Gluten Free Cereal Products and Beverages

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

Produk Detail:

  • Author : Elke Arendt
  • Publisher : Elsevier
  • Pages : 464 pages
  • ISBN : 9780080557762
  • Rating : 4/5 from 21 reviews
CLICK HERE TO GET THIS BOOKGluten Free Cereal Products and Beverages

Gluten-Free Cereal Products and Beverages

Gluten-Free Cereal Products and Beverages
  • Author : Elke Arendt,Fabio Dal Bello
  • Publisher : Elsevier
  • Release : 28 April 2011
GET THIS BOOKGluten-Free Cereal Products and Beverages

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

Science of Gluten-Free Foods and Beverages

Science of Gluten-Free Foods and Beverages
  • Author : Elke Arendt
  • Publisher : Academic Press
  • Release : 22 June 2016
GET THIS BOOKScience of Gluten-Free Foods and Beverages

In genetically susceptible individuals the ingestion of gluten and related proteins triggers an immune-mediated enteropathy known as Coeliac Disease (CD). Recent epidemiological studies have shown that 1 in 100 people worldwide suffer from CD. Such a rate establishes CD as one of the most common food intolerances. Coeliac patients eating wheat or related proteins such as hordeins (barley) or secalins (rye) undergo an immunological response, localized in the small intestine, which destroys mature absorptive epithelial cells on the surface of the small

Celiac Disease and Gluten

Celiac Disease and Gluten
  • Author : Peter Koehler,Herbert Wieser,Katharina Konitzer
  • Publisher : Academic Press
  • Release : 05 June 2014
GET THIS BOOKCeliac Disease and Gluten

Celiac Disease and Gluten: Multidisciplinary Challenges and Opportunities is a unique reference work—the first to integrate the insights of the causes and effects of celiac disease from the chemistry of reaction-causing foods to the diagnosis, pathogenesis, and symptoms that lead to proper diagnoses and treatment. With an estimated three million people in the United States alone affected by celiac disease, an autoimmune digestive disease, only five percent are properly diagnosed. Drawing on the connection between foods containing gluten and

Enzymes in Human and Animal Nutrition

Enzymes in Human and Animal Nutrition
  • Author : Carlos Simões Nunes,Vikas Kumar
  • Publisher : Academic Press
  • Release : 15 March 2018
GET THIS BOOKEnzymes in Human and Animal Nutrition

Enzymes in Human and Animal Nutrition is a detailed reference on enzymes covering detailed information on all relevant aspects fundamental for final use of enzymes in human and animal nutrition. Topics explored include selection, engineering and expression of microbial enzymes, effects of probiotics on enzymes in the digestive tract, potential new sources of enzymes, valorization of plant biomass by food and feed enzymes. Economics and intellectual property issues are also examined. Examines the role of enzymes in nutrition and in

Handbook on Sourdough Biotechnology

Handbook on Sourdough Biotechnology
  • Author : Marco Gobbetti,Michael Gänzle
  • Publisher : Springer Science & Business Media
  • Release : 12 December 2012
GET THIS BOOKHandbook on Sourdough Biotechnology

In the last few decades, many efforts have been made to exploit sourdough’s potential for making baked goods. Through the biotechnology of this traditional baking method, many sensory, rheological, nutritional, and shelf-life properties have been discovered and/or rediscovered. Bakery industries are greatly attracted by the potentials that sourdough presents, and new industrial protocols are being developed. To the best of our knowledge, there has been no single book dedicated to sourdough biotechnology, and which clearly demonstrate its potential.

Engineering Aspects of Cereal and Cereal-Based Products

Engineering Aspects of Cereal and Cereal-Based Products
  • Author : Raquel de Pinho Ferreira Guine,Paula Maria dos Reis Correia
  • Publisher : CRC Press
  • Release : 19 April 2016
GET THIS BOOKEngineering Aspects of Cereal and Cereal-Based Products

Cereal food engineering has become increasingly important in the food industry over the years, as it plays a key role in developing new food products and improved manufacturing processes. Engineering Aspects of Cereal and Cereal-Based Products focuses on the recent growth in cereal technology and baked foods science, reviewing the latest updates in technological developments in agricultural cultivation and processing for cereal scientists, food engineers, and students. Cereals include a vast number of biochemical entities, very diverse in composition and

Technology of Functional Cereal Products

Technology of Functional Cereal Products
  • Author : B R Hamaker
  • Publisher : Elsevier
  • Release : 08 November 2007
GET THIS BOOKTechnology of Functional Cereal Products

