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Gluten : Sources, Composition and Health Effects

Author: Dane B Walter
Publisher: New York : Nova Science Publishers, Inc., 2013.
Series: Food science and technology (Academic Press)
Edition/Format:   eBook : Document : EnglishView all editions and formats
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Genre/Form: Electronic books
Additional Physical Format: Print version:
Gluten.
New York : Nova Science Publishers, Inc., 2013
(OCoLC)828495756
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: Dane B Walter
ISBN: 9781626183445 1626183449
OCLC Number: 852692097
Description: 1 online resource.
Contents: 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.
Series Title: Food science and technology (Academic Press)
Responsibility: Dane B. Walter, editor.

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