Biotechnological Strategies for the Treatment of Gluten Intolerance

Biotechnological Strategies for the Treatment of Gluten Intolerance
Author: Mauro Rossi
Publsiher: Academic Press
Total Pages: 208
Release: 2021-06-15
ISBN 10: 9780128215944
ISBN 13: 0128215941
Language: EN, FR, DE, ES & NL

Biotechnological Strategies for the Treatment of Gluten Intolerance Book Review:

Biotechnological Strategies for the Treatment of Gluten Intolerance provides a comprehensive overview of a wide range of biotechnological approaches that will further research and upon implementation improve the quality of life of this population. Gluten intolerance is a heterogeneous condition with varying levels of sensitivity that have typically been treated with a gluten free diet, but this book provides new and exciting biotechnological approaches that affect diet as well as non-dietary approaches. The reference describes the varying levels of sensitivity and explores symptoms beyond the intestines for a complete overview of the spectrum of sensitivity. The impact of diversity of wheat species, gluten quality and the nutritional values of gluten free products are extensively discussed. This reference is perfect for researchers and clinicians that want to further treatment options for those suffering from gluten sensitivity. Provides an innovative scenario of gluten intolerance, on the basis of recent epidemiological and pathogenetic findings Highlights the knowledge of biotechnological strategies to overcome the classical gluten free diet Highlights innovative immune approaches for the management of gluten intolerance

New and Future Developments in Microbial Biotechnology and Bioengineering

New and Future Developments in Microbial Biotechnology and Bioengineering
Author: Ali Asghar Rastegari,Ajar Nath Yadav,Neelam Yadav
Publsiher: Elsevier
Total Pages: 312
Release: 2020-05-15
ISBN 10: 0128205296
ISBN 13: 9780128205297
Language: EN, FR, DE, ES & NL

New and Future Developments in Microbial Biotechnology and Bioengineering Book Review:

New and Future Developments in Microbial Biotechnology and Bioengineering: Trends of Microbial Biotechnology for Sustainable Agriculture and Biomedicine Systems: Perspectives for Human Health discusses how microbial biotechnology helps us understand new strategies to reduce pathogens and drug resistance through microbial biotechnology. The most commonly used probiotic bacteria are Lactobacillus and Bifidobacterium. Therefore, the probiotic strains exhibit powerful anti-inflammatory, antiallergic and other important properties. This new book provides an indispensable reference source for engineers/bioengineers, biochemists, biotechnologists, microbiologists, pharmacologists, and researchers who want to know about the unique properties of this microbe and explore its sustainable biomedicine future applications. Introduces the principles of microbial biotechnology and its application for sustainable biomedicine system Explores various microbes and their beneficial application for biofortification of crops for micronutrients Explains the potentials and significance of probiotics, prebiotics and synbiotics in health and disease Includes current applications of beneficial microbes as Functional Food Products of Pharmaceutical Importance

Plant Proteases

Plant Proteases
Author: Mercedes Diaz-Mendoza,Juan Guiamet,Frank Van Breusegem
Publsiher: Frontiers Media SA
Total Pages: 116
Release: 2020-01-24
ISBN 10: 2889633993
ISBN 13: 9782889633999
Language: EN, FR, DE, ES & NL

Plant Proteases Book Review:

Plant proteases are involved in most aspects of plant physiology and development, playing key roles in the generation of signaling molecules and as regulators of essential cellular processes such as cell division and metabolism. They take part in important pathways like protein turnover by the degradation of misfolded proteins and the ubiquitin-proteasome pathway, and they are responsible for post-translational modifications of proteins by proteolysis at highly specific sites. Proteases are also implicated in a great variety of environmentally controlled processes, including mobilization of storage proteins during seed germination, development of seedlings, senescence, programmed cell death and defense mechanisms against pests and pathogens. However, in spite of their importance, little is known about the functions and mode of actions of specific plant proteases. This Research Topic collects contributions covering diverse aspects of plant proteases research.

