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[null,"1.","Record Nr.",null,"UNINA9910830288503321"]
[null,null,"Titolo",null,"Gluten-free food science and technology [[electronic resource] /] / edited by Eimear Gallagher"]
[null,null,"Pubbl/distr/stampa",null,"Chichester, U.K. ; ; Ames, Iowa, : Wiley-Blackwell, 2009"]
[null,null,"ISBN",null,"1-282-34371-8"]
[{"$nulls":4},"9786612343711"]
[{"$nulls":4},"1-4443-1620-6"]
[{"$nulls":4},"1-4443-1621-4"]
[null,null,"Descrizione fisica",null,"1 online resource (258 p.)"]
[null,null,"Classificazione",null,"LEB 420f"]
[{"$nulls":4},"VN 8400"]
[null,null,"Disciplina",null,"664.75"]
[{"$nulls":4},"664/.75"]
[null,null,"Soggetti",null,"Gluten-free foods"]
[{"$nulls":4},"Food industry and trade"]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,null,"Note generali","Description based upon print version of record."]
[null,null,null,"Nota di bibliografia","Includes bibliographical references and index."]
[null,null,"Nota di contenuto",null,"Gluten-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"]
[{"$nulls":4},"8 Dough Microstructure and Textural Aspects of Gluten-Free Yeast Bread and Biscuits9 Manufacture of Gluten-Free Specialty Breads and Confectionery Products; 10 Production of Gluten-Free Beer; 11 Functionality of Starches and Hydrocolloids in Gluten-Free Foods; 12 Coeliac Disease and Gluten-Free Research: What Does the Future Hold for the Physician, the Patient and the Scientist?; Index"]
[null,null,null,"Sommario/riassunto","Coeliac disease (CD) and other allergic reactions/intolerances to gluten are on the rise, largely due to improved diagnostic procedures and changes in eating habits. The worldwide incidence of coeliac disease has been predicted to increase by a factor of ten over the next number of years, and this has resulted in a growing market for high quality "]
[{"$nulls":4},"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"]