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Gluten: Food Sources, Properties & Health Implications

Gluten: Food Sources, Properties & Health Implications

9781536103861
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Description
Gluten and gluten-related proteins (prolamin and glutelin) may be present in several cereals, such as wheat, rye, barley, oat and the derivatives of these grains, including malt and brewers yeast. Despite of some specific health implications, cereals are important carbohydrate and proteins source for human diet. Phenolic acids, vitamins, minerals and dietary fiber also can be found in wholegrains. Nowadays, cereals have been investigated about its potential use as ingredient in functional foods. Therefore, the development of food products with health benefits is a challenge for the food industry. This book provides new research on glutens food sources, properties and health implications.
Product Details
Nova Science Publishers Inc
72316
9781536103861
9781536103861

Data sheet

Rok wydania
2016
Numer wydania
1
Oprawa
twarda
Liczba stron
175
Wymiary (mm)
155.00 x 230.00
Waga (g)
428
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