Front Cover -- Gluten-free cereal products and beverages -- Copyright Page -- Table of Contents -- Contributors -- Preface -- Chapter 1 Celiac disease -- Introduction -- Epidemiology -- The iceberg model -- Pathogenesis -- Clinical spectrum -- Complications -- Diagnosis -- Management -- Novel strategies for disease prevention and treatment -- Wheat allergy -- Conclusions -- References -- Chapter 2 Labeling and regulatory issues -- Introduction -- Codex Alimentarius -- National legislation -- Draft Revised Codex Standard for Gluten-free Foods -- Further Codex Standards and Guidelines -- Codex Standard for Processed Cereal-Based Foods for Infants and Young Children -- Food labeling and awareness -- Contamination -- Product liability and food safety -- Cautionary statements and disclaimers-helpful for consumers? -- Conclusion -- References -- Chapter 3 Detection of gluten -- Introduction -- The precipitating factor -- Protein extraction -- Reference protein -- Immunochemical methods -- Polymerase chain reaction -- Mass spectrometry -- Column chromatography -- Conclusions and future trends -- Sources of further information and advice -- References -- Chapter 4 Rice -- Introduction -- Production of rice flours and their properties -- Production and characterization of gluten-free cereal products based on rice -- Future trends -- Sources of further information and advice -- References -- Chapter 5 Sorghum and maize -- Introduction -- Physical grain properties -- Chemical composition -- Milling -- Gluten-free food production -- Snack foods -- Future trends -- Further information and advice -- References -- Chapter 6 Gluten-free foods and beverages from millets -- Introduction -- Review of the more important millet species -- Traditional foods and beverages -- Traditional millet-processing technologies -- Recent and future trends -- Concluding remarks.

Sources of further information and advice -- References -- Chapter 7 Pseudocereals -- Introduction -- Chemical composition -- Amaranth -- Quinoa -- Buckwheat -- Production and characterization of gluten-free cereal products based on pseudocereals -- Conclusions -- References -- Chapter 8 Oat products and their current status in the celiac diet -- Introduction -- Gluten-free status of oats -- Oat products -- Oat milling fractions -- Consumer products containing oats: technology and challenges -- How to analyze the gluten-free status of oat products -- Future trends and conclusions -- References -- Chapter 9 Hydrocolloids -- Introduction -- Hydrocolloids that can effect gelation -- Thickening and water-binding properties of hydrocolloids -- Specific hydrocolloids -- Conclusions -- References -- Chapter 10 Dairy-based ingredients -- Introduction -- Production and properties of dairy ingredients: an overview -- Application of dairy ingredients in gluten-free food -- Problems associated with the incorporation of dairy ingredients in gluten-free cereal products -- Future trends -- Sources of further information and advice -- References -- Chapter 11 Use of enzymes in the production of cereal-based functional foods and food ingredients -- Introduction -- Non-starch polysaccharide-derived functional food ingredients -- Starch-derived functional food ingredients -- Cereal protein-related functional food aspects -- Final remarks -- References -- Chapter 12 Sourdough/lactic acid bacteria -- The sourdough -- Sourdough lactic acid bacteria -- Sourdough properties and functions -- Applications of sourdough in gluten-free products -- Sourdough lactic acid bacteria as a tool for detoxifying gluten -- Future trends -- Sources of further information and advice -- References -- Chapter 13 Gluten-free breads -- Introduction -- The gluten-free diet.

The role of gluten in bakery products -- Gluten-free bread ingredients -- Nutritional improvement of gluten-free breads -- Gluten-free bread production -- Improvement of gluten-free bread quality -- Enzymes -- Sourdough and its role in improving gluten-free bread quality -- Conclusions -- References -- Chapter 14 Formulation and nutritional aspects of gluten-free cereal products and infant foods -- Introduction -- Biscuit, confectionery, and pasta products -- Biscuit and cookies -- Cake -- Pasta and extruded products -- Pizza -- Nutritional aspects of gluten-free products -- Conclusions -- References -- Chapter 15 Malting and brewing with gluten-free cereals -- Introduction -- Gluten-free cereals -- Malting of gluten-free cereals -- Brewing of gluten-free cereals -- Conclusion -- References -- Chapter 16 Cereal-based gluten-free functional drinks -- Introduction -- Evaluation of cereals or pseudocereals as base for (functional) drinks -- Germination and drying (malting, optional) -- Substrate production -- Fermentation (optional) -- Blending and stabilization -- Potentially functional compounds in cereals and pseudocereals -- Possible additives for functional beverages -- Conclusions -- References -- Chapter 17 The marketing of gluten-free cereal products -- Introduction -- Overview of the gluten-free market -- Gluten-free market trends -- Marketing issues and novel foods -- The gluten-free target market -- The marketing mix and gluten-free cereal products -- Conclusions -- Sources of further information and advice -- References -- Chapter 18 New product development: the case of gluten-free food products -- Introduction to new product development -- NPD in the gluten-free sector -- Stage 1: The idea stage -- Stage 2: The formulation stage -- Stage 3: Process development -- Stage 4: Initial testing and viability assessment.

Stage 5: Shelf-life testing -- Stage 6: Scale-up and consumer testing -- Stage 7: Packaging and labeling -- Conclusions -- References -- Index -- Series list -- Color Plates.