LEADER 03996nam 22005055 450 001 9910523900103321 005 20230719194158.0 010 $a3-030-88697-2 024 7 $a10.1007/978-3-030-88697-4 035 $a(CKB)5100000000152496 035 $a(MiAaPQ)EBC6856440 035 $a(Au-PeEL)EBL6856440 035 $a(DE-He213)978-3-030-88697-4 035 $a(PPN)259385743 035 $a(EXLCZ)995100000000152496 100 $a20211203d2022 u| 0 101 0 $aeng 135 $aurcnu|||||||| 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aChallenges and Potential Solutions in Gluten Free Product Development /$fedited by Navneet Singh Deora, Aastha Deswal, Madhuresh Dwivedi 205 $a1st ed. 2022. 210 1$aCham :$cSpringer International Publishing :$cImprint: Springer,$d2022. 215 $a1 online resource (191 pages) 225 1 $aFood Engineering Series,$x2628-8095 311 $a3-030-88696-4 327 $aCurrent Advances in Celiac Disease and Gluten-Free Diet: Consequences and Improvement Strategies -- Nutritional Aspects of Gluten-Free Products -- Alternative Approaches Towards Gluten-Free Dough Development -- Role and Application of Starch and starch derivatives in Gluten-Free Systems -- Role of Microbial fermentations in Gluten Free Product Development -- Functionality of Alternative Protein in Gluten-Free Product Development: Case Study -- Texturisation and modification of vegetable proteins -- Cereal-based protein -- Protein from legume source -- Egg protein -- Regulatory and Labeling -- Gluten detection in foods -- Novel Approaches in Gluten-Free Breadmaking: Case Study -- Sourdough in gluten-free bread-making -- Aeration Strategies -- Nutritional Enhancement -- Changing flour functionality through physical treatments -- Role of Hydrocolloids in gluten-free breads -- Prebiotic gluten-free bread -- Global Gluten Free Market Trends -- Index. 330 $aThis work provides researchers with a thorough overview of all aspects related to the development of gluten-free food products. In summarizing and offering critical reviews of published works and focusing on current advances and technologies in gluten free product development, this book covers all of the important subjects related to this increasingly important aspect of the food industry. Important case studies in gluten-free breadmaking and alternative proteins are presented, making this a rich and singular source for food manufacturers and scientists seeking practical knowledge on the challenges and solutions involved in the development of gluten-free foods. Challenges and Potential Solutions in Gluten Free Product Development covers the latest advances and strategies for gluten-free diets including the important nutritional factors involved. Traditional and alternative approaches for the development of gluten-free dough, including starch applications and microbial fermentations, are extensively covered. Alternative proteins including those from vegetables, cereals, legumes and eggs are presented. Novel approaches for gluten-free breadmaking such as aeration strategies, prebiotics, hydrocolloids and nutritional enhancements are also covered in depth. With further chapters dedicated to regulatory aspects, gluten detection methods and the global market, this book presents full and up-to-date coverage of the development and manufacture of gluten-free products. . 410 0$aFood Engineering Series,$x2628-8095 606 $aFood science 606 $aFood Science 615 0$aFood science. 615 14$aFood Science. 676 $a664.6 700 $aDeora$b Navneet Singh$01208649 702 $aDeswal$b Aastha 702 $aDwivedi$b Madhuresh 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910523900103321 996 $aChallenges and potential solutions in gluten free product development$92788492 997 $aUNINA