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

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 fo...

Full description

Saved in:
Bibliographic Details
Main Authors: Simón, Edurne. (Author), Larretxi, Idoia. (Author), Churruca, Itziar. (Author), Lasa, Arrate. (Author), Bustamante, María Ángeles. (Author), Navarro, Virginia. (Author), Fernández-Gil, María del Pilar. (Author), Miranda, Jonatan. (Author)
Corporate Author: SpringerLink (Online service)
Format: eBook
Language: English
Published: Cham : Springer International Publishing : Imprint: Springer, 2017.
Series: SpringerBriefs in Food, Health, and Nutrition,
Subjects:
Chemistry.
Food > Biotechnology.
Nutrition.
Public health.
elektronické knihy
electronic books
ISBN: 9783319533421
Physical Description: 1 online resource (V, 94 p. 8 illus., 7 illus. in color.)

Cover

Table of contents

LEADER 03690nam a22004935i 4500
001 100647
003 CZ-ZlUTB
005 20240914112947.0
006 m o d
007 cr nn 008mamaa
008 170511s2017 gw | s |||| 0|eng d
020 |a 9783319533421 
024 7 |a 10.1007/978-3-319-53342-1  |2 doi 
100 1 |a Simón, Edurne.  |e author. 
245 1 0 |a Nutritional and Analytical Approaches of Gluten-Free Diet in Celiac Disease /  |c by Edurne Simón, Idoia Larretxi, Itziar Churruca, Arrate Lasa, María Ángeles Bustamante, Virginia Navarro, María del Pilar Fernández-Gil, Jonatan Miranda. 
264 1 |a Cham :  |b Springer International Publishing :  |b Imprint: Springer,  |c 2017. 
300 |a 1 online resource (V, 94 p. 8 illus., 7 illus. in color.) 
336 |a text  |b txt  |2 rdacontent 
337 |a počítač  |b c  |2 rdamedia 
338 |a online zdroj  |b cr  |2 rdacarrier 
490 1 |a SpringerBriefs in Food, Health, and Nutrition,  |x 2197-571X 
505 0 |a 1. Introduction. Celiac disease and gluten-related disorders -- 2. Gluten: General aspects and international regulations about products for celiac people -- 3. Techniques for gluten analysis -- 4. Evolution of gluten content in foods -- 5. Nutritional and sensorial aspects of gluten-free products -- 6. Gluten free diet. Nutritional status and dietary habits of celiac people. 
506 |a Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty 
520 |a 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. 
650 0 |a Chemistry. 
650 0 |a Food  |x Biotechnology. 
650 0 |a Nutrition. 
650 0 |a Public health. 
655 7 |a elektronické knihy  |7 fd186907  |2 czenas 
655 9 |a electronic books  |2 eczenas 
700 1 |a Larretxi, Idoia.  |e author. 
700 1 |a Churruca, Itziar.  |e author. 
700 1 |a Lasa, Arrate.  |e author. 
700 1 |a Bustamante, María Ángeles.  |e author. 
700 1 |a Navarro, Virginia.  |e author. 
700 1 |a Fernández-Gil, María del Pilar.  |e author. 
700 1 |a Miranda, Jonatan.  |e author. 
710 2 |a SpringerLink (Online service) 
776 0 8 |i Printed edition:  |z 9783319533414 
830 0 |a SpringerBriefs in Food, Health, and Nutrition,  |x 2197-571X 
856 4 0 |u https://proxy.k.utb.cz/login?url=http://dx.doi.org/10.1007/978-3-319-53342-1  |y Plný text 
992 |c NTK-SpringerCHEMS 
999 |c 100647  |d 100647 
993 |x NEPOSILAT  |y EIZ 

Similar Items