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Gluten-Free Cereal Products and Beverages [Kietas viršelis]

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Edited by (Dept of Food and Nutritional Sciences, University College Cork, Ireland), Edited by (Scientific Director, Sacco Srl, Cadorago, Como, Italy)
  • Formatas: Hardback, 464 pages, aukštis x plotis: 246x189 mm, weight: 1020 g, Illustrated; Illustrations, unspecified
  • Serija: Food Science and Technology
  • Išleidimo metai: 02-Jun-2008
  • Leidėjas: Academic Press Inc
  • ISBN-10: 0123737397
  • ISBN-13: 9780123737397
Kitos knygos pagal šią temą:
Gluten-Free Cereal Products and BeveragesDidesnis paveikslėlis
  • Formatas: Hardback, 464 pages, aukštis x plotis: 246x189 mm, weight: 1020 g, Illustrated; Illustrations, unspecified
  • Serija: Food Science and Technology
  • Išleidimo metai: 02-Jun-2008
  • Leidėjas: Academic Press Inc
  • ISBN-10: 0123737397
  • ISBN-13: 9780123737397
Kitos knygos pagal šią temą:
Pastovi nuoroda: https://www.kriso.lt/db/9780123737397.html
Gluten Free Cereals and Beverages presents the latest work in the development of gluten free products, including description of the disease, the detection of gluten and the labeling of gluten free products, as well as exploring the raw materials and ingredients used to produce gluten free products.

Identifying alternatives to the unique properties of gluten has proven a significant challenge for food scientists and for the 1% of the world’s population suffering from the immune-mediated entropathy reaction to the ingestion of gluten and related proteins commonly referred to as Coeliac Disease. This book includes information on the advances in working with those alternatives to create gluten free products including gluten free beer, malt and functional drinks. Food scientists developing gluten free foods and beverages, cereal scientists researching the area, and nutritionists working with celiac patients will find this book particularly valuable.

•Written by leading experts, presenting the latest developments in gluten-free products
•Addresses Coeliac Disease from a food science perspective
•Presents each topic from both a scientific and industrial point of view

