Gluten free cereal products and beverages 1st Edition by Elke Arendt, Fabio Dal Bello ISBN 978-0123737397 0123737397
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Product details:
ISBN 10: 0123737397
ISBN 13: 978-0123737397
Author: Elke Arendt, Fabio Dal Bello
Gluten-Free Cereal Products and Beverages is the only book to address gluten-free foods and beverages from a food science perspective. It 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 known as Celiac 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
Table of contents:
1 Celiac disease
Carlo Catassi and Alessio Fasano
Introduction
Epidemiology
The iceberg model
Pathogenesis
Clinical spectrum
Complications.
Diagnosis
Management
Novel strategies for disease prevention and treatment
Wheat allergy.
Conclusions.
References
2 Labeling and regulatory issues
Hertha Deutsch, Roland Poms, Heereluurt Heeres, and Jan-Willem
van der Kamp
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 Children
Food labeling and awareness.
Contamination
Product liability and food safety
Cautionary statements and disclaimers-helpful for consumers?
Conclusion
References.
3 Detection of gluten
Herbert Wieser
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
4 Rice
Cristina M. Rosell and Cristina Marco
Introduction.
Production of rice flours and their properties
Production and characterization of gluten-free cereal products
based on rice.
Future trends.
Sources of further information and advice
References.
5 Sorghum and maize
T. J. Schober and S. R. Bean
Introduction.
Physical grain properties.
Chemical composition
Milling
6 Gluten-free food production.
Snack foods.
Future trends
Further information and advice.
References
Gluten-free foods and beverages from millets
John R. N. Taylor and M. Naushad Emmambux
Introduction
Review of the more important millet species.
Traditional foods and beverages.
Traditional millet-processing technologies.
Recent and future trends.
Concluding remarks
Sources of further information and advice
References.
7 Pseudocereals
Regine Schoenlechner, Susanne Siebenhandl, and Emmerich Berghofer
Introduction
Chemical composition
Amaranth
Quinoa
Buckwheat
Production and characterization of gluten-free cereal products
based on pseudocereals
Conclusions
References.
8 Oat products and their current status in the celiac diet
Tuula Sontag Strohm, Pekka Lehtinen, and Anu Kaukovirta-Norja
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
References
9 Hydrocolloids
James N. BeMiller
Introduction
Hydrocolloids that can effect gelation.
Thickening and water-binding properties of hydrocolloids.
Specific hydrocolloids
Conclusions
References
Dairy-based ingredients
Constantinos E. Stathopoulos
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
11 Use of enzymes in the production of cereal-based functional foods and food ingredients
Hans Goesaert, Christophe M. Courtin, and Jan A. Delcour
Introduction
Non-starch polysaccharide-derived functional food ingredients.
Starch-derived functional food ingredients
Cereal protein-related functional food aspects
Final remarks.
References
12 Sourdough/lactic acid bacteria.
Marco Gobbetti, Maria De Angelis, Raffaella Di Cagno, and Carlo Giuseppe Rizzello
The sourdough
Sourdough lactic acid bacteria
Sourdough properties and functions
Applications of sourdough in gluten-free products.
Sourdough lactic acid bacteria as a tool for detoxifying gluten
Future trends
Sources of further information and advice
References.
Gluten-free breads
Elke K. Arendt, Andrew Morrissey, Michelle M. Moore,
and Fabio Dal Bello
Introduction.
The gluten-free diet
The role of gluten in bakery products.
Gluten-free bread ingredients
Nutritional improvement of gluten-free breads.
Gluten-free bread production.
Improvement of gluten-free bread quality.
Enzymes
Sourdough and its role in improving gluten-free
bread quality.
Conclusions
References
14 Formulation and nutritional aspects of gluten-free cereal products and infant foods
Eimear Gallagher
Introduction
Biscuit, confectionery, and pasta products
Biscuit and cookies
Cake
Pasta and extruded products.
Pizza
Nutritional aspects of gluten-free products.
Conclusions.
References
15 Malting and brewing with gluten-free cereals
Blaise P. Nic Phiarais and Elke K. Arendt
Introduction
Gluten-free cereals
Malting of gluten-free cereals
Brewing of gluten-free cereals.
Conclusion
References
16 Cereal-based gluten-free functional drinks
Stefan Kreisz, Elke K. Arendt, Florian Hübner, and Martin Zarnkov
Introduction
Evaluation of cereals or pseudocereals as base for (functional) drinks
Germination and drying (malting, optional)
Substrate production.
Fermentation (optional).
Blending and stabilization
Potentially functional compounds in cereals and pseudocereals.
Possible additives for functional beverages
Conclusions
References
17 The marketing of gluten-free cereal products
Joe Bogue and Douglas Sorenson
Introduction.
Overview of the gluten-free market
Gluten-free market trends
Marketing issues and novel foods.
The gluten-free target market
The marketing mix and gluten-free cereal products
Conclusions
Sources of further information and advice
References
18 New product development: the case of gluten-free food products
Alan L. Kelly, Michelle M. Moore, and Elke K. Arendt
Introduction to new product development.
NPD in the gluten-free sector
Stage 1: The idea stage
Stage 2: The formulation stage
Stage 3: Process development.
Stage 4: Initial testing and viability assessment
Stage 5: Shelf-life testing
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Tags: Elke Arendt, Fabio Dal Bello, Gluten free cereal, products and beverages