Advances in the Understanding of Gluten Related Pathology and the Evolution of Gluten-Free Foods

Eduardo Arranz · Fernando Fernández-Bañares · Cristina M. Rosell · Luis Rodrigo · Amado Salvador Peña

Jun 2015 · OmniaScience

Kuhusu kitabu pepe hiki

This book will give you up-to-date information on the basic and clinical aspects of gluten-related disorders, the evolution of grains, bread and gluten-free products covering the necessary integration of the different fields which until recently were considered separate.

To achieve a common platform, this book has three sections.

-The first section deals with chapters explaining the immune response to the toxic peptides of gluten as well as new approaches in treatment.

-The second section revises the advances made in the clinical spectrum of the gluten-related disorders.

-The third section explores the evolution of gluten, bread products and the great challenge to elaborate gluten-free products of high quality. The technological improvements in this field will produce gluten-free foods, less expensive than at present available in food stores.

The authors are recognized investigators, active in the field of gluten-related disorders and the evolution of gluten-free products. The information provided is essential for celiacs, non-celiac gluten- sensitive persons, Patient Associations of gluten-related disorders, physicians and the food industry. It will be of help to clinical and research scientists in clinical medicine, immunology and pathology, to professionals in nutrition and gluten-free products, to the regulatory authorities, to food chemists and their technologists.