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Gluten Free Cereals and Beverages 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 referred to as Coeliac Di

Engineering --- Food Science and Technology --- Gluten-free foods. --- Gluten-free diet. --- Celiac disease --- Diet therapy --- Dietetic foods

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Celiac disease --- Gluten --- Biotechnology. --- Treatment. --- Allergenicity. --- Chemical engineering --- Genetic engineering --- Coeliac disease --- Diarrhea --- Digestive organs --- Malabsorption syndromes --- Diseases

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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 d

Amino acids -- Metabolism. --- Celiac disease -- Popular works. --- Gluten-free diet -- Popular works. --- Celiac disease --- Gluten --- Gluten-free foods --- Diet --- Malabsorption Syndromes --- Prolamins --- Metabolic Diseases --- Seed Storage Proteins --- Intestinal Diseases --- Nutritional Physiological Phenomena --- Nutritional and Metabolic Diseases --- Physiological Phenomena --- Gastrointestinal Diseases --- Plant Proteins --- Phenomena and Processes --- Proteins --- Digestive System Diseases --- Diseases --- Amino Acids, Peptides, and Proteins --- Chemicals and Drugs --- Diet, Gluten-Free --- Glutens --- Celiac Disease --- Medicine --- Human Anatomy & Physiology --- Health & Biological Sciences --- Gastroenterology --- Animal Biochemistry --- Treatment --- Amino acids --- Gluten-free diet --- Metabolism. --- Diet therapy --- Coeliac disease --- Diarrhea --- Digestive organs --- Malabsorption syndromes --- Amino acid metabolism

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Gluten sensitivity is a multifactorial phenomenon. In the medical context, it is associated with symptoms that occur after the consumption of gluten-containing foods. However, not all cases of perceived gluten sensitivity are medically diagnosable. Only for celiac disease and wheat allergies clear diagnostic criteria exist. In most cases patients have non-Celiac Non-Wheat Allergy Wheat Sensitivity (NCWS). Gluten can rarely be detected as a causative agent in NCWS. Rather, other ingredients of wheat, such as ATI or FODMAP, or a disturbed intestinal microbiota may be considered as triggers for the disease. Cordula Harter puts it straight: gluten sensitivity is a fashion trend that is followed by many more people than there are diagnosed patients.The author shows that gluten-containing cereals are nutritionally high-quality foods that provide valuable nutrients and fiber. Elimination is rarely medically indicated and often benefits the food industry more than the consumer. This Springer essential is a translation of the original German 1st edition Springer essentials, Glutenunverträglichkeit by Cordula Harter, published by Springer Fachmedien Wiesbaden GmbH, part of Springer Nature in 2019. The translation was done with the help of artificial intelligence (machine translation by the service DeepL.com). A subsequent human revision was done primarily in terms of content, so that the book will read stylistically differently from a conventional translation. Springer Nature works continuously to further the development of tools for the production of books and on the related technologies to support the authors. The content Gluten and wheat The role of intestinal health Disorders associated with gluten sensitivity Gluten in the nutrition – Gluten-free as trend The target groups Lecturers and students of medicine, nutrition and life sciences Medical doctors, nutritionists, biologists and interested laypersons The author Dr. Cordula Harter is lecturer of biochemistry and teaching coordinator at Heidelberg University Biochemistry Center.

Celiac disease. --- Coeliac disease --- Diarrhea --- Digestive organs --- Malabsorption syndromes --- Diseases --- Malaltia celíaca --- Intolerància alimentària --- Dieta sense gluten --- Cuina sense gluten --- Dieta lliure de gluten --- Dietoteràpia --- Aliments sense gluten --- Intolerància als aliments --- Intoleràncies alimentàries --- Al·lèrgia alimentària --- Celiaquia --- Esprue no tropical --- Malalties de l'aparell digestiu --- Diarrea --- Nutrition. --- Food --- Food Microbiology. --- Microbiology. --- Sanitary microbiology --- Alimentation --- Nutrition --- Health --- Physiology --- Diet --- Dietetics --- Digestion --- Food habits --- Malnutrition --- Bacteriology --- Health aspects