cassava
Grain crops
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The conservation and sustainable use of biodiversity for agricultureand nutrition have been extensively pointed out as crucial elements forfood security and nutrition. Likewise, the relevance of learning fromtraditional foods and applying indigenous knowledge for thedevelopment and production of innovative gluten-free foods has beenreferred.South and Central America have supplied a great quantity of plantfoods for the sustenance of the humankind. Latin-America is by thistime one of the World largest net food exporting area. However, itscomplete potential to expand agricultural production for regionalconsumption and global export has not yet been achieved. The regionhas a large number of skilled farmers that have preserved andtransmitted their knowledge through generations.Feeding a rapidly growing global population without expandingfarming into environmentally susceptible areas and reducing theproductive ability of the land already cultivated is a challenge thatpresents an elevated complexity level.In a framework of a strong need for diet diversification, populationswith special nutritional requirements, such as celiac patients, should bebenefited with the offer of more balanced, rich and safe dietcomponents. The possibility of learning to a great extent fromtraditional foods and spread on local and territorial knowledge for thedevelopment and production of innovative gluten-free foods appears asa promising alternative.This chapter collects information about several plant species fromthe American continent that are more extensively used for the production of gluten-free foods (e. g. maize, potato, cassava, sweetpotato, quinoa, amaranth, some legume grains) as well as other speciesthat could potentially be developed with the same purpose, such as theAndean root and tuber crops: achira, ahipa, arracacha, maca, mashua,mauka, oca, ulluco, and yacon.
Fil: Garcia, Maria Alejandra. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Viña, Sonia Zulma. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Agrarias y Forestales. Laboratorio de Investigación en Productos Agroindustriales; Argentina
description The conservation and sustainable use of biodiversity for agricultureand nutrition have been extensively pointed out as crucial elements forfood security and nutrition. Likewise, the relevance of learning fromtraditional foods and applying indigenous knowledge for thedevelopment and production of innovative gluten-free foods has beenreferred.South and Central America have supplied a great quantity of plantfoods for the sustenance of the humankind. Latin-America is by thistime one of the World largest net food exporting area. However, itscomplete potential to expand agricultural production for regionalconsumption and global export has not yet been achieved. The regionhas a large number of skilled farmers that have preserved andtransmitted their knowledge through generations.Feeding a rapidly growing global population without expandingfarming into environmentally susceptible areas and reducing theproductive ability of the land already cultivated is a challenge thatpresents an elevated complexity level.In a framework of a strong need for diet diversification, populationswith special nutritional requirements, such as celiac patients, should bebenefited with the offer of more balanced, rich and safe dietcomponents. The possibility of learning to a great extent fromtraditional foods and spread on local and territorial knowledge for thedevelopment and production of innovative gluten-free foods appears asa promising alternative.This chapter collects information about several plant species fromthe American continent that are more extensively used for the production of gluten-free foods (e. g. maize, potato, cassava, sweetpotato, quinoa, amaranth, some legume grains) as well as other speciesthat could potentially be developed with the same purpose, such as theAndean root and tuber crops: achira, ahipa, arracacha, maca, mashua,mauka, oca, ulluco, and yacon.
publishDate 2015
dc.date.none.fl_str_mv 2015
dc.type.none.fl_str_mv info:eu-repo/semantics/publishedVersion
info:eu-repo/semantics/bookPart
http://purl.org/coar/resource_type/c_3248
info:ar-repo/semantics/parteDeLibro
status_str publishedVersion
format bookPart
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/128656
Garcia, Maria Alejandra; Viña, Sonia Zulma; Gluten-Free Autochthonous Foodstuff (South America and Other Countries); OmniaSciencie; 2015; 605-644
978-84-943418-2-3
CONICET Digital
CONICET
url http://hdl.handle.net/11336/128656
identifier_str_mv Garcia, Maria Alejandra; Viña, Sonia Zulma; Gluten-Free Autochthonous Foodstuff (South America and Other Countries); OmniaSciencie; 2015; 605-644
978-84-943418-2-3
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.omniascience.com/books/index.php/monographs/catalog/book/83
info:eu-repo/semantics/altIdentifier/doi/10.3926/oms.266
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv OmniaSciencie
publisher.none.fl_str_mv OmniaSciencie
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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