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SCIDIR_ocn950459673 |
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OCoLC |
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20231120112110.0 |
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|a 017860827
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|a 953864105
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|a 9780128104552
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|a 0128104554
|q (electronic bk.)
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|z 9781891127670
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|a (OCoLC)950459673
|z (OCoLC)953864105
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|a TP451.D53
|b S35 2009
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|a TEC
|x 012000
|2 bisacsh
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|a 664.6
|2 23
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|a International Symposium on Gluten-free Cereal Products and Beverages
|n (1st :
|d 2007 :
|c Cork, Ireland)
|
| 245 |
1 |
4 |
|a The science of gluten-free foods and beverages :
|b proceedings of the first International Conference of Gluten-free Cereal Products and Beverages /
|c edited by Elke K. Arendt, Fabio Dal Bello.
|
| 264 |
|
1 |
|a St. Paul, Minnesota :
|b AACC International,
|c [2009]
|
| 264 |
|
4 |
|c �2009
|
| 300 |
|
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|a 1 online resource
|
| 336 |
|
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|a text
|b txt
|2 rdacontent
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| 337 |
|
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|a computer
|b c
|2 rdamedia
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| 338 |
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|a online resource
|b cr
|2 rdacarrier
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| 588 |
0 |
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|a Online resource; title from PDF title page (EBSCO, viewed June 10, 2016).
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| 505 |
0 |
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|a Front Cover; The Science of Gluten-Free Foods and Beverages: Proceedings of the First International Conference of Gluten-Free Cereal Products and Beverages; Copyright Page; Table of Contents; Part 1: Celiac Disease: An Introduction; CHAPTER 1. THE EPIDEMIOLOGY OF CELIAC DISEASE; SUMMARY; INTRODUCTION; CD PREVALENCE IN THE GENERAL POPULATION; CD IN DEVELOPING COUNTRIES; CD PREVALENCE IN AT-RISK GROUPS; THE CELIAC ICEBERG; CONCLUSIONS; LITERATURE CITED; CHAPTER 2. REFRACTORY COELIAC DISEASE: AN OPPORTUNITY TO PREVENT A T-CELL LYMPHOMA; INTRODUCTION
|
| 505 |
8 |
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|a PATHOGENESIS OF RCD GENETIC AND ENVIRONMENTAL FACTORSDIAGNOSTIC APPROACH TO RCD; RCD I VERSUS RCD II; HLA-DQ TYPING; SMALL INTESTINAL BIOPSIES; IMMUNOPHENOTYPING OF IEL; MEDICAL TREATMENT OPTIONS; FOLLOW-UP AND OVERT LYMPHOMA IN RCD; LITERATURE CITED; Part 2: Detection of Food Allergens and the Safety of Gluten-Free Foods; CHAPTER 3. GLUTEN-FREE DIET AND FOOD LEGISLATION; FOODS FOR NORMAL CONSUMPTION; THE RULE OF AOECS; IMPROVEMENTS OF FURTHER WORLDWIDE CODEX STANDARDS AND GUIDELINES; SPECIAL DIETARY FOODS; THE INTERNATIONAL GLUTEN-FREE SYMBOL; CONCLUSIONS; LITERATURE CITED
