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Science of Gluten-Free Foods and Beverages

Science of Gluten-Free Foods and Beverages
  • Author : Elke Arendt
  • Publisher :Unknown
  • Release Date :2016-06-22
  • Total pages :229
  • ISBN : 9780128104552
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Summary : In genetically susceptible individuals the ingestion of gluten and related proteins triggers an immune-mediated enteropathy known as Coeliac Disease (CD). Recent epidemiological studies have shown that 1 in 100 people worldwide suffer from CD. Such a rate establishes CD as one of the most common food intolerances. Coeliac patients eating wheat or related proteins such as hordeins (barley) or secalins (rye) undergo an immunological response, localized in the small intestine, which destroys mature absorptive epithelial cells on the surface of the small intestine. Currently, the only way that CD can be treated is the total lifelong avoidance of gluten ingestion. Therefore, people that suffer from CD have to follow a very strict diet and avoid any products which contain wheat, rye or barley. Avoidance of these cereals leads to a recovery from the disease and significant improvement of the intestinal mucosa and its absorptive functions. Coeliac patients are not in position to eat some of the most common foods such as bread, pizzas, biscuits or drink beer and whiskey. Due to the unique properties of gluten, it is a big challenge for food scientists to produce good quality gluten free products. The 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 suffering from Coeliac Disease as well as people suffering from gluten allergies is rising. In the United Kingdom, 10% of the population claims to be suffering from 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.

Gluten-Free Cereal Products and Beverages

Gluten-Free Cereal Products and Beverages
  • Author : Elke Arendt,Fabio Dal Bello
  • Publisher :Unknown
  • Release Date :2011-04-28
  • Total pages :464
  • ISBN : 0080557767
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Summary : Gluten-Free Cereal Products and Beverages is the only book to address gluten-free foods and beverages from a food science perspective. It presents the latest work in the development of gluten-free products, including description of the disease, the detection of gluten, and the labeling of gluten-free products as well as exploring the raw materials and ingredients used to produce gluten-free products. Identifying alternatives to the unique properties of gluten has proven a significant challenge for food scientists and for the 1% of the world’s population suffering from the immune-mediated entropathy reaction to the ingestion of gluten and related proteins, commonly known as Celiac Disease. This book includes information on the advances in working with those alternatives to create gluten free products including gluten-free beer, malt and functional drinks. Food scientists developing gluten-free foods and beverages, cereal scientists researching the area, and nutritionists working with celiac patients will find this book particularly valuable. Written by leading experts, presenting the latest developments in gluten-free products Addresses Coeliac Disease from a food science perspective Presents each topic from both a scientific and industrial point of view

Gluten-Free Food Science and Technology

Gluten-Free Food Science and Technology
  • Author : Eimear Gallagher
  • Publisher :Unknown
  • Release Date :2009-09-08
  • Total pages :256
  • ISBN : 1444316214
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Summary : Coeliac disease (CD) and other allergic reactions/intolerances to gluten are on the rise, largely due to improved diagnostic procedures and changes in eating habits. The worldwide incidence of coeliac disease has been predicted to increase by a factor of ten over the next number of years, and this has resulted in a growing market for high quality gluten-free cereal products. However, the removal of gluten presents major problems for bakers. Currently, many gluten-free products on the market are of low quality and short shelf life, exhibiting poor mouthfeel and flavour. This challenge to the cereal technologist and baker alike has led to the search for alternatives to gluten in the manufacture of gluten-free bakery products. This volume provides an overview for the food industry of issues related to the increasing prevalence of coeliac disease and gluten intolerance. The properties of gluten are discussed in relation to its classification and important functional characteristics, and the nutritional value of gluten-free products is also addressed. The book examines the diversity of ingredients that can be used to replace gluten and how the ingredient combinations and subsequent rheological and manufacturing properties of a range of gluten-free products, e.g. doughs, breads, biscuits and beer may be manipulated. Recommendations are given regarding the most suitable ingredients for different gluten-free products. The book is directed at ingredient manufacturers, bakers, cereal scientists and coeliac associations and societies. It will also be of interest to academic food science departments for assisting with undergraduate studies and postgraduate research. The Author Dr Eimear Gallagher, Ashtown Food Research Centre, Teagasc - The Irish Agriculture and Food Development Authority, Dublin, Ireland Also available from Wiley-Blackwell Management of Food Allergens Edited by J. Coutts and R. Fielder ISBN 9781405167581 Bakery Manufacture and Quality - Water Control and Effects Second Edition S. Cauvain and L. Young ISBN 9781405176132 Whole Grains and Health Edited by L. Marquart et al ISBN 9780813807775

