Advances in the Understanding of Gluten related Pathology and the Evolution of Gluten-Free Foods

1. Eduardo Arranz ed. lit.
2. Fernando Fernández Bañares
3. Cristina M. Rosell
4. Luis Rodrigo
5. Amado Salvador Peña

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As far as we know this book is one of the few combining knowledge ofthe basic and clinical aspects of gluten-related disorders with theknowledge of the evolution of bread and gluten-free products. Several articles have fully covered disease entities such as celiac disease,dermatitis herpetiformis, gluten ataxia, gluten allergy and clinicalsyndromes such as non-celiac gluten sensitive enteropathy. Anotherarticle reviewed the complications and diseases associated with theclinical disorders. In this book, bread refers to a wide concept including a variety of foodproducts with gluten-containing and gluten-free cereals. Further articlesrefer to the evolution of bread, the diferent grains and theimprovements in raw materials in the preparation of bread, in particularthe gluten-free products.

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