Verfügbarkeit: Gluten-free cereal products and beverages /

Gluten-free cereal products and beverages /:

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 a description of celiac disease, the detection of gluten and the labeling of gluten-free products, as well as exploring the raw...

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Bibliographische Detailangaben
Weitere Verfasser:	Arendt, Elke, Dal Bello, Fabio
Format:	Elektronisch E-Book
Sprache:	English
Veröffentlicht:	Amsterdam ; Boston ; London : Elsevier/Academic Press, 2008.
Ausgabe:	1st ed.
Schriftenreihe:	Food science and technology international series.
Schlagworte:	Gluten-free foods. Celiac Disease > diet therapy Aliments sans gluten. TECHNOLOGY & ENGINEERING > Food Science. Gluten-free foods
Online-Zugang:	DE-862 DE-863
Zusammenfassung:	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 a description of celiac 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.
Beschreibung:	1 online resource (xvi, 445 pages, 6 unnumbered pages of plates) : illustrations (some color)
Bibliographie:	Includes bibliographical references and index.
ISBN:	9780080557762 0080557767 0123737397 9780123737397

Internformat

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520			\|a 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 a description of celiac 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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650		6	\|a Aliments sans gluten.
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650		7	\|a Gluten-free foods \|2 fast
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Datensatz im Suchindex

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contents	Celiac disease -- Labeling and regulatory issues -- Detection of gluten -- Rice -- Sorghum and maize -- Gluten-free foods and beverages from millets -- Pseudocereals -- Oat products and their current status in the celiac diet -- Hydrocolloids -- Dairy-based ingredients -- Use of enzymes in the production of cereal-based functional foods and food ingredients -- Sourdough/lactic acid bacteria -- Gluten-free breads -- Formulation and nutritional aspects of gluten-free cereal products and infant foods -- Malting and brewing with gluten-free cereals -- Cereal-based gluten-free functional drinks -- The marketing of gluten-free cereal products -- New product development: the case of gluten-free food products.
ctrlnum	(OCoLC)232552593
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dewey-hundreds	600 - Technology (Applied sciences)
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dewey-tens	660 - Chemical engineering
discipline	Chemie / Pharmazie
edition	1st ed.
format	Electronic eBook
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spelling	Gluten-free cereal products and beverages / edited by Elke K. Arendt and Fabio Dal Bello. 1st ed. Amsterdam ; Boston ; London : Elsevier/Academic Press, 2008. 1 online resource (xvi, 445 pages, 6 unnumbered pages of plates) : illustrations (some color) text txt rdacontent computer c rdamedia online resource cr rdacarrier Food science and technology international series Includes bibliographical references and index. Celiac disease -- Labeling and regulatory issues -- Detection of gluten -- Rice -- Sorghum and maize -- Gluten-free foods and beverages from millets -- Pseudocereals -- Oat products and their current status in the celiac diet -- Hydrocolloids -- Dairy-based ingredients -- Use of enzymes in the production of cereal-based functional foods and food ingredients -- Sourdough/lactic acid bacteria -- Gluten-free breads -- Formulation and nutritional aspects of gluten-free cereal products and infant foods -- Malting and brewing with gluten-free cereals -- Cereal-based gluten-free functional drinks -- The marketing of gluten-free cereal products -- New product development: the case of gluten-free food products. 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 a description of celiac 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. Print version record. Gluten-free foods. http://id.loc.gov/authorities/subjects/sh2002009740 Celiac Disease diet therapy https://id.nlm.nih.gov/mesh/D002446Q000178 Aliments sans gluten. TECHNOLOGY & ENGINEERING Food Science. bisacsh Gluten-free foods fast Arendt, Elke. http://id.loc.gov/authorities/names/nr2006019464 Dal Bello, Fabio. has work: Gluten-free cereal products and beverages (Text) https://id.oclc.org/worldcat/entity/E39PCGX8DDCmDWMYPbcxwyGbkC https://id.oclc.org/worldcat/ontology/hasWork Print version: Gluten-free cereal products and beverages. 1st ed. Amsterdam ; Boston ; London : Elsevier/Academic Press, 2008 9780123737397 0123737397 (OCoLC)179800058 Food science and technology international series. http://id.loc.gov/authorities/names/n94037846
spellingShingle	Gluten-free cereal products and beverages / Food science and technology international series. Celiac disease -- Labeling and regulatory issues -- Detection of gluten -- Rice -- Sorghum and maize -- Gluten-free foods and beverages from millets -- Pseudocereals -- Oat products and their current status in the celiac diet -- Hydrocolloids -- Dairy-based ingredients -- Use of enzymes in the production of cereal-based functional foods and food ingredients -- Sourdough/lactic acid bacteria -- Gluten-free breads -- Formulation and nutritional aspects of gluten-free cereal products and infant foods -- Malting and brewing with gluten-free cereals -- Cereal-based gluten-free functional drinks -- The marketing of gluten-free cereal products -- New product development: the case of gluten-free food products. Gluten-free foods. http://id.loc.gov/authorities/subjects/sh2002009740 Celiac Disease diet therapy https://id.nlm.nih.gov/mesh/D002446Q000178 Aliments sans gluten. TECHNOLOGY & ENGINEERING Food Science. bisacsh Gluten-free foods fast
subject_GND	http://id.loc.gov/authorities/subjects/sh2002009740 https://id.nlm.nih.gov/mesh/D002446Q000178
title	Gluten-free cereal products and beverages /
title_auth	Gluten-free cereal products and beverages /
title_exact_search	Gluten-free cereal products and beverages /
title_full	Gluten-free cereal products and beverages / edited by Elke K. Arendt and Fabio Dal Bello.
title_fullStr	Gluten-free cereal products and beverages / edited by Elke K. Arendt and Fabio Dal Bello.
title_full_unstemmed	Gluten-free cereal products and beverages / edited by Elke K. Arendt and Fabio Dal Bello.
title_short	Gluten-free cereal products and beverages /
title_sort	gluten free cereal products and beverages
topic	Gluten-free foods. http://id.loc.gov/authorities/subjects/sh2002009740 Celiac Disease diet therapy https://id.nlm.nih.gov/mesh/D002446Q000178 Aliments sans gluten. TECHNOLOGY & ENGINEERING Food Science. bisacsh Gluten-free foods fast
topic_facet	Gluten-free foods. Celiac Disease diet therapy Aliments sans gluten. TECHNOLOGY & ENGINEERING Food Science. Gluten-free foods
work_keys_str_mv	AT arendtelke glutenfreecerealproductsandbeverages AT dalbellofabio glutenfreecerealproductsandbeverages

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