Gluten-free cereal products and beverages /

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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...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Otros Autores: Arendt, Elke, Dal Bello, Fabio
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Amsterdam ; Boston ; London : Elsevier/Academic Press, 2008.
Edición:1st ed.
Colección:Food science and technology international series.
Temas:
Gluten-free foods.
Celiac Disease > diet therapy
Aliments sans gluten.
TECHNOLOGY & ENGINEERING > Food Science.
Gluten-free foods
Acceso en línea:Texto completo
Tabla de Contenidos:
  • 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.

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