Academic publication
Celiac Disease: From Pathophysiology to Food Science, Nutritional Quality, and Gluten-Free Product Innovation
Amina MENASRA
Bibliographic information
- Publication date
- 2026-11-08
- Pays de publication
- Algérie
- Edition
- 1re édition SARAHMED, 2026
- Language
- Anglais
- ISBN
- 978-9969-17-073-3
- Pages
- 126
- Format
- 16 × 24 cm
- Legal deposit date
- 2026-11-25
- Classification THEMA
- MJH — Gastro-entérologie
- Subject Area
- Sciences de la Nature et de la Vie
Keywords
Celiac disease · Gluten immunopathogenesis · Gluten-free diet · Nutritional quality · Gluten-free food products
Review
Internal editorial assessment
Abstract
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.
Authors and contributors
Amina MENASRA
Suggested citation
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
Price
Currently unavailable for purchase
Rights and licence
© 2026 Amina MENASRA. Tous droits réservés.