Gluten free diels

NUTRITION AND DIET RESEARCH PROGRESS GLUTEN-FREE DIETS FOOD SOURCES, ROLE IN CELIAC DISEASE AND HEALTH BENEFITS No part of this digital document may be reproduced, stored in a retrieval system or transmitted in any form or by any means The publisher has taken reasonable care in the preparation of this digital document, but makes no expressed or implied warranty of any kind and assumes no responsibility for any errors or omissions No liability is assumed for incidental or consequential damages in connection with or arising out of information contained herein This digital document is sold with the clear understanding that the publisher is not engaged in rendering legal, medical or any other professional services www.ebook777.com NUTRITION AND DIET RESEARCH PROGRESS Additional books in this series can be found on Nova‘s website under the Series tab Additional e-books in this series can be found on Nova‘s website under the e-book tab NUTRITION AND DIET RESEARCH PROGRESS GLUTEN-FREE DIETS FOOD SOURCES, ROLE IN CELIAC DISEASE AND HEALTH BENEFITS RAYMOND TOBIAS LANGDON EDITOR New York www.ebook777.com Copyright © 2015 by Nova Science Publishers, Inc All rights reserved No part of this book may be reproduced, stored in a retrieval system or transmitted in any form or by any means: electronic, electrostatic, magnetic, tape, mechanical photocopying, recording or otherwise without the written permission of the Publisher For permission to use material from this book please contact us: nova.main@novapublishers.com NOTICE TO THE READER The Publisher has taken reasonable care in the preparation of this book, but makes no expressed or implied warranty of any kind and assumes no responsibility for any errors or omissions No liability is assumed for incidental or consequential damages in connection with or arising out of information contained in this book The Publisher shall not be liable for any special, consequential, or exemplary damages resulting, in whole or in part, from the readers‘ use of, or reliance upon, this material Any parts of this book based on government reports are so indicated and copyright is claimed for those parts to the extent applicable to compilations of such works Independent verification should be sought for any data, advice or recommendations contained in this book In addition, no responsibility is assumed by the publisher for any injury and/or damage to persons or property arising from any methods, products, instructions, ideas or otherwise contained in this publication This publication is designed to provide accurate and authoritative information with regard to the subject matter covered herein It is sold with the clear understanding that the Publisher is not engaged in rendering legal or any other professional services If legal or any other expert assistance is required, the services of a competent person should be sought FROM A DECLARATION OF PARTICIPANTS JOINTLY ADOPTED BY A COMMITTEE OF THE AMERICAN BAR ASSOCIATION AND A COMMITTEE OF PUBLISHERS Additional color graphics may be available in the e-book version of this book Library of Congress Cataloging-in-Publication Data ISBN:  (eBook) Library of Congress Control Number: 2014953197 Published by Nova Science Publishers, Inc † New York CONTENTS Preface Chapter Chapter vii Gluten-Free Diet in Children: Health Benefits and Nutritional Complications Francesca Penagini M.D., Erica Galli,M.D., Dario Dilillo M.D., Valentina Fabiano, M.D., Chiara Mameli M.D and Gian Vincenzo Zuccotti Mechanical Properties of Gluten-Free Gels Prepared with Chestnut and Chia Flours M D Torres 25 Chapter Oats: Composition, Health Effects and Role in Celiac Disease Isabel