Gluten is a complex structural protein, constituted by a particular
composition of amino acids present in wheat. In this book, the
authors address the sources, composition and health effects of
gluten. Topics include immunoassays for measuring coeliac harmful
protein and peptides in gluten-free foods; gluten-related
disorders; gluten formation and health effects; meat analogue
produced with soy protein isolate and vital gluten by thermoplastic
extrusion; the potential of gliadin for biomaterial applications;
gluten ataxia in Europe and the United States; new therapeutic
options for celiac disease; and a review of gluten-free food
products for celiac consumers.
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