| 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.) |
|