Daugiau informacijos

The only book to address gluten free foods and beverages from a food science perspective
Contributors xi
Preface xv
Celiac disease
1(28)
Carlo Catassi
Alessio Fasano
Introduction
1(1)
Epidemiology
2(4)
The iceberg model
6(2)
Pathogenesis
8(2)
Clinical Spectrum
10(3)
Complications
13(1)
Diagnosis
14(3)
Management
17(3)
Novel Strategies for disease prevention and treatment
20(1)
Wheat allergy
21(1)
Conclusions
22(1)
Referaences
22(7)
Labeling and regulatory issues
29(18)
Hertha Deutsch
Roland Poms
Heereluurt Heeres
Jan-Willem Van der Kamp
Introduction
29(1)
Codex Alimentarius
30(1)
National legislation
31(3)
Draft Revised Codex Standard for Gluten-free Foods
34(2)
Further Codex Standards and Guidelines
36(3)
Codex Standard for Processed Cereal-Based Foods for Infants and Young Children
39(1)
Food Labeling and awareness
40(1)
Contamination
40(1)
Product Liability and food safety
41(1)
Cautionary statements and disclaimers---helpful for consumers?
42(2)
Conclusion
44(1)
References
44(3)
Detection of gluten
47(34)
Herbert Wieser
Introduction
47(2)
The precipitating factor
49(5)
Protein extraction
54(3)
Reference protein
57(1)
Immunochemical methods
58(9)
Polymerase chain reaction
67(2)
Mass Spectrometry
69(1)
Column chromatography
70(1)
Conclusions and future trends
71(1)
Sources of futher information and advice
72(1)
References
72(9)
Rice
81(20)
Cristina M. Rosell
Cristina Marco
Introduction
81(3)
Production of rice flours and their properties
84(6)
Production and characterization of gluten-free creal products based on rice
90(4)
Future trends
94(1)
Souces of further information and advice
95(1)
References
96(5)
Sorghum and maize
101(18)
T. J. Schober
S. R. Bean
Introduction
101(1)
Physical grain properties
101(3)
Chemical composition
104(3)
miling
107(1)
Gluten-free food production
108(3)
Snack foods
111(1)
Future trends
112(1)
Further information and advice
113(1)
References
113(6)
Gluten-free foods and beverages from millets
119(30)
John R. N. Taylor
M. Naushad Emmambux
Introduction
119(2)
Review of the more important millet species
121(9)
Traditional foods and beverages
130(4)
Traditional millet-processing technologies
134(3)
Recent and futue trends
137(3)
Concluding remarks
140(1)
Sources of further information and advice
141(1)
References
141(8)
Pseudocereals
149(42)
Regine Schoenlechner
Susanne Siebenhandl
Emmerich Berghofer
Introduction
149(1)
Chemical Composition
150(1)
Amaranth
151(10)
Quinoa
161(5)
Buckwheat
166(8)
Production and characterization of gluten-free cereal products based on pseudocereals
174(1)
Conclusions
175(1)
References
176(15)
Oat products and their current status in the celiac diet
191(12)
Tuula Sontag-Strohm
Pekka Lehitinen
Anu Kaukovirta-Norja
Introduction
191(1)
Gluten-free Status of oats
192(3)
Oat products
195(1)
Oat milling fractions
195(1)
Consumer products containing oats: technology and challenges
196(2)
How to analyze the gluten free status of oat products
198(1)
Future trends and conclusions
199(1)
References
199(4)
Hydrocolloids
203(14)
James N. Bemiller
Introduction
203(1)
Hydrocolloids that can effect gelation
203(2)
Thickening and water-binding properties of hydrocolloids
205(2)
Specific hydrocolloids
207(6)
Conclusions
213(1)
References
214(3)
Dairy-based ingredients
217(20)
Constantinos E. Stathopoulos
Introduction
217(1)
Production and properties of dairy ingredients; an overview
218(10)
Application of dairy ingredients in gluten-free food
228(2)
Problems associated with the incorporation of dairy ingredients in gluen-free cereal prodcuts
230(1)
Future trends
231(1)
Sources of further information and advice
231(1)
References
232(5)
Use of enzyames in the production of cereal based functional foods and food ingredients
237(30)
Hans Goesaert
Christophe M. Courtin
Jan A. Delcour
Introduction
237(1)
Non-Starch polysaccharide-derived functional food ingredients
238(9)
Starch-derived functional food ingredients
247(4)
Cereal protein-related functional food aspects
251(4)
Final remarks
255(1)
References
256(11)
Sourdough/lacti acid bacteria
267(22)
Marco Gobbetti
Maria De Angelis
Raffaella Di Cagno
Carlo Giuseppe Rizzello
The Sourdough
267(1)
Sourdough lactic acid bacteria
268(1)
Sourdough properties and functions
268(6)
Applications of sourdough in gluten-free products
274(1)
Sourdough lactic acid bacteria as a tool for detoxifying gluten
275(7)
Future trends
282(1)
Sources of further information and advice
282(1)
References
283(6)
Gluten-free breads
289(32)
Elke K. Arendt
Andrew Morrissey
Michelle M. Moore
Fabio Dal Bello
Introduction
289(1)
The gluten-free diet
290(1)
The role of gluten in bakery products
291(1)
Gluten -free bread ingredients
292(12)
Nutritional improvement of gluten-free breads
304(2)
Gluten-free bread production
306(2)
Improvement of gluten-free bread quality
308(1)
Enzymes
308(1)
Sourdough and its role in improving gluten-free bread quality
309(1)
Conclusions
310(1)
References
311(10)
Formulation and nutritional aspects of gluten-free cereal products and infant foods
321(26)
Eimear Gallagher
Introduction
321(1)
Biscuit, confectionery, and pasata products
322(1)
Biscuit and cookies
323(6)
Cake
329(3)
Pasta and extruded products
332(5)
Pizza
337(2)
Nutritional aspects of gluten-free products
339(2)
Conclusions
341(1)
References
341(6)
Malting and brewing with gluten-free cerals
347(26)
Blaise P. Nic Phiarais
Elke K. Arendt
Introduction
347(3)
Gluten-free cereals
350(2)
Malting of gluten-free creals
352(6)
Brewing of gluten-free cereals
358(6)
Conclusion
364(1)
References
365(8)
Cereal-based gluten-free functional drinks
373(20)
Stefan Kreisz
Elke K. Arendt
Forian Hubner
Martin Zarnkov
Introduction
373(3)
Evaluation of cereals or pseudocereals as base for (functional) drinks
376(2)
Germination and drying (malting, optional)
378(1)
Substrate production
378(1)
Fermentation (optional)
379(1)
Blending and stabilization
379(1)
Potentially functional compounds in cereals and pseudocereals
380(8)
Possible additives for functional beverages
388(1)
Conclusions
388(1)
References
389(4)
The Marketing of gluten-free Cereal products
393(20)
Joe Bogue
Douglas Sorenson
Introduction
393(1)
Overview of the gluten-free market
394(1)
Gluten-freen market trends
394(2)
Marketing issues and novel foods
396(1)
The gluten-free target market
397(2)
The marketing mix and gluten-free cereal products
399(8)
Conclusions
407(1)
Sources of further information and advice
407(1)
References
408(5)
New product development: the case of gluten-free food products
413(20)
Alan L. Kelly
Michelle M. Moore
Elke K. Arendt
Introduction to new product development
413(1)
NPD in the gluten-free sector
414(4)
Stage 1: The idea stage
418(1)
Stage 2: The Formulation stage
419(2)
Stage 3: Process development
421(1)
Stage 4: Initial testing and viability assessment
422(3)
Stage 5: Shelf-life testing
425(2)
Stage 6: Scale-up and consumer testing
427(1)
Stage 7: Packaging and labeling
427(2)
Conclusions
429(1)
References
430(3)
Index 433(10)
Series list 443
Specialty: Gluten-Free Food Products Education: PhD