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Gluten : sources, composition and health effects / Dane B. Walter, editor.
- Format:
- Book
- Series:
- Food science and technology
- Language:
- English
- Subjects (All):
- Gluten.
- Food--Gluten content.
- Food.
- Physical Description:
- 1 online resource (181 p.)
- Place of Publication:
- New York : Nova Biomedical, c2013.
- Language Note:
- English
- Summary:
- Gluten is a complex structural protein, constituted by a particular composition of amino acids present in wheat. In this book, the authors address the sources, composition and health effects of gluten. Topics include immunoassays for measuring coeliac harmful protein and peptides in gluten-free foods; gluten-related disorders; gluten formation and health effects; meat analogue produced with soy protein isolate and vital gluten by thermoplastic extrusion; the potential of gliadin for biomaterial applications; gluten ataxia in Europe and the United States; new therapeutic options for celiac disease; and a review of gluten-free food products for celiac consumers.
- Notes:
- Description based upon print version of record.
- Includes bibliographical references and index.
- Description based on print version record and CIP data provided by publisher.
- ISBN:
- 1-62618-344-9
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