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
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.
Included in series
Food Science and Technology
Audience:
Food scientists, nutritionists, research scientists, undergraduates and graduate students
