{"product_id":"9783031283437","title":"Designing Gluten Free Bakery and Pasta Products","description":"\u003ch1\u003eDesigning Gluten Free Bakery and Pasta Products\u003c\/h1\u003e \u003ch2\u003ede Escalada Pla, Marina F.; Genevois, Carolina E.\u003c\/h2\u003e \u003cp\u003e\u003c\/p\u003e\u003cdiv\u003e\n\u003cp\u003eThe 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.  \u003c\/p\u003e\n\n\u003cp\u003e\u003ci\u003eDesigning Gluten Free Bakery and Pasta Products \u003c\/i\u003eprovides 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. \u003c\/p\u003e\n\u003cp\u003eThis 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. \u003cbr\u003e\u003c\/p\u003e\n\u003cdiv\u003e \u003cdiv\u003e \u003cdiv\u003e \u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\n\u003c\/div\u003e \u003c\/div\u003e \u003c\/div\u003e\n\u003c\/div\u003e\u003cdiv\u003e\u003cdiv\u003e\u003cdiv\u003e\u003cdiv\u003e \u003c\/div\u003e\u003c\/div\u003e\u003c\/div\u003e\u003c\/div\u003e \u003ch3\u003eDetails\u003c\/h3\u003e \u003cp\u003ePublished by: Springer\u003c\/p\u003e \u003cp\u003ePublication Date: 2023-05-26\u003c\/p\u003e \u003cp\u003eFormat: Hardcover\u003c\/p\u003e \u003cp\u003eISBN-13: 9783031283437\u003c\/p\u003e \u003cp\u003eDOI: 10.1007\/978-3-031-28344-4\u003c\/p\u003e \u003cp\u003eDimensions: 235cm x155cm\u003c\/p\u003e \u003cp\u003ePages: 391\u003c\/p\u003e ","brand":"Springer International Publishing","offers":[{"title":"Default Title","offer_id":44810005381260,"sku":"9783031283437","price":161.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0710\/9545\/1788\/files\/9783031283437.jpg?v=1776087341","url":"https:\/\/fh90cf-fv.myshopify.com\/products\/9783031283437","provider":"Late Knight Books and Services, LLC","version":"1.0","type":"link"}