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Gluten-free cereal products and beverages [[electronic resource] /] / edited by Elke K. Arendt and Fabio Dal Bello
| Gluten-free cereal products and beverages [[electronic resource] /] / edited by Elke K. Arendt and Fabio Dal Bello |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Amsterdam, : Academic Press, 2008 |
| Descrizione fisica | 1 online resource (469 p.) |
| Disciplina | 664.6 |
| Altri autori (Persone) |
ArendtElke
Dal BelloFabio |
| Collana | Food Science and Technology |
| Soggetto topico |
Gluten-free foods
Gluten-free diet |
| Soggetto genere / forma | Electronic books. |
| ISBN |
1-281-27940-4
9786611279400 0-08-055776-7 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Front 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
Codex 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 Production 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 Recent 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 ReferencesChapter 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 Chapter 11 Use of enzymes in the production of cereal-based functional foods and food ingredients |
| Record Nr. | UNINA-9910451103503321 |
| Amsterdam, : Academic Press, 2008 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Gluten-free cereal products and beverages [[electronic resource] /] / edited by Elke K. Arendt and Fabio Dal Bello
| Gluten-free cereal products and beverages [[electronic resource] /] / edited by Elke K. Arendt and Fabio Dal Bello |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Amsterdam, : Academic Press, 2008 |
| Descrizione fisica | 1 online resource (469 p.) |
| Disciplina | 664.6 |
| Altri autori (Persone) |
ArendtElke
Dal BelloFabio |
| Collana | Food Science and Technology |
| Soggetto topico |
Gluten-free foods
Gluten-free diet |
| ISBN |
1-281-27940-4
9786611279400 0-08-055776-7 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Front 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
Codex 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 Production 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 Recent 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 ReferencesChapter 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 Chapter 11 Use of enzymes in the production of cereal-based functional foods and food ingredients |
| Record Nr. | UNINA-9910784825003321 |
| Amsterdam, : Academic Press, 2008 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Gluten-free cereal products and beverages / / edited by Elke K. Arendt and Fabio Dal Bello
| Gluten-free cereal products and beverages / / edited by Elke K. Arendt and Fabio Dal Bello |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Amsterdam, : Academic Press, 2008 |
| Descrizione fisica | 1 online resource (469 p.) |
| Disciplina | 664.6 |
| Altri autori (Persone) |
ArendtElke
Dal BelloFabio |
| Collana | Food Science and Technology |
| Soggetto topico |
Gluten-free foods
Gluten-free diet |
| ISBN |
1-281-27940-4
9786611279400 0-08-055776-7 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Front 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
Codex 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 Production 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 Recent 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 ReferencesChapter 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 Chapter 11 Use of enzymes in the production of cereal-based functional foods and food ingredients |
| Record Nr. | UNINA-9910828448503321 |
| Amsterdam, : Academic Press, 2008 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||