New Book on Gluten-Free Food Provides Update for
Product Developers Who Design Foods for People with Celiac Disease

St. Paul, MN (August 31, 2009)—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 important since the number of people suffering from Celiac Disease and gluten allergies is rising.

In genetically susceptible individuals the ingestion of gluten and related proteins triggers an immune-mediated enteropathy known as Celiac Disease (CD). Recent epidemiological studies have shown that one in 100 people worldwide suffer from CD. Such a rate establishes CD as one of the most widespread food intolerances. Celiac patients are not in position to eat some of the most common foods such as bread, pizzas, biscuits or drink beer or whiskey. Due to the unique properties of gluten, it is a big challenge for food scientists to produce good quality gluten free products. This new book gives an overview of the work being carried out in the area of gluten-free science.

The Science of Gluten-Free Foods and Beverages includes the following chapters: Celiac Disease: An Introduction; Detection of Food Allergens and the Safety of Gluten-Free Foods; Plant Breeding to Produce Gluten-Free Raw Materials; Gluten-Free Cereal Products and Beverages; Health and Functional Food; Marketing, Labeling, Consumer Perception of Gluten-Free Foods and Beverages; and Index.

2009; 6" x 9" softcover; 165 pages; ISBN 978-1-891127-67-0; Item No. 27670 This book may be purchased for $109 plus shipping (USD) from AACC International PRESS. To order, go to the AACC International PRESS online bookstore at www.aaccnet.org and click “Books” or call toll-free 1.800.328.7560 U.S.A. and Canada or +1.651.454.0766 elsewhere.

NOTE: Digital artwork of the book’s cover is available by contacting Ashley Armstrong. Please specify if the artwork will be used for print or electronic media.

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