Celiac Disease and Gluten

Celiac Disease and Gluten
Author: Peter Koehler,Herbert Wieser,Katharina Konitzer
Publsiher: Academic Press
Total Pages: 264
Release: 2014-06-05
ISBN 10: 0127999264
ISBN 13: 9780127999265
Language: EN, FR, DE, ES & NL

Celiac Disease and Gluten Book Review:

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

Therapeutic Enzymes Function and Clinical Implications

Therapeutic Enzymes  Function and Clinical Implications
Author: Nikolaos Labrou
Publsiher: Springer Nature
Total Pages: 386
Release: 2019-09-03
ISBN 10: 981137709X
ISBN 13: 9789811377099
Language: EN, FR, DE, ES & NL

Therapeutic Enzymes Function and Clinical Implications Book Review:

Therapeutic enzymes exhibit fascinating features and opportunities, and represent a significant and promising subcategory of modern biopharmaceuticals for the treatment of several severe diseases. Research and drug developments efforts and the advancements in biotechnology over the past twenty years have greatly assisted the introduction of efficient and safe enzyme-based therapies for a range of both rare and common disorders. The introduction and regulatory approval of twenty different recombinant enzymes has enabled effective enzyme-replacement therapy. This volume aims to overview these therapeutic enzymes, focusing in particular on more recently approved enzymes produced by recombinant DNA technology. This volume is composed of four sections. Section 1 provides an overview of the production process and biochemical characterization of therapeutic enzymes, while Section 2 focuses upon the engineering strategies and delivery methods of therapeutic enzymes. Section 3 highlights the clinical applications of approved therapeutic enzymes, including aspects on their structure, indications and mechanisms of action. Together with information on these mechanisms, safety and immunogenicity issues and various adverse events of the recombinant enzymes used for therapy are discussed. Section 4, provides discussion on the prospective and future developments of new therapeutic enzymes. This book is aimed at academics, researchers and students undertaking advanced undergraduate/postgraduate programs in the biopharmaceutical/biotechnology area who wish to gain a comprehensive understanding of enzyme-based therapeutic molecules.

Plant Pathogen Resistance Biotechnology

Plant Pathogen Resistance Biotechnology
Author: David B. Collinge
Publsiher: John Wiley & Sons
Total Pages: 440
Release: 2016-04-08
ISBN 10: 1118867734
ISBN 13: 9781118867730
Language: EN, FR, DE, ES & NL

Plant Pathogen Resistance Biotechnology Book Review:

Plant pathogens and diseases are among the most significant challenges to survival that plants face. Disease outbreaks caused by microbial or viral pathogens can decimate crop yields and have severe effects on global food supply. Understanding the molecular mechanisms underlying plant immune response and applying this understanding to develop biotechnological tools to enhance plant defense against pathogens has great potential for moderating the impact of plant disease outbreaks. Plant Pathogen Resistance Biotechnology’s main focus is an in depth survey of the biological strategies being used to create transgenic disease resistant plants for sustainable plant resistance Plant Pathogen Resistance Biotechnology is divided into four sections. The first section covers biological mechanisms underpinning disease resistance in plants, while the second highlights case studies of important pathogen-crop groups and then considers why the application of important pathogen-crop groups, transgenic-based strategies designed to selectively target pathogens could benefit crop production. The third section provides information on the status of transgenic crops around the world, and finally the last part explores high-tech alternatives to genetic engineering for developing disease resistant traits in plants. Edited and authored by leaders in the field, Plant Pathogen Resistance Biotechnology will be an invaluable resource to those studying or researching plant biotechnology, plant pathology, plant biology, plant and crop genetics, in addition to crop science.

