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Nutritional and Analytical Approaches of Gluten-Free Diet in Celiac Disease
SPAR
kr 252
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 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.

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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.

Produktdetaljer
Sprog: Engelsk
Sider: 94
ISBN-13: 9783319533414
Indbinding: Paperback
Udgave:
ISBN-10: 331953341X
Kategori: Diæt og ernæring
Udg. Dato: 18 maj 2017
Længde: 6mm
Bredde: 242mm
Højde: 166mm
Oplagsdato: 18 maj 2017
Forfatter(e) Virginia Navarro, Maria del Pilar Fernandez-Gil, Edurne Simon, Jonatan Miranda, Idoia Larretxi, Maria Angeles Bustamante, Arrate Lasa, Itziar Churruca


Kategori Diæt og ernæring


Sprog Engelsk


Indbinding Paperback


Sider 94


Udgave


Længde 6mm


Bredde 242mm


Højde 166mm

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