The Gluten Proteins
The Gluten Proteins

Author: Domenico Lafiandra

Publisher: Royal Society of Chemistry

Published: 2007-10-31

Total Pages: 464

ISBN-13: 1847552099

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This book brings together recent, international contributions to the study of gluten proteins from leading experts in the field. Gluten proteins have gained greater importance due not only to their fundamental role in determining technological quality of wheat end products, but also to the apparently increased number of people showing different degrees of gluten intolerance or allergy. Along with classical subjects such as gluten genetics, quality and rheology, The Gluten Proteins covers new tools and research fields, including the use of proteomics and genomics. Furthermore, information dedicated to intolerances and allergies is included and opens the possibility to widen future research opportunities, promoting cooperation between wheat breeders, medical researchers and gluten chemists and geneticists. The Gluten Proteins provides an authoritative source of information for researchers, professionals and postgraduate students wishing to increase their knowledge of the molecular bases of gluten functionality and nutritional role, as well as touching on possible future research opportunities.

Gluten Simulations
Gluten Simulations

Author: Marek Cieplak

Publisher: Eliva Press

Published: 2021-09-17

Total Pages: 90

ISBN-13: 9781636483511

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Gluten consists principally of intrinsincally disordered storage proteins (glutenins and gliadins) from wheat grains. During the breadmaking process these proteins form a network that is responsible for the extraordinary viscoelasticity of wheat dough that determine the quality of bread. This book sums up the pioneering simulations of gluten proteins, aimed for recreating their unique viscoelastic properties. The computer simulations use the Dynamic Structure Based model, which enables molecular dynamics of thousands of amino acids. The corresponding time-dependent properties are studied through shear and axial deformations of the simulation box. The two types of deformation turn out to have a different impact on the proteins. Glutenins are shown to influence the mechanics of gluten much more than gliadins. The measured quantities include the response force to the deformation, the number of entanglements and cavities, the mobility of residues, the number of the inter-chain bonds, etc. The dynamic shear modulus and critical strain are also calculated. The results are consistent with the existing ideas about gluten elasticity, e.g. the slip-bond theory which assumes that the gluten proteins can be treated as an interconnected network of polymers. The simulations emphasize the role of entanglements and hydrogen bonding. Five different systems are simulated: in addition to gliadins, glutenins and gluten (a mixture of both), storage proteins from maize and rice are also considered. The last two constitute a control group, that (according to expectations) has weaker elasticity. This validates the methodology used in this approach.

Medical Nutrition Therapy Simulations
Medical Nutrition Therapy Simulations

Author: Safaii-Waite

Publisher: Jones & Bartlett Learning

Published: 2017-11-01

Total Pages: 138

ISBN-13: 128448422X

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The Medical Nutrition Therapy Simulations feature 10 decision-tree modules in which students are asked to weigh different options in treatment of a patient with conditions like diabetes, congestive heart failure, and chronic obstructive pulmonary disease, helping them develop problem-solving and critical thinking skills. The accompanying text incorporate prompts for 10 peer-to-peer simulation experiences that reflect the topics presented as part of the decision-tree modules. The text also includes a chapter on the nutrition-focused physical examination, a relatively new area for dietitians.

Handbook of Food Engineering
Handbook of Food Engineering

Author: Dennis R. Heldman

Publisher: CRC Press

Published: 2018-12-19

Total Pages: 1231

ISBN-13: 0429831579

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As the complexity of the food supply system increases, the focus on processes used to convert raw food materials and ingredients into consumer food products becomes more important. The Handbook of Food Engineering, Third Edition, continues to provide students and food engineering professionals with the latest information needed to improve the efficiency of the food supply system. As with the previous editions, this book contains the latest information on the thermophysical properties of foods and kinetic constants needed to estimate changes in key components of foods during manufacturing and distribution. Illustrations are used to demonstrate the applications of the information to process design. Researchers should be able to use the information to pursue new directions in process development and design, and to identify future directions for research on the physical properties of foods and kinetics of changes in the food throughout the supply system. Features Covers basic concepts of transport and storage of liquids and solids, heating and cooling of foods, and food ingredients New chapter covers nanoscale science in food systems Includes chapters on mass transfer in foods and membrane processes for liquid concentration and other applications Discusses specific unit operations on freezing, concentration, dehydration, thermal processing, and extrusion The first four chapters of the Third Edition focus primarily on the properties of foods and food ingredients with a new chapter on nanoscale applications in foods. Each of the eleven chapters that follow has a focus on one of the more traditional unit operations used throughout the food supply system. Major revisions and/or updates have been incorporated into chapters on heating and cooling processes, membrane processes, extrusion processes, and cleaning operations.