How Flavor Works

How Flavor Works
  • Author : Nak-Eon Choi,Jung H. Han
  • Publisher :Unknown
  • Release Date :2015-02-23
  • Total pages :240
  • ISBN : 9781118865477
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Summary : Taste is the number one driving force in the decision to purchase a food product and food consumption is the most critical function for living organisms to obtain the energy and resources essential to their vitality. Flavor and aroma are therefore universally important concepts: intrinsic to human well-being and pleasure, and of huge significance for the multi-trillion dollar global food business. How Flavor Works: the Science of Taste and Aroma offers a fascinating and accessible primer on the concepts of flavor science for all who have an interest in food and related topics. Professionals and students of food science and technology who do not already specialize in flavor science will find it a valuable reference on a topic crucial to how consumers perceive and enjoy food products. In this regard, it will also be of interest to product developers, marketers and food processors. Other readers with a professional (eg culinary and food service) or personal interest in food will also find the book interesting as it provides a user-friendly account of the mechanisms of flavor and aroma which will provide new insights into their craft.

Emulsifiers in Food Technology

Emulsifiers in Food Technology
  • Author : Viggo Norn
  • Publisher :Unknown
  • Release Date :2014-12-15
  • Total pages :372
  • ISBN : 9780470670637
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Summary : Emulsifiers are essential components of many industrial food recipes. They have the ability to act at the interface between two phases, and so can stabilise the desired mix of oil and water in a mayonnaise, ice cream or salad dressing. They can also stabilise gas/liquid mixtures in foams. More than that, they are increasingly employed in textural and organoleptic modification, in shelf life enhancement, and as complexing or stabilising agents for other components such as starch or protein. Applications include modifying the rheology of chocolate, the strengthening of dough, crumb softening and the retardation of staling in bread. This volume, now in a revised and updated second edition, introduces emulsifiers to those previously unfamiliar with their functions, and provides a state of the art account of their chemistry, manufacture, application and legal status for more experienced food technologists. Each chapter considers one of the main chemical groups of food emulsifiers. Within each group the structures of the emulsifiers are considered, together with their modes of action. This is followed by a discussion of their production / extraction and physical characteristics, together with practical examples of their application. Appendices cross-reference emulsifier types with applications, and give E-numbers, international names, synonyms and references to analytical standards and methods. This is a book for food scientists and technologists, ingredients suppliers and quality assurance personnel.

Global Food Security and Supply

Global Food Security and Supply
  • Author : Wayne Martindale
  • Publisher :Unknown
  • Release Date :2014-12-19
  • Total pages :232
  • ISBN : 9781118699294
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Summary : With the global population projected to reach 9 billion by theyear 2050, the need for nations to secure food supplies for theirpopulations has never been more pressing. Finding better supplychain solutions is an essential part of achieving a secure andsustainable diet for a rapidly increasing population. We are now ina position, through methods including life cycle assessment (LCA),carbon footprinting and other tools, to accurately measure andassess our use – or misuse – of natural resources,including food. The impact of new technologies and managementsystems can therefore improve efficiencies and find new ways toreduce waste. Global Food Security and Supply provides robust, succinctinformation for people who want to understand how the global foodsystem works. The book demonstrates the specific tools availablefor understanding how food supply works, addresses the challengesfacing a secure and safe global food supply, and helps readers toappreciate how these challenges might be overcome. This book is a concise and accessible text that focuses onrecent data and findings from a range of internationalcollaborations and studies. The author provides both asnapshot of global food supply and security today, and a projectionof where these issues may lead us in the future. This book willtherefore be of particular interest to food policy leaders,commercial managers in the food industry, and researchers andstudents seeking a better understanding of a rapidly evolvingtopic.