Gluten Free Food Science and Technology

Gluten Free Food Science and Technology
Author: Eimear Gallagher
Publsiher: John Wiley & Sons
Total Pages: 256
Release: 2009-09-08
ISBN 10: 9781444316216
ISBN 13: 1444316214
Language: EN, FR, DE, ES & NL

Gluten Free Food Science and Technology Book Review:

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

Food Allergens

Food Allergens
Author: Tanja Ćirković Veličković,Marija Gavrović-Jankulović
Publsiher: Springer
Total Pages: 208
Release: 2014-06-24
ISBN 10: 1493908413
ISBN 13: 9781493908417
Language: EN, FR, DE, ES & NL

Food Allergens Book Review:

A food allergen has the ability to first elicit an IgE response, and then, on subsequent exposures, a clinical response to the same or similar protein. How harmless food protein becomes recognized by the mucosal immune system as an allergen remains an open question and more data are needed to explain how regulatory mechanisms of the mucosal immune system fail and result in allergic sensitization to dietary antigens. Some biochemical characteristics associated with food allergens, such as the presence of multiple, linear IgE-binding epitopes and the resistance of the protein to digestion and processing, seem to predominate among food allergens. Digestion susceptibility of food allergens that sensitize via the gastrointestinal tract and stability to food processing conditions are inherently related to protein structural features. Thereby, physiological changes in the digestion process, pathological conditions affecting digestion, as well as procedures and food processing conditions that affect protein structure may all have a profound effect on the sensitizing potential and allergenicity of food proteins. In addition, signals coming from the diet and micro biome can modulate regulatory mechanisms of the mucosal immune system and influence mucosal immunity and intestinal barrier function. The detection of allergenic ingredients in food products has received increased attention from the food industry and legislative and regulatory agencies over recent years. This has resulted in the improvement of applied safety measures that provide protection for food-allergic consumers and development of sensitive and highly specific analytical methods of food allergens detection. Food allergy is an important and common health issue and therefore there is a need to characterize the sensitizing potential of newly introduced proteins in genetically engineered foods. A combination of in vitro and in silico methods provide information that contributes to safety assessment. Suitable in vivo models may provide a more holistic assessment of allergenic potential of novel food proteins.

Risk Management for Food Allergy

Risk Management for Food Allergy
Author: Charlotte Madsen,Rene Crevel,Clare Mills,Steve Taylor
Publsiher: Academic Press
Total Pages: 330
Release: 2013-11-13
ISBN 10: 012381989X
ISBN 13: 9780123819895
Language: EN, FR, DE, ES & NL

Risk Management for Food Allergy Book Review:

Risk Management for Food Allergy is developed by a team of scientists and industry professionals who understand the importance of allergen risk assessment and presents practical, real-world guidance for food manufacturers. With more than 12 million Americans suffering from food allergies and little indication of what is causing that number to continue to grow, food producers, packagers and distributors need to appropriately process, label and deliver their products to ensure the safety of customers with allergic conditions. By identifying risk factors during processing as well as determining appropriate "safe" thresholds of ingredients, the food industry must take increasingly proactive steps to avoid direct or cross-contamination as well as ensuring that their products are appropriately labeled and identified for those at risk. This book covers a range of critical topics in this area, including the epidemiology of food allergy, assessing allergen thresholds and risk, specifics of gluten management and celiac disease, and much more. The practical advice on factory risk management, catering industry practices, allergen detection and measurement and regulatory controls is key for food industry professionals as well as regulators in government and other public bodies. Science-based insights into the potential risks of food allergens Focused section on determining thresholds Practical guidance on food allergen risk management, including case studies

Agricultural Biotechnology and the Environment

Agricultural Biotechnology and the Environment
Author: Sheldon Krimsky,Roger Wrubel P,Roger Paul Wrubel
Publsiher: Anonim
Total Pages: 294
Release: 1996
ISBN 10:
ISBN 13: MINN:31951D012683081
Language: EN, FR, DE, ES & NL

Agricultural Biotechnology and the Environment Book Review:

