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Title Gluten-free cereal products and beverages / editors, Elke Arendt and Fabio Dal Bello
Edition First edition
Published Boston ; London : Academic, [2008]


Location Call no. Vol. Availability
 MELB  664.6 Are/Gfc  AVAILABLE
Description xiii, 445 pages 3 unnumbered pages of color plates : illustrations ; 25 cm
Series Food science and technology
Food science and technology (Academic Press)
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
Notes Includes index
Bibliography Includes bibliographical references and index
Notes Also available via the World Wide Web
System requirements: Internet connectivity, World Wide Web browser, and Adobe Acrobat reader
Subject Celiac disease -- Nutritional aspects.
Celiac disease.
Gluten -- Toxicology.
Gluten-free foods.
Author Arendt, Elke.
Dal Bello, Fabio.
ISBN 0123737397 (hbk.)
9780123737397 (hbk.)