Innovative Technologies in Beverage Processing

Innovative Technologies in Beverage Processing
  • Author : Ingrid Aguilo-Aguayo,Lucia Plaza
  • Publisher :Unknown
  • Release Date :2017-05-18
  • Total pages :336
  • ISBN : 9781118929353
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Summary : An in-depth look at new and emerging technologies for non-alcoholic beverage manufacturing The non-alcoholic beverage market is the fastest growing segment of the functional food industry worldwide. Consistent with beverage consumption trends generally, the demand among consumers of these products is for high-nutrient drinks made from natural, healthy ingredients, free of synthetic preservatives and artificial flavor and color enhancers. Such drinks require specialized knowledge of exotic ingredients, novel processing techniques, and various functional ingredients. The latest addition to the critically acclaimed IFST Advances in Food Science series this book brings together edited contributions from internationally recognized experts in their fields who offer insights and analysis of the latest developments in non-alcoholic beverage manufacture. Topics covered include juices made from pome fruits, citrus fruits, prunus fruits, vegetables, exotic fruits, berries, juice blends and non-alcoholic beverages, including grain-based beverages, soups and functional beverages. Waste and by-products generated in juice and non-alcoholic beverage sector are also addressed. Offers fresh insight and analysis of the latest developments in non-alcoholic beverage manufacture from leading international experts Covers all product segments of the non-alcoholic beverage market, including juices, vegetable blends, grain-based drinks, and alternative beverages Details novel thermal and non-thermal technologies that ensure high-quality nutrient retention while extending product shelf life Written with the full support of The Institute of Food Science and Technology (IFST), the leading qualifying body for food professionals in Europe Innovative Technologies in Beverage Processing is a valuable reference/working resource for food scientists and engineers working in the non-alcoholic beverage industry, as well as academic researchers in industrial food processing and nutrition.

Handbook of Fermented Meat and Poultry

Handbook of Fermented Meat and Poultry
  • Author : Fidel Toldrá
  • Publisher :Unknown
  • Release Date :2014-10-27
  • Total pages :528
  • ISBN : 9781118522677
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Summary : Fermented meat products have been consumed for centuries in many different parts of the world and constitute one of the most important groups of food. Bacterial cultures are used in their manufacture to preserve the meat and confer particular textures and sensory attributes. Examples of fermented meats include salami, chorizo, pepperoni and saucisson. This fully revised and expanded reference book on meat fermentation presents all the principle fermented meat products and the processing technologies currently used in their manufacture. The 54 chapters of this substantial book are grouped into the following sections: Meat fermentation worldwide: overview, production and principles Raw materials Microbiology and starter cultures for meat fermentation Sensory attributes Product categories: general considerations Semidry-fermented sausages Dry-fermented sausages Other fermented meats and poultry Ripened meat products Biological and chemical safety of fermented meat products Processing sanitation and quality assurance There are five new chapters in the second edition that address the following topics: Smoking and new smoke flavourings; Probiotics; Methodologies for the study of the microbial ecology in fermented sausages; Low sodium in meat products; and Asian sausages. Handbook of Fermented Meat and Poultry, Second Edition provides readers with a full overview of meat fermentation, the role of microorganisms naturally present and/or added as starter cultures, safety aspects and an account of the main chemical, biochemical, physical and microbiological changes that occur in processing and how they affect final quality. Finally, readers will find the main types of worldwide fermented meat products, typically produced in different areas, with the description of their main characteristics.

