LEADER 03268nam 2200601Ia 450 001 9910139771203321 005 20170809162423.0 010 $a1-282-34371-8 010 $a9786612343711 010 $a1-4443-1620-6 010 $a1-4443-1621-4 035 $a(CKB)1000000000799403 035 $a(EBL)470532 035 $a(OCoLC)437299687 035 $a(SSID)ssj0000297713 035 $a(PQKBManifestationID)11226250 035 $a(PQKBTitleCode)TC0000297713 035 $a(PQKBWorkID)10333788 035 $a(PQKB)11478549 035 $a(MiAaPQ)EBC470532 035 $a(EXLCZ)991000000000799403 100 $a20081106d2009 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 00$aGluten-free food science and technology$b[electronic resource] /$fedited by Eimear Gallagher 210 $aChichester, U.K. ;$aAmes, Iowa $cWiley-Blackwell$d2009 215 $a1 online resource (258 p.) 300 $aDescription based upon print version of record. 311 $a1-4051-5915-4 320 $aIncludes bibliographical references and index. 327 $aGluten-Free Food Science and Technology; Contents; Preface; Contributors; 1 The Increasing Incidence of Celiac Disease and the Range of Gluten-Free Products in the Marketplace; 2 The Clinical Presentation and Diagnosis of Celiac Disease; 3 Classification of Proteins in Cereal Grains: What Is Toxic and How Is It Measured in Foods?; 4 The Nutritional Quality of Gluten-Free Foods; 5 Gluten-Free Doughs: Rheological Properties, Testing Procedures - Methods and Potential Problems; 6 Enzymatic Manipulation of Gluten-Free Breads; 7 Commercial Aspects of Gluten-Free Products 327 $a8 Dough Microstructure and Textural Aspects of Gluten-Free Yeast Bread and Biscuits9 Manufacture of Gluten-Free Specialty Breads and Confectionery Products; 10 Production of Gluten-Free Beer; 11 Functionality of Starches and Hydrocolloids in Gluten-Free Foods; 12 Coeliac Disease and Gluten-Free Research: What Does the Future Hold for the Physician, the Patient and the Scientist?; Index 330 $aCoeliac disease (CD) and other allergic reactions/intolerances to gluten are on the rise, largely due to improved diagnostic procedures and changes in eating habits. The worldwide incidence of coeliac disease has been predicted to increase by a factor of ten over the next number of years, and this has resulted in a growing market for high quality gluten-free cereal products. However, the removal of gluten presents major problems for bakers. Currently, many gluten-free products on the market are of low quality and short shelf life, exhibiting poor mouthfeel and flavour. This challenge to the ce 606 $aGluten-free foods 606 $aFood industry and trade 608 $aElectronic books. 615 0$aGluten-free foods. 615 0$aFood industry and trade. 676 $a664.75 676 $a664/.75 686 $aLEB 420f$2stub 686 $aVN 8400$2rvk 701 $aGallagher$b Eimear$0318471 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910139771203321 996 $aGluten-free food science and technology$92275712 997 $aUNINA