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.

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

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


No. of pages:
© 2008
Academic Press
eBook ISBN:
Print ISBN:

About the editors

Elke Arendt

Affiliations and Expertise

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

Fabio Dal Bello

Affiliations and Expertise

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