LEADER 01229nam0 2200301 i 450 001 SUN0068680 005 20140707111658.391 010 $a978-88-430-3944-9 100 $a20090406d2007 |0itac50 ba 101 $aita 102 $aIT 105 $a|||| ||||| 200 1 $aRicerca sociale$edal progetto dell'indagine alla costruzione degli indici$fa cura di Leonardo Cannavò e Luigi Frudà 210 $aRoma$cCarocci$d2007 215 $a545 p.$d24 cm. 410 1$1001SUN0037496$12001 $aManuali universitari$v33$1210 $aRoma$cCarocci. 606 $aSociologia$2SG$3SUNC029784 620 $dRoma$3SUNL000360 702 1$aCannavò$b, Leonardo$3SUNV054327 702 1$aFrudà$b, Luigi$3SUNV054328 712 $aCarocci$3SUNV000046$4650 790 1$aFruda, Luigi$zFrudà, Luigi$3SUNV056528 801 $aIT$bSOL$c20181109$gRICA 912 $aSUN0068680 950 $aUFFICIO DI BIBLIOTECA DEL DIPARTIMENTO DI SCIENZE POLITICHE JEAN MONNET$d04 CONS VII.A.a.21 $e04 OMA987 995 $aUFFICIO DI BIBLIOTECA DEL DIPARTIMENTO DI SCIENZE POLITICHE JEAN MONNET$gOMA$h987$kCONS VII.A.a.21$oc$qa 996 $aRicerca sociale$967131 997 $aUNICAMPANIA LEADER 03326nam 2200637Ia 450 001 9911018895403321 005 20200520144314.0 010 $a9786612343711 010 $a9781282343719 010 $a1282343718 010 $a9781444316209 010 $a1444316206 010 $a9781444316216 010 $a1444316214 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(Perlego)2768765 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 /$fedited by Eimear Gallagher 210 $aChichester, U.K. ;$aAmes, Iowa $cWiley-Blackwell$d2009 215 $a1 online resource (258 p.) 300 $aDescription based upon print version of record. 311 08$a9781405159159 311 08$a1405159154 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 $aFood industry and trade 615 0$aGluten-free foods. 615 0$aFood industry and trade. 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 $a9911018895403321 996 $aGluten-free food science and technology$94421279 997 $aUNINA