Intro -- Preface -- Acknowledgment -- Disclaimer -- Contents -- Contributors -- About the Editors -- Editors -- Chapter 1: Current Advances in Celiac Disease: Consequences and Improvement Strategies -- 1.1 Introduction -- 1.2 Overview of the Disease -- 1.3 Gluten and Gluten-Free Diet (GFD) -- 1.4 Clinical Symptoms and Possible Mechanism of Villous Atrophy -- 1.5 Factors Causing Celiac Disease -- 1.5.1 Environmental Factors -- 1.5.2 Genetic Factors and HLA Class II Genes -- 1.5.3 Binding of DQ2 to Gluten Peptides -- 1.6 Importance of tTG -- 1.6.1 Modification of Gluten by tTG -- 1.6.2 Role of Intraepithelial Lymphocytes and Muscular Pericytes -- 1.6.3 Auto Antibody-Mediated Disease Pathogenesis -- 1.7 Detection of Celiac Disease -- 1.8 Prevention of Celiac Disease -- 1.8.1 Adherence to GFD -- 1.8.2 Problems in Maintaining a Strict GFD -- 1.8.3 Non-availability of GF (Gluten-Free) Food Products -- 1.9 Counselling of the CD Patients Undergoing GFD -- 1.9.1 Patient Education and Awareness -- 1.9.2 CD Management and Counselling by Dieticians -- 1.9.3 Celiac Disease Support Groups -- 1.9.4 Development of Reliable GFD at a Large Scale -- 1.9.5 Therapeutic Strategies -- 1.9.6 Enzyme Therapy -- 1.9.7 Zonulin Antagonists -- 1.9.8 TTG Inhibitor -- 1.9.9 DQ2/DQ8 Inhibitor -- 1.9.10 Other Therapeutic Options -- 1.10 Indian Scenario of Celiac Disease: Problems and Challenges -- 1.11 Conclusion -- References -- Chapter 2: Nutritional Aspects and Health Implications of Gluten-Free Products -- 2.1 Introduction -- 2.2 Nutritive Profile and Bioactive of Gluten-Free Ingredients -- 2.2.1 Major Gluten-Free Cereals -- 2.3 Minor Gluten-Free Cereals -- 2.3.1 Millet -- 2.3.2 Teff -- 2.3.3 Pseudo-cereals -- 2.4 Legumes -- 2.5 Nutritional Interventions in GF Products -- 2.6 Baked Products -- 2.6.1 Biscuits and Cookies -- 2.6.2 Bread -- 2.6.3 Extrudates -- 2.7 Conclusions.

References -- Chapter 3: Gluten-Free Food: Role of Starch -- 3.1 Introduction -- 3.2 Properties of Starch -- 3.3 Flour -- 3.4 Function of Starch in GF Products -- 3.5 Role of Starch in the GF Products -- 3.6 Source of Other Starch -- 3.7 Modified Starches in GF Products -- 3.8 Resistant Starches in GF Products -- 3.9 Conclusion -- References -- Chapter 4: Role of Microbial Fermentation in Gluten-Free Products -- 4.1 Introduction -- 4.2 Different Currently Available Gluten-Free Products with Fermentation -- 4.2.1 Traditional and Non-traditional Products Derived from Gluten-Containing Grains -- 4.2.2 Gluten-Free Products Developed from Gluten-Free Grains -- 4.2.3 Gluten-Free Products Derived from Gluten-Containing Grains -- 4.3 Properties of the Products to Be Considered -- 4.3.1 Compositions and Chemical Properties -- 4.3.2 Physical Properties -- 4.3.3 Aromatic Properties -- 4.4 Microbial Strains Useful for Gluten-Free Products -- 4.4.1 Traditional Microorganisms (Benefits and Characteristics) -- 4.4.2 Microorganisms Utilized in Gluten-Free Products -- 4.5 Processing Methods and Apparatus Employed in Case of Gluten-Free Product Development -- 4.6 Additives and Modifiers Used for Gluten-Free Products -- 4.6.1 Different Additives and Modifiers -- 4.6.2 Modification of the Chemical and Biological Properties of the Gluten-Free Products Attributed to the Additives -- 4.6.3 Modification of Physical Properties of the Gluten-Free Products Attributed to the Additives -- 4.6.4 Modification and Enhancement of Aromatic Properties -- 4.7 Future Perspectives -- 4.7.1 Combined Benefits of Fermentation and Gluten-Free Compositions -- 4.7.2 Possible Future Market Scenario -- 4.8 Conclusions -- References -- Chapter 5: Functionality of Alternative Proteins in Gluten Free Product Development: Case Study -- 5.1 Introduction -- 5.2 Protein Sources Other Than Gluten.