Food Process Engineering Principles and Data

Food Process Engineering Principles and Data
Author: Michael J. Lewis
Publsiher: Woodhead Publishing
Total Pages: 256
Release: 2021-05-01
ISBN 10: 0128211830
ISBN 13: 9780128211830
Language: EN, FR, DE, ES & NL

Food Process Engineering Principles and Data Book Review:

Food Process Engineering Principles and Data provides an overview of topics surrounding safety and quality in processing foods. The book covers a range of physical properties of foods, providing background information on the physical, chemical and engineering properties of foods to ensure food safety and perform engineering calculations. Chapters are self-contained, with comprehensive charts of food properties, making this unique a great reference for scientists who need a single, handy source of information. Written by an authority on the physical properties of foods and food engineering, this book is ideal for food scientists, technologists, manufacturers and processors. In addition, chemical engineers and biotechnologists will also benefit from the content of this comprehensive title. Thoroughly explores a collection of data on the physical properties of foods and food processing systems Presents background information on the chemical, physical and engineering properties of foods Includes comprehensive charts with data on food properties

Middleton s Allergy E Book

Middleton s Allergy E Book
Author: N. Franklin Adkinson Jr.,Bruce S Bochner,A Wesley Burks,William W Busse,Stephen T Holgate,Robert F Lemanske,Robyn E O'Hehir
Publsiher: Elsevier Health Sciences
Total Pages: 1896
Release: 2013-09-18
ISBN 10: 032311332X
ISBN 13: 9780323113328
Language: EN, FR, DE, ES & NL

Middleton s Allergy E Book Book Review:

This best-selling resource has a worldwide reputation as the leader in its field. Focusing on human immunology and biology, while also reporting on scientific experimentation and advancement, it provides comprehensive coverage of state-of-the-art basic science as well as authoritative guidance on the practical aspects of day-to-day diagnosis and management. This new edition includes 700 full-color illustrations and a new, more accessible format to make finding information a snap for the busy practitioner. Includes a glossary of allergy and immunology for quick and easy reference. Contains keypoints and clinical pearls highlighted to find important information quickly. links to useful online resources both for you and for your patients. Offers contributions from hundreds of international authorities for world-class expertise in overcoming any clinical challenge. Contains 400 new illustrations, 700 in all, to better illustrate complex immunology. Covers the very latest in the field, including hot topics such as food allergy and immunotherapy. Includes the latest guidelines from The National Asthma Education and Prevention Program (NAEPP). Utilizes a new, more user-friendly full-color format for easier reference.

Agricultural Biotechnology

Agricultural Biotechnology
Author: Sheldon Krimsky
Publsiher: Anonim
Total Pages: 71
Release: 1993
ISBN 10:
ISBN 13: STANFORD:36105029411159
Language: EN, FR, DE, ES & NL

Agricultural Biotechnology Book Review:

The Complex Interplay Between Gut Brain Gut Liver and Liver Brain Axes

The Complex Interplay Between Gut Brain  Gut Liver  and Liver Brain Axes
Author: Cristina Stasi
Publsiher: Academic Press
Total Pages: 208
Release: 2021-04-01
ISBN 10: 0128219289
ISBN 13: 9780128219287
Language: EN, FR, DE, ES & NL

The Complex Interplay Between Gut Brain Gut Liver and Liver Brain Axes Book Review:

The Complex Interplay Between Gut-Brain, Gut-Liver, and Liver-Brain Axes provides current and wide-ranging knowledge on the field of gastrointestinal, liver and brain interactions. Sections introduce the pathophysiology of the gut-brain connection, including interactions in gastrointestinal and psychiatric/neurological disorders, the pathophysiology of the gut-liver connection, including the role of serotonin and its pathways in gastrointestinal disorders, the interactions between gut-microbiota and liver in chronic liver diseases, and the role of serotonin and its pathways in hepatic fibrogenesis. Finally, the pathophysiology of the liver-brain connection is described, including the role of gut-microbiota in hepatic encephalopathy and dietary and therapeutic interventions. Provides current and wide-ranging knowledge in the field of gastrointestinal, liver and brain interactions Resolves important clinical issues concerning gut, liver and brain interactions Demonstrates advances in our understanding of the pathophysiology of gastrointestinal and liver diseases

