Gluten-Free Cereal Products and Beverages

Gluten-Free Cereal Products and Beverages, 1st Edition

Gluten-Free Cereal Products and Beverages, 1st Edition,Elke Arendt,Fabio Dal Bello,ISBN9780123737397

Arendt   &   Dal Bello   

Academic Press




246 X 189

The only book to address gluten free foods and beverages from a food science perspective

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Key Features

•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


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.


Food scientists, nutritionists, research scientists, undergraduates and graduate students

Elke Arendt

Affiliations and Expertise

Dept of Food and Nutritional Sciences, University College Cork, Ireland

Fabio Dal Bello

Affiliations and Expertise

Department of Food and Nutritional Sciences, University College Cork, Ireland

Gluten-Free Cereal Products and Beverages, 1st Edition

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
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