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Titre : |
The science of gluten-free foods and beverages : Proceedings of the first international conference of gluten-free cereal products and beverages
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Auteur(s) : |
Elke K. Arendt, Éditeur scientifique
Fabio Dal Bello, Éditeur scientifique |
Type de document : | Livre |
Sujets : | CONGRES ; GLUTEN ; PRODUIT ALIMENTAIRE ; BOISSON ; MALADIE ; ALLERGIE ; IDENTIFICATION ; TECHNIQUE ANALYTIQUE ; SELECTION ; PRODUIT A BASE DE CEREALE ; PAIN ; BIERE ; FIBRE ALIMENTAIRE ; ENZYME ; MARKETING ; AVOINE |
Résumé : |
In genetically susceptible individuals the ingestion of gluten and related proteins triggers an immune-mediated enteropathy known as Coeliac Disease (CD). Recent epidemiological studies have shown that 1 in 100 people worldwide suffer from CD. Such a rate establishes CD as one of the most common food intolerances. Coeliac patients eating wheat or related proteins such as hordeins (barley) or secalins (rye) undergo an immunological response, localized in the small intestine, which destroys mature absorptive epithelial cells on the surface of the small intestine. Currently, the only way that CD can be treated is the total lifelong avoidance of gluten ingestion. Therefore, people that suffer from CD have to follow a very strict diet and avoid any products which contain wheat, rye or barl[...]
In genetically susceptible individuals the ingestion of gluten and related proteins triggers an immune-mediated enteropathy known as Coeliac Disease (CD). Recent epidemiological studies have shown that 1 in 100 people worldwide suffer from CD. Such a rate establishes CD as one of the most common food intolerances. Coeliac patients eating wheat or related proteins such as hordeins (barley) or secalins (rye) undergo an immunological response, localized in the small intestine, which destroys mature absorptive epithelial cells on the surface of the small intestine. Currently, the only way that CD can be treated is the total lifelong avoidance of gluten ingestion. Therefore, people that suffer from CD have to follow a very strict diet and avoid any products which contain wheat, rye or barley. Avoidance of these cereals leads to a recovery from the disease and significant improvement of the intestinal mucosa and its absorptive functions. Coeliac patients are not in position to eat some of the most common foods such as bread, pizzas, biscuits or drink beer and whiskey. Due to the unique properties of gluten, it is a big challenge for food scientists to produce good quality gluten free products.
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Editeur(s) : | SAINT PAUL : AACC International |
Date de publication : | 2009 |
Format : | 1 vol. (IV-165 p.) / ill., couv. ill. en coul. / 23 cm |
Note(s) : |
Bibliogr. Index. |
Table des matières : |
Part 1: Celiac Disease: An Introduction
Part 1: Celiac Disease: An Introduction |
Langue(s) : | Anglais |
Identifiant : | 978-1-891127-67-0 |
Lien vers la notice : | https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=166325 |
Exemplaires (1)
Localisation | Emplacement | Pôle | Section | Cote | Support | Disponibilité |
---|---|---|---|---|---|---|
Palaiseau | Vert | TU Aliments - Cosmétiques - Biomatériaux | TU4.801 ARE | Papier | Empruntable Disponible |