Front Cover -- The Science of Gluten-Free Foods and Beverages: Proceedings of the First International Conference of Gluten-Free Cereal Products and Beverages -- Copyright Page -- Table of Contents -- Part 1: Celiac Disease: An Introduction -- CHAPTER 1. THE EPIDEMIOLOGY OF CELIAC DISEASE -- SUMMARY -- INTRODUCTION -- CD PREVALENCE IN THE GENERAL POPULATION -- CD IN DEVELOPING COUNTRIES -- CD PREVALENCE IN AT-RISK GROUPS -- THE CELIAC ICEBERG -- CONCLUSIONS -- LITERATURE CITED -- CHAPTER 2. REFRACTORY COELIAC DISEASE: AN OPPORTUNITY TO PREVENT A T-CELL LYMPHOMA -- INTRODUCTION -- PATHOGENESIS OF RCD GENETIC AND ENVIRONMENTAL FACTORS -- DIAGNOSTIC APPROACH TO RCD -- RCD I VERSUS RCD II -- HLA-DQ TYPING -- SMALL INTESTINAL BIOPSIES -- IMMUNOPHENOTYPING OF IEL -- MEDICAL TREATMENT OPTIONS -- FOLLOW-UP AND OVERT LYMPHOMA IN RCD -- LITERATURE CITED -- Part 2: Detection of Food Allergens and the Safety of Gluten-Free Foods -- CHAPTER 3. GLUTEN-FREE DIET AND FOOD LEGISLATION -- FOODS FOR NORMAL CONSUMPTION -- THE RULE OF AOECS -- IMPROVEMENTS OF FURTHER WORLDWIDE CODEX STANDARDS AND GUIDELINES -- SPECIAL DIETARY FOODS -- THE INTERNATIONAL GLUTEN-FREE SYMBOL -- CONCLUSIONS -- LITERATURE CITED -- CHAPTER 4. CHALLENGES IN DETECTING FOOD ALLERGENS-ANALYTICAL METHODS IN THE LEGAL CONTEXT -- LEGISLATION -- METHODS AND VALIDATION -- HARMONISATION OF METHODS -- CONCLUSIONS -- LITERATURE CITED -- CHAPTER 5. DETECTION OF GLUTEN AND RELATED PROTEINS IN FOODS AND BEVERAGES AND SAFETY ISSUES RELATED TO GLUTEN FREE FOODS-SPECIFIC DETECTION WITH THE R5 ANTIBODY IN A READY-TO-USE TEST KIT FOR INDUSTRY -- INTRODUCTION -- ANALYSIS -- EXTRACTION -- STANDARD -- COMMERCIALLY AVAILABLE TEST KITS BASED ON THE R5 ANTIBODY -- HOW TO SELECT A METHOD -- LITERATURE CITED -- Part 3: Plant Breeding to Produce Gluten-Free Raw Materials.

CHAPTER 6. OVERVIEW OF PEPTIDES CAUSING CELIAC DISEASE AND STRATEGIES FOR THEIR ELIMINATION -- INTRODUCTION -- HOW MANY GLUTEN PROTEINS CONTAIN CD-TOXIC SEQUENCES? -- ARE SOME PROTEINS MORE TOXIC THAN OTHERS? -- THE NEED TO REVISIT THE TOXIC MECHANISM -- SURFACE ACTIVE PROPERTIES -- INTERACTION WITH TG-2 -- THE RATIONALE OF DEVELOPING LOW-TOXICITY WHEAT -- THE BACKBONE OF WHEAT TECHNOLOGICAL QUALITY -- CONCLUSIONS -- LITERATURE CITED -- CHAPTER 7. OVERVIEW OF GLUTEN-FREE (CEREALS AND OTHER) RAW MATERIALS AND THEIR PROPERTIES -- INTRODUCTION -- CEREAL-BASED FOODS -- SUBSTITUTION OF GLUTEN IN BAKERY AND PASTA PRODUCTS-PRECONDITIONS AND POSSIBILITIES -- GLUTEN-FREE RAW MATERIALS FOR BAKERY AND PASTA PRODUCTS -- CONCLUSIONS -- LITERATURE CITED -- CHAPTER 8. OATS-AN OVERVIEW FROM A CELIAC DISEASE POINT OF VIEW -- INTRODUCTION -- METHODS -- RESULTS -- DISCUSSION -- CONCLUSIONS -- LITERATURE CITED -- CHAPTER 9. GLUTEN-FREE INGREDIENTS -- INTRODUCTION -- DETECTION OF GLUTEN -- GLUTEN-FREE INGREDIENTS -- CONCLUSIONS -- LITERATURE CITED -- Part 4: Gluten-Free Cereal Products and Beverages -- CHAPTER 10. NOVEL APPROACHES IN THE DESIGN OF GLUTEN-FREE CEREAL PRODUCTS -- INTRODUCTION -- GLUTEN-FREE INGREDIENTS -- NOVEL PROCESSING TECHNIQUES -- CONCLUSIONS -- LITERATURE CITED -- CHAPTER 11. EXPLOITATION OF THE METABOLIC POTENTIAL OF LACTIC ACID BACTERIA FOR IMPROVED QUALITY OF GLUTEN-FREE BREAD -- INTRODUCTION -- MICROBIOTA OF SOURDOUGHS AND GLUTEN-FREE CEREAL FERMENTATIONS -- INFLUENCE OF THE SOURDOUGH MICROBIOTA ON BREAD QUALITY -- USE OF SOURDOUGH AND PROTEASES FOR DETOXIFICATION OF WHEAT FLOURS -- CONCLUSIONS -- ACKNOWLEDGEMENTS -- LITERATURE CITED -- CHAPTER 12. PRODUCING GLUTEN-FREE BEER- AN OVERVIEW -- CELIAC DISEASE -- BEER AS A RISK FACTOR FOR CELIAC PATIENTS -- STRATEGIES FOR MAKING BEERS FOR CELIAC PATIENTS -- LITERATURE CITED.

CHAPTER 13. MALTING OF SORGHUM AND BUCKWHEAT FOR BREWING PURPOSES-A GLUTEN-FREE ALTERNATIVE TO BARLEY? -- STEEPING -- GERMINATION -- KILNING -- CONCLUSIONS -- LITERATURE CITED -- Part 5: Health and Functional Food -- CHAPTER 14. DIETARY FIBRE IN A GLUTEN-FREE DIET -- IMPORTANCE OF DIETARY FIBRE IN NUTRITION AND HEALTH -- EFFECTS OF GLUTEN-FREE DIET ON INTAKE OF DIETARY FIBRE -- SOURCES OF DIETARY FIBRE IN GLUTEN-FREE PRODUCTS -- POTENTIAL OF OAT IN PROVIDING GRAIN FIBRE AND WHOLE GRAIN IN THE GLUTEN-FREE DIET -- LITERATURE CITED -- CHAPTER 15. ENZYMES IN THE PRODUCTION OF FUNCTIONAL FOOD INGREDIENTS- THE ARABINOXYLAN CASE -- INTRODUCTION -- ARABINOXYLAN -- ENZYME TOOLS FOR ARABINOXYLAN MODIFICATION -- ENZYME TECHNOLOGY AND PRODUCTION OF SOLUBLE HIGH MOLECULAR WEIGHT ARABINOXYLANS -- ENZYME TECHNOLOGY AND ARABINOXYLAN DERIVED PREBIOTICS -- CONCLUSIONS -- LITERATURE CITED -- Part 6: Marketing, Labelling, Consumer Perception of Gluten-Free Foods and Beverages -- CHAPTER 16. THE ROLE OF THE COELIAC SOCIETIES -- EVOLUTION -- CURRENT ROLE -- FUTURE ROLE -- ACKNOWLEDGEMENTS -- CHAPTER 17. STRATEGIC MARKETING OF GLUTEN-FREE CEREAL PRODUCTS AND BEVERAGES -- THE GLUTEN-FREE MARKET -- STRATEGIC MARKETING IN THE HEALTH/WELLNESS MARKET -- THE TARGET MARKET FOR GLUTEN-FREE FOODS AND BEVERAGES -- PRODUCT POSITIONING -- STRATEGIC MARKETING OF GLUTEN-FREE CEREAL PRODUCTS AND BEVERAGES -- THE ROLE OF THE BRAND IN THE GLUTEN-FREE MARKET -- DISTRIBUTION CHANNELS AND THE GLUTEN-FREE MARKET -- PRICING AND THE GLUTEN-FREE MARKET -- GLUTEN-FREE CEREAL PRODUCTS AND BEVERAGES: MARKET-ORIENTED NEW PRODUCT DEVELOPMENT -- CONCLUSIONS -- LITERATURE CITED -- INDEX.