Name: Challenges and Potential Solutions in Gluten Free Product Development (en Inglés)
Price: 2833.16 MXN
Availability: InStock
Author: Singh Deora, Navneet ; Deswal, Aastha ; Dwivedi, Madhuresh
ISBN: 9783030886998

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portada Challenges and Potential Solutions in Gluten Free Product Development (en Inglés)

Formato

Libro Físico

Ilustrado por

Editorial

Autor

Singh Deora, Navneet ; Deswal, Aastha ; Dwivedi, Madhuresh

Idioma

Inglés

N° páginas

182

Encuadernación

Tapa Blanda

Dimensiones

23.4 x 15.6 x 1.1 cm

Peso

0.29 kg.

ISBN13

9783030886998

Categorías

Tecnología alimentaria

Challenges and Potential Solutions in Gluten Free Product Development (en Inglés)

Navneet Singh Deora (Ilustrado por) · Aastha Deswal (Ilustrado por) · Madhuresh Dwivedi (Ilustrado por) · Springer · Tapa Blanda

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Origen: Estados Unidos (Costos de importación incluídos en el precio)

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Reseña del libro "Challenges and Potential Solutions in Gluten Free Product Development (en Inglés)"

This work provides researchers with a thorough overview of all aspects related to the development of gluten-free food products. In summarizing and offering critical reviews of published works and focusing on current advances and technologies in gluten free product development, this book covers all of the important subjects related to this increasingly important aspect of the food industry. Important case studies in gluten-free breadmaking and alternative proteins are presented, making this a rich and singular source for food manufacturers and scientists seeking practical knowledge on the challenges and solutions involved in the development of gluten-free foods. Challenges and Potential Solutions in Gluten Free Product Development covers the latest advances and strategies for gluten-free diets including the important nutritional factors involved. Traditional and alternative approaches for the development of gluten-free dough, including starch applications and microbial fermentations, are extensively covered. Alternative proteins including those from vegetables, cereals, legumes and eggs are presented. Novel approaches for gluten-free breadmaking such as aeration strategies, prebiotics, hydrocolloids and nutritional enhancements are also covered in depth. With further chapters dedicated to regulatory aspects, gluten detection methods and the global market, this book presents full and up-to-date coverage of the development and manufacture of gluten-free products.