Table of Contents
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
