Gluten, alimentation et santé
Ubiquitous in the media and on food packaging, gluten is a hot topic of discussion. Formed through the hydration and kneading of wheat, barley, or rye flour, gluten possesses numerous technological properties. Yet it attracts as much interest as it does suspicion. This book explores the role of g...
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| Huvudupphov: | , |
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| Materialtyp: | Online |
| Språk: | franska |
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éditions Quae
2025
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| Länkar: | ONIX_20251204T110320_9782759241439_5 |
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| _version_ | 1869520813262110720 |
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| author | Samson, Marie-Françoise Desclaux, Dominique |
| author_browse | Desclaux, Dominique Samson, Marie-Françoise |
| author_facet | Samson, Marie-Françoise Desclaux, Dominique |
| author_sort | Samson, Marie-Françoise |
| collection | Directory of Open Access Books |
| description | Ubiquitous in the media and on food packaging, gluten is a hot topic of discussion. Formed through the hydration and kneading of wheat, barley, or rye flour, gluten possesses numerous technological properties. Yet it attracts as much interest as it does suspicion. This book explores the role of gluten throughout history and provides an up-to-date overview of current scientific knowledge. It examines its structure, production methods, and wide range of applications. It also delves into gluten-free products, gluten-related disorders, and potential strategies to reduce its toxicity. Do ancient grains contain gluten? Is their gluten different from that found in industrial products? Is it more easily digested? These are just some of the questions addressed in this comprehensive and rigorous exploration— designed for informed consumers as well as professionals across the cereal supply chain. |
| format | Online |
| id | doab-20.500.12854ir-169929 |
| institution | Directory of Open Access Books |
| language | fre |
| publishDate | 2025 |
| publishDateRange | 2025 |
| publishDateSort | 2025 |
| publisher | éditions Quae |
| publisherStr | éditions Quae |
| record_format | ojs |
| spelling | doab-20.500.12854ir-1699292025-12-05T05:11:55Z Gluten, alimentation et santé Samson, Marie-Françoise Desclaux, Dominique human food nutrition wheat protein thema EDItEUR::M Medicine and Nursing::MB Medicine: general issues::MBN Public health and preventive medicine::MBNH Personal and public health / health education::MBNH3 Dietetics and nutrition thema EDItEUR::P Mathematics and Science::PS Biology, life sciences::PSB Biochemistry Ubiquitous in the media and on food packaging, gluten is a hot topic of discussion. Formed through the hydration and kneading of wheat, barley, or rye flour, gluten possesses numerous technological properties. Yet it attracts as much interest as it does suspicion. This book explores the role of gluten throughout history and provides an up-to-date overview of current scientific knowledge. It examines its structure, production methods, and wide range of applications. It also delves into gluten-free products, gluten-related disorders, and potential strategies to reduce its toxicity. Do ancient grains contain gluten? Is their gluten different from that found in industrial products? Is it more easily digested? These are just some of the questions addressed in this comprehensive and rigorous exploration— designed for informed consumers as well as professionals across the cereal supply chain. 2025-12-05T05:11:54Z 2025-12-05T05:11:54Z 2025-12-04T10:10:07Z 2025 book ONIX_20251204T110320_9782759241439_5 https://library.oapen.org/handle/20.500.12657/108950 9782759241439 9782759241446 9782759241453 https://directory.doabooks.org/handle/20.500.12854/169929 fre open access image/jpeg Attribution-NonCommercial-NoDerivatives 4.0 International https://library.oapen.org/bitstream/20.500.12657/108950/1/9782759241439.pdf éditions Quae 10.35690/978-2-7592-4144-6 10.35690/978-2-7592-4144-6 0a7aef96-655f-462d-9d9a-7da8417f35c0 9782759241439 9782759241446 9782759241453 120 open access |
| spellingShingle | human food nutrition wheat protein thema EDItEUR::M Medicine and Nursing::MB Medicine: general issues::MBN Public health and preventive medicine::MBNH Personal and public health / health education::MBNH3 Dietetics and nutrition thema EDItEUR::P Mathematics and Science::PS Biology, life sciences::PSB Biochemistry Samson, Marie-Françoise Desclaux, Dominique Gluten, alimentation et santé |
| title | Gluten, alimentation et santé |
| title_full | Gluten, alimentation et santé |
| title_fullStr | Gluten, alimentation et santé |
| title_full_unstemmed | Gluten, alimentation et santé |
| title_short | Gluten, alimentation et santé |
| title_sort | gluten alimentation et sante |
| topic | human food nutrition wheat protein thema EDItEUR::M Medicine and Nursing::MB Medicine: general issues::MBN Public health and preventive medicine::MBNH Personal and public health / health education::MBNH3 Dietetics and nutrition thema EDItEUR::P Mathematics and Science::PS Biology, life sciences::PSB Biochemistry |
| topic_facet | human food nutrition wheat protein thema EDItEUR::M Medicine and Nursing::MB Medicine: general issues::MBN Public health and preventive medicine::MBNH Personal and public health / health education::MBNH3 Dietetics and nutrition thema EDItEUR::P Mathematics and Science::PS Biology, life sciences::PSB Biochemistry |
| url | ONIX_20251204T110320_9782759241439_5 |
| work_keys_str_mv | AT samsonmariefrancoise glutenalimentationetsante AT desclauxdominique glutenalimentationetsante |