Science of Gluten-Free Foods and Beverages

 
 
Academic Press
  • 1. Auflage
  • |
  • erschienen am 22. Juni 2016
  • |
  • 100 Seiten
 
E-Book | ePUB mit Adobe DRM | Systemvoraussetzungen
E-Book | PDF mit Adobe DRM | Systemvoraussetzungen
978-0-12-810455-2 (ISBN)
 

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.

  • Englisch
  • Atlanta
  • |
  • USA
Elsevier Science
  • 2,72 MB
978-0-12-810455-2 (9780128104552)
0128104554 (0128104554)
weitere Ausgaben werden ermittelt
  • Front Cover
  • The Science of Gluten-Free Foods and Beverages: Proceedings of the First International Conference of Gluten-Free Cereal Products and Beverages
  • Copyright Page
  • Table of Contents
  • Part 1: Celiac Disease: An Introduction
  • CHAPTER 1. THE EPIDEMIOLOGY OF CELIAC DISEASE
  • SUMMARY
  • INTRODUCTION
  • CD PREVALENCE IN THE GENERAL POPULATION
  • CD IN DEVELOPING COUNTRIES
  • CD PREVALENCE IN AT-RISK GROUPS
  • THE CELIAC ICEBERG
  • CONCLUSIONS
  • LITERATURE CITED
  • CHAPTER 2. REFRACTORY COELIAC DISEASE: AN OPPORTUNITY TO PREVENT A T-CELL LYMPHOMA
  • INTRODUCTION
  • PATHOGENESIS OF RCD GENETIC AND ENVIRONMENTAL FACTORS
  • DIAGNOSTIC APPROACH TO RCD
  • RCD I VERSUS RCD II
  • HLA-DQ TYPING
  • SMALL INTESTINAL BIOPSIES
  • IMMUNOPHENOTYPING OF IEL
  • MEDICAL TREATMENT OPTIONS
  • FOLLOW-UP AND OVERT LYMPHOMA IN RCD
  • LITERATURE CITED
  • Part 2: Detection of Food Allergens and the Safety of Gluten-Free Foods
  • CHAPTER 3. GLUTEN-FREE DIET AND FOOD LEGISLATION
  • FOODS FOR NORMAL CONSUMPTION
  • THE RULE OF AOECS
  • IMPROVEMENTS OF FURTHER WORLDWIDE CODEX STANDARDS AND GUIDELINES
  • SPECIAL DIETARY FOODS
  • THE INTERNATIONAL GLUTEN-FREE SYMBOL
  • CONCLUSIONS
  • LITERATURE CITED
  • CHAPTER 4. CHALLENGES IN DETECTING FOOD ALLERGENS-ANALYTICAL METHODS IN THE LEGAL CONTEXT
  • LEGISLATION
  • METHODS AND VALIDATION
  • HARMONISATION OF METHODS
  • CONCLUSIONS
  • LITERATURE CITED
  • CHAPTER 5. DETECTION OF GLUTEN AND RELATED PROTEINS IN FOODS AND BEVERAGES AND SAFETY ISSUES RELATED TO GLUTEN FREE FOODS-SPECIFIC DETECTION WITH THE R5 ANTIBODY IN A READY-TO-USE TEST KIT FOR INDUSTRY
  • INTRODUCTION
  • ANALYSIS
  • EXTRACTION
  • STANDARD
  • COMMERCIALLY AVAILABLE TEST KITS BASED ON THE R5 ANTIBODY
  • HOW TO SELECT A METHOD
  • LITERATURE CITED
  • Part 3: Plant Breeding to Produce Gluten-Free Raw Materials
  • CHAPTER 6. OVERVIEW OF PEPTIDES CAUSING CELIAC DISEASE AND STRATEGIES FOR THEIR ELIMINATION
  • INTRODUCTION
  • HOW MANY GLUTEN PROTEINS CONTAIN CD-TOXIC SEQUENCES?
  • ARE SOME PROTEINS MORE TOXIC THAN OTHERS?
  • THE NEED TO REVISIT THE TOXIC MECHANISM
  • SURFACE ACTIVE PROPERTIES
  • INTERACTION WITH TG-2
  • THE RATIONALE OF DEVELOPING LOW-TOXICITY WHEAT
  • THE BACKBONE OF WHEAT TECHNOLOGICAL QUALITY
  • CONCLUSIONS
  • LITERATURE CITED
  • CHAPTER 7. OVERVIEW OF GLUTEN-FREE (CEREALS AND OTHER) RAW MATERIALS AND THEIR PROPERTIES
  • INTRODUCTION
  • CEREAL-BASED FOODS
  • SUBSTITUTION OF GLUTEN IN BAKERY AND PASTA PRODUCTS-PRECONDITIONS AND POSSIBILITIES
