| 書目名稱 | Designing Gluten Free Bakery and Pasta Products |
| 編輯 | Marina F. de Escalada Pla,Carolina E. Genevois |
| 視頻video | http://file.papertrans.cn/269/268938/268938.mp4 |
| 概述 | Provides a tool for designing gluten-free bakery and pasta products.Examines the most up-to-date advances and knowledge of gluten-related diseases.Extensively covers both traditional and non-tradition |
| 圖書封面 |  |
| 描述 | .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 an |
| 出版日期 | Book 2023 |
| 關鍵詞 | Gluten-free traditional foods; Gluten-free non-traditional foods; Gluten-free foods; Gluten-free foods |
| 版次 | 1 |
| doi | https://doi.org/10.1007/978-3-031-28344-4 |
| isbn_softcover | 978-3-031-28346-8 |
| isbn_ebook | 978-3-031-28344-4 |
| copyright | The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Nature Switzerl |
|Archiver|手機版|小黑屋|
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