GLUTEN-FREE CEREAL PRODUCTS AND BEVERAGES
CONTENTS CELIAC DISEASE CARLO CATASSI AND ALESSIO FASANO INTRODUCTION EPIDEMIOLOGY THE ICEBERG MODEL PATHOGENESIS CLINICAL SPECTRUM COMPLICATIONS DIAGNOSIS MANAGEMENT NOVEL STRATEGIES FOR DISEASE PREVENTION AND TREATMENT WHEAT ALLERGY CONCLUSIONS REFERENCES LABELING AND REGULATORY ISSUES HERTHA DEUTSCH, ROLAND POMS, HEERELUURT HEERES, AND JAN-WILLEM VAN DER KAMP 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 DETECTION OF GLUTEN HERBERT WIESER 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 RICE CRISTINA M ROSELL AND CRISTINA MARCO INTRODUCTION PRODUCTION OF RICE FLOURS AND THEIR PROPERTIES PRODUCTION AND CHARACTERIZATION OF GLUTEN-FREE CEREAL PRODUCTS BASED ON RICE FUTURE TRENDS SORGHUM AND MAIZE T J SCHOBER AND S R BEAN INTRODUCTION PHYSICAL GRAIN PROPERTIES CHEMICAL COMPOSITION MILLING GLUTEN-FREE FOOD PRODUCTION SNACK FOODS FURTHER INFORMATION AND ADVICE GLUTEN-FREE FOODS AND BEVERAGES FROM MILLETS JOHN R N TAYLOR AND M NAUSHAD EMMAMBUX INTRODUCTION REVIEW OF THE MORE IMPORTANT MILLET SPECIES TRADITIONAL FOODS AND BEVERAGES TRADITIONAL MILLET-PROCESSING TECHNOLOGIES RECENT AND FUTURE TRENDS CONCLUDING REMARKS PSEUDOCEREALS REGINE SCHOENLECHNER, SUSANNE SIEBENHANDL, AND EMMERICH BERGHOFER INTRODUCTION AMARANTH QUINOA BUCKWHEAT PRODUCTION AND CHARACTERIZATION OF GLUTEN-FREE CEREAL PRODUCTS BASED ON PSEUDOCEREALS OAT PRODUCTS AND THEIR CURRENT STATUS IN THE CELIAC DIET TUULA SONTAG-STROHM, PEKKA LEHTINEN, AND ANU KAUKOVIRTA-NORJA 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 HYDROCOLLOIDS JAMES N BEMILLER INTRODUCTION HYDROCOLLOIDS THAT CAN EFFECT GELATION THICKENING AND WATER-BINDING PROPERTIES OF HYDROCOLLOIDS SPECIFIC HYDROCOLLOIDS DAIRY-BASED INGREDIENTS CONSTANTINOS E STATHOPOULOS 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 USE OF ENZYMES IN THE PRODUCTION OF CEREAL-BASED FUNCTIONAL FOODS AND FOOD INGREDIENTS HANS GOESAERT, CHRISTOPHE M COURTIN, AND JAN A DELCOUR INTRODUCTION NON-STARCH POLYSACCHARIDE-DERIVED FUNCTIONAL FOOD INGREDIENTS STARCH-DERIVED FUNCTIONAL FOOD INGREDIENTS CEREAL PROTEIN-RELATED FUNCTIONAL FOOD ASPECTS FINAL REMARKS SOURDOUGH/LACTIC ACID BACTERIA MARCO GOBBETTI, MARIA DE ANGELIS, RAFFAELLA DI CAGNO, AND CARLO GIUSEPPE RIZZELLO 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 GLUTEN-FREE BREADS ELKE K ARENDT, ANDREW MORRISSEY, MICHELLE M MOORE, AND FABIO DAL BELLO 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 FORMULATION AND NUTRITIONAL ASPECTS OF GLUTEN-FREE CEREAL PRODUCTS AND INFANT FOODS EIMEAR GALLAGHER INTRODUCTION BISCUIT, CONFECTIONERY, AND PASTA PRODUCTS BISCUIT AND COOKIES CAKE PASTA AND EXTRUDED PRODUCTS PIZZA NUTRITIONAL ASPECTS OF GLUTEN-FREE PRODUCTS MALTING AND BREWING WITH GLUTEN-FREE CEREALS BLAISE P NIC PHIARAIS AND ELKE K ARENDT INTRODUCTION GLUTEN-FREE CEREALS MALTING OF GLUTEN-FREE CEREALS BREWING OF GLUTEN-FREE CEREALS CEREAL-BASED GLUTEN-FREE FUNCTIONAL DRINKS STEFAN KREISZ, ELKE K ARENDT, FLORIAN HÜBNER, AND MARTIN ZARNKOV 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 THE MARKETING OF GLUTEN-FREE CEREAL PRODUCTS JOE BOGUE AND DOUGLAS SORENSON 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 NEW PRODUCT DEVELOPMENT: THE CASE OF GLUTEN-FREE FOOD PRODUCTS ALAN L KELLY, MICHELLE M MOORE, AND ELKE K ARENDT 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