01383nam0 22003133i 450 VAN024512620220523113002.691N978303064904320220426d2021 |0itac50 baengCH|||| |||||Dynamical Mean-Field Theory for Strongly Correlated MaterialsVolodymyr TurkowskiChamSpringer2021X, 392 p.ill.24 cmCHChamVANL001889541Chimica fisica22620.1Scienze dei materiali22573.623Superconduttività22TurkowskVolodymyrVANV2002001221346Springer <editore>VANV108073650ITSOL20240614RICAhttps://link.springer.com/book/10.1007/978-3-030-64904-3E-book - Accesso al full-text attraverso riconoscimento IP di Ateneo, proxy e/o ShibbolethBIBLIOTECA DEL DIPARTIMENTO DI SCIENZE E TECNOLOGIE AMBIENTALI BIOLOGICHE E FARMACEUTICHEIT-CE0101VAN17NVAN0245126BIBLIOTECA DEL DIPARTIMENTO DI SCIENZE E TECNOLOGIE AMBIENTALI BIOLOGICHE E FARMACEUTICHE17CONS e-book 2222 17BIB2222/154 154 20220426 Dynamical Mean-Field Theory for Strongly Correlated Materials2832386UNICAMPANIA03814nam 22005775 450 991050298240332120251113180042.03-030-73898-110.1007/978-3-030-73898-3(CKB)5170000000033801(MiAaPQ)EBC6747790(Au-PeEL)EBL6747790(OCoLC)1275356964(PPN)258301171(DE-He213)978-3-030-73898-3(EXLCZ)99517000000003380120211008d2021 u| 0engurcnu||||||||txtrdacontentcrdamediacrrdacarrierGluten-free Bread Technology /edited by Shabir Ahmad Mir, Manzoor Ahmad Shah, Afshan Mumtaz Hamdani1st ed. 2021.Cham :Springer International Publishing :Imprint: Springer,2021.1 online resource (280 pages)Biomedical and Life Sciences Series3-030-73897-3 Includes bibliographical references and index.1. Gluten intolerance -- 2. Challenges in development of gluten-free breads -- 3. Gluten free cereals -- 4. Starch and starch derivatives in gluten-free breads -- 5. Fruit and vegetable based ingredients in gluten-free breads -- 6. Understating the role additives in gluten-free breads -- 7. Flour modification for development of gluten free bread -- 8. Dough handling properties of gluten-free breads -- 9. Optimization of gluten-free bread technology -- 10. Technological aspects of gluten-free breads -- 11. Structural aspects of gluten-free breads -- 12. Nutritional quality of gluten-free breads -- 13. Sensory attributes of gluten-free breads -- 14. Consumers adherence to gluten free bread -- 15. Quality tests for evaluating gluten-free dough and bread quality.Market trend and the increasing diagnoses of celiac disease have encouraged extensive research into the development of gluten-free breads. Generally, the development of bread without gluten involves the use of diverse ingredients and additives aimed at imitating the viscoelastic properties of gluten and consequently obtaining quality bread products. However, developing gluten-free bread remains a technological challenge due to the key role of gluten in the breadmaking process. Gluten-Free Bread Technology provides an overview of all fundamental issues and key factors associated with gluten-free bread technology, with the emphasis on the most recent findings on the subject. The promising results of the reviewed studies indicate that the gluten-free breads developed possess similar or better sensory attributes than those of control formulations, and some are even comparable to their wheat gluten-based counterparts. Chapters of this book focus on the role of additives, dough handling, and the physical, structural, sensory and nutritional properties of the gluten-free bread. The science of gluten intolerance is explained as well. With all relevant literature gathered and summarized in one place, this text will be an essential resource for both food scientists and industry professionals pursuing gluten-free formulations.Biomedical and Life Sciences SeriesFood scienceConsumer behaviorFood ScienceConsumer BehaviorFood science.Consumer behavior.Food Science.Consumer Behavior.664.75Mir Shabir AhmadShah Manzoor AhmadHamdani Afshan MumtazMiAaPQMiAaPQMiAaPQBOOK9910502982403321Gluten-free bread technology2898350UNINA