The Science of Gluten-Free Foods and Beverages
Editors: Elke K. Arendt and Fabio Dal Bello, University College Cork, Ireland
ISBN: 978-1-891127-67-0
Section 1: Celiac Disease: An Introduction
Chapter 1: The Epidemiology of Celiac Disease
Carlo Catassi and Surender Kumar Yachha
Pages 1-11
Chapter 2: Refractory Coeliac Disease: An Opportunity to Prevent a T-Cell Lymphoma
W.H.M. Verbeek, M.W.J. Schreurs, A. Al-Toma, J.J. Oudejans, and C.J.J Mulder
Pages 13-22
Section 2: Detection of Food Allergens and the Safety of Gluten-Free Foods
Chapter 3: Gluten-Free Diet and Food Legislation
Hertha Deutsch
Pages 23-33
Chapter 4: Challenges in Detecting Food Allergens — Analytical Methods in the Legal Context
Bert Popping
Pages 35-40
Chapter 5: Detection of Gluten and Related Proteins in Foods and Beverages, and Safety Issues Related to Gluten-Free Foods and Beverages — Specific Detection with the R5 Antibody in a Ready-to-Use Test Kit for Industry
Ulrike Immer and Sigrid Haas-Lauterbach
Pages 41-52
Section 3: Plant Breeding to Produce Gluten-Free Raw Materials
Chapter 6: Overview of Peptides Causing Celiac Disease and Strategies for their Elimination
R. J. Hammer and T.W.J.M. van Herpen
Pages 53-59
Chapter 7: Overview of Gluten-Free (Cereals and Other) Raw Materials and their Properties
Emmerich Berghofer and Regine Schoenlechner
Pages 61-68
Chapter 8: Oats — An Overview from a Celiac Disease Point of View
H. Salovaara, P. Kanerva, K. Kaukinen, and T. Sontag-Strohm
Pages 69-81
Chapter 9: Gluten-Free Ingredients
Steve L. Taylor
Pages 83-87
Section 4: Gluten-Free Cereal Products and Beverages
Chapter 10: Novel Approaches in the Design of Gluten-Free Cereal Products
Elke K. Arendt and Stefano Renzetti
Pages 89-97
Chapter 11: Exploitation of the Metabolic Potential of Latic Acid Bacteria for Improved Quality of Gluten-Free Bread
Michael G. Gänzle and Clarissa Schwab
Pages 99-111
Chapter 12: Producing Gluten-Free Beer — An Overview
C.W. Bamforth
Pages 113-117
Chapter 13: Malting of Sorghum and Buckwheat for Brewing Purposes — A Gluten-Free Alternative to Barley?
B. Schehl, A. Mauch, and E.K. Arendt
Pages 119-123
Section 5: Health and Functional Food
Chapter 14: Dietary Fibre in a Gluten-Free Diet
K. Poutanen
Pages125-128
Chapter 15: Enzymes in the Production of Functional Food Ingredients — The Arabinoxylan Case
Jan A. Delcour, Willem F. Broekaert, Christophe M. Courtin, and Hans Goesaert
Pages 129-140
Section 6: Marketing, Labelling, and Consumer Percetion of Gluten-Free Foods and Beverages
Chapter 16: The Role of the Coeliac Societies
Fiona M. Stevens
Pages 141-147
Chapter 17: Strategic Marketing of Gluten-Free Cereal Products and Beverages
Joe Bogue and Douglas Sorenson
Pages 149-158
Back Matter
Pages 159-165
