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Gluten : sources, composition and health effects /
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
New York :
Nova Biomedical,
[2013]
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| Colección: | Food science and technology series (Nova Science Publishers)
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| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- 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.
- 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.
- 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.
- 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.