| |
|
|
|
|
|
|
|
|
1. |
Record Nr. |
UNINA990004379260403321 |
|
|
Autore |
Caballero Guiral, Juncal |
|
|
Titolo |
la mujer en el imaginario surreal : figuras femininas en el universo de André Breton / Juncal Caballero Guiral |
|
|
|
|
|
|
|
Pubbl/distr/stampa |
|
|
Castelló de la Plana : Publicacions de la Universitat Jaume, 2002 |
|
|
|
|
|
|
|
ISBN |
|
|
|
|
|
|
Descrizione fisica |
|
|
|
|
|
|
Collana |
|
|
|
|
|
|
Disciplina |
|
|
|
|
|
|
Locazione |
|
|
|
|
|
|
Collocazione |
|
|
|
|
|
|
Lingua di pubblicazione |
|
|
|
|
|
|
Formato |
Materiale a stampa |
|
|
|
|
|
Livello bibliografico |
Monografia |
|
|
|
|
|
|
|
|
|
|
|
|
2. |
Record Nr. |
UNISA996393602803316 |
|
|
Autore |
Zetzner Eberhard <fl. 1622-1658.> |
|
|
Titolo |
[Device and imprint of Eberhard Zetzner of Strasbourg] [[electronic resource]] |
|
|
|
|
|
|
|
Pubbl/distr/stampa |
|
|
Augustae Trebocorum [Strasbourg], : Impensis Eberhardi Zetzneri bibliopolae., [16--?] |
|
|
|
|
|
|
|
|
|
Descrizione fisica |
|
|
|
|
|
|
Soggetti |
|
Printers' marks - France |
Imprints (Publishers' and printers' statements) - France |
|
|
|
|
|
|
|
|
Lingua di pubblicazione |
|
|
|
|
|
|
Formato |
Materiale a stampa |
|
|
|
|
|
Livello bibliografico |
Monografia |
|
|
|
|
|
Note generali |
|
Title provided by cataloger. |
Fragment. |
Reproduction of original in the British Library. |
|
|
|
|
|
|
|
|
Sommario/riassunto |
|
|
|
|
|
|
|
|
|
|
|
|
|
3. |
Record Nr. |
UNINA9910728390103321 |
|
|
Autore |
de Escalada Pla Marina F |
|
|
Titolo |
Designing Gluten Free Bakery and Pasta Products / / edited by Marina F. de Escalada Pla, Carolina E. Genevois |
|
|
|
|
|
|
|
Pubbl/distr/stampa |
|
|
Cham : , : Springer International Publishing : , : Imprint : Springer, , 2023 |
|
|
|
|
|
|
|
|
|
ISBN |
|
|
|
|
|
|
|
|
Edizione |
[1st ed. 2023.] |
|
|
|
|
|
Descrizione fisica |
|
1 online resource (394 pages) |
|
|
|
|
|
|
Altri autori (Persone) |
|
|
|
|
|
|
Disciplina |
|
|
|
|
|
|
Soggetti |
|
Food science |
Food - Analysis |
Chemistry |
Food - Safety measures |
Nutrition |
Food Science |
Food Chemistry |
Food Analysis |
Food Safety |
|
|
|
|
|
|
|
|
Lingua di pubblicazione |
|
|
|
|
|
|
Formato |
Materiale a stampa |
|
|
|
|
|
Livello bibliografico |
Monografia |
|
|
|
|
|
Nota di contenuto |
|
Everything it must be known about the relation of gluten to human health -- Raw materials. Traditional and non-conventional cereals, pseudo-cereals, oilseeds and legumes -- Non-cereals starch resources -- Use of additives in gluten-free formulations -- Fermented gluten-free baked goods -- Gluten free non-fermented bakery -- Gluten free edible films, coatings, and toppings -- Gluten free pasta production and formulation design -- Sensory analysis tools in developing gluten-free bakery and pasta products and their quality control -- Regulation and labelling. Methods of analysis for the determination of gluten in foods. |
|
|
|
|
|
|
|
|
Sommario/riassunto |
|
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. 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 diseases, 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. . |
|
|
|
|
|
| |