LEADER 04115nam 2200373 n 450 001 9910647220003321 005 20230328065324.0 010 $a3-0365-6564-7 035 $a(CKB)5680000000300148 035 $a(NjHacI)995680000000300148 035 $a(EXLCZ)995680000000300148 100 $a20230328d2023 uu 0 101 0 $aeng 135 $aur||||||||||| 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 00$aScientific Insights and Technological Advances in Gluten Free Products Development /$fedited by Maria Papageorgiou, Theodoros Varzakas 210 1$a[Place of publication not identified] :$cMDPI AG,$d2023. 215 $a1 online resource (220 pages) 311 $a3-0365-6565-5 327 $aAbout the Editors -- Preface to "Scientific Insights and Technological Advances in Gluten Free Products Development" -- Maria Papageorgiou and Theodoros Varzakas Scientific Insights and Technological Advances in Gluten-Free Product Development -- Nicola Gasparre, Antonella Pasqualone, Marina Mefleh and Fatma Boukid Nutritional Quality of Gluten-Free Bakery Products Labeled Ketogenic and/or Low-Carb Sold in the Global Market -- Jelena Bokic´, Jovana Kojic´, Jelena Krulj, Lato Pezo, Vojislav Banjac and Vesna Tumbas ? Saponjac et al. Bioactive, Mineral and Antioxidative Properties of Gluten-Free Chicory Supplemented Snack: Impact of Processing Conditions -- Kristina Rados?, Nikolina ?Cukelj Mustac?, Katarina Varga, Sas?a Drakula, Bojana Vouc?ko and Dus?ka ´Curic´ et al. Development of High-Fibre and Low-FODMAP Crackers -- Rosen Chochkov, Daniela Savova-Stoyanova, Maria Papageorgiou, Joa?o Miguel Rocha, Velitchka Gotcheva and Angel Angelov Effects of Teff-Based Sourdoughs on Dough Rheology and Gluten-Free Bread Quality -- Zuzana ?Sm´?dova´ and Jana Rysova´ Gluten-Free Bread and Bakery Products Technology -- Alina Culetu, Denisa Eglantina Duta, Maria Papageorgiou and Theodoros Varzakas The Role of Hydrocolloids in Gluten-Free Bread and Pasta; Rheology, Characteristics, Staling and Glycemic Index -- Lorenza Rodrigues dos Reis Gallo, Caio Eduardo Gonc¸alves Reis, Ma´rcio Anto?nio Mendonc¸a, Vera So?nia Nunes da Silva, Maria Teresa Bertoldo Pacheco and Raquel Braz Assunc¸a?o Botelho Impact of Gluten-Free Sorghum Bread Genotypes on Glycemic and Antioxidant Responses in Healthy Adults -- Ivana Gazikalovic´, Jelena Mijalkovic´, Natas?a ?Sekuljica, Sonja Jakovetic´ Tanaskovic´, Aleksandra ukic´ Vukovic´ and Ljiljana Mojovic´ et al. Synergistic Effect of Enzyme Hydrolysis and Microwave Reactor Pretreatment as an Efficient Procedure for Gluten Content Reduction -- Adriana Skendi, Maria Papageorgiou and Theodoros Varzakas High Protein Substitutes for Gluten in Gluten-Free Bread -- Laura Ramos, Alicia Alonso-Hernando, Miriam Mart´?nez-Castro, Jose Alejandro Mora´n-Pe´rez, Patricia Cabrero-Lobato and Ana Pascual-Mate´ et al. Sourdough Biotechnology Applied to Gluten-Free Baked Goods: Rescuing the Tradition -- Fernanda Laignier, Rita de Ca´ssia Coelho de Almeida Akutsu, Iriani Rodrigues Maldonade, Maria Teresa Bertoldo Pacheco, Vera So?nia Nunes Silva and Marcio Anto?nio Mendonc¸a et al. Amorphophallus konjac: A Novel Alternative Flour on Gluten-Free Bread. 330 $aThis Special Issue addresses both new scientific insights and technological advances of gluten-free product development exploring alternative ingredients for the development of gluten-free products aiming to mimic the unique viscoelastic properties of gluten as a gas retention ingredient during fermentation, water binding and enabler of starch gelatinization on baking, and a bread flavor enhancer via gluten-related proteases. 606 $aGluten-free diet 615 0$aGluten-free diet. 676 $a641.5638 702 $aVarzakas$b Theodoros 702 $aPapageorgiou$b Maria 801 0$bNjHacI 801 1$bNjHacl 906 $aBOOK 912 $a9910647220003321 996 $aScientific Insights and Technological Advances in Gluten Free Products Development$93018091 997 $aUNINA