The science of gluten-free foods and beverages : proceedings of the first International Conference of Gluten-free Cereal Products and Beverages /

Detalles Bibliográficos
Clasificación:Libro Electrónico
Autor Corporativo: International Symposium on Gluten-free Cereal Products and Beverages Cork, Ireland
Otros Autores: Arendt, Elke (Editor ), Dal Bello, Fabio (Editor )
Formato: Electrónico Congresos, conferencias eBook
Idioma:Inglés
Publicado: St. Paul, Minnesota : AACC International, [2009]
Temas:
Gluten-free foods > Congresses.
Celiac disease > Nutritional aspects > Congresses.
Aliments sans gluten > Congr�es.
Maladie c�liaque > Aspect nutritionnel > Congr�es.
TECHNOLOGY & ENGINEERING > Food Science.
Gluten-free foods
Congress
proceedings (reports)
Conference papers and proceedings
Conference papers and proceedings.
Actes de congr�es.
Acceso en línea:Texto completo
Tabla de Contenidos:
  • Front Cover; The Science of Gluten-Free Foods and Beverages: Proceedings of the First International Conference of Gluten-Free Cereal Products and Beverages; Copyright Page; Table of Contents; Part 1: Celiac Disease: An Introduction; CHAPTER 1. THE EPIDEMIOLOGY OF CELIAC DISEASE; SUMMARY; INTRODUCTION; CD PREVALENCE IN THE GENERAL POPULATION; CD IN DEVELOPING COUNTRIES; CD PREVALENCE IN AT-RISK GROUPS; THE CELIAC ICEBERG; CONCLUSIONS; LITERATURE CITED; CHAPTER 2. REFRACTORY COELIAC DISEASE: AN OPPORTUNITY TO PREVENT A T-CELL LYMPHOMA; INTRODUCTION
  • PATHOGENESIS OF RCD GENETIC AND ENVIRONMENTAL FACTORSDIAGNOSTIC APPROACH TO RCD; RCD I VERSUS RCD II; HLA-DQ TYPING; SMALL INTESTINAL BIOPSIES; IMMUNOPHENOTYPING OF IEL; MEDICAL TREATMENT OPTIONS; FOLLOW-UP AND OVERT LYMPHOMA IN RCD; LITERATURE CITED; Part 2: Detection of Food Allergens and the Safety of Gluten-Free Foods; CHAPTER 3. GLUTEN-FREE DIET AND FOOD LEGISLATION; FOODS FOR NORMAL CONSUMPTION; THE RULE OF AOECS; IMPROVEMENTS OF FURTHER WORLDWIDE CODEX STANDARDS AND GUIDELINES; SPECIAL DIETARY FOODS; THE INTERNATIONAL GLUTEN-FREE SYMBOL; CONCLUSIONS; LITERATURE CITED
  • CHAPTER 4. CHALLENGES IN DETECTING FOOD ALLERGENS-ANALYTICAL METHODS IN THE LEGAL CONTEXTLEGISLATION; METHODS AND VALIDATION; HARMONISATION OF METHODS; CONCLUSIONS; LITERATURE CITED; CHAPTER 5. DETECTION OF GLUTEN AND RELATED PROTEINS IN FOODS AND BEVERAGES AND SAFETY ISSUES RELATED TO GLUTEN FREE FOODS-SPECIFIC DETECTION WITH THE R5 ANTIBODY IN A READY-TO-USE TEST KIT FOR INDUSTRY; INTRODUCTION; ANALYSIS; EXTRACTION; STANDARD; COMMERCIALLY AVAILABLE TEST KITS BASED ON THE R5 ANTIBODY; HOW TO SELECT A METHOD; LITERATURE CITED; Part 3: Plant Breeding to Produce Gluten-Free Raw Materials
  • CHAPTER 6. OVERVIEW OF PEPTIDES CAUSING CELIAC DISEASE AND STRATEGIES FOR THEIR ELIMINATIONINTRODUCTION; HOW MANY GLUTEN PROTEINS CONTAIN CD-TOXIC SEQUENCES?; ARE SOME PROTEINS MORE TOXIC THAN OTHERS?; THE NEED TO REVISIT THE TOXIC MECHANISM; SURFACE ACTIVE PROPERTIES; INTERACTION WITH TG-2; THE RATIONALE OF DEVELOPING LOW-TOXICITY WHEAT; THE BACKBONE OF WHEAT TECHNOLOGICAL QUALITY; CONCLUSIONS; LITERATURE CITED; CHAPTER 7. OVERVIEW OF GLUTEN-FREE (CEREALS AND OTHER) RAW MATERIALS AND THEIR PROPERTIES; INTRODUCTION; CEREAL-BASED FOODS
  • SUBSTITUTION OF GLUTEN IN BAKERY AND PASTA PRODUCTS-PRECONDITIONS AND POSSIBILITIESGLUTEN-FREE RAW MATERIALS FOR BAKERY AND PASTA PRODUCTS; CONCLUSIONS; LITERATURE CITED; CHAPTER 8. OATS-AN OVERVIEW FROM A CELIAC DISEASE POINT OF VIEW; INTRODUCTION; METHODS; RESULTS; DISCUSSION; CONCLUSIONS; LITERATURE CITED; CHAPTER 9. GLUTEN-FREE INGREDIENTS; INTRODUCTION; DETECTION OF GLUTEN; GLUTEN-FREE INGREDIENTS; CONCLUSIONS; LITERATURE CITED; Part 4: Gluten-Free Cereal Products and Beverages; CHAPTER 10. NOVEL APPROACHES IN THE DESIGN OF GLUTEN-FREE CEREAL PRODUCTS; INTRODUCTION

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