Science of Gluten Free Foods and Beverages

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  • Publisher : Academic Press
  • Release : 22 June 2016
  • ISBN : 9780128104552
  • Page : 103 pages
  • Rating : 4.5/5 from 103 voters

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In genetically susceptible individuals the ingestion of gluten and related proteins triggers an immune-mediated enteropathy known as Coeliac Disease (CD). Recent epidemiological studies have shown that 1 in 100 people worldwide suffer from CD. Such a rate establishes CD as one of the most common food intolerances. Coeliac patients eating wheat or related proteins such as hordeins (barley) or secalins (rye) undergo an immunological response, localized in the small intestine, which destroys mature absorptive epithelial cells on the surface of the small intestine. Currently, the only way that CD can be treated is the total lifelong avoidance of gluten ingestion. Therefore, people that suffer from CD have to follow a very strict diet and avoid any products which contain wheat, rye or barley. Avoidance of these cereals leads to a recovery from the disease and significant improvement of the intestinal mucosa and its absorptive functions. Coeliac patients are not in position to eat some of the most common foods such as bread, pizzas, biscuits or drink beer and whiskey. Due to the unique properties of gluten, it is a big challenge for food scientists to produce good quality gluten free products. The Science of Gluten-Free Foods and Beverages covers the work presented at the First International Conference on Gluten-Free Cereal Products and Beverages. The area of gluten-free foods and beverages is becoming more and more important, since the number of people suffering from Coeliac Disease as well as people suffering from gluten allergies is rising. In the United Kingdom, 10% of the population claims to be suffering from food allergies. This book will be extensively referenced. It is meant to give an overview of the work being carried out in the area of gluten-free science.

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Science of Gluten-Free Foods and Beverages

Science of Gluten-Free Foods and Beverages
  • Author : Elke Arendt
  • Publisher : Academic Press
  • Release Date : 2016-06-22
  • ISBN : 9780128104552
GET THIS BOOKScience of Gluten-Free Foods and Beverages

In genetically susceptible individuals the ingestion of gluten and related proteins triggers an immune-mediated enteropathy known as Coeliac Disease (CD). Recent epidemiological studies have shown that 1 in 100 people worldwide suffer from CD. Such a rate establishes CD as one of the most common food intolerances. Coeliac patients eating wheat or related proteins such as hordeins (barley) or secalins (rye) undergo an immunological response, localized in the small intestine, which destroys mature absorptive epithelial cells on the surface of the small

Gluten-Free Cereal Products and Beverages

Gluten-Free Cereal Products and Beverages
  • Author : Elke Arendt,Fabio Dal Bello
  • Publisher : Elsevier
  • Release Date : 2011-04-28
  • ISBN : 0080557767
GET THIS BOOKGluten-Free Cereal Products and Beverages

Gluten-Free Cereal Products and Beverages is 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 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

Gluten-Free Food Science and Technology

Gluten-Free Food Science and Technology
  • Author : Eimear Gallagher
  • Publisher : John Wiley & Sons
  • Release Date : 2009-09-08
  • ISBN : 1444316214
GET THIS BOOKGluten-Free Food Science and Technology

Coeliac disease (CD) and other allergic reactions/intolerances to gluten are on the rise, largely due to improved diagnostic procedures and changes in eating habits. The worldwide incidence of coeliac disease has been predicted to increase by a factor of ten over the next number of years, and this has resulted in a growing market for high quality gluten-free cereal products. However, the removal of gluten presents major problems for bakers. Currently, many gluten-free products on the market are of

Challenges and Potential Solutions in Gluten Free Product Development

Challenges and Potential Solutions in Gluten Free Product Development
  • Author : Navneet Singh Deora,Aastha Deswal,Madhuresh Dwivedi
  • Publisher : Springer Nature
  • Release Date : 2021-12-04
  • ISBN : 9783030886974
GET THIS BOOKChallenges and Potential Solutions in Gluten Free Product Development

This work provides researchers with a thorough overview of all aspects related to the development of gluten-free food products. In summarizing and offering critical reviews of published works and focusing on current advances and technologies in gluten free product development, this book covers all of the important subjects related to this increasingly important aspect of the food industry. Important case studies in gluten-free breadmaking and alternative proteins are presented, making this a rich and singular source for food manufacturers and

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  • Publisher : John Wiley & Sons
  • Release Date : 2017-02-06
  • ISBN : 9781118938287
GET THIS BOOKPseudocereals

The aim of this book is to update knowledge and summarise recent research on pseudocereals, particularly regarding their botanical characteristics, composition, structure, use, production, technology and impact on human health. In the last few years, pseudocereals – in particular amaranth and quinoa – have acquired increased importance (which is also due to the increased demand for gluten?]free food). Worldwide, the demand for amaranth and quinoa has risen immensely, as seen in rising prices for amaranth and quinoa. At the same time,

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  • Publisher : John Wiley & Sons
  • Release Date : 2015-02-23
  • ISBN : 9781118865477
GET THIS BOOKHow Flavor Works

Taste is the number one driving force in the decision to purchase a food product and food consumption is the most critical function for living organisms to obtain the energy and resources essential to their vitality. Flavor and aroma are therefore universally important concepts: intrinsic to human well-being and pleasure, and of huge significance for the multi-trillion dollar global food business. How Flavor Works: the Science of Taste and Aroma offers a fascinating and accessible primer on the concepts of

Emulsifiers in Food Technology

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  • Author : Viggo Norn
  • Publisher : John Wiley & Sons
  • Release Date : 2014-12-15
  • ISBN : 9780470670637
GET THIS BOOKEmulsifiers in Food Technology

