Gluten-free cereal products and beverages - Arendt, Elke K.; Dal Bello, Fabio (Boston, Massachusetts : Academic Press, 2008)
1. Celiac disease -- 2. Labeling and regulatory issues -- 3. Detection of gluten -- 4. Rice -- 5. Sorghum and maize -- 6. Gluten-free foods and beverages from millets -- 7. Pseudocereals -- 8. Oat products and their current status in the celiac diet -- 9. Hydrocolloids -- 10. Dairy-based ingredients -- 11. Use of enzymes in the production of cereal-based functional foods and food ingredients -- 12. Sourdough/lactic acid bacteria -- 13. Gluten-free breads -- 14. Formulation and nutritional aspects of gluten-free cereal products and infant foods -- 15. Malting and brewing with gluten-free cereals -- 16. Cereal-based gluten-free functional drinks -- 17. The marketing of gluten-free cereal products -- 18. New product development : the case of gluten-free food products
Includes bibliographical references and index
Keywords: Gluten-free foods