12. Processing Gluten-Free Foods

  1. Joyce I. Boye2 and
  2. Samuel Benrejeb Godefroy3
  1. Elke K. Arendt and
  2. Maria Helena B. Nunes

Published Online: 4 AUG 2010

DOI: 10.1002/9780470644584.ch12

Allergen Management in the Food Industry

Allergen Management in the Food Industry

How to Cite

Arendt, E. K. and Nunes, M. H. B. (2010) Processing Gluten-Free Foods, in Allergen Management in the Food Industry (eds J. I. Boye and S. B. Godefroy), John Wiley & Sons, Inc., Hoboken, NJ, USA. doi: 10.1002/9780470644584.ch12

Editor Information

  1. 2

    Food Research and Development Centre, Agriculture and Agri-Food Canada, Saint-Hyacinthe, Quebec, Canada, J2S 8E3

  2. 3

    Food Directorate, Health Canada, Ottawa, Ontario, Canada

Author Information

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

Publication History

  1. Published Online: 4 AUG 2010
  2. Published Print: 10 SEP 2010

ISBN Information

Print ISBN: 9780470227350

Online ISBN: 9780470644584

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Keywords:

  • processing gluten-free foods - for celiac disease (CD) prevention, celiac sprue or gluten-sensitive enteropathy;
  • therapy in treating celiac disease - strict lifelong adherence to gluten-free diet;
  • hidden and unintentional sources of gluten

Summary

This chapter contains sections titled:

  • Introduction

  • Overview of Available Gluten Ingredients and Terminologies

  • Identifying Nutritional and Functional Alternatives to Wheat, Barley, and Rye

  • Hidden and Unintentional Sources of Gluten

  • Guidelines for Gluten-Free Processing

  • Conclusion

  • References