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Book Cover

Title Gluten-free cereal products and beverages / edited by Elke K. Arendt and Fabio Dal Bello
Edition 1st ed
Published Amsterdam ; Boston ; London : Elsevier/Academic Press, 2008
Online access available from:
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Description 1 online resource (xvi, 445 pages, 6 unnumbered pages of plates) : illustrations (some color)
Series Food science and technology international series
Food science and technology international series.
Contents Celiac disease -- Labeling and regulatory issues -- Detection of gluten -- Rice -- Sorghum and maize -- Gluten-free foods and beverages from millets -- Pseudocereals -- Oat products and their current status in the celiac diet -- Hydrocolloids -- Dairy-based ingredients -- Use of enzymes in the production of cereal-based functional foods and food ingredients -- Sourdough/lactic acid bacteria -- Gluten-free breads -- Formulation and nutritional aspects of gluten-free cereal products and infant foods -- Malting and brewing with gluten-free cereals -- Cereal-based gluten-free functional drinks -- The marketing of gluten-free cereal products -- New product development: the case of gluten-free food products
Summary 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 a description of celiac 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
Bibliography Includes bibliographical references and index
Notes Print version record
Subject Gluten-free foods.
Celiac Disease -- diet therapy
Gluten-free foods
Form Electronic book
Author Arendt, Elke.
Dal Bello, Fabio
ISBN 9780080557762