Celiac Disease and Gluten

Multidisciplinary Challenges and Opportunities

Inbunden, Engelska, 2014

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Beskrivning

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 distinctive information that directly explores and links food science, medical diagnostics, and treatment information. A helpful tool for researchers and medical practitioners alike, Celiac Disease and Gluten: Multidisciplinary Challenges and Opportunities helps refine research targets, and provides a comprehensive overview on the multidisciplinary approaches to all crucial aspects related to celiac disease.

Presents key information from medical and food science research, as well as provides clinical insights
Provides direct corollary insights between source and symptom
Written by experts whose detailed experiments and results have shaped our understanding of celiac disease

Produktinformation

Utgivningsdatum:2014-06-26
Mått:191 x 235 x 20 mm
Vikt:720 g
Format:Inbunden
Språk:Engelska
Antal sidor:264
Förlag:Elsevier Science
ISBN:9780124202207

Utforska kategorier

Onkologi inom Medicin
Gastroenterologi inom Medicin

Mer om författaren

Peter Koehler is currently chairman of the Working Group on Prolamin Analysis and Toxicity and scientific advisor of the German Celiac Society. His research on celiac disease is focused on gluten analysis and gluten detoxification by means of enzymes. Herbert Wieser studied food chemistry at the University of Munich and completed his M.S. in 1970. He obtained a Ph.D. degree in food chemistry in 1974 from the Technical University of Munich. In 1973, he joined the German Research Center for Food Chemistry and was member, head and scientific advisor of the working group “structure/function relationships of biopolymers until his retirement in 2017. Herbert Wieser´s major research interest focused on the chemistry of cereal proteins, in particular of gluten proteins, and structure/function relationships of these proteins. He had a special interest in celiac disease with focus on toxic protein structures. He published 330 original scientific papers and book contributions. He was awarded the Max-Rubner Award of the German Nutrition Society in 1984, the Osborne Medal of the AACC International in 2007, and the Neumann Medal of the German Association of Cereal Research in 2009.

Innehållsförteckning

Chapter 1: Celiac Disease – A Complex DisorderChapter 2: Gluten – The Precipitating FactorChapter 3: Treatment of Celiac DiseaseChapter 4: Gluten-Free Products