  • GLUTEN-FREE RAW MATERIALS FOR BAKERY AND PASTA PRODUCTS
  • CONCLUSIONS
  • LITERATURE CITED
  • CHAPTER 8. OATS-AN OVERVIEW FROM A CELIAC DISEASE POINT OF VIEW
  • INTRODUCTION
  • METHODS
  • RESULTS
  • DISCUSSION
  • CONCLUSIONS
  • LITERATURE CITED
  • CHAPTER 9. GLUTEN-FREE INGREDIENTS
  • INTRODUCTION
  • DETECTION OF GLUTEN
  • GLUTEN-FREE INGREDIENTS
  • CONCLUSIONS
  • LITERATURE CITED
  • Part 4: Gluten-Free Cereal Products and Beverages
  • CHAPTER 10. NOVEL APPROACHES IN THE DESIGN OF GLUTEN-FREE CEREAL PRODUCTS
  • INTRODUCTION
  • GLUTEN-FREE INGREDIENTS
  • NOVEL PROCESSING TECHNIQUES
  • CONCLUSIONS
  • LITERATURE CITED
  • CHAPTER 11. EXPLOITATION OF THE METABOLIC POTENTIAL OF LACTIC ACID BACTERIA FOR IMPROVED QUALITY OF GLUTEN-FREE BREAD
  • INTRODUCTION
  • MICROBIOTA OF SOURDOUGHS AND GLUTEN-FREE CEREAL FERMENTATIONS
  • INFLUENCE OF THE SOURDOUGH MICROBIOTA ON BREAD QUALITY
  • USE OF SOURDOUGH AND PROTEASES FOR DETOXIFICATION OF WHEAT FLOURS
  • CONCLUSIONS
  • ACKNOWLEDGEMENTS
  • LITERATURE CITED
  • CHAPTER 12. PRODUCING GLUTEN-FREE BEER- AN OVERVIEW
  • CELIAC DISEASE
  • BEER AS A RISK FACTOR FOR CELIAC PATIENTS
  • STRATEGIES FOR MAKING BEERS FOR CELIAC PATIENTS
  • LITERATURE CITED
  • CHAPTER 13. MALTING OF SORGHUM AND BUCKWHEAT FOR BREWING PURPOSES-A GLUTEN-FREE ALTERNATIVE TO BARLEY?
  • STEEPING
  • GERMINATION
  • KILNING
  • CONCLUSIONS
  • LITERATURE CITED
  • Part 5: Health and Functional Food
  • CHAPTER 14. DIETARY FIBRE IN A GLUTEN-FREE DIET
  • IMPORTANCE OF DIETARY FIBRE IN NUTRITION AND HEALTH
  • EFFECTS OF GLUTEN-FREE DIET ON INTAKE OF DIETARY FIBRE
  • SOURCES OF DIETARY FIBRE IN GLUTEN-FREE PRODUCTS
  • POTENTIAL OF OAT IN PROVIDING GRAIN FIBRE AND WHOLE GRAIN IN THE GLUTEN-FREE DIET
  • LITERATURE CITED
  • CHAPTER 15. ENZYMES IN THE PRODUCTION OF FUNCTIONAL FOOD INGREDIENTS- THE ARABINOXYLAN CASE
  • INTRODUCTION
  • ARABINOXYLAN
  • ENZYME TOOLS FOR ARABINOXYLAN MODIFICATION
  • ENZYME TECHNOLOGY AND PRODUCTION OF SOLUBLE HIGH MOLECULAR WEIGHT ARABINOXYLANS
  • ENZYME TECHNOLOGY AND ARABINOXYLAN DERIVED PREBIOTICS
  • CONCLUSIONS
  • LITERATURE CITED
  • Part 6: Marketing, Labelling, Consumer Perception of Gluten-Free Foods and Beverages
  • CHAPTER 16. THE ROLE OF THE COELIAC SOCIETIES
  • EVOLUTION
  • CURRENT ROLE
  • FUTURE ROLE
  • ACKNOWLEDGEMENTS
  • CHAPTER 17. STRATEGIC MARKETING OF GLUTEN-FREE CEREAL PRODUCTS AND BEVERAGES
  • THE GLUTEN-FREE MARKET
  • STRATEGIC MARKETING IN THE HEALTH/WELLNESS MARKET
  • THE TARGET MARKET FOR GLUTEN-FREE FOODS AND BEVERAGES
  • PRODUCT POSITIONING
  • STRATEGIC MARKETING OF GLUTEN-FREE CEREAL PRODUCTS AND BEVERAGES
  • THE ROLE OF THE BRAND IN THE GLUTEN-FREE MARKET
  • DISTRIBUTION CHANNELS AND THE GLUTEN-FREE MARKET
  • PRICING AND THE GLUTEN-FREE MARKET
  • GLUTEN-FREE CEREAL PRODUCTS AND BEVERAGES: MARKET-ORIENTED NEW PRODUCT DEVELOPMENT
  • CONCLUSIONS
  • LITERATURE CITED
  • INDEX

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