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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.
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.
Nexa Rhosly was transported to a different planet from her hometown
in Rose Rock, Oklahoma. After waking up there, a mysterious girl in
white appeared and told her that her questions will be answered by
the rulers of this planet. As she got there, she met four boys
named Henry, Danny, Lenny, and Marco, all of whom are half human,
half creatures. Now they travel with her to other planets to find
six gems that'll grant her wish, but they will encounter some
enemies sent by an evil organization wanting to stop them from
interfering with their plans, including an evil counterpart named
Naman who's created by the organization to stop Nexa and the boys.
Everything that Nexa would encounter will either be reality or a
dream.
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Gluten Free Bread (Paperback)
Madhuresh Dwivedi, Navneet Singh Deora, Hari Niwas Mishra
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R1,214
Discovery Miles 12 140
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Ships in 10 - 15 working days
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With the increase in the demand of gluten free products, the food
industry has stepped up to the formulation challenges associated
with removing the protein from dough mixes.Further, in an era where
coeliac disease and the availability of gluten-free foods have
become so topical, few research work deals with this complex area
of gluten free product development. This book presents a research
work in which alternative ingredients were tested, bulking agents
were examined and different processing methods were developed and
optimization of gluten free bread was done using response surface
methodology. Using the application of image processing the bread
browning kinetics were evaluated and mathematical models were
proposed to predict the development of browning during
baking.Storage stability were also examined.Finally, I hope that
this research work will open the door for the development of gluten
free products and that it will serve as a long-term source of
knowledge and enlightenment for the reader.
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