Obiloviny v lidské výživě - Stručné shrnutí poznatků se zvýšeným zaměřením na problematiku lepku – group of authors (2016)

The publication - Grains in Human Diet is a summary of knowledge about grains used in human nutrition at the beginning of the 21st century. It includes insights into the history of grain cultivation, the composition of their grains, and the benefits and risks of their consumption. It addresses diseases that may be related to the consumption of gliadin - a component of gluten in grains. On the other hand, the text discusses the benefits of a cereal-based diet and its effects on human nutrition. The publication is a joint work of chemists, food scientists, doctors, and nutritional therapists. Ing. Dana Gabrovská, Ph.D (PK ČR) Ing. Ilona Hálová (Czech University of Life Sciences Prague) Mgr. Ing. Diana Chrpová (Prague College of Health and Social Studies) Ing. Jarmila Ouhrabková (VÚPP) Ing. Marcela Sluková, Ph.D (University of Chemistry and Technology Prague) Ing. Slavomíra Vavreinová, CSc. (VÚPP) Ing. Oldřich Faměra, CSc. (Czech University of Life Sciences Prague) Doc. MUDr. Pavel Kohout, Ph.D (FTN Prague) Doc. Ing. Jan Pánek, CSc (University of Chemistry and Technology Prague) Ing. Pavel Skřivan, CSc. (University of Chemistry and Technology Prague) The publication of the Czech Technology Platform for Food.