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Gluten-free ancient grains : cereals, pseudocereals, and legumes : sustainable, nutritious, and health-promoting foods for the 21st Century / / edited by John R.N. Taylor, Joseph M. Awika
| Gluten-free ancient grains : cereals, pseudocereals, and legumes : sustainable, nutritious, and health-promoting foods for the 21st Century / / edited by John R.N. Taylor, Joseph M. Awika |
| Pubbl/distr/stampa | Duxford, England : , : Woodhead Publishing, , 2017 |
| Descrizione fisica | 1 online resource (343 pages) : illustrations, tables |
| Disciplina | 641.331 |
| Collana | Woodhead Publishing Series in Food Science, Technology and Nutrition |
| Soggetto topico |
Grain
Grain - Analysis Gluten-free foods |
| ISBN |
0-08-100891-0
0-08-100866-X |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910583039403321 |
| Duxford, England : , : Woodhead Publishing, , 2017 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Gluten-free bread technology / / Shabir Ahmad Mir, Manzoor Ahmad Shah, Afshan Mumtaz Hamdani, editors
| Gluten-free bread technology / / Shabir Ahmad Mir, Manzoor Ahmad Shah, Afshan Mumtaz Hamdani, editors |
| Pubbl/distr/stampa | Cham, Switzerland : , : Springer, , [2021] |
| Descrizione fisica | 1 online resource (280 pages) |
| Disciplina | 664.75 |
| Soggetto topico |
Gluten-free foods
Aliments sense gluten Tecnologia dels aliments |
| Soggetto genere / forma | Llibres electrònics |
| ISBN | 3-030-73898-1 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910502982403321 |
| Cham, Switzerland : , : Springer, , [2021] | ||
| 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 |
| 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 | ||
| ||
Gluten-free food science and technology [[electronic resource] /] / edited by Eimear Gallagher
| Gluten-free food science and technology [[electronic resource] /] / edited by Eimear Gallagher |
| Pubbl/distr/stampa | Chichester, U.K. ; ; Ames, Iowa, : Wiley-Blackwell, 2009 |
| Descrizione fisica | 1 online resource (258 p.) |
| Disciplina |
664.75
664/.75 |
| Altri autori (Persone) | GallagherEimear |
| Soggetto topico |
Gluten-free foods
Food industry and trade |
| Soggetto genere / forma | Electronic books. |
| ISBN |
1-282-34371-8
9786612343711 1-4443-1620-6 1-4443-1621-4 |
| Classificazione |
LEB 420f
VN 8400 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| 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 |
| Record Nr. | UNINA-9910139771203321 |
| Chichester, U.K. ; ; Ames, Iowa, : Wiley-Blackwell, 2009 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Gluten-free food science and technology [[electronic resource] /] / edited by Eimear Gallagher
| Gluten-free food science and technology [[electronic resource] /] / edited by Eimear Gallagher |
| Pubbl/distr/stampa | Chichester, U.K. ; ; Ames, Iowa, : Wiley-Blackwell, 2009 |
| Descrizione fisica | 1 online resource (258 p.) |
| Disciplina |
664.75
664/.75 |
| Altri autori (Persone) | GallagherEimear |
| Soggetto topico |
Gluten-free foods
Food industry and trade |
| ISBN |
1-282-34371-8
9786612343711 1-4443-1620-6 1-4443-1621-4 |
| Classificazione |
LEB 420f
VN 8400 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| 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 |
| Record Nr. | UNINA-9910830288503321 |
| Chichester, U.K. ; ; Ames, Iowa, : Wiley-Blackwell, 2009 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Gluten-free food science and technology / / edited by Eimear Gallagher
| Gluten-free food science and technology / / edited by Eimear Gallagher |
| Pubbl/distr/stampa | Chichester, U.K. ; ; Ames, Iowa, : Wiley-Blackwell, 2009 |
| Descrizione fisica | 1 online resource (258 p.) |
| Disciplina | 664/.75 |
| Altri autori (Persone) | GallagherEimear |
| Soggetto topico |
Gluten-free foods
Food industry and trade |
| ISBN |
1-282-34371-8
9786612343711 1-4443-1620-6 1-4443-1621-4 |
| Classificazione |
LEB 420f
VN 8400 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| 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 |
| Record Nr. | UNINA-9910876738503321 |
| Chichester, U.K. ; ; Ames, Iowa, : Wiley-Blackwell, 2009 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