Fundamentals of Food Biotechnology

Fundamentals of Food Biotechnology
  • Author : Byong H. Lee
  • Publisher :Unknown
  • Release Date :2014-12-01
  • Total pages :544
  • ISBN : 9781118384916
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Summary : Food biotechnology is the application of modern biotechnologicaltechniques to the manufacture and processing of food, for examplethrough fermentation of food (which is the oldest biotechnologicalprocess) and food additives, as well as plant and animal cellcultures. New developments in fermentation and enzyme technologicalprocesses, molecular thermodynamics, genetic engineering, proteinengineering, metabolic engineering, bioengineering, and processesinvolving monoclonal antibodies, nanobiotechnology and quorumsensing have introduced exciting new dimensions to foodbiotechnology, a burgeoning field that transcends many scientificdisciplines. Fundamentals of Food Biotechnology, 2nd edition is basedon the author’s 25 years of experience teaching on a foodbiotechnology course at McGill University in Canada. The book willappeal to professional food scientists as well as graduate andadvanced undergraduate students by addressing the latest excitingfood biotechnology research in areas such as genetically modifiedfoods (GMOs), bioenergy, bioplastics, functionalfoods/nutraceuticals, nanobiotechnology, quorum sensing andquenching. In addition, cloning techniques for bacterial and yeastenzymes are included in a “New Trends and Tools”section and selected references, questions and answers appear atthe end of each chapter. This new edition has been comprehensively rewritten andrestructured to reflect the new technologies, products and trendsthat have emerged since the original book. Many new aspectshighlight the short and longer term commercial potential of foodbiotechnology.

Going Gluten-free

Going Gluten-free
  • Author : Mary Brown
  • Publisher :Unknown
  • Release Date :2009-12-01
  • Total pages :80
  • ISBN : 9781607998044
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Summary : What does it mean to be on a gluten-free diet? For those afflicted with a celiac disease diagnosis, it often means no wheat, rye, barley, and oats, which can also mean no fun. With a restricted diet, coming by healthful recipes can be both tedious and overwhelming. But with the right ingredients and a bit of determination, delicious baked goods can be created by celiacs and non-celiacs alike! Going Gluten-Free: Breads and Baked Goods with Mary Brown is a treasure trove of recipes containing a unique combination of flours and ingredients that will allow the average celiac to create a variety of breads, cakes, and cookies that are both delicious and safe to consume. Tailored to be easily managed by cooking experts and novices alike, this collection of gluten alternatives will save both money and health issues. Throw on an apron and join Going Gluten-Free: Breads and Baked Goods with Mary Brown . Diagnosed with celiac disease in 1999, Mary Brown vividly remembers how hard it was to take the first step into the 'gluten-free world.' Her recipes are primarily breads and baked goods that one really craves when placed on the gluten-free diet. She offers numerous tips and helpful websites. Mary is a member of the Southeast Minnesota Celiac Support Group and resides in Rochester, Minnesota, with her husband, Chris, and their three children.

Cereal Grains for the Food and Beverage Industries

Cereal Grains for the Food and Beverage Industries
  • Author : Elke K Arendt,Emanuele Zannini
  • Publisher :Unknown
  • Release Date :2013-04-09
  • Total pages :512
  • ISBN : 9780857098924
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Summary : Cereals are a staple of the human diet and have a significant effect on health. As a result, they are of major significance to the food industry. Cereal grains for the food and beverage industries provides a comprehensive overview of all of the important cereal and pseudo-cereal species, from their composition to their use in food products. The book reviews the major cereal species, starting with wheat and triticale before covering rye, barley and oats. It goes on to discuss other major species such as rice, maize, sorghum and millet, as well as pseudo-cereals such as buckwheat, quinoa and amaranth. Each chapter reviews grain structure, chemical composition (including carbohydrate and protein content), processing and applications in food and beverage products. Cereal grains for the food and beverage industries is an essential reference for academic researchers interested in the area of cereal grains and products. It is also an invaluable reference for professionals in the food and beverage industry working with cereal products, including ingredient manufacturers, food technologists, nutritionists, as well as policy-makers and health care professionals. A comprehensive overview of all of the important cereal and pseudo-cereal species Chapters review each of the following species: Wheat, Maize, Rice, Barley, Triticale, Rye, Oats, Sorghum, Millet, Teff, Buckwheat, Quinoa and Amaranth Reviews grain structure, chemical composition, processing and applications in food and beverage products for each of the considered grains

