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[null,"1.","Record Nr.",null,"UNINA9910728390103321"]
[null,null,"Autore",null,"de Escalada Pla Marina F"]
[null,null,"Titolo",null,"Designing Gluten Free Bakery and Pasta Products / / edited by Marina F. de Escalada Pla, Carolina E. Genevois"]
[null,null,"Pubbl/distr/stampa",null,"Cham : , : Springer International Publishing : , : Imprint : Springer, , 2023"]
[null,null,"ISBN",null,"9783031283444"]
[{"$nulls":4},"3031283449"]
[null,null,"Edizione",null,"[1st ed. 2023.]"]
[null,null,"Descrizione fisica",null,"1 online resource (394 pages)"]
[null,null,"Disciplina",null,"641.5639311"]
[null,null,"Soggetti",null,"Food science"]
[{"$nulls":4},"Food - Analysis"]
[{"$nulls":4},"Chemistry"]
[{"$nulls":4},"Food - Safety measures"]
[{"$nulls":4},"Nutrition"]
[{"$nulls":4},"Food Science"]
[{"$nulls":4},"Food Chemistry"]
[{"$nulls":4},"Food Analysis"]
[{"$nulls":4},"Food Safety"]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,"Nota di contenuto",null,"Everything it must be known about the relation of gluten to human health -- Raw materials. Traditional and non-conventional cereals, pseudo-cereals, oilseeds and legumes -- Non-cereals starch resources -- Use of additives in gluten-free formulations -- Fermented gluten-free baked goods -- Gluten free non-fermented bakery -- Gluten free edible films, coatings, and toppings -- Gluten free pasta production and formulation design -- Sensory analysis tools in developing gluten-free bakery and pasta products and their quality control -- Regulation and labelling. Methods of analysis for the determination of gluten in foods."]
[null,null,null,"Sommario/riassunto","The ingestion of gluten in the human diet can lead to gastrointestinal disorders such as celiac disease, allergy to wheat and non-celiac gluten sensitivity. Currently the best treatment is the strict adherence to a diet without sources of prolamins and gliadins (wheat), secalin (rye) and hordein (barley). Several studies have revealed that a gluten-free diet "]
[{"$nulls":4},"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. ."]