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SpringerBriefs in Food, Health, and Nutrition

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

Authors: Simón, E., Larrechi Lamelas, I., Churruca, I., Lasa, A., Bustamante, M.Á., Navarro, V., Fernández Gil, M.d.P., Miranda, J.

  • Provides background information on gluten, celiac disease, and other pathologies related to gluten intake, such as gluten allergy and gluten sensibility
  • Describes the evolution of gluten content in foods, and techniques for gluten detection in foodstuffs and additives
  • Analyzes the nutritional composition of gluten-free foods and the nutritional status and dietary habits of celiac people in comparison to the general population
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書籍の購入

イーブック 41,64 €
価格の適用国: Japan (小計)
  • ISBN 978-3-319-53342-1
  • ウォーターマーク付、 DRMフリー
  • ファイル形式: PDF, EPUB
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  • ご購入後、すぐにダウンロードしていただけます。
ソフトカバー 49,99 €
価格の適用国: Japan (小計)
  • ISBN 978-3-319-53341-4
  • 個人のお客様には、世界中どこでも配送料無料でお届けします。
  • Usually dispatched within 3 to 5 business days.
この書籍について

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.

著者について

The University of Basque Country Gluten Analysis Laboratory has worked on the analysis of gluten since 1998. Researchers have participated in collaborative trials designed to validate kits for gluten determination based on ELISA techniques (Ingenasa, Biopharm and  Leiden University Medical Center) and those of other laboratories. The lab received ISO 17025 accreditation for gluten analysis in foods, additives and parapharmacy products in 2009. In 2014 the lab extended its detection range, and as of now is the only laboratory in Spain with ISO 17025 accreditation for gluten determination in complex food matrices (hydrolyzed or fermented foods).

書籍の購入

イーブック 41,64 €
価格の適用国: Japan (小計)
  • ISBN 978-3-319-53342-1
  • ウォーターマーク付、 DRMフリー
  • ファイル形式: PDF, EPUB
  • どの電子書籍リーダーからでもすぐにお読みいただけます。
  • ご購入後、すぐにダウンロードしていただけます。
ソフトカバー 49,99 €
価格の適用国: Japan (小計)
  • ISBN 978-3-319-53341-4
  • 個人のお客様には、世界中どこでも配送料無料でお届けします。
  • Usually dispatched within 3 to 5 business days.
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書誌情報

Bibliographic Information
Book Title
Nutritional and Analytical Approaches of Gluten-Free Diet in Celiac Disease
Authors
Series Title
SpringerBriefs in Food, Health, and Nutrition
Copyright
2017
Publisher
Springer International Publishing
Copyright Holder
The Author(s)
イーブック ISBN
978-3-319-53342-1
DOI
10.1007/978-3-319-53342-1
ソフトカバー ISBN
978-3-319-53341-4
Series ISSN
2197-571X
Edition Number
1
Number of Pages
V, 94
Number of Illustrations and Tables
1 b/w illustrations, 7 illustrations in colour
Topics