Off-Flavors in Foods and Beverages

Off-Flavors in Foods and Beverages
  • Author : G. Charalambous
  • Publisher :Unknown
  • Release Date :2013-10-22
  • Total pages :764
  • ISBN : 9781483291024
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Summary : This book, volume 28 in the Developments in Food Science Series, reviews the latest information and up-to-date concepts concerning a great number of aspects of flavor quality. Particular attention has been afforded to provide a balance between food and beverage chemistry, biochemistry, microbiology, nutritional, processing, packaging, storage, computer applications, and chemometrics. Twenty six specialists were invited to discuss the present state of knowledge in their particular fields. Together with their co-workers (totalling over sixty well known researchers) the authors were drawn from the international spectrum of academia, government institutes, and industry. Their presentations included original research results, background reviews, and comprehensive bibliographies. This informative and well documented book goes a long way to improving the current knowledge in a complex area and certainly increase understanding of taste and odor, flavors and off-flavors of high quality foods and beverages.

Celiac Disease and Non-Celiac Gluten Sensitivity

Celiac Disease and Non-Celiac Gluten Sensitivity
  • Author : Luis Rodrigo,Amado Salvador Peña
  • Publisher :Unknown
  • Release Date :2014-11-07
  • Total pages :505
  • ISBN : 9788494211829
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Summary : Celiac disease is a systemic autoimmune process and appears in genetically predisposed individuals, with a well-known cause, consisting in a permanent intolerance to gluten, a protein contained in the flour of wheat, rye, barley and oats. Worldwide celiac disease affects to 1% of the Caucasian and there is recent evidence that the disease is increasing in USA and Finland among other regions in the world. It is considered to be the most prevalent disease with a genetic predisposition. The clinical forms of presentation are varied. The classical form consisting of diarrhea, anemia and failure to thrive is still common in children, but in the adult patients the symptoms resemble the irritable bowel syndrome. Mono-symptomatic forms with extra-intestinal manifestations are frequent. Hematological, cutaneous, articular, hepatic, bone and neurological manifestations are often described. This protean presentation and the lack of awareness explain the delay in diagnosis and suggest that screening in high-risk groups is indicated. The publication of this book written mainly by Spanish and Latin-American clinicians, researchers, and teachers, demonstrates the wide interest and the involvement of different disciplines that are necessary to understand celiac disease and gluten-related pathologies, such as non-celiac gluten-sensitivity. This has a great impact in the general public and in the industry. However, the knowledge of non-celiac gluten-related pathologies remains scarce but presently in the process of being properly defined. This book also highlights the importance of recognizing non-celiac gluten-sensitivity and briefly discusses a new definition. It also provides some perspectives to take into account when studying celiac disease in China and Central America. It describes new observations in Mexico, El Salvador and Costa Rica. The psychosocial impact as studied and reported by Argentinean investigators also adds to the value of this book. Written with a multidisciplinary team, we think that this book could be of interest to a great variety of medical specialists. Due to the systemic nature and variable presentation of celiac disease it certainly is of interest to pediatricians, gastroenterologists, hepatologists, specialists in internal medicine, general practitioners as well as hematologists, immunologists, geneticists, pathologists, rheumatologists, dermatologists, neurologists, gynecologists, neurologists, psychiatrists, psychologists, orthopedic surgeons, specialists in rehabilitation medicine, endocrinologists. Being gluten the cause of these disorders, the food industry, dietitians and nutritionists will benefit from the valuable information presented in this book.

Fish Processing

Fish Processing
  • Author : George M. Hall
  • Publisher :Unknown
  • Release Date :2011-06-13
  • Total pages :312
  • ISBN : 9781444348026
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Summary : This book seeks to address the challenges facing the international seafood industry via a two pronged approach: by offering the latest information on established technologies and introducing new ideas and technologies. An introductory chapter sets the tone for the book by presenting the background against which fish processing will exist in the near future. Chapter two looks at the environmental and sustainability issues relating to conventional fish processing, including processing efficiency and better use of the outputs currently considered wastes. The impact of mechanisation and computerisation on environmental sustainability is also addressed. Subsequent chapters examine the latest developments in established fish processing technologies such as canning, curing, freezing and chilling, with an emphasis on the environmental aspects of packaging and the process itself. In addition, quality and processing parameters for specific species, including new species, are described. The second part of the book gives authors the opportunity to introduce the potential technologies and applications of the future to a wider audience. These include fermented products and their acceptance by a wider audience; the utilisation of fish processing by-products as aquaculture feeds; and the use of by-products for bioactive compounds in biomedical, nutraceutical, cosmetic and other applications.

