Celiac Disease and Gluten
Multidisciplinary Challenges and Opportunities
- 1st Edition - June 5, 2014
- Editors: Peter Koehler, Herbert Wieser, Katharina Konitzer
- Language: English
- Paperback ISBN:9 7 8 - 0 - 1 2 - 8 1 0 1 3 4 - 6
- Hardback ISBN:9 7 8 - 0 - 1 2 - 4 2 0 2 2 0 - 7
- eBook ISBN:9 7 8 - 0 - 1 2 - 7 9 9 9 2 6 - 5
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 diseas… Read more
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Request a sales quote- 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
Medical practitioners and scientists, analytical and protein chemists, food technologists, nutritionists and dietitians involved in CD.
- Preface
- Biography
- Frequent Abbreviations
- Introduction
- Definitions and Terms
- Chapter 1. Celiac Disease—A Complex Disorder
- 1. History
- 2. Epidemiology
- 3. Genetics and Environmental Factors
- 4. Clinical Features
- 5. Diagnosis
- 6. Pathomechanism
- Chapter 2. Gluten—The Precipitating Factor
- 1. Overview on Cereals
- 2. Cereal Proteins
- 3. Celiac Disease Toxicity
- Chapter 3. Treatment of Celiac Disease
- 1. Conventional Therapy
- 2. Alternative Therapies
- Chapter 4. Gluten-Free Products
- 1. Products from Gluten-Free Raw Materials
- 2. Products Rendered Gluten-Free
- 3. Legislation
- 4. Gluten Analysis
- Future Tasks
- Further Reading
- Index
- Color Plates
- No. of pages: 264
- Language: English
- Edition: 1
- Published: June 5, 2014
- Imprint: Academic Press
- Paperback ISBN: 9780128101346
- Hardback ISBN: 9780124202207
- eBook ISBN: 9780127999265
PK
Peter Koehler
HW
Herbert Wieser
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.
KK