標(biāo)題: Titlebook: Designing Gluten Free Bakery and Pasta Products; Marina F. de Escalada Pla,Carolina E. Genevois Book 2023 The Editor(s) (if applicable) an [打印本頁(yè)] 作者: 投射技術(shù) 時(shí)間: 2025-3-21 18:42
書(shū)目名稱Designing Gluten Free Bakery and Pasta Products影響因子(影響力)
書(shū)目名稱Designing Gluten Free Bakery and Pasta Products影響因子(影響力)學(xué)科排名
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書(shū)目名稱Designing Gluten Free Bakery and Pasta Products讀者反饋
書(shū)目名稱Designing Gluten Free Bakery and Pasta Products讀者反饋學(xué)科排名
作者: Delirium 時(shí)間: 2025-3-21 22:34
Fuzzy-Chips und Hardwaresystemeshold values, the logos or symbols used to identify them and the establishment or not of a control methodology. Herein is a disclosure of some countries’ regulations and the methods of analysis available for the detection and quantification of gluten in different food products.作者: ANTH 時(shí)間: 2025-3-22 02:35 作者: BAN 時(shí)間: 2025-3-22 06:05
Die Stochastik zwischen Laplace und Poincaréers and antimicrobial agents are covered. Focus is on the most popular bakery products such as bread, cookies, cakes, muffins, and pasta. The main differences with the applications of these additives in wheat-based products are discussed. A nutritional perspective is also included.作者: 做作 時(shí)間: 2025-3-22 09:31 作者: 變色龍 時(shí)間: 2025-3-22 13:34
Use of Additives in Gluten-Free Formulations,ers and antimicrobial agents are covered. Focus is on the most popular bakery products such as bread, cookies, cakes, muffins, and pasta. The main differences with the applications of these additives in wheat-based products are discussed. A nutritional perspective is also included.作者: 變色龍 時(shí)間: 2025-3-22 17:27
seases.Extensively covers both traditional and non-tradition.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 作者: Fibrin 時(shí)間: 2025-3-22 21:12 作者: 有常識(shí) 時(shí)間: 2025-3-23 03:41 作者: Corral 時(shí)間: 2025-3-23 09:23 作者: hematuria 時(shí)間: 2025-3-23 10:37 作者: 跑過(guò) 時(shí)間: 2025-3-23 16:32 作者: 頭腦冷靜 時(shí)間: 2025-3-23 22:01 作者: 向下 時(shí)間: 2025-3-24 01:02
Raw Materials. Traditional and Non-conventional Cereals, Pseudo-cereals, Oilseeds and Legumes,information on the composition data of these three types of plant sources, but to delve into those characteristic and unique aspects of each type of them that are of interest for the development of GF foods.作者: Psa617 時(shí)間: 2025-3-24 02:48
Fermented Gluten-Free Baked Goods,ological, technological, nutritional and sensorial characteristics of baked goods. This chapter provides a summary of the most updated advances in fermented GF bakery as an alternative tool to approach the novel challenges in this field.作者: 迅速成長(zhǎng) 時(shí)間: 2025-3-24 08:44
Gluten Free Non-Fermented Bakery, of gluten in the food matrix could be, in part, counter act with the components from the other added ingredients. Understanding the role of different components in the matrix of the systems as well as the function of the unit operations involved in the process, can help to select the conditions to study in future works.作者: maculated 時(shí)間: 2025-3-24 14:21
https://doi.org/10.1007/978-3-031-28344-4Gluten-free traditional foods; Gluten-free non-traditional foods; Gluten-free foods; Gluten-free foods 作者: 內(nèi)部 時(shí)間: 2025-3-24 16:28
978-3-031-28346-8The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Nature Switzerl作者: CHOIR 時(shí)間: 2025-3-24 21:16 作者: Charitable 時(shí)間: 2025-3-25 01:44
Unscharfe Analyse unscharfer Datening the quality of gluten free (GF) foods. Physicochemical characterisation, nutritional perspectives, and technological aspects are covered for providing a wide insight of the matter. Therefore, specific objectives of this chapter are to provide a general overview of the main characteristics of GF 作者: 肥料 時(shí)間: 2025-3-25 03:47 作者: Inclement 時(shí)間: 2025-3-25 08:57 作者: 1FAWN 時(shí)間: 2025-3-25 13:47
Microprozessoren, Hybridsysteme, Softwareluten-free (GF) baked goods. The use of fermentation process, with baker yeast and/or native microorganism present in GF flours have been traditional techniques to elaborate GF bread with different properties. However, depending on the process fermentation and the raw material used, several properti作者: Omniscient 時(shí)間: 2025-3-25 17:38 作者: Mundane 時(shí)間: 2025-3-25 21:59
Microprozessoren, Hybridsysteme, Softwarethe consumers with disorders related to gluten intake. The present chapter deals with the descriptions, characterisation and main applications of eco-friendly and edible films, coatings and toppings used in the production of bakery products. Particular requirements that must be fulfilled to be appli作者: 爆炸 時(shí)間: 2025-3-26 03:31 作者: Acetaminophen 時(shí)間: 2025-3-26 08:22
Microprozessoren, Hybridsysteme, Softwarecesses on food product characteristics and/or consumer opinions, as well as gaining insight into the consumer perceptions of products. All these elements are essential to better understand gluten-free (GF) food systems and improve GF bakery and pasta products as pointed out in the examples presented作者: extinct 時(shí)間: 2025-3-26 11:07
Fuzzy-Chips und Hardwaresystemebal food trading and people with gluten related disorders that travel to foreign countries. Although many countries adopt Codex Alimentarius standards some differences can be found throughout their legislations. Some of them are the inclusion or not of oats in gluten-free foods, the established thre作者: 修飾 時(shí)間: 2025-3-26 14:41 作者: Locale 時(shí)間: 2025-3-26 17:51 作者: NIP 時(shí)間: 2025-3-26 21:31 作者: FRONT 時(shí)間: 2025-3-27 02:02 作者: 抱怨 時(shí)間: 2025-3-27 05:58
Non-cereals Starch Resources,e for gluten-free food development. In these products, starch is incorporated into the formulation to improve baking characteristics such as the specific volume, colour, and crumb structure and texture. As an introduction, physicochemical and structural characterisation, nutritional perspective and 作者: 津貼 時(shí)間: 2025-3-27 11:31 作者: 凌辱 時(shí)間: 2025-3-27 16:35
Fermented Gluten-Free Baked Goods,luten-free (GF) baked goods. The use of fermentation process, with baker yeast and/or native microorganism present in GF flours have been traditional techniques to elaborate GF bread with different properties. However, depending on the process fermentation and the raw material used, several properti作者: CRACK 時(shí)間: 2025-3-27 20:49
Gluten Free Non-Fermented Bakery,ntext, non-fermented bakery (NFB), like cookies and muffins as well as cereal bars have been gaining market in the last two decades. The aim of the chapter is to provide a review of the function of different ingredients in the formulation as well as the process steps in order to aid understanding th作者: 仔細(xì)閱讀 時(shí)間: 2025-3-28 01:11
Gluten Free Edible Films, Coatings and Toppings,the consumers with disorders related to gluten intake. The present chapter deals with the descriptions, characterisation and main applications of eco-friendly and edible films, coatings and toppings used in the production of bakery products. Particular requirements that must be fulfilled to be appli作者: 光明正大 時(shí)間: 2025-3-28 06:07 作者: 有助于 時(shí)間: 2025-3-28 09:40
Sensory Analysis Tools in Developing Gluten-Free Bakery and Pasta Products and Their Quality Controcesses on food product characteristics and/or consumer opinions, as well as gaining insight into the consumer perceptions of products. All these elements are essential to better understand gluten-free (GF) food systems and improve GF bakery and pasta products as pointed out in the examples presented作者: 典型 時(shí)間: 2025-3-28 10:55
Regulation and Labelling. Methods of Analysis for the Determination of Gluten in Foods,bal food trading and people with gluten related disorders that travel to foreign countries. Although many countries adopt Codex Alimentarius standards some differences can be found throughout their legislations. Some of them are the inclusion or not of oats in gluten-free foods, the established thre作者: 空洞 時(shí)間: 2025-3-28 17:47 作者: 懶洋洋 時(shí)間: 2025-3-28 20:13
Everything That Must Be Known About the Relationship of Gluten to Human Health,sive ingredient and cross-contamination of naturally gluten-free items is common. Data show that there is an unmet need for a strict and universal gluten-free labeling regulation all over the world. Several methods are available to measure traces of gluten in food items. However, no test is fully re作者: aristocracy 時(shí)間: 2025-3-29 02:05
Gluten Free Edible Films, Coatings and Toppings, systems that allow to protect, retain or control the release of different functional additives. Special attention was paid to the potential of edible films and coating as vehicles to incorporate probiotics, bioactive compounds and/or nutrients into the formulation of gluten free baked products. Hen作者: 新娘 時(shí)間: 2025-3-29 06:18
Sensory Analysis Tools in Developing Gluten-Free Bakery and Pasta Products and Their Quality Controseen. One example is the use of Check-all-that-apply (CATA) questions, allowing a quick descriptive sensory profile, which has been applied together with hedonic methods allowing evaluation of the drivers of liking and disliking of products. Studies also address promising predictors able to correlat作者: ENDOW 時(shí)間: 2025-3-29 11:16
