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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| Other Authors: | , |
|---|---|
| Format: | Electronic eBook |
| Language: | English |
| Published: |
Amsterdam ; Boston ; London :
Elsevier/Academic Press,
2008.
|
| Edition: | 1st ed. |
| Series: | Food science and technology international series.
|
| Subjects: | |
| Online Access: | DE-862 DE-863 |
| Summary: | 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. |
| Physical Description: | 1 online resource (xvi, 445 pages, 6 unnumbered pages of plates) : illustrations (some color) |
| Bibliography: | Includes bibliographical references and index. |
| ISBN: | 9780080557762 0080557767 0123737397 9780123737397 |
Staff View
MARC
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| 260 | |a Amsterdam ; |a Boston ; |a London : |b Elsevier/Academic Press, |c 2008. | ||
| 300 | |a 1 online resource (xvi, 445 pages, 6 unnumbered pages of plates) : |b illustrations (some color) | ||
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| 505 | 0 | |a 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. | |
| 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. | ||
| 588 | 0 | |a Print version record. | |
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| 650 | 1 | 2 | |a Celiac Disease |x diet therapy |0 https://id.nlm.nih.gov/mesh/D002446Q000178 |
| 650 | 6 | |a Aliments sans gluten. | |
| 650 | 7 | |a TECHNOLOGY & ENGINEERING |x Food Science. |2 bisacsh | |
| 650 | 7 | |a Gluten-free foods |2 fast | |
| 700 | 1 | |a Arendt, Elke. |0 http://id.loc.gov/authorities/names/nr2006019464 | |
| 700 | 1 | |a Dal Bello, Fabio. | |
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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 |
| dewey-full | 664.6 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 664 - Food technology |
| dewey-raw | 664.6 |
| dewey-search | 664.6 |
| dewey-sort | 3664.6 |
| dewey-tens | 660 - Chemical engineering |
| discipline | Chemie / Pharmazie |
| edition | 1st ed. |
| format | Electronic eBook |
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| id | ZDB-4-EBA-ocn232552593 |
| illustrated | Illustrated |
| indexdate | 2025-04-11T08:36:05Z |
| institution | BVB |
| isbn | 9780080557762 0080557767 0123737397 9780123737397 |
| language | English |
| oclc_num | 232552593 |
| open_access_boolean | |
| owner | MAIN DE-862 DE-BY-FWS DE-863 DE-BY-FWS |
| owner_facet | MAIN DE-862 DE-BY-FWS DE-863 DE-BY-FWS |
| physical | 1 online resource (xvi, 445 pages, 6 unnumbered pages of plates) : illustrations (some color) |
| psigel | ZDB-4-EBA FWS_PDA_EBA ZDB-4-EBA |
| publishDate | 2008 |
| publishDateSearch | 2008 |
| publishDateSort | 2008 |
| publisher | Elsevier/Academic Press, |
| record_format | marc |
| series | Food science and technology international series. |
| series2 | Food science and technology international series |
| 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 |
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