Gluten-free cereal products and beverages

著者

• Arendt, Elke K.
• Dal Bello, Fabio

書誌事項

Gluten-free cereal products and beverages

edited by Elke K. Arendt and Fabio Dal Bello

（Food science and technology : international series）

Academic, 2008

注記

Includes bibliographical references and index

内容説明・目次

内容説明

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.

目次

1: Celiac disease 2: Labeling and regulatory issues 3: Detection of gluten 4: Rice 5: Sorghum and maize 6: Gluten-free foods and beverages from millets 7: Pseudocereals 8: Oat products and their current status in the celiac diet 9: Hydrocolloids 10: Dairy-based ingredients 11: Use of enzymes in the production of cereal-based functional foods and food ingredients 12: Sourdough/lactic acid bacteria 13: Gluten-free breads 14: Formulation and nutritional aspects of gluten-free cereal products and infant foods 15: Malting and brewing with gluten-free cereals 16: Cereal-based gluten-free functional drinks 17: The marketing of gluten-free cereal products 18: New product development: the case of gluten-free food products

「Nielsen BookData」 より

詳細情報

• NII書誌ID(NCID): BA87015044
• ISBN:
  • 9780123737397
• 出版国コード: ne
• タイトル言語コード: eng
• 本文言語コード: eng
• 出版地: Amsterdam ; Boston
• ページ数/冊数: xvi, 445 p., [6] p. of plates
• 大きさ: 26 cm
• 分類:
  • LCC : RM237.86
  • NLM : 2008 J-254
  • NLM : WD 175
  • DC22 : 664.6
• 件名:
  • MESH : Celiac Disease -- diet therapy
  • MESH : Food Technology
  • MESH : Gluten -- adverse effects
  • MESH : Gluten -- analysis
  • LCSH : Gluten-free foods
• 親書誌ID:
  • BA21017129