Plant Abiotic Stress Tolerance

Plant Abiotic Stress Tolerance
Author: Mirza Hasanuzzaman,Khalid Rehman Hakeem,Kamrun Nahar,Hesham F. Alharby
Publsiher: Springer
Total Pages: 490
Release: 2019-04-04
ISBN 10: 3030061183
ISBN 13: 9783030061180
Language: EN, FR, DE, ES & NL

Plant Abiotic Stress Tolerance Book Review:

Plants have to manage a series of environmental stresses throughout their entire lifespan. Among these, abiotic stress is the most detrimental; one that is responsible for nearly 50% of crop yield reduction and appears to be a potential threat to global food security in coming decades. Plant growth and development reduces drastically due to adverse effects of abiotic stresses. It has been estimated that crop can exhibit only 30% of their genetic potentiality under abiotic stress condition. So, this is a fundamental need to understand the stress responses to facilitate breeders to develop stress resistant and stress tolerant cultivars along with good management practices to withstand abiotic stresses. Also, a holistic approach to understanding the molecular and biochemical interactions of plants is important to implement the knowledge of resistance mechanisms under abiotic stresses. Agronomic practices like selecting cultivars that is tolerant to wide range of climatic condition, planting date, irrigation scheduling, fertilizer management could be some of the effective short-term adaptive tools to fight against abiotic stresses. In addition, “system biology” and “omics approaches” in recent studies offer a long-term opportunity at the molecular level in dealing with abiotic stresses. The genetic approach, for example, selection and identification of major conditioning genes by linkage mapping and quantitative trait loci (QTL), production of mutant genes and transgenic introduction of novel genes, has imparted some tolerant characteristics in crop varieties from their wild ancestors. Recently research has revealed the interactions between micro-RNAs (miRNAs) and plant stress responses exposed to salinity, freezing stress and dehydration. Accordingly transgenic approaches to generate stress-tolerant plant are one of the most interesting researches to date. This book presents the recent development of agronomic and molecular approaches in conferring plant abiotic stress tolerance in an organized way. The present volume will be of great interest among research students and teaching community, and can also be used as reference material by professional researchers.

Handbook on Sourdough Biotechnology

Handbook on Sourdough Biotechnology
Author: Marco Gobbetti,Michael Gänzle
Publsiher: Springer Science & Business Media
Total Pages: 298
Release: 2012-12-12
ISBN 10: 1461454255
ISBN 13: 9781461454250
Language: EN, FR, DE, ES & NL

Handbook on Sourdough Biotechnology Book Review:

In the last few decades, many efforts have been made to exploit sourdough’s potential for making baked goods. Through the biotechnology of this traditional baking method, many sensory, rheological, nutritional, and shelf-life properties have been discovered and/or rediscovered. Bakery industries are greatly attracted by the potentials that sourdough presents, and new industrial protocols are being developed. To the best of our knowledge, there has been no single book dedicated to sourdough biotechnology, and which clearly demonstrate its potential. This book aims at defining and highlighting the microbiological, technological, nutritional, and chemical aspects of sourdough biotechnology. The book will be the first reference guide on this topic for the worldwide scientific, teaching and students communities, also opening a way of communication and transferring the main results to a more productive industrial application.

