| 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
|
|
TECHNOLOGY & ENGINEERING -- Food Science.
|
|
Gluten-free foods
|
| Form |
Electronic book
|
| Author |
Arendt, Elke.
|
|
Dal Bello, Fabio
|
| ISBN |
9780080557762 |
|
0080557767 |
|
0123737397 |
|
9780123737397 |
|
