Gluten-free cereal products and beverages

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....

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Bibliographic Details
Corporate Author: Elsevier (firma)
Other Authors: Arendt, Elke., Dal Bello, Fabio.
Format: eBook
Language: English
Published: Amsterdam ; Boston : Academic, 2008.
Edition: 1st ed.
Series: Food science and technology international series.
Subjects:
lepek
bezlepková dieta
obilniny
celiakie
gluten
glutenfree diet
cereals
celiac disease
elektronické knihy
electronic books
ISBN: 9780123737397
Physical Description: 1 online zdroj (xvi, 445 p., [6] p. of plates) : ill. (some col.)

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Table of contents

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020 |a 9780123737397 
035 |a (OCoLC)272382254 
040 |a OPELS  |b eng  |c OPELS  |d OCLCQ  |d DEBSZ  |d OCLCF  |d CHVBK  |d OCLCO 
072 7 |a 664  |x Potravinářský průmysl  |2 Konspekt  |9 19 
080 |a (0.034.2:08)  |2 MRF 
245 0 0 |a Gluten-free cereal products and beverages  |h [elektronický zdroj] /  |c edited by Elke K. Arendt and Fabio Dal Bello. 
250 |a 1st ed. 
260 |a Amsterdam ;  |a Boston :  |b Academic,  |c 2008. 
300 |a 1 online zdroj (xvi, 445 p., [6] p. of plates) :  |b ill. (some col.) 
490 1 |a Food science and technology international series 
520 |a 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. 
505 0 |a Ch. 1: Celiac disease -- Ch. 2: Labeling and regulatory issues -- Ch. 3: Detection of gluten -- Ch. 4: Rice -- Ch. 5: Sorghum and maize -- Ch. 6: Gluten-free foods and beverages from millets -- Ch. 7: Pseudocereals -- Ch. 8: Oat products and their current status in the celiac diet -- Ch. 9: Hydrocolloids -- Ch. 10: Dairy-based ingredients -- Ch. 11: Use of enzymes in the production of cereal-based functional foods and food ingredients -- Ch. 12: Sourdough/lactic acid bacteria -- Ch. 13: Gluten-free breads -- Ch. 14: Formulation and nutritional aspects of gluten-free cereal products and infant foods -- Ch. 15: Malting and brewing with gluten-free cereals -- Ch. 16: Cereal-based gluten-free functional drinks -- Ch. 17: The marketing of gluten-free cereal products -- Ch. 18: New product development: the case of gluten-free food products. 
504 |a Includes bibliographical references and index. 
506 |a Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty univerzity 
533 |a Elektronická verze Elsevier 
650 0 7 |a lepek  |7 ph231115  |2 czenas 
650 0 7 |a bezlepková dieta  |7 ph118829  |2 czenas 
650 0 7 |a obilniny  |7 ph115526  |2 czenas 
650 0 7 |a celiakie  |7 ph119088  |2 czenas 
650 0 9 |a gluten  |2 eczenas 
650 0 9 |a glutenfree diet  |2 eczenas 
650 0 9 |a cereals  |2 eczenas 
650 0 9 |a celiac disease  |2 eczenas 
655 7 |a elektronické knihy  |7 fd186907  |2 czenas 
655 9 |a electronic books  |2 eczenas 
700 1 |a Arendt, Elke. 
700 1 |a Dal Bello, Fabio. 
776 0 8 |i Print version:  |t Gluten-free cereal products and beverages.  |b 1st ed.  |d Amsterdam ; Boston : Academic, 2008  |z 9780123737397  |z 0123737397  |w (OCoLC)179800058 
710 2 |a Elsevier (firma)  |7 kn20090615020 
830 0 |a Food science and technology international series. 
856 4 0 |u https://proxy.k.utb.cz/login?url=http://www.sciencedirect.com/science/book/9780123737397  |y Plný text 
992 |a BK  |c EBOOK-TN  |c ELSEVIER 
999 |c 76172  |d 76172 
993 |x NEPOSILAT  |y EIZ 

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