Protein Hydrolysates in Biotechnology

Protein Hydrolysates in Biotechnology
Author: Vijai K. Pasupuleti,Arnold L. Demain
Publsiher: Springer Science & Business Media
Total Pages: 229
Release: 2010-08-28
ISBN 10: 9781402066740
ISBN 13: 1402066740
Language: EN, FR, DE, ES & NL

Protein Hydrolysates in Biotechnology Book Review:

Protein hydrolysates, otherwise commonly known as peptones or peptides, are used in a wide variety of products in fermentation and biotechnology industries. The term “peptone” was first introduced in 1880 by Nagelli for growing bacterial cultures. However, later it was discovered that peptones derived from the partial digestion of proteins would furnish organic nitrogen in readily available form. Ever since, p- tones, which are commonly known as protein hydrolysates, have been used not only for growth of microbial cultures, but also as nitrogen source in commercial fermen- tions using animal cells and recombinant microorganisms for the production of value added products such as therapeutic proteins, hormones, vaccines, etc. Today, the characterization, screening and manufacturing of protein hyd- lysates has become more sophisticated, with the introduction of reliable analytical instrumentation, high throughput screening techniques coupled with statistical design approaches, novel enzymes and efficient downstream processing equipment. This has enabled the introduction of custom-built products for specialized appli- tions in diverse fields of fermentation and biotechnology, such as the following. 1. Protein hydrolysates are used as much more than a simple nitrogen source. For example, the productivities of several therapeutic drugs made by animal cells and recombinant microorganisms have been markedly increased by use of p- tein hydrolysates. This is extremely important when capacities are limited. 2. Protein hydrolysates are employed in the manufacturing of vaccines by ferm- tation processes and also used as vaccine stabilizers.

Sugarcane

Sugarcane
Author: Alexandre De Oliveira
Publsiher: BoD – Books on Demand
Total Pages: 292
Release: 2018-05-16
ISBN 10: 1789231507
ISBN 13: 9781789231502
Language: EN, FR, DE, ES & NL

Sugarcane Book Review:

Sugarcane (Saccharum officinarum L.) is considered one of the major bioenergy crops grown globally. Thus, sugarcane research to improve sustainable production worldwide is a vital task of the scientific community, to address the increasing demands and needs for their products, especially biofuels. In this context, this book covers the most recent research areas related to sugarcane production and its applications. It is composed of 14 chapters, divided into 5 sections that highlight fundamental insights into the current research and technology on this crop. Sugarcane: Technology and Research intends to provide the reader with a comprehensive overview in technology, production, and applied and basic research of this bioenergy species, approaching the latest developments on varied topics related to this crop.

The Biocene

The Biocene
Author: Vikram Shyam
Publsiher: Academic Press
Total Pages: 336
Release: 2020-10-01
ISBN 10: 0128189363
ISBN 13: 9780128189368
Language: EN, FR, DE, ES & NL

The Biocene Book Review:

The Biocene: The Age of New Life Beyond Evolution examines how humans solve our biggest challenges using artificial intelligence and living systems, assimilating all natural data, living machines and synthetic life. The book provides a brief history of biomimetics extending back to pre-Bronze Age hominins, offering a new perspective on the value of fossils and the role of biomimetics in advancing AI beyond the use of bio-inspired algorithms. Readers are introduced to the Periodic Table of Life as a groundbreaking tool that aims to automate innovation, along with new fields, including physioteleology and how they relate to AI, blockchains and bio-inspiration. This book is an important resource for researchers and academics studying evolution, life sciences, and their new-age relation to technology such as AI. This book will appeal to advanced students interested in subjects such as biomimetics and integrated biosciences programs. Inspects biomimetics through a scientific lens and presents an approach to automated innovation Discusses unexplored areas of biomimetics, including paleomimetics, anthropomimetics and criteria for selecting biological methods Provides the potential for bio-inspiration in developing new AI technologies

Gluten Free Cereal Products and Beverages

Gluten Free Cereal Products and Beverages
Author: Elke Arendt,Fabio Dal Bello
Publsiher: Elsevier
Total Pages: 464
Release: 2011-04-28
ISBN 10: 9780080557762
ISBN 13: 0080557767
Language: EN, FR, DE, ES & NL

Gluten Free Cereal Products and Beverages Book Review:

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