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Kurzbeschreibung Gluten-Free Food Science and Technology provides an overview for the food industry of issues related to the increasing prevalence of coeliac disease and gluten intolerance. The properties of gluten are discussed in relation to its classification and important functional characteristics, and the nutritional value of gluten-free products is also addressed. The book examines the diversity of ingredients that can be used to replace gluten and how the ingredient combinations and subsequent rheological and manufacturing properties of a range of gluten-free products, e.g. doughs, breads, biscuits and beer may be manipulated.
Aus dem Inhalt 1. The increasing incidence of coeliac 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?.