Gluten and wheat.- The role of intestinal health.- Diseases associated with gluten intolerance.- Gluten in the diet.- Gluten free as a trend.
Автор: Singh Deora Navneet, Deswal Aastha, Dwivedi Madhuresh Название: Challenges and Potential Solutions in Gluten Free Product Development ISBN: 3030886964 ISBN-13(EAN): 9783030886967 Издательство: Springer Рейтинг: Цена: 18167.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This work provides researchers with a thorough overview of all aspects related to the development of gluten-free food products.
Автор: Midori Hiramatsu Название: Food and Free Radicals ISBN: 0306454939 ISBN-13(EAN): 9780306454936 Издательство: Springer Рейтинг: Цена: 21655.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Proceedings of the First Symposium held in Yamagata, Japan, June 16, 1994
Автор: de Escalada Pla Название: Designing Gluten Free Bakery and Pasta Products ISBN: 3031283430 ISBN-13(EAN): 9783031283437 Издательство: Springer Рейтинг: Цена: 15372.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: The ingestion of gluten in the human diet can lead to gastrointestinal disorders such as celiac disease, allergy to wheat and non-celiac gluten sensitivity. Currently the best treatment is the strict adherence to a diet without sources of prolamins and gliadins (wheat), secalin (rye) and hordein (barley). Several studies have revealed that a gluten-free diet may lead to nutrient deficiencies. Therefore, the formulation of gluten-free foods, particularly those related to cereals, is a major challenge. A great effort has been put into improved technological and nutritional aspects of gluten-free cereal products, as evidenced by the large amount of research published in journal articles. Thus far there has been no compilation of this up-to-date research which would lead to better implementation of healthy gluten-free products with improved technological and sensorial properties. Designing Gluten Free Bakery and Pasta Products provides a tool for designing gluten-free bakery and pasta products taking into account the most up-to-date advances and knowledge of gluten-related disorders , extensively covering both traditional and non-traditional gluten-free raw materials and bakery and pasta processes. This book will be particularly useful for food scientists and technologists developing gluten-free bakery and pasta products, plus physicians and nutritionists working with patients with gluten related diseases. This book covers new native/seasonal ingredients that improve the nutritional profile of baked goods, shelf life and starch retrogradation during storage, gluten-free edible film/toppings application, biotechnological pre-treatments of gluten-free flours and ingredients to enhance their technological/nutritional functionality, baked goods with spontaneous fermentation, sourdough from yeasts vs LAB present in gluten-free flours and effects on technological, nutritional and sensory characteristics. All these aspects were extensively discussed in this work, plus it provides a fully up-to-date studies on gluten-related health disorders and summarizes the main research advances in gluten-free product development and their market-related and industrial impact. This novel approach makes this book a unique and highly valuable resource for those on the forefront of gluten-free foods application.
Автор: Mark Earnden Paul Whiteley & Название: Autism: Exploring the Benefits of a Gluten and Casein Free D ISBN: 0415727634 ISBN-13(EAN): 9780415727631 Издательство: Taylor&Francis Рейтинг: Цена: 5051.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
Autism was once considered a rare condition, but increasing numbers of children are being diagnosed as being on the autism spectrum, making it one of the most common and often challenging childhood developmental diagnoses. While experts around the globe strive to unravel and truly understand how autism develops and presents itself, comparatively little is still known about the condition despite decades of research and investigation.
What is becoming clear is that autism is an extremely diverse condition with a presentation often complicated by a heightened risk of various accompanying behaviours and conditions outside of autism, variably affecting quality of life and future outcomes. Based on years of experimental study and thousands of personal observations, a growing body of research suggests that some challenging characteristics present in autism may be positively affected by the introduction of a gluten- and casein-free (GFCF) diet.
Autism: Exploring the Benefits of a Gluten- and Casein-Free Diet offers parents, teachers, and other education or health professionals an easy-to-read alternative to sifting through the combined science. Written by leading experts in autism research, food, nutrition and dietetics, the book cuts through the jargon to offer readers a no-nonsense, accessible and authoritative overview of how diet might affect some characteristics of autism, and provides a range of useful recipes and handy hints for making mealtimes fun for children with autism and related conditions who are embarking on such a dietary change.
Название: Gluten-free food science and technology ISBN: 1405159154 ISBN-13(EAN): 9781405159159 Издательство: Wiley Рейтинг: Цена: 25970.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Gluten-Free Food Science and Technology provides an overview for the food industry of issues related to the increasing prevalence of coeliac disease and gluten intolerance.
Автор: Arendt, Elke Название: Gluten-Free Cereal Products And Beverages ISBN: 0123737397 ISBN-13(EAN): 9780123737397 Издательство: Elsevier Science Рейтинг: Цена: 18696.00 р. Наличие на складе: Поставка под заказ.
Описание: Presents the work in the development of gluten free products, including description of the disease, the detection of gluten and the labeling of gluten free products, as well as exploring the raw materials and ingredients used to produce gluten free products. This book addresses Coeliac Disease from a food science perspective.
Автор: Taylor,John R.N. Название: Gluten-Free Ancient Grains ISBN: 008100866X ISBN-13(EAN): 9780081008669 Издательство: Elsevier Science Рейтинг: Цена: 26949.00 р. Наличие на складе: Поставка под заказ.
Описание: This book encompasses the work of leading researchers discussing, from a scientific and technological perspective, the latest and most innovative approaches to structure edible oils without the use of trans fats.
Автор: Midori Hiramatsu Название: Food and Free Radicals ISBN: 1489918396 ISBN-13(EAN): 9781489918390 Издательство: Springer Рейтинг: Цена: 13974.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Proceedings of the First Symposium held in Yamagata, Japan, June 16, 1994
Автор: Mir Shabir Ahmad, Shah Manzoor Ahmad, Hamdani Afshan Mumtaz Название: Gluten-Free Bread Technology ISBN: 3030738973 ISBN-13(EAN): 9783030738976 Издательство: Springer Цена: 16769.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: However, developing gluten-free bread remains a technological challenge due to the key role of gluten in the breadmaking process.Gluten-Free Bread Technology provides an overview of all fundamental issues and key factors associated with gluten-free bread technology, with the emphasis on the most recent findings on the subject.
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