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Titlebook: Nutritional and Analytical Approaches of Gluten-Free Diet in Celiac Disease; Edurne Simón,Idoia Larretxi,Jonatan Miranda Book 2017 The Aut

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發(fā)表于 2025-3-21 17:17:04 | 只看該作者 |倒序?yàn)g覽 |閱讀模式
書目名稱Nutritional and Analytical Approaches of Gluten-Free Diet in Celiac Disease
編輯Edurne Simón,Idoia Larretxi,Jonatan Miranda
視頻videohttp://file.papertrans.cn/670/669742/669742.mp4
概述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 fo
叢書名稱SpringerBriefs in Food, Health, and Nutrition
圖書封面Titlebook: Nutritional and Analytical Approaches of Gluten-Free Diet in Celiac Disease;  Edurne Simón,Idoia Larretxi,Jonatan Miranda Book 2017 The Aut
描述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 eatin
出版日期Book 2017
關(guān)鍵詞celiac disease; gluten allergy; gluten-free diet; detection of gluten; nutritional value; dietary habits
版次1
doihttps://doi.org/10.1007/978-3-319-53342-1
isbn_softcover978-3-319-53341-4
isbn_ebook978-3-319-53342-1Series ISSN 2197-571X Series E-ISSN 2197-5728
issn_series 2197-571X
copyrightThe Author(s) 2017
The information of publication is updating

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發(fā)表于 2025-3-21 22:45:13 | 只看該作者
Itziar Churruca PhD,Idoia Larretxi PhD,Arrate Lasa PhDence of particular features of discrete energy levels in small metallic particles. In Part II the electronic states of quantum dots and the conductance through 978-3-642-84820-9978-3-642-84818-6Series ISSN 0171-1873 Series E-ISSN 2197-4179
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發(fā)表于 2025-3-22 01:14:17 | 只看該作者
2197-571X fessionals, 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 eatin978-3-319-53341-4978-3-319-53342-1Series ISSN 2197-571X Series E-ISSN 2197-5728
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María ángeles Bustamante MA, PhD ,Edurne Simón PhD ,Itziar Churruca PhD,María del Pilar Fernández-Giition by building on a presumed understanding of the relationships between the structure and properties of matter, particularly in the chapters devoted to the transport properties (viscosity, thermal conductivity, and the diffusion coefficients). In addition, generous portions of the text, numerous
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發(fā)表于 2025-3-22 23:47:53 | 只看該作者
Arrate Lasa PhD,María del Pilar Fernández-Gil MP, MSc,María ángeles Bustamante MA, PhD,Jonatan Miranstarts with an introduction to the field of mesoscopic systems together with the paper by Prof. R. Kubo, who was the first to note the existence of particular features of discrete energy levels in small metallic particles. In Part II the electronic states of quantum dots and the conductance through
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Nutritional and Analytical Approaches of Gluten-Free Diet in Celiac Disease
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發(fā)表于 2025-3-23 07:04:54 | 只看該作者
Edurne Simón,Idoia Larretxi,Jonatan MirandaProvides 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 fo
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