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| GLUTEN-FREE CEREAL PRODUCTS AND BEVERAGES
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To order this title, and for more information, click here
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
Included in series
Food Science and Technology,
Description
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.
Audience
Food scientists, nutritionists, research scientists, undergraduates and graduate students
Contents
Ch. 1: Celiac disease
Ch. 2: Labeling and regulatory issues
Ch. 3: Detection of gluten
Ch. 4: Rice
Ch. 5: Sorghum and maize
Ch. 6: Gluten-free
foods and beverages from millets
Ch. 7: Pseudocereals
Ch. 8: Oat products and their current status in the celiac diet
Ch. 9: Hydrocolloids
Ch.10: Dairy-based ingredients
Ch.11: Use of enzymes in the production of cereal-based functional foods and food ingredients
Ch.12: Sourdough/lactic
acid bacteria
Ch.13: Gluten-free breads
Ch.14: Formulation and nutritional aspects of gluten-free cereal products and infant foods
Ch.15:
Malting and brewing with gluten-free cereals
Ch.16: Cereal-based gluten-free functional drinks
Ch.17: The marketing of gluten-free cereal
products
Ch.18: New product development: the case of gluten-free food products
| Bibliographic details |
Hardbound, 464 pages, publication date: APR-2008
ISBN-13: 978-0-12-373739-7
ISBN-10: 0-12-373739-7
Imprint: ACADEMIC PRESS
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| Price and Ordering |
Price:
GBP 78.99
EUR 92.95
USD 129.95
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Last update: 25 Nov 2009
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