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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
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