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EBSCO_ocn852692097 |
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130304s2013 nyua ob 001 0 eng |
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|2 23
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|a UAMI
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| 245 |
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|a Gluten :
|b sources, composition and health effects /
|c Dane B. Walter, editor.
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| 264 |
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|a New York :
|b Nova Biomedical,
|c [2013]
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| 300 |
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|a 1 online resource.
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| 336 |
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|a text
|b txt
|2 rdacontent
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| 337 |
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|a computer
|b c
|2 rdamedia
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| 338 |
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|a online resource
|b cr
|2 rdacarrier
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| 490 |
1 |
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|a Food science and technology
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| 490 |
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|a Nutrition and diet research progress
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|a Includes bibliographical references and index.
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|a Description based on print version record and CIP data provided by publisher.
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|a 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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|a 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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|a 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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| 505 |
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|a 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.
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| 590 |
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|a eBooks on EBSCOhost
|b EBSCO eBook Subscription Academic Collection - Worldwide
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| 650 |
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|a Gluten.
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| 650 |
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|a Gluten
|x Health aspects.
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| 650 |
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|a Glutens
|x adverse effects
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| 650 |
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|a Glutens
|x chemistry
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| 650 |
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2 |
|a Glutens
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| 650 |
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|a Gluten.
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| 650 |
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|a gluten.
|2 aat
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| 650 |
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|a HEALTH & FITNESS
|x Diets.
|2 bisacsh
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| 650 |
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|a HEALTH & FITNESS
|x Food Content Guides.
|2 bisacsh
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| 650 |
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|a HEALTH & FITNESS
|x Nutrition.
|2 bisacsh
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| 650 |
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7 |
|a MEDICAL
|x Nursing
|x Nutrition.
|2 bisacsh
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| 650 |
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|a MEDICAL
|x Nutrition.
|2 bisacsh
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| 650 |
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|a Gluten
|2 fast
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| 700 |
1 |
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|a Walter, Dane B.
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| 776 |
0 |
8 |
|i Print version:
|t Gluten
|d New York : Nova Biomedical, c2013.
|z 9781626183438
|w (DLC) 2013934507
|
| 830 |
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0 |
|a Food science and technology series (Nova Science Publishers)
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4 |
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