The Gluten Lie

The Gluten Lie
  • Author : Alan Levinovitz
  • Publisher :Unknown
  • Release Date :2015-04-21
  • Total pages :272
  • ISBN : 9781941393789
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Summary : An incendiary work of science journalism debunking the myths that dominate the American diet and showing readers how to stop feeling guilty and start loving their food again—sure to ignite controversy over our obsession with what it means to eat right. FREE YOURSELF FROM ANXIETY ABOUT WHAT YOU EAT Gluten. Salt. Sugar. Fat. These are the villains of the American diet—or so a host of doctors and nutritionists would have you believe. But the science is far from settled and we are racing to eliminate wheat and corn syrup from our diets because we’ve been lied to. The truth is that almost all of us can put the buns back on our burgers and be just fine. Remember when butter was the enemy? Now it’s good for you. You may have lived through times when the Atkins Diet was good, then bad, then good again; you may have wondered why all your friends cut down on salt or went Paleo; and you might even be thinking about cutting out wheat products from your own diet. For readers suffering from dietary whiplash, The Gluten Lie is the answer. Scientists and physicians know shockingly little about proper nutrition that they didn’t know a thousand years ago, even though Americans spend billions of dollars and countless hours obsessing over “eating right.” In this groundbreaking work, Alan Levinovitz takes on bestselling physicians and dietitians, exposing the myths behind how we come to believe which foods are good and which are bad—and pointing the way to a truly healthful life, free from anxiety about what we eat.

You Still Won't Believe It's Gluten-Free!

You Still Won't Believe It's Gluten-Free!
  • Author : Roben Ryberg
  • Publisher :Unknown
  • Release Date :2013-07-09
  • Total pages :312
  • ISBN : 9780738216706
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Summary : You Won't Believe It's Gluten-Free! was lauded as a "massive resource of ideas for making...meals more enjoyable" (Publishers Weekly) and an "innovative approach to special diet cooking" (Living Without, a magazine for the gluten-free community). Now Roben Ryberg is back with 200 more mouthwatering recipes for all home cooks, from those new to a gluten-free lifestyle to those who adopted it years ago. With more than twenty years of experience, Ryberg uses her culinary chops to create variations on everything--from family classics to restaurant favorites--for everyday eating.

Milling & Baking News

Milling & Baking News
  • Author : Anonim
  • Publisher :Unknown
  • Release Date :2009-07
  • Total pages :229
  • ISBN : NWU:35556039811617
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Summary :

Gluten Exposed

Gluten Exposed
  • Author : Peter H.R. Green, M.D.,Rory Jones
  • Publisher :Unknown
  • Release Date :2016-05-24
  • Total pages :384
  • ISBN : 9780062394293
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Summary : Gluten Exposed is the one book you should read if you are on a gluten-free diet or plan to go gluten-free. In this comprehensive guide, Dr. Peter H.R. Green, director of the Celiac Disease Center at Columbia University, and medical writer Rory Jones reveal the real scientific story behind gluten; examining the effects of gluten on your body and the many unintended consequences of removing it from your diet. This book is an essential resource for those with celiac disease, gluten sensitivity, or anyone considering a gluten-free diet. Green and Jones but through the misinformation and false claims about gluten to provide: An in-depth, easy-to-follow examination of symptoms and conditions associated with gluten, including celiac disease, gluten sensitivity, IBS, joint pain, brain fog, autism, diabetes, fatigue, itchy skin and fibromyalgia. An explanation of the pitfalls of the gluten-free diet and how to avoid them, not available in any other resource. A close look at the drugs, supplements, and other foods causing problems often blamed on gluten alone. A guide to the key nutrients critical for heart health, microbial diversity, and body strength that are often missing from a gluten-free diet. An understanding of how your gut talks to your brain, and how everything you ingest--both food and drugs--affects your overall mood and health. A road map for how to deal with the constant stress and social constraints of the gluten-free diet. Gluten Exposed is the definitive book on gluten and offers clear, welcome guidance that can help you make better decisions about your diet and achieve a healthier, symptom-free life.

