rdf-syntax-grammar
mods:
  schema location: http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
  title info:
    title: Gluten-free cereal products and beverages
  name:
    name part: Arendt, Elke.
  name:
    name part: Dal Bello, Fabio.
  name:
    name part: ScienceDirect (Online service)
  type of resource: text
  genre: bibliography
  genre: Electronic books.
  origin info:
    place:
      place term: ne
    date issued: 2008
    edition: 1st ed.
    issuance: monographic
  language:
    language term: eng
  physical description:
    form: electronic
    form: remote
    extent: xvi, 445 pages, 6 unnumbered pages of plates : illustrations (some color) ; 26 cm.
  abstract: 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.
  table of contents: 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.
  note: edited by Elke K. Arendt and Fabio Dal Bello.
  note: Electronic resource.
  note: Electronic reproduction. Amsterdam : Elsevier Science & Technology, 2008. Mode of access: World Wide Web. System requirements: Web browser. Title from title screen (viewed on Nov. 14, 2008). Access may be restricted to users at subscribing institutions.
  note: Includes bibliographical references and index.
  subject:
    topic: Celiac Disease
    topic: diet therapy
  subject:
    topic: Food Technology
  subject:
    topic: Glutens
    topic: adverse effects
  subject:
    topic: Glutens
    topic: analysis
  subject:
    topic: Gluten-free foods
  classification: RM237.86 .G58 2008eb
  classification: 664.6
  classification: 2008 J-254
  classification: WD 175 G5667 2008
  related item:
    identifier: (OCoLC)179800058
  related item:
    title info:
      title: Food science and technology international series
  identifier: 9780123737397
  identifier: 0123737397
  identifier: 135873:136006 Elsevier Science & Technology
  identifier: http://proxy.library.tamu.edu/login
  record info:
    record content source: OPELS
    record creation date: 081117
    record change date: 20260609193521.6
    record identifier: in00002490333
    language of cataloging:
      language term: eng