Science of Gluten-Free Foods and Beverages

Nonfiction, Science & Nature, Technology, Food Industry & Science
Cover of the book Science of Gluten-Free Foods and Beverages by Elke Arendt, Fabio Dal Bello, Elsevier Science
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart
Author: Elke Arendt, Fabio Dal Bello ISBN: 9780128104552
Publisher: Elsevier Science Publication: June 22, 2016
Imprint: Woodhead Publishing and AACC International Press Language: English
Author: Elke Arendt, Fabio Dal Bello
ISBN: 9780128104552
Publisher: Elsevier Science
Publication: June 22, 2016
Imprint: Woodhead Publishing and AACC International Press
Language: English

In genetically susceptible individuals, the ingestion of gluten and related proteins triggers an immune-mediated enteropathy known as celiac disease (CD). Recent epidemiological studies have shown that 1 in 100 people worldwide suffers from CD—a rate that establishes CD as one of the most common food intolerances. CD patients that eat wheat or related proteins, such as hordeins (barley) and secalins (rye), undergo an immunological response, localized in the small intestine, that destroys mature absorptive epithelial cells on the surface of the small intestine.

Currently, the only way to treat CD is the total life-long avoidance of gluten ingestion. Therefore, people that have CD must follow a very strict diet and avoid products that contain wheat, rye, and barley. Avoiding cereals leads to a recovery from the disease and significant improvement of the intestinal mucosa and its absorptive functions. Celiac patients are not in the position to eat some of the most common foods, such as breads, pizzas, and biscuits, or to drink beer and whiskey. Because of the unique properties of gluten, producing good-quality gluten-free products is a big challenge for scientists.

Science of Gluten-Free Foods and Beverages covers the work presented at the First International Conference on Gluten-Free Cereal Products and Beverages. The area of gluten-free foods and beverages is becoming more and more important, since the number of people with CD and gluten allergies is rising. In the United Kingdom, 10% of the population claims to have food allergies.

This book will be extensively referenced. It is meant to give an overview of the work being carried out in the area of gluten-free science.

  • Covers the work presented at the First International Conference on Gluten-Free Cereal Products and Beverages
  • Provides an overview of the work being carried out in the area of gluten-free science
  • Supports the production good-quality gluten-free products
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

In genetically susceptible individuals, the ingestion of gluten and related proteins triggers an immune-mediated enteropathy known as celiac disease (CD). Recent epidemiological studies have shown that 1 in 100 people worldwide suffers from CD—a rate that establishes CD as one of the most common food intolerances. CD patients that eat wheat or related proteins, such as hordeins (barley) and secalins (rye), undergo an immunological response, localized in the small intestine, that destroys mature absorptive epithelial cells on the surface of the small intestine.

Currently, the only way to treat CD is the total life-long avoidance of gluten ingestion. Therefore, people that have CD must follow a very strict diet and avoid products that contain wheat, rye, and barley. Avoiding cereals leads to a recovery from the disease and significant improvement of the intestinal mucosa and its absorptive functions. Celiac patients are not in the position to eat some of the most common foods, such as breads, pizzas, and biscuits, or to drink beer and whiskey. Because of the unique properties of gluten, producing good-quality gluten-free products is a big challenge for scientists.

Science of Gluten-Free Foods and Beverages covers the work presented at the First International Conference on Gluten-Free Cereal Products and Beverages. The area of gluten-free foods and beverages is becoming more and more important, since the number of people with CD and gluten allergies is rising. In the United Kingdom, 10% of the population claims to have food allergies.

This book will be extensively referenced. It is meant to give an overview of the work being carried out in the area of gluten-free science.

More books from Elsevier Science

Cover of the book Insecticides by Elke Arendt, Fabio Dal Bello
Cover of the book Introductory Review on Sirtuins in Biology, Aging, and Disease by Elke Arendt, Fabio Dal Bello
Cover of the book The Psychology of Learning and Motivation by Elke Arendt, Fabio Dal Bello
Cover of the book Drug-Like Properties by Elke Arendt, Fabio Dal Bello
Cover of the book The Evolution of the US-Japan Alliance by Elke Arendt, Fabio Dal Bello
Cover of the book Building Materials in Civil Engineering by Elke Arendt, Fabio Dal Bello
Cover of the book Solar Energy Conversion II by Elke Arendt, Fabio Dal Bello
Cover of the book Functional Dyes by Elke Arendt, Fabio Dal Bello
Cover of the book Guide to Electroporation and Electrofusion by Elke Arendt, Fabio Dal Bello
Cover of the book A Modern Introduction to Differential Equations by Elke Arendt, Fabio Dal Bello
Cover of the book Piping Materials Guide by Elke Arendt, Fabio Dal Bello
Cover of the book Green Chemistry and Engineering by Elke Arendt, Fabio Dal Bello
Cover of the book Graph Theory by Elke Arendt, Fabio Dal Bello
Cover of the book Protein Modificomics by Elke Arendt, Fabio Dal Bello
Cover of the book Introduction to Environmental Forensics by Elke Arendt, Fabio Dal Bello
We use our own "cookies" and third party cookies to improve services and to see statistical information. By using this website, you agree to our Privacy Policy