Gluten: Food Sources, Properties and Health Implications

Howard Rivera (Editor)

Series: Nutrition and Diet Research Progress
BISAC: HEA017000

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Volume 10

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Volume 2

Volume 3

Special issue: Resilience in breaking the cycle of children’s environmental health disparities
Edited by I Leslie Rubin, Robert J Geller, Abby Mutic, Benjamin A Gitterman, Nathan Mutic, Wayne Garfinkel, Claire D Coles, Kurt Martinuzzi, and Joav Merrick

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Gluten and gluten-related proteins (prolamin and glutelin) may be present in several cereals, such as wheat, rye, barley, oat and the derivatives of these grains, including malt and brewer’s yeast. Despite of some specific health implications, cereals are important carbohydrate and proteins source for human diet. Phenolic acids, vitamins, minerals and dietary fiber also can be found in wholegrains. Nowadays, cereals have been investigated about its potential use as ingredient in functional foods. Therefore, the development of food products with health benefits is a challenge for the food industry. This book provides new research on gluten’s food sources, properties and health implications. (Imprint: Nova)

Preface

Chapter 1. A Comparison of Gluten Wheat Flour Functionality versus Gluten-FREE Chickpea Flour, and their Mixtures, in the Oscillatory, Transient, and Steady Rheological Properties of Muffin Batters
Beatriz Herranz, Francisco Javier Cuesta, Wenceslao Canet, and María Dolores Alvarez (Department of Characterization, Quality and Safety, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Ciudad Universitaria, Madrid, Spain, and others)

Chapter 2. Buckwheat-Containing Gluten-Free Bakery and Confectionery Products
Marijana Sakač, Anamarija Mandić and Aleksandra Mišan (Research Center for Technology of Plant-Based Products, Institute of Food Technology, University of Novi Sad, Serbia)

Chapter 3. Gluten-Free Diet and Gluten-Related Disorders
Isabel Comino, Ángela Ruiz-Carnicer and Carolina Sousa (Department of Microbiology and Parasitology, University of Seville, Seville, Spain)

Chapter 4. The Polemic about the Gluten
Leidi Daiana Preichardt (Eixo de Produção Alimentícia – Instituto Federal Farroupilha, Rua Fábio João Andolhe, Bairro Floresta, Santo Augusto, RS, Brasil)

Chapter 5. Technological Functions of Gluten and Implications for Celiac Disease
Natália Manzatti Machado Alencar and Ludmilla Carvalho Oliveira (Department of Food and Nutrition, School of Food Engineering, University of Campinas, Campinas, São Paulo, Brazil, and others)

Chapter 6. Non-Responsive Celiac Disease
Elisa Stasi (Gastroenterology Unit, Scientific Institute for Digestive Disease IRCCS Saverio De Bellis, Castellana Grotte (Ba), Italy)

Index

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