Gluten-free food science and technology [[electronic resource] /] / edited by Eimear Gallagher

• Pubblicazione: Chichester, U.K. ; ; Ames, Iowa, : Wiley-Blackwell, 2009
• Descrizione fisica: 1 online resource (258 p.)
• Disciplina: 664.75; 664/.75
• Soggetto topico: Gluten-free foods; Food industry and trade
• Classificazione: LEB 420f; VN 8400
• Altri autori: GallagherEimear
• Note generali: Description based upon print version of record.
• Nota di bibliografia: Includes bibliographical references and index.
• Nota di contenuto: 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 ; 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
• 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 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
• Titolo autorizzato: Gluten-free food science and technology
• ISBN: 1-282-34371-8; 9786612343711; 1-4443-1620-6; 1-4443-1621-4
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Lingua di pubblicazione: Inglese
• Record Nr.: 9910830288503321
• Lo trovi qui: Univ. Federico II