Celiac Disease and Gluten

Celiac Disease and Gluten
  • Author : Peter Koehler,Herbert Wieser,Katharina Konitzer
  • Publisher :Unknown
  • Release Date :2014-06-05
  • Total pages :264
  • ISBN : 9780127999265
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Summary : Celiac Disease and Gluten: Multidisciplinary Challenges and Opportunities is a unique reference work—the first to integrate the insights of the causes and effects of celiac disease from the chemistry of reaction-causing foods to the diagnosis, pathogenesis, and symptoms that lead to proper diagnoses and treatment. With an estimated three million people in the United States alone affected by celiac disease, an autoimmune digestive disease, only five percent are properly diagnosed. Drawing on the connection between foods containing gluten and the resulting symptoms, this resource offers distinctive information that directly explores and links food science, medical diagnostics, and treatment information. A helpful tool for researchers and medical practitioners alike, Celiac Disease and Gluten: Multidisciplinary Challenges and Opportunities helps refine research targets, and provides a comprehensive overview on the multidisciplinary approaches to all crucial aspects related to celiac disease. Presents key information from medical and food science research, as well as provides clinical insights Provides direct corollary insights between source and symptom Written by experts whose detailed experiments and results have shaped our understanding of celiac disease

Nutritional and Analytical Approaches of Gluten-Free Diet in Celiac Disease

Nutritional and Analytical Approaches of Gluten-Free Diet in Celiac Disease
  • Author : Edurne Simón,Idoia Larretxi,Itziar Churruca,Arrate Lasa,María Ángeles Bustamante,Virginia Navarro,María del Pilar Fernández-Gil,Jonatan Miranda
  • Publisher :Unknown
  • Release Date :2017-05-10
  • Total pages :94
  • ISBN : 9783319533421
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Summary : This study by the University of Basque Country Gluten Analysis Laboratory analyzes the gluten free diet from different perspectives. The authors provide background information on gluten, celiac disease, and other pathologies related to gluten intake. Later chapters cover topics such as techniques for gluten detection in foodstuffs and additives, as well as techniques used in complex matrices. Given that the only effective treatment for celiac disease is a strict, lifelong, gluten-free diet, and that the ingestion of small amounts of gluten can cause major symptoms in gluten intolerants, in recent years there has been an increasing interest in gluten free foodstuffs. In fact, the gluten-free product market has become one of the most prosperous in the field of food and beverages. The book provides a detailed analysis of the nutritional composition of gluten-free foodstuffs and a comparison with their gluten containing analogues. While targeted towards clinicians and science professionals, such as those working to develop gluten-free foods, it also discusses the energy and nutrient content of a gluten-free diet and offers different nutritional education strategies to improve the eating habits and nutritional status of those living with celiac disease.

The Gluten-Free Gourmet Cooks Comfort Foods

The Gluten-Free Gourmet Cooks Comfort Foods
  • Author : Bette Hagman
  • Publisher :Unknown
  • Release Date :2005-01-01
  • Total pages :336
  • ISBN : 9781466812246
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Summary : The latest addition to the bestselling series of cookbooks that have sold more than 300,000 copies. Bette Hagman is the premier creator of recipes for those intolerant to gluten and for those allergic to wheat. In the latest addition to the Gluten-free Gourmet series, Hagman turns her hand to old favorites such as macaroni and cheese, chicken pot pie, and lasagna that were once off-limits to anyone who is gluten intolerant. At the core of this book are more than two hundred all-new recipes for the mouth-watering comfort foods enjoyed by people everywhere. The nutritional information and dietary exchanges that accompany each recipe will make these hearty and delicious foods fit easily into any diet. Hagman also provides an introduction to new flours now available to the gluten-free cook and offers a list of sources for gluten-free baking products you can order by mail. With The Gluten-free Gourmet Cooks Comfort Foods, everyone can enjoy satisfying meals and snacks without gluten or wheat.