國立虎尾科技大學 |

Challenges and Potential Solutions in Gluten Free Product Development

Record Type:	Language materials, printed : Monograph/item
Title/Author:	Challenges and Potential Solutions in Gluten Free Product Development/ edited by Navneet Singh Deora, Aastha Deswal, Madhuresh Dwivedi.
other author:	Singh Deora, Navneet.
Description:	XV, 182 p. 1 illus.online resource. :
Contained By:	Springer Nature eBook
Subject:	Food science. -
Online resource:	https://doi.org/10.1007/978-3-030-88697-4
ISBN:	9783030886974

Challenges and Potential Solutions in Gluten Free Product Development
Challenges and Potential Solutions in Gluten Free Product Development[electronic resource] /edited by Navneet Singh Deora, Aastha Deswal, Madhuresh Dwivedi. - 1st ed. 2022. - XV, 182 p. 1 illus.online resource. - Food Engineering Series. - Food Engineering Series.

Current Advances in Celiac Disease and Gluten-Free Diet: Consequences and Improvement Strategies -- Nutritional Aspects of Gluten-Free Products -- Alternative Approaches Towards Gluten-Free Dough Development -- Role and Application of Starch and starch derivatives in Gluten-Free Systems -- Role of Microbial fermentations in Gluten Free Product Development -- Functionality of Alternative Protein in Gluten-Free Product Development: Case Study -- Texturisation and modification of vegetable proteins -- Cereal-based protein -- Protein from legume source -- Egg protein -- Regulatory and Labeling -- Gluten detection in foods -- Novel Approaches in Gluten-Free Breadmaking: Case Study -- Sourdough in gluten-free bread-making -- Aeration Strategies -- Nutritional Enhancement -- Changing flour functionality through physical treatments -- Role of Hydrocolloids in gluten-free breads -- Prebiotic gluten-free bread -- Global Gluten Free Market Trends -- Index.

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. .

ISBN: 9783030886974

Standard No.: 10.1007/978-3-030-88697-4doiSubjects--Topical Terms:

1179759
Food science.

LC Class. No.: TX341-641

Dewey Class. No.: 641.3

Challenges and Potential Solutions in Gluten Free Product Development
LDR:03919nam a22004215i 4500 001 1091483
003 DE-He213
005 20220114091215.0
007 cr nn 008mamaa
008 221228s2022 sz | s |||| 0|eng d
020 $a 9783030886974 $9 978-3-030-88697-4
024 7 $a 10.1007/978-3-030-88697-4 $2 doi
035 $a 978-3-030-88697-4
050 4 $a TX341-641
072 7 $a TDCT $2 bicssc
072 7 $a TEC012000 $2 bisacsh
072 7 $a TDCT $2 thema
082 0 4 $a 641.3 $2 23
082 0 4 $a 664 $2 23
245 1 0 $a Challenges and Potential Solutions in Gluten Free Product Development $h [electronic resource] / $c edited by Navneet Singh Deora, Aastha Deswal, Madhuresh Dwivedi.
250 $a 1st ed. 2022.
264 1 $a Cham : $b Springer International Publishing : $b Imprint: Springer, $c 2022.
300 $a XV, 182 p. 1 illus. $b online resource.
336 $a text $b txt $2 rdacontent
337 $a computer $b c $2 rdamedia
338 $a online resource $b cr $2 rdacarrier
347 $a text file $b PDF $2 rda
490 1 $a Food Engineering Series
505 0 $a Current Advances in Celiac Disease and Gluten-Free Diet: Consequences and Improvement Strategies -- Nutritional Aspects of Gluten-Free Products -- Alternative Approaches Towards Gluten-Free Dough Development -- Role and Application of Starch and starch derivatives in Gluten-Free Systems -- Role of Microbial fermentations in Gluten Free Product Development -- Functionality of Alternative Protein in Gluten-Free Product Development: Case Study -- Texturisation and modification of vegetable proteins -- Cereal-based protein -- Protein from legume source -- Egg protein -- Regulatory and Labeling -- Gluten detection in foods -- Novel Approaches in Gluten-Free Breadmaking: Case Study -- Sourdough in gluten-free bread-making -- Aeration Strategies -- Nutritional Enhancement -- Changing flour functionality through physical treatments -- Role of Hydrocolloids in gluten-free breads -- Prebiotic gluten-free bread -- Global Gluten Free Market Trends -- Index.
520 $a 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. .
650 0 $a Food science. $3 1179759
650 1 4 $a Food Science. $3 673136
700 1 $a Singh Deora, Navneet. $e editor. $4 edt $4 http://id.loc.gov/vocabulary/relators/edt $3 1399073
700 1 $a Deswal, Aastha. $e editor. $4 edt $4 http://id.loc.gov/vocabulary/relators/edt $3 1399074
700 1 $a Dwivedi, Madhuresh. $e editor. $4 edt $4 http://id.loc.gov/vocabulary/relators/edt $3 1399075
710 2 $a SpringerLink (Online service) $3 593884
773 0 $t Springer Nature eBook
776 0 8 $i Printed edition: $z 9783030886967
776 0 8 $i Printed edition: $z 9783030886981
776 0 8 $i Printed edition: $z 9783030886998
830 0 $a Food Engineering Series $3 1351031
856 4 0 $u https://doi.org/10.1007/978-3-030-88697-4
912 $a ZDB-2-CMS
912 $a ZDB-2-SXC
950 $a Chemistry and Materials Science (SpringerNature-11644)
950 $a Chemistry and Material Science (R0) (SpringerNature-43709)