| |
|
|
|
|
|
|
|
|
1. |
Record Nr. |
UNINA990004338630403321 |
|
|
Autore |
Fadiga Zanatta, Anna Laura |
|
|
Titolo |
Il sistema scolastico italiano / Anna Laura Fadiga Zanatta |
|
|
|
|
|
Pubbl/distr/stampa |
|
|
Bologna : Il Mulino, 1972 |
|
|
|
|
|
|
|
Edizione |
[2. ed.] |
|
|
|
|
|
Descrizione fisica |
|
|
|
|
|
|
Collana |
|
|
|
|
|
|
Disciplina |
|
|
|
|
|
|
Locazione |
|
|
|
|
|
|
Collocazione |
|
|
|
|
|
|
Lingua di pubblicazione |
|
|
|
|
|
|
Formato |
Materiale a stampa |
|
|
|
|
|
Livello bibliografico |
Monografia |
|
|
|
|
|
2. |
Record Nr. |
UNINA9911018895403321 |
|
|
Titolo |
Gluten-free food science and technology / / edited by Eimear Gallagher |
|
|
|
|
|
Pubbl/distr/stampa |
|
|
Chichester, U.K. ; ; Ames, Iowa, : Wiley-Blackwell, 2009 |
|
|
|
|
|
|
|
ISBN |
|
9786612343711 |
9781282343719 |
1282343718 |
9781444316209 |
1444316206 |
9781444316216 |
1444316214 |
|
|
|
|
|
|
|
|
Descrizione fisica |
|
1 online resource (258 p.) |
|
|
|
|
|
|
Classificazione |
|
|
|
|
|
|
|
|
Altri autori (Persone) |
|
|
|
|
|
|
Disciplina |
|
|
|
|
|
|
Soggetti |
|
Gluten-free foods |
Food industry and trade |
|
|
|
|
|
|
|
|
Lingua di pubblicazione |
|
|
|
|
|
|
|
|
|
|
|
|
Formato |
Materiale a stampa |
|
|
|
|
|
Livello bibliografico |
Monografia |
|
|
|
|
|
Note generali |
|
Description based upon print version of record. |
|
|
|
|
|
|
Nota di bibliografia |
|
Includes bibliographical references and index. |
|
|
|
|
|
|
Nota di contenuto |
|
Gluten-Free Food Science and Technology; Contents; Preface; Contributors; 1 The Increasing Incidence of Celiac Disease and the Range of Gluten-Free Products in the Marketplace; 2 The Clinical Presentation and Diagnosis of Celiac Disease; 3 Classification of Proteins in Cereal Grains: What Is Toxic and How Is It Measured in Foods?; 4 The Nutritional Quality of Gluten-Free Foods; 5 Gluten-Free Doughs: Rheological Properties, Testing Procedures - Methods and Potential Problems; 6 Enzymatic Manipulation of Gluten-Free Breads; 7 Commercial Aspects of Gluten-Free Products |
8 Dough Microstructure and Textural Aspects of Gluten-Free Yeast Bread and Biscuits9 Manufacture of Gluten-Free Specialty Breads and Confectionery Products; 10 Production of Gluten-Free Beer; 11 Functionality of Starches and Hydrocolloids in Gluten-Free Foods; 12 Coeliac Disease and Gluten-Free Research: What Does the Future Hold for the Physician, the Patient and the Scientist?; Index |
|
|
|
|
|
|
|
|
Sommario/riassunto |
|
Coeliac disease (CD) and other allergic reactions/intolerances to gluten are on the rise, largely due to improved diagnostic procedures and changes in eating habits. The worldwide incidence of coeliac disease has been predicted to increase by a factor of ten over the next number of years, and this has resulted in a growing market for high quality gluten-free cereal products. However, the removal of gluten presents major problems for bakers. Currently, many gluten-free products on the market are of low quality and short shelf life, exhibiting poor mouthfeel and flavour. This challenge to the ce |
|
|
|
|
|
|
|
| |