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

Informations bibliographiques

Date de publication

2026-11-08

Pays de publication

Algérie

Édition

1re édition SARAHMED, 2026

Langue

Anglais

ISBN

978-9969-17-073-3

Pages

126

Format

16 × 24 cm

Date de dépôt légal

2026-11-25

Classification THEMA

MJH — Gastro-entérologie

Domaine

Sciences de la Nature et de la Vie

Résumé

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.

Auteurs et contributions

Citation recommandée

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

Droits et licence

© 2026 Amina MENASRA. Tous droits réservés.