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Bücher Englische Bücher Wissen & Bildung Naturwissenschaft, Medizin, Informatik, Technik Technik Chemische Technik Challenges and Potential Solutions in Gluten Free Product Development
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Challenges and Potential Solutions in Gluten Free Product Development
(Broschiert, Englisch)
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Beschreibung
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 applicationsand 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. 139,09 €
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Technische Daten
Erscheinungsdatum
05.12.2022
Sprache
Englisch
EAN
9783030886998
Herausgeber
Springer International Publishing
Serien- oder Bandtitel
Food Engineering Series
Sonderedition
Nein
Seitenanzahl
182
Auflage
1
Einbandart
Broschiert
Autorenporträt
Navneet Singh Deora is an Associate Cereal Specialist at Nestle Research & Development in Gurgaon, India
Schlagwörter
Gluten Free Product Development, Gluten Free Flours, Bread Processing, Starch Application, Gluten Detection
Thema-Inhalt
TDCT - Lebensmittel- und Getränketechnologie
Höhe
235 mm
Breite
15.5 cm
Transparenz & Sicherheit
Hersteller: Springer, Europaplatz 3, Heidelberg, Deutschland, 69115, ProductSafety@springernature.com, Springer Nature Customer Service Center GmbH
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