Comino, María de Lourdes Moreno and Carolina Sousa 39 Chapter Gluten-Free Diet and Psychic Depression in Celiac Disease Donald F Smith 51 Chapter Gluten Quantification Ikram Nasr, Iman Nasr and Paul J Ciclitira 63 Chapter Innovative Approaches to Improve Nutritional and Bioactive Compounds of Grain-Based Gluten-Free Products V D Capriles, F G Santos, E M Reis and C F Pereira Chapter Gluten-Free Bakery Products Leidi D Preichardt and Márcia Arocha Gularte Chapter Complexity of the Gluten-Free Diet: A Review of Compliance to the Dietary Treatment of Celiac Disease Priscila Farage de Gouveia and Renata Puppin Zandonadi Chapter Health Benefits and Food Sources Studies on Gluten-Free Diets Elisa Carvalho de Morais and Natália Manzatti Machado Alencar www.ebook777.com 67 117 135 153 vi Chapter 10 Chapter 11 Chapter 12 Chapter 13 Index Contents Gluten-Free Cookies with Potato Starch and Modified Albumin: Development, Technology, Nutrition and Sensory Evaluation Danielle Aparecida Quintino Silva, Adriana Lucia Wahanik, Eveline Monteiro Cordeiro de Azeredo, Marcio Schmiele, Yoon Kil Chang and Maria Teresa Pedrosa Silva Clerici Development of Gluten-Free and Sugar-Free Cake Using Potato Starch, Cassava Starch and Modified Albumin Ana Lúcia Leite Moraes, Silvia Silveira Clareto, Marcela Hiroko Kanesiro, Marcela Batista Ferreira, Mária Herminia Ferrari Felisberto, Marcio Schmiele, Yoon Kil Chang and Maria Teresa Pedrosa Silva Clerici Cheese Breads with Sour Cassava Starch: Quality and Staling Analyses of a Gluten-Free Alternative Product Gabriel Lorenzo, Julián López Tenorio, Margarita Morales Moreno, Virginia Larrosa, Eduardo Rodríguez Sandoval, Noemí Zaritzky and Alicia Califano Non-Conventional Flours in the Development of Gluten-Free Food Products Luis A Bello-Pérez, Pamela C Flores-Silva and Gustavo A Camelo-Mendez 169 185 197 223 239 PREFACE This book discusses food sources and the role of gluten-free diets in celiac disesase It also discusses the health benefits of consuming a gluten-free diet Chapter – Gluten-free diet (GFD) is the cornerstone treatment for celiac disease (CD) This condition is a chronic, systemic, autoimmune disorder caused by a permanent intolerance to gluten proteins in genetically susceptible individuals In these subjects, the consumption of gluten causes damage of the small intestinal mucosa characterized by a dense lymphocyte infiltration and villous atrophy, leading to malabsorption of both macro- and micronutrients It has been observed that CD patients at diagnosis often have nutritional deficiencies of calories/protein and of micronutrients, including iron, folate and calcium Most of these deficits tend to resolve after following a strict (GFD); as the small bowel mucosa gradually heals, both the macro- and micronutrients return to be adequately absorbed GFD, despite being able to reverse mucosal damage and arrest the malabsorption process, it doesn‘t always guarantee adequate nutritional intake In fact, some nutritional complications have been described in CD patients, even after a long term treatment with a strict GFD A possible explanation to this observation could be given by the composition and nutritional quality of commercially available gluten free products (GFPs) It is well recognized that GFPs are considered of lower quality and poorer nutritional value compared to the gluten containing counterparts These are often obtained from starches and refined flowers often poor in fiber, iron and folates In fact, during the refinement process, the outer layer of the grain containing most of the fiber is removed, leaving only the starchy inner layer resulting in a higher glycemic index compared to gluten