Science of Gluten-Free Foods and Beverages
Science of Gluten-Free Foods and Beverages

Author: Elke Arendt

Publisher: Academic Press

Published: 2016-06-22

Total Pages: 170

ISBN-13: 0128104554

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In genetically susceptible individuals, the ingestion of gluten and related proteins triggers an immune-mediated enteropathy known as celiac disease (CD). Recent epidemiological studies have shown that 1 in 100 people worldwide suffers from CD—a rate that establishes CD as one of the most common food intolerances. CD patients that eat wheat or related proteins, such as hordeins (barley) and secalins (rye), undergo an immunological response, localized in the small intestine, that destroys mature absorptive epithelial cells on the surface of the small intestine. Currently, the only way to treat CD is the total life-long avoidance of gluten ingestion. Therefore, people that have CD must follow a very strict diet and avoid products that contain wheat, rye, and barley. Avoiding cereals leads to a recovery from the disease and significant improvement of the intestinal mucosa and its absorptive functions. Celiac patients are not in the position to eat some of the most common foods, such as breads, pizzas, and biscuits, or to drink beer and whiskey. Because of the unique properties of gluten, producing good-quality gluten-free products is a big challenge for scientists. Science of Gluten-Free Foods and Beverages covers the work presented at the First International Conference on Gluten-Free Cereal Products and Beverages. The area of gluten-free foods and beverages is becoming more and more important, since the number of people with CD and gluten allergies is rising. In the United Kingdom, 10% of the population claims to have food allergies. This book will be extensively referenced. It is meant to give an overview of the work being carried out in the area of gluten-free science. Covers the work presented at the First International Conference on Gluten-Free Cereal Products and Beverages Provides an overview of the work being carried out in the area of gluten-free science Supports the production good-quality gluten-free products

Challenges and Potential Solutions in Gluten Free Product Development
Challenges and Potential Solutions in Gluten Free Product Development

Author: Navneet Singh Deora

Publisher: Springer Nature

Published: 2021-12-04

Total Pages: 191

ISBN-13: 3030886972

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This work provides researchers with a thorough overview of all aspects related to the development of gluten-free food products. In summarizing and offering critical reviews of published works and focusing on current advances and technologies in gluten free product development, this book covers all of the important subjects related to this increasingly important aspect of the food industry. Important case studies in gluten-free breadmaking and alternative proteins are presented, making this a rich and singular source for food manufacturers and scientists seeking practical knowledge on the challenges and solutions involved in the development of gluten-free foods. Challenges and Potential Solutions in Gluten Free Product Development covers the latest advances and strategies for gluten-free diets including the important nutritional factors involved. Traditional and alternative approaches for the development of gluten-free dough, including starch applications and microbial fermentations, are extensively covered. Alternative proteins including those from vegetables, cereals, legumes and eggs are presented. Novel approaches for gluten-free breadmaking such as aeration strategies, prebiotics, hydrocolloids and nutritional enhancements are also covered in depth. With further chapters dedicated to regulatory aspects, gluten detection methods and the global market, this book presents full and up-to-date coverage of the development and manufacture of gluten-free products.

Advances in the Understanding of Gluten Related Pathology and the Evolution of Gluten-Free Foods
Advances in the Understanding of Gluten Related Pathology and the Evolution of Gluten-Free Foods

Author: Eduardo Arranz

Publisher: OmniaScience

Published: 2015-06-26

Total Pages: 714

ISBN-13: 8494341820

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This book will give you up-to-date information on the basic and clinical aspects of gluten-related disorders, the evolution of grains, bread and gluten-free products covering the necessary integration of the different fields which until recently were considered separate. To achieve a common platform, this book has three sections. -The first section deals with chapters explaining the immune response to the toxic peptides of gluten as well as new approaches in treatment. -The second section revises the advances made in the clinical spectrum of the gluten-related disorders. -The third section explores the evolution of gluten, bread products and the great challenge to elaborate gluten-free products of high quality. The technological improvements in this field will produce gluten-free foods, less expensive than at present available in food stores. The authors are recognized investigators, active in the field of gluten-related disorders and the evolution of gluten-free products. The information provided is essential for celiacs, non-celiac gluten- sensitive persons, Patient Associations of gluten-related disorders, physicians and the food industry. It will be of help to clinical and research scientists in clinical medicine, immunology and pathology, to professionals in nutrition and gluten-free products, to the regulatory authorities, to food chemists and their technologists.

Nutritional and Analytical Approaches of Gluten-Free Diet in Celiac Disease
Nutritional and Analytical Approaches of Gluten-Free Diet in Celiac Disease

Author: Edurne Simón

Publisher: Springer

Published: 2017-05-10

Total Pages: 98

ISBN-13: 3319533428

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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.