Gluten Sources, Composition and Health Effects |
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| Author:
| Walter, Dane B. |
| Series title: | Food Science and Technology Nutrition and Diet Research Progress Ser. |
| ISBN: | 978-1-62618-344-5 |
| Publication Date: | Jan 2013 |
| Publisher: | Nova Science Publishers, Incorporated
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| Book Format: | Ebook |
| List Price: | USD $120.00 |
Book Description:
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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...
More DescriptionGluten 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.