containing foods Previous studies have investigated the nutritional composition of processed GFPs and it has been demonstrated that they have higher levels of lipids, sugars and calories compared to their gluten containing counterparts Therefore, CD subjects may become exposed to excessive consumption of total fats and sugars There are studies in literature on adolescent CD patients demonstrating a hyperlipidic diet containing low amounts of iron, calcium and fiber Nutritional adequacy of GFD is particularly important in children, being this the age of maximal energy and nutrient requirements for growth, development and activity The present review chapter offers a thorough discussion on both the health benefits and the nutritional complications of GFD It also proposes strategies for prevention and suggestions for a balanced and nutritionally adequate diet in children and adolescents with CD Chapter – Gels are well known as a basis for food puddings or sweet desserts in glutenfree products, an actual rising market at surprising rates The subsequent gel research focuses www.ebook777.com viii Raymond Tobias Langdon on new mixtures as a result of chestnut and chia industrial demands for higher efficiency on the use of their high quality by-products In this context, this work deals with the study of the impact of two novelty gluten-free sources (chestnut flour, CF, and chia flour, ChF) on the textural, thermorheological and stability performance of gluten-free gels using different experimental techniques Texture properties of the final gels were determined from the texture profile analysis The evolution of the viscoelastic characteristics of these systems was monitored by rheological testing at small amplitude oscillatory shear (SAOS) using a stress controlled rheometer Stability was evaluated using transmittance profiling under gravitational fields Texture studies suggested that mixtures of gels from chestnut flour and chia flour would be good systems to develop gelled products Rheological results showed that the presence of ChF in the mixtures induces different degrees of gel structure that can be applied in the production of a large variety of food products In all cases, elastic modulus was larger than viscous modulus over the entire tested angular frequency range Both moduli were almost independent of the angular frequency Stability tests showed that gels with ChF present an industrial advantage, since their stability is around times larger These blends can be interesting gelled formulations for the gluten-free products market and can provide additional economic value to wastes or by-products as a strategy to add value to the chestnut and chia processing industry Chapter – Cultivated oats are hexaploid cereals belonging to the genus Avena L., which is found worldwide in almost all agricultural environments They are distinct among cereals due to their considerably higher protein concentration At the same time, oats contain a number of important minerals, lipids, β-glucan, a mixed-linkage polysaccharide, which forms an important part of oat dietary fiber, and also contains various other phytoconstituents Oats possess different pharmacological activities like antioxidant, anti-inflammatory, antidiabetic, anticholesterolaemic, etc These properties have led to wider appreciation of oats as human food Recently, oats have been receiving increasing interest mainly because this cereal in a gluten-free diet could improve the diet nutritional value, but their use remains controversial Uncontamined oats seem to be safe in the vast majority of patients of all ages; however, some clinical studies confirm the toxicity of oats in certain types of