Gluten

Sources, Composition & Health Effects

Buch | Hardcover

187 Seiten

2013
Nova Science Publishers Inc (Verlag)
978-1-62618-343-8 (ISBN)

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Gluten is a complex structural protein, constituted by a particular composition of amino acids present in wheat. In this book, the authors address the sources, composition and health effects of gluten. Topics include immunoassays for measuring coeliac harmful protein and peptides in gluten-free foods; gluten-related disorders; gluten formation and health effects; meat analogue produced with soy protein isolate and vital gluten by thermoplastic extrusion; the potential of gliadin for biomaterial applications; gluten ataxia in Europe and the United States; new therapeutic options for celiac disease; and a review of gluten-free food products for celiac consumers.

Preface; Immunoassays for Measuring Coeliac Harmful Proteins & Peptides in Gluten-Free Foods; Gluten Related Disorders: An Update; Gluten Formation: Its Sources, Composition & Health Effects; Wheat Gluten: Composition & Health Effects; Meat Analogue Produced with Soy Protein Isolate & Vital Gluten by Thermoplastic Extrusion: Technological, Physicochemical & Nutritional Characteristics; Potential of Gliadin for Biomaterial Applications; Gluten Ataxia: Anti-Gliadin-Antibody-Positive Cerebellar Ataxia; Celiac Disease: New Therapeutic Options; New Perspectives on Gluten-Free Food Products; Index.

Verlagsort	New York
Sprache	englisch
Maße	180 x 260 mm
Gewicht	500 g
Themenwelt	Medizinische Fachgebiete ► Innere Medizin ► Gastroenterologie
	Technik ► Lebensmitteltechnologie
	Weitere Fachgebiete ► Land- / Forstwirtschaft / Fischerei
ISBN-10	1-62618-343-0 / 1626183430
ISBN-13	978-1-62618-343-8 / 9781626183438
Zustand	Neuware