Gluten-Free Cereal Products and Beverages

Edited by

  • Elke Arendt, Dept of Food and Nutritional Sciences, University College Cork, Ireland
  • Fabio Dal Bello, Department of Food and Nutritional Sciences, University College Cork, Ireland

Gluten Free Cereals and Beverages presents the latest work in the development of gluten free products, including description of the disease, the detection of gluten and the labeling of gluten free products, as well as exploring the raw materials and ingredients used to produce gluten free products.Identifying alternatives to the unique properties of gluten has proven a significant challenge for food scientists and for the 1% of the world’s population suffering from the immune-mediated entropathy reaction to the ingestion of gluten and related proteins commonly referred to as Coeliac Disease. This book includes information on the advances in working with those alternatives to create gluten free products including gluten free beer, malt and functional drinks. Food scientists developing gluten free foods and beverages, cereal scientists researching the area, and nutritionists working with celiac patients will find this book particularly valuable.
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Food scientists, nutritionists, research scientists, undergraduates and graduate students


Book information

  • Published: April 2008
  • ISBN: 978-0-12-373739-7

Table of Contents

Ch. 1: Celiac diseaseCh. 2: Labeling and regulatory issuesCh. 3: Detection of glutenCh. 4: RiceCh. 5: Sorghum and maizeCh. 6: Gluten-free foods and beverages from milletsCh. 7: PseudocerealsCh. 8: Oat products and their current status in the celiac dietCh. 9: HydrocolloidsCh.10: Dairy-based ingredientsCh.11: Use of enzymes in the production of cereal-based functional foods and food ingredientsCh.12: Sourdough/lactic acid bacteriaCh.13: Gluten-free breadsCh.14: Formulation and nutritional aspects of gluten-free cereal products and infant foodsCh.15: Malting and brewing with gluten-free cerealsCh.16: Cereal-based gluten-free functional drinksCh.17: The marketing of gluten-free cereal productsCh.18: New product development: the case of gluten-free food products