celiac patients Comparison of the different studies is complicated by the different study designs, the different conditions used in the testing, the number of subjects and the reporting of the purity control of the oat material used in the clinical trials In order to demonstrate the oat safety for celiac patients, several research have confirmed that oat immunogenicity varies according to the cultivars These differences may explain the different clinical responses observed in celiac patients and allow select tolerable varieties of oats, which could be used to enrich a gluten-free diet Chapter – Psychic depression is a common complication of somatic disorders, including celiac disease Early studies viewed psychic depression in celiac disease to result from deranged personality factors mediated by inner neurotic conflicts in childhood Subsequent studies applied appropriate self-rating depression questionnaires to assess symptom type and severity in adults with celiac disease Using that procedure, three major components of psychic depression, termed reactiveness, pessimism, and anhedonia-asthenia, were often identified in patients with celiac disease We might expect a gluten-free diet to alleviate both the somatic disorders and the psychic disturbances of celiac disease, but that is not always the case Several studies have, for example, noted a lack of beneficial effects of strict adherence to a gluten-free diet on aspects of psychic depression in celiac patients In fact, a worsening of psychic depression has been reported, over time, in some celiac patients Index pathology, 6, 118, 146 pathophysiological, 8, 148 pathophysiology, 150 pathways, 158 PCR, 64 pediatrician, 58 peer group, 145 peptidase, 120, 148 peptide(s), 5, 6, 46, 47, 64, 138, 139, 140, 148, 149, 151, 166 per capita income, 145 percentile, peripheral neuropathy, 10, 21, 121 permeability, 16, 147, 148 permission, 93 permit, 15 personality, viii, 51, 52, 60 personality disorder, 52 personality factors, viii, 51 personality traits, 52 pessimism, viii, 51, 53 petroleum, 125 pH, 26, 27, 37, 199, 200 pharmaceutical, 125 phenol, 133 phenolic compounds, xi, 40, 41, 42, 49, 74, 154, 159, 160, 161, 166, 231 phobia, 57 phosphates, 171 phospholipids, 41, 160 phosphorus, 16, 124 physical characteristics, 113, 200, 224 physical properties, ix, 63, 72, 74, 75, 76, 77, 79, 83, 88, 90, 91, 92, 94, 99, 104, 114, 219 physicians, x, 153 physicochemical characteristics, 202, 219, 229 physicochemical methods, 102 physicochemical properties, 26, 27, 163, 200, 218, 220 phytochemical contents, ix, 67 phytoconstituents, viii, 39 phytosterols, 160 pigmentation, 83 placebo, 16, 56 plant growth, 124 plants, 42, 73, 165 plasmid, 199 plastics, 125 platform, 28, 174 playing, 26 polar, 41, 202 polyelectrolyte complex, 37 polymer(s), 125, 130, 155 249 polymer networks, 130 polymerization, 200 polypeptide(s), 40, 165, 171 polyphenols, 110, 159, 232, 235 polysaccharide(s), viii, 31, 39, 41, 45, 118, 124, 131, 231 polyunsaturated fat, 2, 14, 160 polyunsaturated fatty acids, 2, 14 population, x, 9, 14, 18, 20, 22, 53, 104, 120, 122, 136, 137, 142, 145, 149, 153, 154, 156, 158, 160, 171, 198, 228 porosity, 90 positive correlation, 10, 138, 140 potassium, 16, 80, 82, 124, 160 potato, xi, 70, 71, 72, 73, 74, 75, 76, 77, 80, 82, 85, 96, 97, 108, 111, 122, 126, 127, 159, 169, 170, 171, 172, 173, 175, 176, 177, 178, 180, 181, 185, 186, 187, 188, 189, 190, 192, 194, 224, 236, 237 potato starch, xi, 75, 76, 77, 80, 82, 96, 97, 126, 127, 169, 170, 171, 172, 173, 175, 176, 177, 178, 180, 181, 185, 186, 190, 192, 194 potato starch, corn starch, 82 potential benefits, 101 preparation, 28, 30, 57, 71, 104, 118, 119, 