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Cover: 9783031283437 | Designing Gluten Free Bakery and Pasta Products | Genevois (u. a.) | x
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Designing Gluten Free Bakery and Pasta Products
Buch von Carolina E. Genevois (u. a.)
Sprache: Englisch

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Über den Autor

Dr. Marina F. de Escalada Pla is a Professor at Universidad de Buenos Aires (UBA), Facultad de Ciencias Exactas y Naturales (FCEN), Departamento de Industrias and Researcher in the Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET)-UBA. Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ) in Buenos Aires, Argentina.



Dr. Carolina E. Genevois is a Professor at Universidad Nacional de Entre Ríos (UNER), Facultad de Bromatología, Entre Ríos, Argentina, and Researcher in CONICET-UNER. Instituto de Ciencia y Tecnología de Alimentos de Entre Ríos, Entre Ríos, Argentina.
Their research works are focused on functional food and ingredients for improving nutritional profile in food formulation, taking into account the sustainability of the processes applied.

Part of their production and projects were awarded in different opportunities. Award Ing. Luis Huergo 2014 for the best Master¿s Thesis of UTN for the period 2010-2013, ArgenINTA 2015 and 2017, INNOVAR 2015 and ARCOR Foundation Award for Innovation 2016.

Zusammenfassung

Provides a tool for designing gluten-free bakery and pasta products

Examines the most up-to-date advances and knowledge of gluten-related diseases

Extensively covers both traditional and non-traditional gluten-free raw materials and bakery and pasta processes

Inhaltsverzeichnis
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.
Details
Erscheinungsjahr: 2023
Fachbereich: Chemische Technik
Genre: Technik
Rubrik: Naturwissenschaften & Technik
Medium: Buch
Seiten: 404
Inhalt: x
391 S.
15 s/w Illustr.
25 farbige Illustr.
391 p. 40 illus.
25 illus. in color.
ISBN-13: 9783031283437
ISBN-10: 3031283430
Sprache: Englisch
Ausstattung / Beilage: HC runder Rücken kaschiert
Einband: Gebunden
Redaktion: Genevois, Carolina E.
de Escalada Pla, Marina F.
Herausgeber: Marina F de Escalada Pla/Carolina E Genevois
Auflage: 2023
Hersteller: Springer International Publishing
Maße: 241 x 160 x 28 mm
Von/Mit: Carolina E. Genevois (u. a.)
Erscheinungsdatum: 26.05.2023
Gewicht: 0,77 kg
Artikel-ID: 126542501
Über den Autor

Dr. Marina F. de Escalada Pla is a Professor at Universidad de Buenos Aires (UBA), Facultad de Ciencias Exactas y Naturales (FCEN), Departamento de Industrias and Researcher in the Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET)-UBA. Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ) in Buenos Aires, Argentina.



Dr. Carolina E. Genevois is a Professor at Universidad Nacional de Entre Ríos (UNER), Facultad de Bromatología, Entre Ríos, Argentina, and Researcher in CONICET-UNER. Instituto de Ciencia y Tecnología de Alimentos de Entre Ríos, Entre Ríos, Argentina.
Their research works are focused on functional food and ingredients for improving nutritional profile in food formulation, taking into account the sustainability of the processes applied.

Part of their production and projects were awarded in different opportunities. Award Ing. Luis Huergo 2014 for the best Master¿s Thesis of UTN for the period 2010-2013, ArgenINTA 2015 and 2017, INNOVAR 2015 and ARCOR Foundation Award for Innovation 2016.

Zusammenfassung

Provides a tool for designing gluten-free bakery and pasta products

Examines the most up-to-date advances and knowledge of gluten-related diseases

Extensively covers both traditional and non-traditional gluten-free raw materials and bakery and pasta processes

Inhaltsverzeichnis
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.
Details
Erscheinungsjahr: 2023
Fachbereich: Chemische Technik
Genre: Technik
Rubrik: Naturwissenschaften & Technik
Medium: Buch
Seiten: 404
Inhalt: x
391 S.
15 s/w Illustr.
25 farbige Illustr.
391 p. 40 illus.
25 illus. in color.
ISBN-13: 9783031283437
ISBN-10: 3031283430
Sprache: Englisch
Ausstattung / Beilage: HC runder Rücken kaschiert
Einband: Gebunden
Redaktion: Genevois, Carolina E.
de Escalada Pla, Marina F.
Herausgeber: Marina F de Escalada Pla/Carolina E Genevois
Auflage: 2023
Hersteller: Springer International Publishing
Maße: 241 x 160 x 28 mm
Von/Mit: Carolina E. Genevois (u. a.)
Erscheinungsdatum: 26.05.2023
Gewicht: 0,77 kg
Artikel-ID: 126542501
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