TY  - BOOK
AU  - Simón,Edurne
AU  - Larretxi,Idoia
AU  - Churruca,Itziar
AU  - Lasa,Arrate
AU  - Bustamante,María Ángeles
AU  - Navarro,Virginia
AU  - Fernández-Gil,María del Pilar
AU  - Miranda,Jonatan
ED  - SpringerLink (Online service)
TI  - Nutritional and Analytical Approaches of Gluten-Free Diet in Celiac Disease
T2  - SpringerBriefs in Food, Health, and Nutrition,
SN  - 9783319533421
AV  - TP248.65.F66 
U1  - 641.3 23
PY  - 2017///
CY  - Cham
PB  - Springer International Publishing, Imprint: Springer
KW  - Food—Biotechnology
KW  - Nutrition   
KW  - Public health
KW  - Food Science
KW  - Nutrition
KW  - Public Health
N1  - 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; Available to subscribing member institutions only. Доступно лише організаціям членам підписки
N2  - 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
UR  - https://doi.org/10.1007/978-3-319-53342-1
ER  -