GLUTEN

Gluten and gluten-related proteins (prolamin and glutelin) may be present
in several cereals, such as wheat, rye, barley, oat and the derivatives of these
grains, including malt and brewer’s yeast. Despite of some specific health
implications, cereals are important carbohydrate and proteins source for
human diet. Phenolic acids, vitamins, minerals and dietary fiber also can be
found in wholegrains. Nowadays, cereals have been investigated about its
potential use as ingredient in functional foods. Therefore, the development of
food products with health benefits is a challenge for the food industry. This
book provides new research on gluten's food sources, properties and health
implications.