5.2.1 Cereals -- 5.2.2 Zein -- 5.2.3 Kafirin -- 5.3 Dairy and Poultry -- 5.3.1 Whey Protein -- 5.3.2 Casein -- 5.4 Egg Protein -- 5.5 Legumes -- 5.6 Soya Protein -- 5.7 Carob Seed Germ Protein (Caroubin) -- 5.8 Chickpea Protein -- 5.9 Pseudocereals -- 5.9.1 Amaranth -- 5.9.2 Quinoa -- 5.9.3 Buckwheat -- 5.10 Functionality of Proteins -- 5.10.1 Solubility -- 5.10.2 Emulsification -- 5.10.3 Foaming -- 5.10.4 Surface Hydophobicity -- 5.10.5 Gelation -- 5.10.6 Water Holding Capacity -- 5.10.7 Oil Holding Capacity -- 5.11 Strategies for Replacement of Gluten -- 5.11.1 Enzymatic Modification -- 5.11.2 High Pressure Modification -- 5.11.3 Cross-Linking of Proteins -- 5.11.4 Ultrasound Treatment to Proteins -- 5.12 Gluten Free Products -- 5.13 Challenges for Gluten Replacement -- 5.13.1 Nutritional Challenges -- 5.13.2 Functional Challenges -- 5.13.3 Organoleptic Challenges -- 5.14 Conclusion -- References -- Chapter 6: Regulatory and Labelling -- 6.1 Introduction -- 6.2 Regulatory and Labelling for "Gluten-Free" Foods -- 6.3 Codex Alimentarius International Food Standards -- 6.4 Labelling Regulations -- 6.5 Food and Drug Administration (FDA) -- 6.6 European Union Standard -- 6.7 Canada Regulations -- 6.8 Indian Regulation -- 6.9 Other Regulatory Labelling for "Gluten-Free Food" -- 6.10 Misleading of Regulation -- 6.11 Conclusion -- References -- Chapter 7: Gluten Detection in Foods -- 7.1 Introduction -- 7.2 Chemical Constituents of Gluten Proteins -- 7.3 Perniciousness of Gluten Proteins Around the World -- 7.4 Gluten-Free Foods and Its Importance -- 7.5 Gluten Labeling and Risk Management -- 7.6 Various Gluten Detection Techniques -- 7.6.1 Immunological Methods -- 7.6.2 Antibody Analysis -- 7.6.3 ELISA Techniques -- 7.6.4 Sandwich ELISA -- 7.6.5 Competitive ELISA -- 7.6.6 Multiplex Immunoassay -- 7.6.7 Lateral Flow Device and Dipstick Devices.

7.6.8 Immunosensor -- 7.6.9 Western Blot -- 7.7 Other Methods -- 7.7.1 Electrophoresis Methods -- 7.7.2 Chromatographic Techniques -- 7.7.3 Immunoanalytical Techniques -- 7.7.4 Non-immunological Methods -- 7.7.5 Proteomic Based Methods -- 7.7.6 MALDI-TOF -- 7.7.7 LC-MS/MS -- 7.7.8 Genomic Based Methods -- 7.7.9 PCR -- 7.8 Novel Methods -- 7.9 Variables and Challenges Influencing Gluten Detection -- 7.10 Conclusion -- References -- Chapter 8: Novel Approaches in Gluten-Free Bread Making: Case Study -- 8.1 Introduction -- 8.2 Sourdough in Gluten-Free Bread Baking -- 8.3 Aeration Strategies -- 8.4 Biological Aeration -- 8.5 Chemical Aeration -- 8.6 Physical Aeration -- 8.7 Nutritional Enhancement -- 8.8 Changing Flour Functionality Through Physical Treatments -- 8.8.1 Particle Size Classification -- 8.8.2 Grinding and Air Classification -- 8.8.3 Role of Hydrocolloids in Gluten-Free Breads -- 8.8.4 Prebiotic Gluten-Free Bread -- 8.9 Conclusion -- References -- Chapter 9: Overview of the Gluten-Free Market -- 9.1 Introduction -- 9.2 Impact of COVID-19 on the Current Market Size and Forecast -- 9.3 Market Dynamics - Drivers and Opportunities -- 9.4 Challenges -- 9.5 Bakery Market - Gluten Free -- 9.6 Gluten-Free Pasta Market Outlook - 2025 -- 9.7 Conclusions -- References -- Index.