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The alveograph handbook / Hamed Faridi, Vladimir Rasper
| The alveograph handbook / Hamed Faridi, Vladimir Rasper |
| Autore | Faridi, Hamed |
| Pubbl/distr/stampa | St. Paul : American Association of Cereal Chemists, c1987 |
| Descrizione fisica | VII, 56 p. : ill. ; 28 cm |
| Disciplina | 664.75 |
| Altri autori (Persone) | Rasper, Vladimir F |
| Soggetto topico | Tecnologia alimentare - Alveografo |
| ISBN | 091325052X |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNISALENTO-991000298319707536 |
Faridi, Hamed
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| St. Paul : American Association of Cereal Chemists, c1987 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. del Salento | ||
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Batters and breadings in food processing / edited by Karel Kulp and Robert Loewe
| Batters and breadings in food processing / edited by Karel Kulp and Robert Loewe |
| Pubbl/distr/stampa | St. Paul : American Association of Cereal Chemists, c1990 |
| Descrizione fisica | 276 p. : ill. ; 24 cm |
| Disciplina | 664.75 |
| Altri autori (Persone) |
Kulp, Karel
Loewe, Robert |
| ISBN | 9780913250693 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNISALENTO-991000300249707536 |
| St. Paul : American Association of Cereal Chemists, c1990 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. del Salento | ||
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Cereals international / D.J. Martin and C.W. Wrigley, editors
| Cereals international / D.J. Martin and C.W. Wrigley, editors |
| Pubbl/distr/stampa | Parkville : Cereal Chemistry Division, Royal Australian Chemical Institute, 1991 |
| Descrizione fisica | XIII, 440 p. : ill. ; 21 cm |
| Disciplina | 664.75 |
| Altri autori (Persone) |
Martin, Douglas J
Wrigley, Chris J |
| Soggetto topico | Cereali - Congressi |
| ISBN | 0909589771 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNISALENTO-991000299989707536 |
| Parkville : Cereal Chemistry Division, Royal Australian Chemical Institute, 1991 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. del Salento | ||
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The Farinograph handbook / compiled and edited by Bert L. D'Appolonia and Wallace H. Kunerth
| The Farinograph handbook / compiled and edited by Bert L. D'Appolonia and Wallace H. Kunerth |
| Edizione | [3. ed., revised and expanded] |
| Pubbl/distr/stampa | St. Paul : American Association of Cereal Chemists, c1984 |
| Descrizione fisica | VII, 64 p. : ill. ; 29 cm |
| Disciplina | 664.75 |
| Altri autori (Persone) |
D'Appolonia, Bert L
Kunerth, Wallace H |
| ISBN | 0913250376 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNISALENTO-991000297959707536 |
| St. Paul : American Association of Cereal Chemists, c1984 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. del Salento | ||
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Gluten-free Bread Technology / / edited by Shabir Ahmad Mir, Manzoor Ahmad Shah, Afshan Mumtaz Hamdani
| Gluten-free Bread Technology / / edited by Shabir Ahmad Mir, Manzoor Ahmad Shah, Afshan Mumtaz Hamdani |
| Edizione | [1st ed. 2021.] |
| Pubbl/distr/stampa | Cham : , : Springer International Publishing : , : Imprint : Springer, , 2021 |
| Descrizione fisica | 1 online resource (280 pages) |
| Disciplina | 664.75 |
| Collana | Biomedical and Life Sciences Series |
| Soggetto topico |
Food science
Consumer behavior Food Science Consumer Behavior |
| ISBN | 3-030-73898-1 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | 1. Gluten intolerance -- 2. Challenges in development of gluten-free breads -- 3. Gluten free cereals -- 4. Starch and starch derivatives in gluten-free breads -- 5. Fruit and vegetable based ingredients in gluten-free breads -- 6. Understating the role additives in gluten-free breads -- 7. Flour modification for development of gluten free bread -- 8. Dough handling properties of gluten-free breads -- 9. Optimization of gluten-free bread technology -- 10. Technological aspects of gluten-free breads -- 11. Structural aspects of gluten-free breads -- 12. Nutritional quality of gluten-free breads -- 13. Sensory attributes of gluten-free breads -- 14. Consumers adherence to gluten free bread -- 15. Quality tests for evaluating gluten-free dough and bread quality. |
| Record Nr. | UNINA-9910502982403321 |
| Cham : , : Springer International Publishing : , : Imprint : Springer, , 2021 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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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 | ||
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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 |
| 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 | ||
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