Emulsifiers are essential components of many industrial food recipes. They have the ability to act at the interface between two phases, and so can stabilise the desired mix of oil and water in a mayonnaise, ice cream or salad dressing. They can also stabilise gas/liquid mixtures in foams. More than that, they are increasingly employed in textural and organoleptic modification, in shelf life enhancement, and as complexing or stabilising agents for other components such as starch or protein. Applications

The Gluten Lie

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  • Author : Alan Levinovitz
  • Publisher : Simon and Schuster
  • Release Date : 2015-04-21
  • ISBN : 9781941393789
GET THIS BOOKThe Gluten Lie

An incendiary work of science journalism debunking the myths that dominate the American diet and showing readers how to stop feeling guilty and start loving their food again—sure to ignite controversy over our obsession with what it means to eat right. FREE YOURSELF FROM ANXIETY ABOUT WHAT YOU EAT Gluten. Salt. Sugar. Fat. These are the villains of the American diet—or so a host of doctors and nutritionists would have you believe. But the science is far from

Global Food Security and Supply

Global Food Security and Supply
  • Author : Wayne Martindale
  • Publisher : John Wiley & Sons
  • Release Date : 2014-12-15
  • ISBN : 9781118699324
GET THIS BOOKGlobal Food Security and Supply

With the global population projected to reach 9 billion by the year 2050, the need for nations to secure food supplies for their populations has never been more pressing. Finding better supply chain solutions is an essential part of achieving a secure and sustainable diet for a rapidly increasing population. We are now in a position, through methods including life cycle assessment (LCA), carbon footprinting and other tools, to accurately measure and assess our use – or misuse – of natural resources, including food.

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  • Author : Colm O'Donnell,Brijesh K. Tiwari,P. J. Cullen,Rip G. Rice
  • Publisher : John Wiley & Sons
  • Release Date : 2012-04-23
  • ISBN : 9781444334425
GET THIS BOOKOzone in Food Processing

This book is the first to bring together essential information on the application of ozone in food processing, providing an insight into the current state-of-the-art and reviewing established and emerging applications in food processing, preservation and waste management. The chemical and physical properties of ozone are described, along with its microbial inactivation mechanisms. The various methods of ozone production are compared, including their economic and technical aspects. Several chapters are dedicated to the major food processing applications: fruit and vegetables,

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  • Author : Ingrid Aguilo-Aguayo,Lucia Plaza
  • Publisher : John Wiley & Sons
  • Release Date : 2017-05-18
  • ISBN : 9781118929353
GET THIS BOOKInnovative Technologies in Beverage Processing

An in-depth look at new and emerging technologies for non-alcoholic beverage manufacturing The non-alcoholic beverage market is the fastest growing segment of the functional food industry worldwide. Consistent with beverage consumption trends generally, the demand among consumers of these products is for high-nutrient drinks made from natural, healthy ingredients, free of synthetic preservatives and artificial flavor and color enhancers. Such drinks require specialized knowledge of exotic ingredients, novel processing techniques, and various functional ingredients. The latest addition to the critically

IFIS Dictionary of Food Science and Technology

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  • Author : International Food Information Service
  • Publisher : John Wiley & Sons
  • Release Date : 2009-05-26
  • ISBN : 9781405187404
GET THIS BOOKIFIS Dictionary of Food Science and Technology

“When comparing this dictionary, there is very little competition at all… a very useful resource in the industrial, profession-al and supporting research areas, as well as for non-food scientists who have supervisory and management responsibility in a food area.” –Food & Beverage Reporter, Nov/Dec 2009 “I would thoroughly recommend this book to food scientists and technologists throughout the universities, research establishments and food and pharmaceutical companies. Librarians in all such establishments should ensure that they have copies on their shelves.” –International

Handbook of Fermented Meat and Poultry

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  • Author : Fidel Toldrá
  • Publisher : John Wiley & Sons
  • Release Date : 2014-10-27
  • ISBN : 9781118522677
GET THIS BOOKHandbook of Fermented Meat and Poultry

Fermented meat products have been consumed for centuries in many different parts of the world and constitute one of the most important groups of food. Bacterial cultures are used in their manufacture to preserve the meat and confer particular textures and sensory attributes. Examples of fermented meats include salami, chorizo, pepperoni and saucisson. This fully revised and expanded reference book on meat fermentation presents all the principle fermented meat products and the processing technologies currently used in their manufacture. The 54

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  • Author : Frank T. Orthoefer,Gary R. List
  • Publisher : John Wiley & Sons
  • Release Date : 2015-05-18
  • ISBN : 9781118961124
GET THIS BOOKTrait-Modified Oils in Foods

In recent years, the food industry has made substantial advances in replacing partially hydrogenated oils, high in trans-fatty acids, in foods. Trait-modified oils were then developed to produce trans-fat free, low saturated functional oils. Trait-modified Oils in Foods offers top line information on the sources, composition, performance, health, taste, and availability of modified next generation oils. Coverage extends to public policy development, discussions of real world transition to healthy oils by food service and food processing industries and the future

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  • Author : Rubén O. Morawicki
  • Publisher : John Wiley & Sons
  • Release Date : 2012-03-20
  • ISBN : 9780813817354
GET THIS BOOKHandbook of Sustainability for the Food Sciences

Many books on sustainability have been written in the last decade, most of them dealing with agricultural systems, communities, and general business practices. In contrast, Handbook of Sustainability for the Food Sciences presents the concept of sustainability as it applies to the food supply chain from farm to fork but with a special emphasis on processing. Structured in four sections, Handbook of Sustainability for the Food Sciences first covers the basic concepts of environmental sustainability and provides a detailed account