Gluten: Food Sources, Properties and Health Implications by Howard Rivera, PDF, 1536103861

August 2, 2017

Gluten: Food Sources, Properties and Health Implications by Howard Rivera

  • Print Length: 207 Pages
  • Publisher: Nova Science Pub Inc
  • Publication Date: January 6, 2017
  • Language: English
  • ISBN-10: 1536103861
  • ISBN-13: 978-1536103861
  • File Format: PDF

 

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 brewer’s 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 gluten’s food sources, properties and health implications.

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