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Gluten-Free Cereal Products and Beverages : Food Science and Technology - Elke Arendt

Gluten-Free Cereal Products and Beverages

Food Science and Technology

Hardcover

Published: 18th April 2008
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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

Contributorsp. xi
Prefacep. xv
Celiac diseasep. 1
Introductionp. 1
Epidemiologyp. 2
The iceberg modelp. 6
Pathogenesisp. 8
Clinical spectrump. 10
Complicationsp. 13
Diagnosisp. 14
Managementp. 17
Novel strategies for disease prevention and treatmentp. 20
Wheat allergyp. 21
Conclusionsp. 22
Referencesp. 22
Labeling and regulatory issuesp. 29
Introductionp. 29
Codex Alimentariusp. 30
National legislationp. 31
Draft Revised Codex Standard for Gluten-free Foodsp. 34
Further Codex Standards and Guidelinesp. 36
Codex Standard for Processed Cereal-Based Foods for Infants and Young Childrenp. 39
Food labeling and awarenessp. 40
Contaminationp. 40
Product liability and food safetyp. 41
Cautionary statements and disclaimers-helpful for consumers?p. 42
Conclusionp. 44
Referencesp. 44
Detection of glutenp. 47
Introductionp. 47
The precipitating factorp. 49
Protein extractionp. 54
Reference proteinp. 57
Immunochemical methodsp. 58
Polymerase chain reactionp. 67
Mass spectrometryp. 69
Column chromatographyp. 70
Conclusions and future trendsp. 71
Sources of further information and advicep. 72
Referencesp. 72
Ricep. 81
Introductionp. 81
Production of rice flours and their propertiesp. 84
Production and characterization of gluten-free cereal products based on ricep. 90
Future trendsp. 94
Sources of further information and advicep. 95
Referencesp. 96
Sorghum and maizep. 101
Introductionp. 101
Physical grain propertiesp. 101
Chemical compositionp. 104
Millingp. 107
Gluten-free food productionp. 108
Snack foodsp. 111
Future trendsp. 112
Further information and advicep. 113
Referencesp. 113
Gluten-free foods and beverages from milletsp. 119
Introductionp. 119
Review of the more important millet speciesp. 121
Traditional foods and beveragesp. 130
Traditional millet-processing technologiesp. 134
Recent and future trendsp. 137
Concluding remarksp. 140
Sources of further information and advicep. 141
Referencesp. 141
Pseudocerealsp. 149
Introductionp. 149
Chemical compositionp. 150
Amaranthp. 151
Quinoap. 161
Buckwheatp. 166
Production and characterization of gluten-free cereal products based on pseudocerealsp. 174
Conclusionsp. 175
Referencesp. 176
Oat products and their current status in the celiac dietp. 191
Introductionp. 191
Gluten-free status of oatsp. 192
Oat productsp. 195
Oat milling fractionsp. 195
Consumer products containing oats: technology and challengesp. 196
How to analyze the gluten-free status of oat productsp. 198
Future trends and conclusionsp. 199
Referencesp. 199
Hydrocolloidsp. 203
Introductionp. 203
Hydrocolloids that can effect gelationp. 203
Thickening and water-binding properties of hydrocolloidsp. 205
Specific hydrocolloidsp. 207
Conclusionsp. 213
Referencesp. 214
Dairy-based ingredientsp. 217
Introductionp. 217
Production and properties of dairy ingredients: an overviewp. 218
Application of dairy ingredients in gluten-free foodp. 228
Problems associated with the incorporation of dairy ingredients in gluten-free cereal productsp. 230
Future trendsp. 231
Sources of further information and advicep. 231
Referencesp. 232
Use of enzymes in the production of cereal-based functional foods and food ingredientsp. 237
Introductionp. 237
Non-starch polysaccharide-derived functional food ingredientsp. 238
Starch-derived functional food ingredientsp. 247
Cereal protein-related functional food aspectsp. 251
Final remarksp. 255
Referencesp. 256
Sourdough/lactic acid bacteriap. 267
The sourdoughp. 267
Sourdough lactic acid bacteriap. 268
Sourdough properties and functionsp. 268
Applications of sourdough in gluten-free productsp. 274
Sourdough lactic acid bacteria as a tool for detoxifying glutenp. 275
Future trendsp. 282
Sources of further information and advicep. 282
Referencesp. 283
Gluten-free breadsp. 289
Introductionp. 289
The gluten-free dietp. 290
The role of gluten in bakery productsp. 291
Gluten-free bread ingredientsp. 292
Nutritional improvement of gluten-free breadsp. 304
Gluten-free bread productionp. 306
Improvement of gluten-free bread qualityp. 308
Enzymesp. 308
Sourdough and its role in improving gluten-free bread qualityp. 309
Conclusionsp. 310
Referencesp. 311
Formulation and nutritional aspects of gluten-free cereal products and infant foodsp. 321
Introductionp. 321
Biscuit, confectionery, and pasta productsp. 322
Biscuit and cookiesp. 323
Cakep. 329
Pasta and extruded productsp. 332
Pizzap. 337
Nutritional aspects of gluten-free productsp. 339
Conclusionsp. 341
Referencesp. 341
Malting and brewing with gluten-free cerealsp. 347
Introductionp. 347
Gluten-free cerealsp. 350
Malting of gluten-free cerealsp. 352
Brewing of gluten-free cerealsp. 358
Conclusionp. 364
Referencesp. 365
Cereal-based gluten-free functional drinksp. 373
Introductionp. 373
Evaluation of cereals or pseudocereals as base for (functional) drinksp. 376
Germination and drying (malting, optional)p. 378
Substrate productionp. 378
Fermentation (optional)p. 379
Blending and stabilizationp. 379
Potentially functional compounds in cereals and pseudocerealsp. 380
Possible additives for functional beveragesp. 388
Conclusionsp. 388
Referencesp. 389
The marketing of gluten-free cereal productsp. 393
Introductionp. 393
Overview of the gluten-free marketp. 394
Gluten-free market trendsp. 394
Marketing issues and novel foodsp. 396
The gluten-free target marketp. 397
The marketing mix and gluten-free cereal productsp. 399
Conclusionsp. 407
Sources of further information and advicep. 407
Referencesp. 408
New product development: the case of gluten-free food productsp. 413
Introduction to new product developmentp. 413
NPD in the gluten-free sectorp. 414
The idea stagep. 418
The formulation stagep. 419
Process developmentp. 421
Initial testing and viability assessmentp. 422
Shelf-life testingp. 425
Scale-up and consumer testingp. 427
Packaging and labelingp. 427
Conclusionsp. 429
Referencesp. 430
Indexp. 433
Series listp. 443
Table of Contents provided by Ingram. All Rights Reserved.

ISBN: 9780123737397
ISBN-10: 0123737397
Series: Food Science and Technology
Audience: Professional
Format: Hardcover
Language: English
Number Of Pages: 464
Published: 18th April 2008
Publisher: Elsevier Science Publishing Co Inc
Country of Publication: US
Dimensions (cm): 24.6 x 18.9  x 2.39
Weight (kg): 1.02
Edition Number: 1