rdf-syntax-grammar
mods:
  schema location: http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
  title info:
    title: Nutritional and Analytical Approaches of Gluten-Free Diet in Celiac Disease
  name:
    name part: Simón, Edurne.
    role:
      role term: creator
    role:
      role term: author.
  name:
    name part: Larretxi, Idoia.
    role:
      role term: author.
  name:
    name part: Churruca, Itziar.
    role:
      role term: author.
  name:
    name part: Lasa, Arrate.
    role:
      role term: author.
  name:
    name part: Bustamante, María Ángeles.
    role:
      role term: author.
  name:
    name part: Navarro, Virginia.
    role:
      role term: author.
  name:
    name part: Fernández-Gil, María del Pilar.
    role:
      role term: author.
  name:
    name part: Miranda, Jonatan.
    role:
      role term: author.
  name:
    name part: SpringerLink (Online service)
  type of resource: text
  origin info:
    place:
      place term: gw
    date issued: 2017
    issuance: monographic
  language:
    language term: eng
  physical description:
    form: electronic
    form: electronic resource
    reformatting quality: access
    form: remote
    extent: V, 94 p. 8 illus., 7 illus. in color. online resource.
  abstract: 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.
  table of contents: 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.
  note: by Edurne Simón, Idoia Larretxi, Itziar Churruca, Arrate Lasa, María Ángeles Bustamante, Virginia Navarro, María del Pilar Fernández-Gil, Jonatan Miranda.
  subject:
    topic: Chemistry
  subject:
    topic: Food
    topic: Biotechnology
  subject:
    topic: Nutrition
  subject:
    topic: Public health
  subject:
    topic: Chemistry
  subject:
    topic: Food Science
  subject:
    topic: Nutrition
  subject:
    topic: Public Health
  classification: TP248.65.F66
  classification: 641.3
  classification: 664
  related item:
    title info:
      title: Springer eBooks
  related item:
    title info:
      title: SpringerBriefs in Food, Health, and Nutrition
  identifier: 9783319533421
  identifier: http://dx.doi.org/10.1007/978-3-319-53342-1
  record info:
    record creation date: 170511
    record change date: 20170511163647.0
    record identifier: 978-3-319-53342-1