122, 137, 155, 159, 172, 173 preservation, 189 prevention, vii, 2, 15, 42, 44, 73, 146, 149, 154, 156, 157, 160, 161, 186, 229, 233 principal component analysis, 79 probability, probe, 28, 174, 208, 210 probiotic, 43, 113 probiotics, 88 process control, 121 processing variables, 36 procurement, 121 producers, 73, 94, 158, 172 production technology, 200 professionals, 142, 149 prognosis, 163 proliferation, 44 proline, 40, 119, 120 prolyl endopeptidase, 148 proposed regulations, 198 protection, 124 protein concentration, viii, 39, 40 protein synthesis, 124 prototypes, 49, 80 pruritus, 11 pseudocereals, ix, xi, 17, 67, 72, 73, 74, 75, 77, 80, 85, 100, 106, 108, 154, 159, 161, 162, 166 psoriasis, 158, 162, 163 psychiatric illness, 52, 53 www.ebook777.com 250 Index psychiatrist, 52 psychic depression, viii, 51, 52, 53, 54, 55, 56, 57 psychoanalysis, 52 psychodynamic aspects, 55 psychological well-being, 147 psychosocial demands, ix, 51 psychosocial factors, 54 psychosomatic, 57 psychotherapy, 53 pubertal development, 3, puberty, 2, 6, 19, 121 public education, 91 puddings, vii, 25 pulp, 74, 87, 187 purification, purity, viii, 39, 213 pyrophosphate, 90, 100 Q quality control, 26, 97 quality improvement, 109 quality of life, 58, 59, 60, 103, 121, 145, 147, 151 quantification, 18, 63, 64, 79 quercetin, 159 questionnaire, 53, 54, 55, 138, 141, 142, 143, 144, 151 R radical formation, 200 rash, 11 rating scale, 53, 57, 59 raw materials, ix, xii, 26, 30, 63, 67, 69, 70, 71, 72, 73, 74, 77, 78, 79, 80, 82, 84, 85, 87, 92, 94, 100, 101, 102, 111, 172, 175, 176, 223, 224, 228, 229, 231 reaction mechanism, 183 reactions, 42, 55, 118, 120, 145, 192 reactive oxygen, 44 reactiveness, viii, 51, 53 reactivity, 46 reagents, 27, 125 recognition, 17, 46, 68, 156 recommendations, 14, 103 recovery, xii, 4, 5, 6, 9, 17, 18, 19, 20, 37, 68, 108, 121, 130, 137, 142, 146, 151, 156, 198, 202, 205, 220 reducing sugars, 176 regions of the world, 123 regression, 2, 3, 6, 10, 112, 141, 175 regression analysis, 112 regulations, 46, 71 reinforcement, 14, 33, 145 reintroduction, 121 relapses, 10 relatives, 61, 120, 199 relaxation, 55, 205, 208 relief, 3, 11 remission, 5, 6, 9, 140, 146, 147, 149 repetitions, xi, 185 requirements, vii, 2, 12, 55, 70, 71, 102, 130 research institutions, 122 researchers, x, xi, 46, 74, 75, 76, 80, 86, 95, 101, 117, 127, 142, 154, 157, 190, 227 residues, 119, 125 resistance, 7, 28, 119, 126 resolution, 3, 5, 7, 11, 64, 212 responsiveness, 37 restaurants, 71, 137, 145 restoration, 13 restrictions, 54, 55 retardation, 7, 19, 126 rheograms, 206 rheology, 37, 107, 114, 126, 131, 162, 164, 167, 219 rheometer, viii, 25, 27, 28, 204 rheumatoid arthritis, 154, 156, 157, 163, 164, 166 riboflavin, 2, 12, 13, 15, 16, 17, 122 rickets, risk(s), 2, 10, 11, 22, 30, 43, 44, 45, 46, 48, 53, 57, 58, 59, 72, 87, 100, 121, 122, 124, 140, 145, 146, 147, 156, 157, 165, 170, 237 risk factors, 57 room temperature, 28, 174, 187, 201, 203, 208 root(s), 36, 171, 199 rubber, 128 S sadness, 53 safety, viii, 16, 39, 137 saliva, 47 salt concentration, 199 salts, 115, 123, 201 saponin, 124 saturated fat, 12, 14, 172, 229 saturated fatty acids, 12 Scheffe test, 29 scholarship, 194 school, 145 science, 105, 106, 118, 130, 166, 195, 218, 220, 221 scientific progress, 154 SDS-PAGE, 92 secretion, 43, 44, 165 sedimentation, 29, 35 Index seed, 49, 72, 74, 79, 106, 110, 133 selenium, 16, 48 self-rating depression questionnaires, viii, 51 self-reports, 139 sensation(s), 55 sensitivity, x, 6, 7, 10, 46, 58, 64, 120, 136, 138, 139, 140, 141, 153, 166 sequencing, 199 serologic test, 140, 141 serology, 3, 6, 15, 18, 138, 139, 140, 141, 142, 152, 167 serotonin, 124 sertraline, 55 