LEADER 05426nam 2200709 a 450 001 9910828448503321 005 20200520144314.0 010 $a1-281-27940-4 010 $a9786611279400 010 $a0-08-055776-7 035 $a(CKB)1000000000409615 035 $a(EBL)340644 035 $a(OCoLC)476156477 035 $a(SSID)ssj0000163969 035 $a(PQKBManifestationID)11924471 035 $a(PQKBTitleCode)TC0000163969 035 $a(PQKBWorkID)10118356 035 $a(PQKB)10544266 035 $a(Au-PeEL)EBL340644 035 $a(CaPaEBR)ebr10225013 035 $a(CaONFJC)MIL127940 035 $a(PPN)170603555 035 $a(FR-PaCSA)88812075 035 $a(MiAaPQ)EBC340644 035 $a(EXLCZ)991000000000409615 100 $a20081106d2008 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 00$aGluten-free cereal products and beverages /$fedited by Elke K. Arendt and Fabio Dal Bello 205 $a1st ed. 210 $aAmsterdam $cAcademic Press$d2008 215 $a1 online resource (469 p.) 225 1 $aFood Science and Technology 300 $aDescription based upon print version of record. 311 $a0-12-373739-7 320 $aIncludes bibliographical references and index. 327 $aFront Cover; Gluten-free cereal products and beverages; Copyright Page; Table of Contents; Contributors; Preface; Chapter 1 Celiac disease; Introduction; Epidemiology; The iceberg model; Pathogenesis; Clinical spectrum; Complications; Diagnosis; Management; Novel strategies for disease prevention and treatment; Wheat allergy; Conclusions; References; Chapter 2 Labeling and regulatory issues; Introduction; Codex Alimentarius; National legislation; Draft Revised Codex Standard for Gluten-free Foods; Further Codex Standards and Guidelines 327 $aCodex Standard for Processed Cereal-Based Foods for Infants and Young ChildrenFood labeling and awareness; Contamination; Product liability and food safety; Cautionary statements and disclaimers-helpful for consumers?; Conclusion; References; Chapter 3 Detection of gluten; Introduction; The precipitating factor; Protein extraction; Reference protein; Immunochemical methods; Polymerase chain reaction; Mass spectrometry; Column chromatography; Conclusions and future trends; Sources of further information and advice; References; Chapter 4 Rice; Introduction 327 $aProduction of rice flours and their propertiesProduction and characterization of gluten-free cereal products based on rice; Future trends; Sources of further information and advice; References; Chapter 5 Sorghum and maize; Introduction; Physical grain properties; Chemical composition; Milling; Gluten-free food production; Snack foods; Future trends; Further information and advice; References; Chapter 6 Gluten-free foods and beverages from millets; Introduction; Review of the more important millet species; Traditional foods and beverages; Traditional millet-processing technologies 327 $aRecent and future trendsConcluding remarks; Sources of further information and advice; References; Chapter 7 Pseudocereals; Introduction; Chemical composition; Amaranth; Quinoa; Buckwheat; Production and characterization of gluten-free cereal products based on pseudocereals; Conclusions; References; Chapter 8 Oat products and their current status in the celiac diet; Introduction; Gluten-free status of oats; Oat products; Oat milling fractions; Consumer products containing oats: technology and challenges; How to analyze the gluten-free status of oat products; Future trends and conclusions 327 $aReferencesChapter 9 Hydrocolloids; Introduction; Hydrocolloids that can effect gelation; Thickening and water-binding properties of hydrocolloids; Specific hydrocolloids; Conclusions; References; Chapter 10 Dairy-based ingredients; Introduction; Production and properties of dairy ingredients: an overview; Application of dairy ingredients in gluten-free food; Problems associated with the incorporation of dairy ingredients in gluten-free cereal products; Future trends; Sources of further information and advice; References 327 $aChapter 11 Use of enzymes in the production of cereal-based functional foods and food ingredients 330 $aGluten Free Cereals and Beverages presents the latest work in the development of gluten free products, including description of the disease, the detection of gluten and the labeling of gluten free products, as well as exploring the raw materials and ingredients used to produce gluten free products.Identifying alternatives to the unique properties of gluten has proven a significant challenge for food scientists and for the 1% of the world's population suffering from the immune-mediated entropathy reaction to the ingestion of gluten and related proteins commonly referred to as Coeliac Di 410 0$aFood Science and Technology 606 $aGluten-free foods 606 $aGluten-free diet 615 0$aGluten-free foods. 615 0$aGluten-free diet. 676 $a664.6 676 $a664.6 701 $aArendt$b Elke$0866339 701 $aDal Bello$b Fabio$01595242 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910828448503321 996 $aGluten-free cereal products and beverages$93916100 997 $aUNINA