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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.
Computational methods have risen as a powerful technique for
exploring the system phenomena and solving real-life problems.
Currently, there are two principle computational approaches for
system analysis: continuous and discrete. In the continuous
approach, the governing equations can be obtained by applying the
fundamental laws, such as conservation of mass, momentum, and
energy over an infinitesimal control volume. On the other hand, the
discrete approach concentrates on mimicking the molecular movement
within the system. Both approaches have pros and cons, and
continuous development and improvement in the existing
computational methods are ongoing. Advanced Computational
Techniques for Heat and Mass Transfer in Food Processing provides,
in a single source, information on the use of methods based on
numerical and computational analysis as applied in food science and
technology. It explores the use of various numerical/computational
techniques for the simulation of fluid flow and heat and mass
transfer within food products. Key Features: Explores various
numerical techniques used for modeling and validation Describes the
knowhow of numerical and computational techniques for food process
operations Covers a detailed numerical or computational approach of
the principles of heat and mass transfer in the food processing
operation Discusses the detailed computational simulation procedure
of the food operation Recent years have witnessed a rapid
development in the field of computational techniques owing to its
abundant benefit to the food processing industry. The relevance of
advanced computational methods has helped in understanding the
fundamental physics of thermal and hydrodynamic behavior that can
provide benefits to the food processing industry in numerous
applications. As a single information source for those interested
in the use of methods based on numerical and computational analysis
as applied in food science and technology, this book will ably
serve any food academician or researcher in learning the advanced
numerical techniques exploring fluid flow, crystallization, and
other food processing operations.
Serves as a dedicated reference for this emerging topic Discusses
state of the art developments in advanced computational techniques
for water purification Brings together diverse experience in this
field in one reference text Provides a roadmap for future
developments in the area
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.
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