|
| 505 |
8 |
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|a CHAPTER 4. CHALLENGES IN DETECTING FOOD ALLERGENS-ANALYTICAL METHODS IN THE LEGAL CONTEXTLEGISLATION; METHODS AND VALIDATION; HARMONISATION OF METHODS; CONCLUSIONS; LITERATURE CITED; CHAPTER 5. DETECTION OF GLUTEN AND RELATED PROTEINS IN FOODS AND BEVERAGES AND SAFETY ISSUES RELATED TO GLUTEN FREE FOODS-SPECIFIC DETECTION WITH THE R5 ANTIBODY IN A READY-TO-USE TEST KIT FOR INDUSTRY; INTRODUCTION; ANALYSIS; EXTRACTION; STANDARD; COMMERCIALLY AVAILABLE TEST KITS BASED ON THE R5 ANTIBODY; HOW TO SELECT A METHOD; LITERATURE CITED; Part 3: Plant Breeding to Produce Gluten-Free Raw Materials
|
| 505 |
8 |
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|a CHAPTER 6. OVERVIEW OF PEPTIDES CAUSING CELIAC DISEASE AND STRATEGIES FOR THEIR ELIMINATIONINTRODUCTION; HOW MANY GLUTEN PROTEINS CONTAIN CD-TOXIC SEQUENCES?; ARE SOME PROTEINS MORE TOXIC THAN OTHERS?; THE NEED TO REVISIT THE TOXIC MECHANISM; SURFACE ACTIVE PROPERTIES; INTERACTION WITH TG-2; THE RATIONALE OF DEVELOPING LOW-TOXICITY WHEAT; THE BACKBONE OF WHEAT TECHNOLOGICAL QUALITY; CONCLUSIONS; LITERATURE CITED; CHAPTER 7. OVERVIEW OF GLUTEN-FREE (CEREALS AND OTHER) RAW MATERIALS AND THEIR PROPERTIES; INTRODUCTION; CEREAL-BASED FOODS
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| 505 |
8 |
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|a SUBSTITUTION OF GLUTEN IN BAKERY AND PASTA PRODUCTS-PRECONDITIONS AND POSSIBILITIESGLUTEN-FREE RAW MATERIALS FOR BAKERY AND PASTA PRODUCTS; CONCLUSIONS; LITERATURE CITED; CHAPTER 8. OATS-AN OVERVIEW FROM A CELIAC DISEASE POINT OF VIEW; INTRODUCTION; METHODS; RESULTS; DISCUSSION; CONCLUSIONS; LITERATURE CITED; CHAPTER 9. GLUTEN-FREE INGREDIENTS; INTRODUCTION; DETECTION OF GLUTEN; GLUTEN-FREE INGREDIENTS; CONCLUSIONS; LITERATURE CITED; Part 4: Gluten-Free Cereal Products and Beverages; CHAPTER 10. NOVEL APPROACHES IN THE DESIGN OF GLUTEN-FREE CEREAL PRODUCTS; INTRODUCTION
|
| 650 |
|
0 |
|a Gluten-free foods
|v Congresses.
|
| 650 |
|
0 |
|a Celiac disease
|x Nutritional aspects
|v Congresses.
|
| 650 |
|
6 |
|a Aliments sans gluten
|0 (CaQQLa)201-0370437
|v Congr�es.
|0 (CaQQLa)201-0378219
|
| 650 |
|
6 |
|a Maladie c�liaque
|0 (CaQQLa)201-0058944
|x Aspect nutritionnel
|0 (CaQQLa)201-0377452
|v Congr�es.
|0 (CaQQLa)201-0378219
|
| 650 |
|
7 |
|a TECHNOLOGY & ENGINEERING
|x Food Science.
|2 bisacsh
|
| 650 |
|
7 |
|a Gluten-free foods
|2 fast
|0 (OCoLC)fst00943750
|
| 655 |
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2 |
|a Congress
|0 (DNLM)D016423
|
| 655 |
|
7 |
|a proceedings (reports)
|2 aat
|0 (CStmoGRI)aatgf300027316
|
| 655 |
|
7 |
|a Conference papers and proceedings
|2 fast
|0 (OCoLC)fst01423772
|
| 655 |
|
7 |
|a Conference papers and proceedings.
|2 lcgft
|
| 655 |
|
7 |
|a Actes de congr�es.
|2 rvmgf
|0 (CaQQLa)RVMGF-000001049
|
| 700 |
1 |
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|a Arendt, Elke,
|e editor.
|
| 700 |
1 |
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|a Dal Bello, Fabio,
|e editor.
|
| 856 |
4 |
0 |
|u https://sciencedirect.uam.elogim.com/science/book/9781891127670
|z Texto completo
|
