LEADER 04119nam 22007095 450 001 9910728390103321 005 20230525190225.0 010 $a3-031-28344-9 024 7 $a10.1007/978-3-031-28344-4 035 $a(MiAaPQ)EBC30552312 035 $a(Au-PeEL)EBL30552312 035 $a(DE-He213)978-3-031-28344-4 035 $a(BIP)088396535 035 $a(PPN)270619321 035 $a(CKB)26776193500041 035 $a(EXLCZ)9926776193500041 100 $a20230525d2023 u| 0 101 0 $aeng 135 $aurcnu|||||||| 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aDesigning Gluten Free Bakery and Pasta Products /$fedited by Marina F. de Escalada Pla, Carolina E. Genevois 205 $a1st ed. 2023. 210 1$aCham :$cSpringer International Publishing :$cImprint: Springer,$d2023. 215 $a1 online resource (394 pages) 311 08$aPrint version: de Escalada Pla, Marina F. Designing Gluten Free Bakery and Pasta Products Cham : Springer International Publishing AG,c2023 9783031283437 327 $a 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. 330 $aThe 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. . 606 $aFood science 606 $aFood?Analysis 606 $aChemistry 606 $aFood?Safety measures 606 $aNutrition 606 $aFood Science 606 $aFood Chemistry 606 $aFood Analysis 606 $aFood Safety 606 $aNutrition 610 $aTherapeutics 610 $aMedical 615 0$aFood science. 615 0$aFood?Analysis. 615 0$aChemistry. 615 0$aFood?Safety measures. 615 0$aNutrition. 615 14$aFood Science. 615 24$aFood Chemistry. 615 24$aFood Analysis. 615 24$aFood Safety. 615 24$aNutrition. 676 $a641.5639311 676 $a641.5639311 700 $ade Escalada Pla$b Marina F$01361144 701 $aGenevois$b Carolina E$01361145 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910728390103321 996 $aDesigning Gluten Free Bakery and Pasta Products$93379452 997 $aUNINA