"Gluten Free Cereals and Beverages" 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 per cent of the world's population suffering from the immune-mediated entropathy reaction to the ingestion of gluten and related proteins commonly referred to as Coeliac 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. This book was written by leading experts, presenting the latest developments in gluten-free products. It addresses Coeliac Disease from a food science perspective. It presents each topic from both a scientific and industrial point of view.
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Book Description Academic Press, 2008. Hardback. Book Condition: NEW. 9780123737397 This listing is a new book, a title currently in-print which we order directly and immediately from the publisher. Bookseller Inventory # HTANDREE0891828
Book Description Academic Press, 2008. Hardcover. Book Condition: New. 1. Bookseller Inventory # DADAX0123737397
Book Description Academic Press, 2008. Book Condition: New. Brand New, Unread Copy in Perfect Condition. A+ Customer Service! Summary: Ch. 1: Coeliac disease Ch. 2: Consumer and gluten free cereal products Ch. 3: Labeling and regulatory issues: Europe Ch. 4: Labeling and regulatory issues: USA Ch. 5: Detections of gluten Ch. 6: Starches Ch. 7: Rice Ch. 8: Sorghum and millet Ch. 9: Teff and other gluten free cereals Ch.10: Pseudo-cereals Ch.11: Oats Ch.12: Hydrocolloids Ch.13: Dairy ingredients Ch.14: Soya Ch.15: Enzymes Ch.16: Sourdough Ch.17: Gluten free bread Ch.18: Gluten free cereal products (biscuits, pasta,etc.) Ch.19: Malting and brewing with gluten free cereals Ch.20: Cereal based gluten free functional drinks Ch.21: Marketing of gluten free cereal products. Bookseller Inventory # ABE_book_new_0123737397
Book Description Academic Press, 2008. Hardcover. Book Condition: Brand New. 1st edition. 445 pages. 9.75x7.25x1.00 inches. In Stock. Bookseller Inventory # zk0123737397
Book Description Academic Press, 2008. Hardcover. Book Condition: New. book. Bookseller Inventory # 0123737397