serum, 4, 5, 6, 7, 10, 19, 20, 42, 45, 88, 124, 139, 157 sex, 8, 13, 21 sex hormones, shape, 70, 73, 89, 122, 123, 128, 203 shear, viii, xii, 25, 27, 28, 29, 125, 126, 155, 198, 204, 206 shelf life, 77, 114, 118, 123, 126, 127, 128, 161, 171, 186, 196, 200, 216 showing, 8, 13, 140, 145, 154, 228 siblings, 145 significance level, 189 signs, 46, 54, 58, 59, 164, 166 simulation, 207 single chain, 119 skeleton, skin, 213 sleep disturbance, 54 small intestinal mucosa, vii, 1, 2, 16 small intestine, x, 4, 18, 58, 120, 121, 122, 149, 153, 154, 155, 170, 186 social events, 161 social life, 55 social relations, 55 social relationships, 55 society, 194 sodium, xii, 16, 102, 122, 127, 158, 167, 198, 203, 218 software, 175, 189, 214 solubility, 41, 119, 159, 200 solution, 29, 40, 41, 64, 85, 118, 119, 126 sourdough, ix, 67, 70, 75, 95, 96, 97, 98, 99, 101, 102, 108, 109, 116, 163 South America, 160, 199 soybeans, 122, 127, 137 SP, 107, 129, 153, 187 Spain, 25, 27, 36, 39, 138, 140 specialists, x, 153 species, 44, 137, 170, 199, 202 specifications, 26 251 speculation, 52 spine, 10 spleen, x, 135 sponge, 70, 78 Spring, 164 sprouting, 108, 234 sprue, 120 SS, 119, 220 stability, viii, 25, 27, 28, 29, 34, 35, 36, 38, 70, 114, 126, 196, 208, 216 stabilization, 26 staff members, 56 standard deviation, 31, 193, 194 standardization, 121, 141, 142, 149 starch granules, 70, 87, 99, 122, 128, 200, 201, 206, 207, 231 starch polysaccharides, 224, 231, 232 starch retrogradation, xii, 126, 197, 201, 202, 203 starvation, state(s), x, 120, 153, 201, 207 statistics, 221 steatorrhea, 9, 52, 56, 60 steel, 28 sterols, 41, 42 stimulation, 9, 30, 44, 124, 147, 160 stomach, x, 43, 45, 153 stomatitis, storage, xii, 2, 4, 15, 29, 34, 40, 49, 70, 71, 85, 100, 127, 136, 192, 197, 198, 200, 204, 205, 206, 208, 209, 210, 211, 212, 215, 216 stress, viii, 25, 27, 28, 29, 145, 161, 204, 205, 206 structural changes, 206, 233 structure, viii, 25, 26, 27, 31, 32, 33, 34, 35, 37, 41, 42, 47, 52, 54, 70, 71, 72, 78, 86, 87, 89, 90, 112, 119, 122, 123, 126, 127, 147, 155, 156, 159, 161, 164, 190, 191, 198, 200, 208, 214, 216, 218, 224, 227, 228, 231, 235 structuring, 70 style, 23, 68, 103, 151 subgroups, ix, 63 subjective experience, 23 subjectivity, 142 substitutes, xi, 153, 154, 158, 162, 198 substitution, 170, 173, 178 sucrose, xi, 14, 38, 125, 185 Sudan, 172 sugars, vii, 2, 13, 123, 176 suicide, 53, 59, 60 sulfate, 91, 100 sulfur, 119 sulphur, 159 Sun, 110, 212, 217, 218 supervision, 139 www.ebook777.com 252 Index supplementation, 17, 47, 87, 146 supply chain, 71, 102 surface tension, 201, 214, 216 surface treatment, 218 surfactants, 201, 210, 214, 218, 219, 220 susceptibility, 158 suspensions, 28, 29 Sweden, 59, 161 sweet desserts, vii, 25 swelling, xii, 71, 92, 157, 197, 201, 206 Switzerland, 23 symptoms, x, 2, 3, 6, 10, 11, 17, 18, 23, 52, 53, 54, 55, 56, 57, 58, 59, 60, 117, 120, 121, 136, 145, 147, 148, 149, 152, 156, 161, 162, 164, 170 syndrome, 155 synthesis, 48, 61, 124 systemic immune response, 147 T T cell(s), 17, 148, 157, 163 tanks, 199 target, 7, 101, 142 target population(s), 142 techniques, viii, 25, 46, 55, 63, 64, 71, 77, 101, 227 technology(s), xii, 29, 37, 69, 70, 71, 95, 96, 106, 118, 130, 150, 160, 195, 197, 217, 218, 220 temperature, 26, 27, 28, 29, 32, 33, 76, 107, 126, 187, 190, 199, 204, 206, 207 tension, 202, 208 testing, viii, 25, 27, 29, 39, 64, 76, 133, 142, 143 text mining, 104 textural character, 111, 208, 219, 224, 235, 236 texture, viii, xi, xii, 25, 26, 28, 31, 32, 34, 70, 71, 73, 75, 77, 78, 82, 83, 84, 86, 87, 88, 89, 90, 102, 104, 111, 119, 122, 127, 128, 159, 161, 163, 174, 178, 186, 189, 191, 193, 198, 208, 210, 219, 224, 225, 227, 228, 