Cereal grains and their fractions contain many health-protecting compounds such as phytochemicals, vitamins and indigestible carbohydrates, but the texture and taste of functional cereal products can be less than ideal. This important collection reviews technologies for producing a wide range of cereal products with different health-promoting properties and more acceptable sensory quality. The first part of the book discusses the health effects of cereals, with chapters on topics such as whole grain foods, cereal micronutrients and resistant starch. Consumer perception

Breadmaking

Breadmaking
  • Author : S P Cauvain
  • Publisher : Elsevier
  • Release : 25 April 2012
GET THIS BOOKBreadmaking

The first edition of Breadmaking: Improving quality quickly established itself as an essential purchase for baking professionals and researchers in this area. With comprehensively updated and revised coverage, including six new chapters, the second edition helps readers to understand the latest developments in bread making science and practice. The book opens with two introductory chapters providing an overview of the breadmaking process. Part one focuses on the impacts of wheat and flour quality on bread, covering topics such as wheat

Pseudocereals

Pseudocereals
  • Author : Claudia Monika Haros,Regine Schoenlechner
  • Publisher : John Wiley & Sons
  • Release : 06 February 2017
GET THIS BOOKPseudocereals

The aim of this book is to update knowledge and summarise recent research on pseudocereals, particularly regarding their botanical characteristics, composition, structure, use, production, technology and impact on human health. In the last few years, pseudocereals – in particular amaranth and quinoa – have acquired increased importance (which is also due to the increased demand for gluten?]free food). Worldwide, the demand for amaranth and quinoa has risen immensely, as seen in rising prices for amaranth and quinoa. At the same time,

Developing Food Products for Consumers with Specific Dietary Needs

Developing Food Products for Consumers with Specific Dietary Needs
  • Author : Steve Osborn,Wayne Morley
  • Publisher : Woodhead Publishing
  • Release : 17 May 2016
GET THIS BOOKDeveloping Food Products for Consumers with Specific Dietary Needs

Developing Food Products for Customers with Specific Dietary Needs explains the process for developing foods for customers who have specific dietary needs, further shining a light on the number of increasing medical conditions related to food intake that have emerged in the past few decades. From increased fat and sugar intake leading to higher levels of obesity, to greater levels of coeliac disease, the ingredients and nutritional content of food is becoming more and more important. Additionally, consumers are following

Enzymes in Food and Beverage Processing

Enzymes in Food and Beverage Processing
  • Author : Muthusamy Chandrasekaran
  • Publisher : CRC Press
  • Release : 23 October 2015
GET THIS BOOKEnzymes in Food and Beverage Processing

Biotechnology, particularly eco-friendly enzyme technologies, has immense potential for the augmentation of diverse food products utilizing vast biodiversity, resolving environmental problems owing to waste disposal from food and beverage industries. In addition to introducing the basic concepts and fundamental principles of enzymes, Enzymes in Foo

Celiac Disease and Non-Celiac Gluten Sensitivity

Celiac Disease and Non-Celiac Gluten Sensitivity
  • Author : Luis Rodrigo,Amado Salvador Peña
  • Publisher : OmniaScience
  • Release : 07 November 2014
GET THIS BOOKCeliac Disease and Non-Celiac Gluten Sensitivity

Celiac disease is a systemic autoimmune process and appears in genetically predisposed individuals, with a well-known cause, consisting in a permanent intolerance to gluten, a protein contained in the flour of wheat, rye, barley and oats. Worldwide celiac disease affects to 1% of the Caucasian and there is recent evidence that the disease is increasing in USA and Finland among other regions in the world. It is considered to be the most prevalent disease with a genetic predisposition. The clinical forms

Flour and Breads and their Fortification in Health and Disease Prevention

Flour and Breads and their Fortification in Health and Disease Prevention
  • Author : Victor R. Preedy,Ronald Ross Watson,Vinood B. Patel
  • Publisher : Academic Press
  • Release : 17 February 2011
GET THIS BOOKFlour and Breads and their Fortification in Health and Disease Prevention

Bread and flour-based foods are an important part of the diet for millions of people worldwide. Their complex nature provides energy, protein, minerals and many other macro- and micronutrients. However, consideration must be taken of three major aspects related to flour and bread. The first is that not all cultures consume bread made from wheat flour. There are literally dozens of flour types, each with their distinctive heritage, cultural roles and nutritive contents. Second, not all flours are used to