Celiac Disease: From Pathophysiology to Food Science, Nutritional Quality, and Gluten-Free Product Innovation

المعلومات الببليوغرافية

تاريخ النشر

2026-11-08

بلد النشر

Algérie

الطبعة

1re édition SARAHMED, 2026

اللغة

Anglais

ISBN

978-9969-17-073-3

الصفحات

126

الصيغة

16 × 24 cm

تاريخ الإيداع القانوني

2026-11-25

تصنيف THEMA

MJH — Gastro-entérologie

المجال

Sciences de la Nature et de la Vie

الملخص

Celiac disease is a chronic immune-mediated disorder triggered by gluten in genetically susceptible individuals. This book examines its epidemiology, clinical spectrum and risk factors, then explains how gluten proteins, antigen presentation and intestinal immune responses contribute to mucosal injury. Diagnostic assessment, associated conditions and complications are considered alongside current clinical approaches. The final chapter addresses lifelong gluten-free dietary treatment, food labelling, cross-contact prevention, nutritional adequacy and the technological characteristics of gluten-free products. By distinguishing clinical evidence from food-quality claims, the volume connects disease mechanisms with practical dietary decisions for students and professionals in nutrition, food science and health sciences.

المؤلفون والمساهمات

الاقتباس المقترح

Amina MENASRA. Celiac Disease: From Pathophysiology to Food Science, Nutritional Quality, and Gluten-Free Product Innovation. SARAHMED Éditions, 2026. ISBN : 978-9969-17-073-3

الحقوق والترخيص

© 2026 Amina MENASRA. Tous droits réservés.