... prepared samples was > 60 although the gluten quality of the respective semolina was very different ( GI = 3 and 60 for Ofanto and Simeto , respectively ) . 100.0 16.4 80.0 60.0 40.0 20.0 58.8 20.0 27.8 32.8 260 The Gluten Proteins.

Distributed in the US by Springer-Verlag. Annotation c. Book News, Inc., Portland, OR (booknews.com).

From the Preface:...provides standard protocols for the extraction and analysis of wheat gluten proteins based on methods that have been tried and tested in the authors' laboratories.

The book gives a major update on the composition and functional properties of the gluten proteins, but it also includes introductory chapters to "set the scene" for young scientists and anyone new to this area of food science.

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 disease from the chemistry of reaction-causing foods to the ...

In the United Kingdom, 10% of the population claims to have food allergies. This book will be extensively referenced. It is meant to give an overview of the work being carried out in the area of gluten-free science.