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Gluten-free food science and technology [[electronic resource] /] / edited by Eimear Gallagher
Gluten-free food science and technology [[electronic resource] /] / edited by Eimear Gallagher
Pubbl/distr/stampa Chichester, U.K. ; ; Ames, Iowa, : Wiley-Blackwell, 2009
Descrizione fisica 1 online resource (258 p.)
Disciplina 664.75
664/.75
Altri autori (Persone) GallagherEimear
Soggetto topico Gluten-free foods
Food industry and trade
Soggetto genere / forma Electronic books.
ISBN 1-282-34371-8
9786612343711
1-4443-1620-6
1-4443-1621-4
Classificazione LEB 420f
VN 8400
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto Gluten-Free Food Science and Technology; Contents; Preface; Contributors; 1 The Increasing Incidence of Celiac Disease and the Range of Gluten-Free Products in the Marketplace; 2 The Clinical Presentation and Diagnosis of Celiac Disease; 3 Classification of Proteins in Cereal Grains: What Is Toxic and How Is It Measured in Foods?; 4 The Nutritional Quality of Gluten-Free Foods; 5 Gluten-Free Doughs: Rheological Properties, Testing Procedures - Methods and Potential Problems; 6 Enzymatic Manipulation of Gluten-Free Breads; 7 Commercial Aspects of Gluten-Free Products
8 Dough Microstructure and Textural Aspects of Gluten-Free Yeast Bread and Biscuits9 Manufacture of Gluten-Free Specialty Breads and Confectionery Products; 10 Production of Gluten-Free Beer; 11 Functionality of Starches and Hydrocolloids in Gluten-Free Foods; 12 Coeliac Disease and Gluten-Free Research: What Does the Future Hold for the Physician, the Patient and the Scientist?; Index
Record Nr. UNINA-9910139771203321
Chichester, U.K. ; ; Ames, Iowa, : Wiley-Blackwell, 2009
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
Gluten-free food science and technology [[electronic resource] /] / edited by Eimear Gallagher
Gluten-free food science and technology [[electronic resource] /] / edited by Eimear Gallagher
Pubbl/distr/stampa Chichester, U.K. ; ; Ames, Iowa, : Wiley-Blackwell, 2009
Descrizione fisica 1 online resource (258 p.)
Disciplina 664.75
664/.75
Altri autori (Persone) GallagherEimear
Soggetto topico Gluten-free foods
Food industry and trade
ISBN 1-282-34371-8
9786612343711
1-4443-1620-6
1-4443-1621-4
Classificazione LEB 420f
VN 8400
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto Gluten-Free Food Science and Technology; Contents; Preface; Contributors; 1 The Increasing Incidence of Celiac Disease and the Range of Gluten-Free Products in the Marketplace; 2 The Clinical Presentation and Diagnosis of Celiac Disease; 3 Classification of Proteins in Cereal Grains: What Is Toxic and How Is It Measured in Foods?; 4 The Nutritional Quality of Gluten-Free Foods; 5 Gluten-Free Doughs: Rheological Properties, Testing Procedures - Methods and Potential Problems; 6 Enzymatic Manipulation of Gluten-Free Breads; 7 Commercial Aspects of Gluten-Free Products
8 Dough Microstructure and Textural Aspects of Gluten-Free Yeast Bread and Biscuits9 Manufacture of Gluten-Free Specialty Breads and Confectionery Products; 10 Production of Gluten-Free Beer; 11 Functionality of Starches and Hydrocolloids in Gluten-Free Foods; 12 Coeliac Disease and Gluten-Free Research: What Does the Future Hold for the Physician, the Patient and the Scientist?; Index
Record Nr. UNINA-9910830288503321
Chichester, U.K. ; ; Ames, Iowa, : Wiley-Blackwell, 2009
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
Gluten-free food science and technology / / edited by Eimear Gallagher
Gluten-free food science and technology / / edited by Eimear Gallagher
Pubbl/distr/stampa Chichester, U.K. ; ; Ames, Iowa, : Wiley-Blackwell, 2009
Descrizione fisica 1 online resource (258 p.)
Disciplina 664/.75
Altri autori (Persone) GallagherEimear
Soggetto topico Gluten-free foods
Food industry and trade
ISBN 1-282-34371-8
9786612343711
1-4443-1620-6
1-4443-1621-4
Classificazione LEB 420f
VN 8400
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto Gluten-Free Food Science and Technology; Contents; Preface; Contributors; 1 The Increasing Incidence of Celiac Disease and the Range of Gluten-Free Products in the Marketplace; 2 The Clinical Presentation and Diagnosis of Celiac Disease; 3 Classification of Proteins in Cereal Grains: What Is Toxic and How Is It Measured in Foods?; 4 The Nutritional Quality of Gluten-Free Foods; 5 Gluten-Free Doughs: Rheological Properties, Testing Procedures - Methods and Potential Problems; 6 Enzymatic Manipulation of Gluten-Free Breads; 7 Commercial Aspects of Gluten-Free Products
8 Dough Microstructure and Textural Aspects of Gluten-Free Yeast Bread and Biscuits9 Manufacture of Gluten-Free Specialty Breads and Confectionery Products; 10 Production of Gluten-Free Beer; 11 Functionality of Starches and Hydrocolloids in Gluten-Free Foods; 12 Coeliac Disease and Gluten-Free Research: What Does the Future Hold for the Physician, the Patient and the Scientist?; Index
Record Nr. UNINA-9910876738503321
Chichester, U.K. ; ; Ames, Iowa, : Wiley-Blackwell, 2009
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui