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Anotace knihy

“Development of Gluten-Free Pasta” summarizes current progress in development of gluten-free (GF) products, focused particularly on pasta products. Presented in 11 chapters, this book focuses on the role of prebiotic fibre, hydrocolloids, fruit and vegetable by-product pomace and the physical, microstructural, sensory and nutritional properties of the gluten-free pasta. The science of gluten intolerance is explained as well. With all relevant literature gathered and summarized in one place, this is an essential resource for both food scientists and industry professionals pursuing gluten-free formulations. Hence, this book would lays a very solid foundation for development of GF pasta which can be exploited as an essential therapeutic tool in the prevention of celiac disease. A comprehensive reference written by world renowned scientists who elaborate study of different selected additives of plant origin, providing an immense assistance in the field of research as many areas are still unexplored in the field of cereal science & technology. Provides a comprehensive application of pseudocereals, hydrocolloids and prebiotic dietary fibre in the development of gluten-free pastaBrings a holistic and integrated coverage of role of plant derived ingredients in development of Gluten-Free PastaCovers utilization of pseudo cereals having food, nutritional & economical security

Parametry knihy

Zařazení knihy Knihy v angličtině Technology, engineering, agriculture Industrial chemistry & manufacturing technologies Industrial chemistry

• Plný název: Development of Gluten-Free Pasta
• Autor: Amir Gull, Gulzar Ahmad Nayik, Charles Brennan
• Jazyk: Angličtina
• Vazba: Brožovaná
• Počet stran: 280
• EAN: 9780443132384
• ISBN: 0443132380
• ID: 43723635
• Rozměry: 229 × 151 mm
• Datum vydání: 01. February 2024

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