Gluten-Free Cereal Products and Beverages - 1st Edition - ISBN: 9780123737397, 9780080557762

Gluten-Free Cereal Products and Beverages

1st Edition

Editors: Elke Arendt Fabio Dal Bello
Hardcover ISBN: 9780123737397
eBook ISBN: 9780080557762
Imprint: Academic Press
Published Date: 18th April 2008
Page Count: 464
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Table of 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


Gluten-Free Cereal Products and Beverages is the only book to address gluten-free foods and beverages from a food science perspective. It 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 known as Celiac 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.

Key Features

•Written by leading experts, presenting the latest developments in gluten-free products •Addresses Coeliac Disease from a food science perspective •Presents each topic from both a scientific and industrial point of view


Food scientists, nutritionists, research scientists, undergraduates and graduate students


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© Academic Press 2008
Academic Press
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About the Editors

Elke Arendt Editor

Affiliations and Expertise

Dept of Food and Nutritional Sciences, University College Cork, Ireland

Fabio Dal Bello Editor

Affiliations and Expertise

Department of Food and Nutritional Sciences, University College Cork, Ireland