Chapter 45. Gluten-Free Cereal Products as a Functional Food

  1. Y. H. Hui Senior Scientist
  1. Elke K. Arendt,
  2. Michelle M. Moore

Published Online: 1 AUG 2006

DOI: 10.1002/9780470113554.ch45

Book Title

Handbook of Food Products Manufacturing

Handbook of Food Products Manufacturing

Additional Information

How to Cite

Arendt, E. K. and Moore, M. M. (2006) Gluten-Free Cereal Products as a Functional Food, in Handbook of Food Products Manufacturing (ed Y. H. Hui), John Wiley & Sons, Inc., Hoboken, NJ, USA. doi: 10.1002/9780470113554.ch45

Editor Information

  1. Science Technology System, PO Box 1374, West Sacramento, CA 95691, USA

Author Information

  1. Department of Food and Nutritional Sciences, University College Cork, Ireland

Publication History

  1. Published Online: 1 AUG 2006
  2. Published Print: 13 APR 2007

ISBN Information

Print ISBN: 9780470049648

Online ISBN: 9780470113554

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CHAPTER TOOLS

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Keywords:

  • gluten-free cereal product as functional food;
  • transglutaminase (TG: protein-glutamine g-glutamyltrans-ferase, EC 2.3.2.13);
  • gluten-free bread protein sources

Summary

This chapter contains sections titled:

  • Introduction

  • Celiac Disease

  • Development of Gluten-Free Cereal Products

  • Conclusion

  • References

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