Gluten : properties, modifications and dietary intolerance / Diane S. Fellstone, editor.

Format:

Book

Contributor:

Fellstone, Diane S.

Series:

Food science and technology series (Nova Science Publishers)

Food and beverage consumption and health series.

Food science and technology

Food and beverage consumption and health

Language:

English

Subjects (All):

Gluten.

Gluten-free foods.

Physical Description:

1 online resource (210 p.)

Edition:

1st ed.

Place of Publication:

New York : Nova Science Publishers, 2011.

Language Note:

English

Summary:

This book presents current research in the study of gluten, including the economic, nutritional and technological aspects of gluten-free bread; impact of nitrogen and sulfur fertilization on gluten composition; functional gluten alternatives; effect of heat on gluten and the gluten-free diet in children with celiac disease.

Contents:

Gluten-free bread: economic, nutritional and technological aspects / Maria Teresa Pedrosa Silva Clerici, Yoon Kil Chang

Impact of nitrogen and sulfur fertilization on gluten, composition, and baking quality of wheat / Dorothee Steinfurth, Karl H. Muhling, Christian Zorb

Functional gluten alternatives / Aleksandra Torbica ... [et al.]

Chiaroscuro of standardization for gluten-free foods labeling and gluten quantitation methods / A.M. Calderon de la Barca, E.J. Esquer-Munguia, F. Cabrera-Chavez

Effect of heat on gluten / Costas E. Stathopoulos

Modern concepts pathogenesis of celiac disease: from gluten to autoimmunity / Asma Ouakaa-Kchaou

Gluten / Silvina Drago

Techno-functional properties from hydrolyzed wheat gluten fractions / S.R. Drago, R.J. Gonzalez, M. C. Anon

Gluten-free diet in children and adolescents with celiac disease / Gian Vincenzo Zuccotti ... [et al.].

Notes:

Description based upon print version of record.

Includes bibliographical references and index.

Description based on print version record.

ISBN:

1-62100-993-9