Gluten: Sources, Composition and Health Effects

$162.00

Dane B. Walter (Editor)

Series: Food Science and Technology, Nutrition and Diet Research Progress
BISAC: HEA048000

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. (Imprint: Nova Biomedical )

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Table of Contents

Preface

Chapter 1 – Immunoassays for Measuring Coeliac Harmful Proteins and Peptides in Gluten-Free Foods (pp. 1-34)
Authors / Editors: (Päivi Kanerva, Department of Food and Environmental Sciences, University of Helsinki, Finland)

Chapter 2 – Gluten Related Disorders: An Update (pp. 35-54)
Authors / Editors: (Priscila Farage de Gouveia, Renata Puppin Zandonadi, Departamento de Nutrição, Faculdade de Ciências da Saúde, Universidade de Brasília, Brasília, DF, Brasil)

Chapter 3 – Gluten Formation: Its Sources, Composition and Health Effects (pp. 55-70)
Authors / Editors: (Leidi Daiana Preichardt, Márcia Arocha Gularte, Departamento de Alimentos, Instituto Federal Farroupilha, Rua Fábio João Andolhe, Santo Augusto, RS, Brasil, and others)

Chapter 4 – Wheat Gluten: Composition and Health Effects (pp. 71-86)
Authors / Editors: (Slađana Žilić, Maize Research Institute, Department of Technology, Belgrade, Republic of Serbia)
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Chapter 5 – Meat Analogue Produced with Soy Protein Isolate and Vital Gluten by Thermoplastic Extrusion: Technological, Physicochemical and Nutritional Characteristics (pp. 87-106)
Authors / Editors: (Marcio Schmiele, Maria Teresa Pedrosa Silva Clerici, Yoon Kil Chang, University of Campinas, UNICAMP, Brazil, and others)

Chapter 6 – Potential of Gliadin for Biomaterial Applications (pp. 107-118)
Authors / Editors: (Andresa da Costa Ribeiro, Nadya Pesce da Silveira, Rosane Michele Duarte Soares, Institute of Chemistry, Universidade Federal do Rio Grande do Sul, Porto Alegre (RS), Brazil)

Chapter 7 – Gluten Ataxia: Anti-Gliadin-Antibody-Positive Cerebellar Ataxia (pp. 119-130)
Authors / Editors: (Kazunori Nanri, Masafumi Ihara, Hiroshi Mitoma, Nobuyuki Tanaka, Takeshi Taguchi, Hidehiro Mizusawa, Department of Neurology, Tokyo Medical University Hachioji Medical Center, Japan, and others)

Chapter 8 – Celiac Disease: New Therapeutic Options (pp. 131-142)
Authors / Editors: (Raffaella Nenna, Matteo Florio, Stefano Pontone, Gerarda Mastrogiorgio, Laura Petrarca, Nicoletta Pietropaoli, Margherita Bonamico, Department of Paediatrics, Surgical Sciences, “Sapienza” University of Rome, Italy)

Chapter 9 – New Perspectives on Gluten-Free Food Products (pp. 143-154)
Authors / Editors: (Renata de Mello Castanho Amboni, Amanda Bagolin do Nascimento, Giovanna Medeiros Rataichesck Fiates, Evanilda Teixeira, Food Science Post Graduate Program, Federal University of Santa Catarina, Brazil, and others)

Index

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