234 T-helper cell, 157 therapy, 7, 44, 45, 55, 57, 68, 116, 148, 150 thermal properties, 126, 133 thermal stability, 125 thermal treatment, 27, 29, 37 thiamin, 2, 12, 14, 15 thinning, 125 thrombocytopenia, 121 thyroid, xi, 11, 21, 55, 58, 120, 124, 147, 153, 157, 167 thyroid gland, 124 thyroiditis, xi, 11, 21, 153 tissue, 5, 17, 18, 19, 48, 148, 149, 163, 164, 165 TNF, 7, TNF-α, 7, tocopherols, 44, 48, 160 tooth, 121 total energy, 13 toxic effect, 2, 118, 120 toxicity, viii, 39, 46, 47, 49, 120 TPA, xii, 28, 198, 208, 209, 216 trace elements, 16 training, 71 trait anxiety, 57 traits, 52 transgression, 144 transmission, 29, 35 transport, 72 tremor, 10 trial, 4, 6, 16, 23, 48, 56, 59, 80 triggers, 118 triglycerides, 124 trypsin, 124 tryptophan, 124, 129, 159 tumor, tumor necrosis factor, Turkey, 85 turnover, 9, 10 type diabetes, 21, 115, 129, 154, 155, 156, 165, 194 type diabetes, 237 U ultrastructure, ix, 37, 63, 106, 165 uniform, 159 United Kingdom (UK), 25, 27, 28, 36, 120, 163, 165, 208, 218 United States (USA), 12, 43, 58, 123, 125, 130, 132, 138, 140, 162, 166, 175, 214, 228 updating, 112 urea, 41 urine, 124 UV, 217 V vaccine, 149 vacuum, 174 Valencia, 166, 200, 219 validation, 105, 121, 138, 141 variables, x, 135, 142, 177, 178, 180, 200, 201, 209 variations, 178 varieties, viii, 36, 39, 46, 47, 50, 71, 73, 131, 133, 137, 162, 170, 195 vascular diseases, 164 vasoconstriction, 44 Index vegetables, 14, 16, 85, 115, 122 vehicles, ix, 67, 69, 93, 101, 102 velocity, 7, 136 villous atrophy, vii, x, 1, 2, 5, 6, 18, 49, 135, 136, 138, 141, 155, 156 viscoelastic properties, 26, 34, 118, 123, 224 viscosity, 26, 45, 70, 79, 86, 88, 119, 125, 126, 127, 155, 159, 206, 225 vision, 103, 212, 217, 218 vitamin A, 4, 14, 124 vitamin B1, 4, 121, 147 vitamin B12, 4, 121, 147 vitamin B12 deficiency, vitamin B6, 4, 147 vitamin C, 15, 123 vitamin D, 4, 9, 14, 86, 87, 121 vitamin D deficiency, 121 vitamin E, 4, 15, 42, 75, 108, 124 vitamin K, 121 vitamins, 2, 4, 7, 12, 14, 15, 16, 40, 45, 56, 59, 73, 86, 87, 101, 118, 120, 121, 155, 160, 170, 172 vomiting, 3, 120, 170 W Washington, 36 waste, 37 water, x, xi, 26, 27, 28, 29, 30, 40, 70, 71, 76, 82, 83, 86, 88, 90, 92, 98, 99, 116, 119, 126, 127, 135, 136, 172, 173, 178, 185, 187, 188, 189, 200, 201, 202, 206, 208, 230, 235 water absorption, 30 weakness, 170 253 weight gain, 13, 47 weight loss, x, 45, 120, 153, 161, 170, 198, 208, 216 well-being, 55, 56, 60, 87, 156 Western Europe, 58, 156 wheat flour, ix, xi, xii, 68, 70, 84, 86, 100, 111, 117, 118, 119, 122, 124, 128, 137, 155, 163, 164, 170, 171, 173, 185, 186, 197, 200, 210, 213, 224, 235 wheat protein, xii, 70, 119, 136, 197 wheat-dependent exercise-induced anaphylaxis, ix, 63 WHO, 23, 125, 150, 170, 181 withdrawal, 4, 7, 11, 19, 21, 147 worldwide, viii, x, 39, 68, 135, 158, 164, 198, 229 X xanthan gum, 105, 112, 118, 123, 125, 126, 127, 128, 131, 132, 133 Y yeast, xii, 85, 90, 114, 154, 197, 200 yield, 29, 76, 131, 195, 205 yolk, 127 young adults, 4, 143, 144, 150 young people, 11, 22 Z zinc, 4, 15, 16, 23, 81, 84, 160 www.ebook777.com ... range of gluten free foods, a distinction must be made between those that are naturally gluten free and those that are made gluten free through a process of purification The naturally gluten free. .. Grain-Based Gluten- Free Products V D Capriles, F G Santos, E M Reis and C F Pereira Chapter Gluten- Free Bakery Products Leidi D Preichardt and Márcia Arocha Gularte Chapter Complexity of the Gluten- Free. .. and poor sensorial and technological quality of gluten- free food, unavailability of adequate food choices, gluten contamination in supposedly gluten- free food and other problems which might jeopardize