Gluten-Free Cereal Products and Beverages

Front Cover
Elke Arendt, Fabio Dal Bello
Elsevier, Apr 28, 2011 - Technology & Engineering - 464 pages

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.

  • 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
 

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Contents

Chapter 1 Celiac disease
1
Chapter 2 Labeling and regulatory issues
29
Chapter 3 Detection of gluten
47
Chapter 4 Rice
81
Chapter 5 Sorghum and maize
101
Chapter 6 Glutenfree foods and beverages from millets
119
Chapter 7 Pseudocereals
149
Chapter 8 Oat products and their current status in the celiac diet
191
Chapter 12 Sourdoughlactic acid bacteria
267
Chapter 13 Glutenfree breads
289
Chapter 14 Formulation and nutritional aspects of glutenfree cereal products and infant foods
321
Chapter 15 Malting and brewing with glutenfree cereals
347
Chapter 16 Cerealbased glutenfree functional drinks
373
Chapter 17 The marketing of glutenfree cereal products
393
the case of glutenfree food products
413
Index
433

Chapter 9 Hydrocolloids
203
Chapter 10 Dairybased ingredients
217
Chapter 11 Use of enzymes in the production of cerealbased functional foods and food ingredients
237
Series list
443
Color Plates
447
Copyright

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About the author (2011)

Specialty: Gluten-Free Food Products
Education: PhD

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