Gluten-Free Food Technology Book from C.H.I.P.S.

Science of Gluten-Free Foods and Beverages
edited by Elke K. Arendt

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.

This book is extensively referenced. It covers the work being carried out in the area of gluten-free science and is an essential handbook for all food technologists in this field.


Part 1: Celiac Disease: An Introduction

  • The Epidemiology of Coeliac Disease
  • Refractory Coeliac Disease: An Opportunity to Prevent a T-Cell Lymphoma

Part 2: Detection of Food Allergens and the Safety of Gluten-Free Foods

  • Gluten-Free Diet and Food Legislation
  • Challenges in Detecting Food Allergens—Analytical Methods in the Legal Context
  • 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

Part 3: Plant Breeding to Produce Gluten-Free Raw Materials

  • Overview of Peptides Causing Celiac Disease and Strategies for their Elimination
  • Overview of Gluten-Free (Cereals and Other) Raw Materials and their Properties
  • Oats—An Overview from a Celiac Disease Point of View
  • Gluten-Free Ingredients

Part 4: Gluten-Free Cereal Products and Beverages

  • Novel Approaches in the Design of Gluten-Free Cereal Products
  • Exploitation of the Metabolic Potential of Lactic Acid Bacteria for Improved Quality of Gluten-Free Bread
  • Producing Gluten-Free Beer—An Overview
  • Malting of Sorghum and Buckwheat for Brewing Purposes—A Gluten-Free Alternative to Barley?

Part 5: Health and Functional Food

  • Dietary Fibre in a Gluten-Free Diet
  • Enzymes in the Production of Functional Food Ingredients—The Arabinoxylan Case

Part 6: Marketing, Labelling, Consumer Perception of Gluten-Free Foods and Beverages

  • The Role of the Coeliac Societies
  • Strategic Marketing of Gluten-Free Cereal Products and Beverages


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Science of Gluten-Free Foods and Beverages
edited by Elke K. Arendt
2009 • 165 pages • $128.00 + shipping
Texas residents please add 6.75 % sales tax

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