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100729s2009 enk eng |
| 020 |
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|a 1405159154 (hardback : alk. paper)
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| 020 |
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|a 9781405159159 (hardback : alk. paper)
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| 090 |
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|a TP451.D53
|b G58 2009
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| 245 |
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|a Gluten-free food science and technology
|c edited by Eimear Gallagher
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| 260 |
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|a Chichester :
|b Wiley-Blackwell ,
|c 2009
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| 300 |
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|a viii, 246 p. :
|b ill. ;
|c 26 cm.
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| 504 |
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|a Includes bibliographical references and index
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| 505 |
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|a 1. The increasing incidence of celiac disease and the range of gluten-free products in the marketplace -- 2. The clinical presentation and diagnosis of celiac disease -- 3. Classification of proteins in cereal grains : what is toxic and how is it measured in foods? -- 4. The nutritional quality of gluten-free foods -- 5. Gluten-free doughs : rheological properties, testing procedures- methods and potential problems -- 6. Enzymatic manipulation of gluten-free breads -- 7. Commercial aspects of gluten-free products -- 8. Dough microstructure and textural aspects of gluten-free yeast bread and biscuits -- 9. Manufacture of gluten-free specialty breads and confectionery products -- 10. Production of gluten-free beer -- 11. Functionality of starches and hydrocolloids in gluten-free foods -- 12. Coeliac disease and gluten-free research : what does the future hold for the physician, the patient and the scientist?
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| 520 |
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|a Provides an overview for the food industry of issues related to the prevalence of coeliac disease and gluten intolerance. This work discusses the properties of gluten in relation to its classification and also addresses important functional characteristics, and the nutritional value of gluten-free products.
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| 650 |
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|a Gluten-free foods
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| 700 |
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|a Gallagher, Eimear ,
|e author
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| 999 |
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|a 1000134495
|b Book
|c OPEN SHELF (30 DAYS)
|e Tembila Campus
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