All recipes come with a detailed list of ingredients, cooking and preparation times, number of servings, easy to follow step-by-step instructions.
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: Zhou Название: Bakery Products Science and Technology 2e ISBN: 1119967155 ISBN-13(EAN): 9781119967156 Издательство: Wiley Рейтинг: Цена: 34682.00 р. Наличие на складе: Поставка под заказ.
Автор: Jagarlamudi, Lakshmi Название: Bakery and Confectionery Products ISBN: 1032428368 ISBN-13(EAN): 9781032428369 Издательство: Taylor&Francis Рейтинг: Цена: 19906.00 р. Наличие на складе: Поставка под заказ.
All recipes come with a detailed list of ingredients, cooking and preparation times, number of servings, easy to follow step-by-step instructions.
Автор: Mathuravalli S. M. D. Название: Handbook of Bakery and Confectionery ISBN: 1032151269 ISBN-13(EAN): 9781032151267 Издательство: Taylor&Francis Рейтинг: Цена: 16843.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Bakery products, due to great nutrient value and affordability, are an element of huge consumption. This book delineates a theoretical and practical knowledge on bakery and confectionery. Note: T& F does not sell or distribute the hardback in India, Pakistan, Nepal, Bhutan, Bangladesh and Sri Lanka.
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.
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.
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