| Description |
1 online resource |
| Series |
Food science and technology |
|
Nutrition and diet research progress |
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Food science and technology series (Nova Science Publishers)
|
| Contents |
GLUTEN: SOURCES, COMPOSITION AND HEALTH EFFECTS; Library of Congress Cataloging-in-Publication Data; Contents; Preface; Chapter I: Immunoassays for Measuring Coeliac Harmful Proteins and Peptides in Gluten-Free Foods; Abstract; 1. Introduction; 2. Gluten-Free Diet; 3. Coeliac-Active Prolamins in Wheat, Barley and Rye; 4. Enzyme-Linked Immunosorbent Assays; 5. Quantification of Modified Proteins; 6. Discussion; Conclusion; Acknowledgments; References; Chapter II: Gluten Related Disorders: An Update; Abstract; 1. Gluten; 2. Health Conditions Related to Gluten; 3. Dietary Treatment |
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Chapter V: Meat Analogue Produced with Soy Protein Isolate and Vital Gluten by Thermoplastic Extrusion: Technological, Physicochemical and Nutritional CharacteristicsAbstract; Introduction; Proteins and Health; Soybeans; Soy Protein; Wheat; Nutritional Quality of Soybeans and Wheat; Meat Analogue; Thermoplastic Extrusion for Producing Meat Analogue; High and Low Moisture Extrusion; Modifications of Proteins in the Thermoplastic Extrusion Process; Disulfide Bonds; Non-Covalent Disulfide Bonds; Hydrophobic Interactions; Van Der Waals Forces; Hydrogen Bonds; Ionic or Electrostatic Interactions |
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Physicochemical and Sensory Characteristics of Meat AnalogueConclusion; References; Chapter VI: Potential of Gliadin for Biomaterial Applications; Abstract; Introduction; Classification and Structure of the Gliadins; Gliadin and Celiac Disease (CD); Potential of Gliadin for Biomaterial Applications; References; Chapter VII: Gluten Ataxia: Anti-Gliadin-Antibody-Positive Cerebellar Ataxia; Abstract; Introduction; Gluten Ataxia in Europe and the United States; Gluten Ataxia in Asia; Clinical Features; Diagnosis; Treatment; Pathological Findings; Conclusion; References |
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Chapter VIII: Celiac Disease: New Therapeutic OptionsAbstract; Introduction; Epidemiology, Clinical Forms and Laboratories; Therapy; Conclusion; References; Chapter IX: New Perspectives on Gluten-Free Food Products; Abstract; Introduction; Alternative Raw Materials with High Nutritional Value for the Production of Gluten-Free Products; Additives Utilized in Gluten-Free Products; Availability of Gluten-Free Products That Use Alternative Raw Materials and New Technologies; Conclusion; References; Index |
| Bibliography |
Includes bibliographical references and index |
| Notes |
Description based on print version record and CIP data provided by publisher |
| Subject |
Gluten.
|
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Gluten -- Health aspects
|
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Glutens -- adverse effects
|
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Glutens -- chemistry
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Glutens
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gluten.
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HEALTH & FITNESS -- Diets.
|
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HEALTH & FITNESS -- Food Content Guides.
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HEALTH & FITNESS -- Nutrition.
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MEDICAL -- Nursing -- Nutrition.
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MEDICAL -- Nutrition.
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Gluten
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| Form |
Electronic book
|
| Author |
Walter, Dane B.
|
| LC no. |
2020679454 |
| ISBN |
1626183430 |
|
9781626183438 |
|
1626183449 |
|
9781626183445 |
|
