Skip to main content

Gluten Free Cereal Products And Beverages

In Order to Read Online or Download Gluten Free Cereal Products And Beverages Full eBooks in PDF, EPUB, Tuebl and Mobi you need to create a Free account. Get any books you like and read everywhere you want. Fast Download Speed ~ Commercial & Ad Free. We cannot guarantee that every book is in the library!

Gluten Free Cereal Products and Beverages

Gluten Free Cereal Products and Beverages Book
Author : Elke Arendt,Fabio Dal Bello
Publisher : Elsevier
Release : 2011-04-28
ISBN : 9780080557762
Language : En, Es, Fr & De

GET BOOK

Book Description :

Gluten-Free Cereal Products and Beverages is the only book to address gluten-free foods and beverages from a food science perspective. It presents the latest work in the development of gluten-free products, including description of the disease, the detection of gluten, and the labeling of gluten-free products as well as exploring the raw materials and ingredients used to produce gluten-free products. Identifying alternatives to the unique properties of gluten has proven a significant challenge for food scientists and for the 1% of the world’s population suffering from the immune-mediated entropathy reaction to the ingestion of gluten and related proteins, commonly known as Celiac Disease. This book includes information on the advances in working with those alternatives to create gluten free products including gluten-free beer, malt and functional drinks. Food scientists developing gluten-free foods and beverages, cereal scientists researching the area, and nutritionists working with celiac patients will find this book particularly valuable. Written by leading experts, presenting the latest developments in gluten-free products Addresses Coeliac Disease from a food science perspective Presents each topic from both a scientific and industrial point of view

Cereals for Food and Beverages

Cereals for Food and Beverages Book
Author : George Inglett
Publisher : Elsevier
Release : 2012-12-02
ISBN : 0323145620
Language : En, Es, Fr & De

GET BOOK

Book Description :

Cereals for Food and Beverages Recent Progress in Cereal Chemistry and Technology covers the proceedings of an international conference held in Copenhagen, Denmark on August 13-17, 1979. It summarizes the chemistry and technology of the major cereals related to their usage in food and beverages. This book is organized into 28 chapters that focus on various cereals, including wheat, maize, barley, oats, rye, sorghum, rice, and millet. It briefly discusses a range of fluorescence methods for visualizing major grain reserves, and then outlines the advantages of the methods over conventional microscopy. Considerable chapters are devoted to the chemistry of wheat as related to water activity, particle analysis, dietary fiber, proteins, and properties in breadmaking. A chapter also covers the milling technology of wheat for bread and soft wheat production. Discussions on maize science include a protein concentrate, starch, and protein chemistry. Chapters on maize technology cover the progress in sugar production by enzymes from starch, germ products in baked foods, and utilization in brewing. Subsequent chapters on barley studies include its morphology and physiology in malting; proanthrocyanidin-free barley in beer; and the basic science of hordein. Chemistry and technology of oats are covered in two chapters, followed by chapters on sorghum, rice, millet, soy sauce production, and hydrolyzed vegetable proteins. This book will be a useful reference for students, scientists, technologists, and manufacturers who are involved in any facet of food and beverage production.

Science of Gluten Free Foods and Beverages

Science of Gluten Free Foods and Beverages Book
Author : Elke Arendt
Publisher : Academic Press
Release : 2016-06-22
ISBN : 0128104554
Language : En, Es, Fr & De

GET BOOK

Book Description :

In genetically susceptible individuals the ingestion of gluten and related proteins triggers an immune-mediated enteropathy known as Coeliac Disease (CD). Recent epidemiological studies have shown that 1 in 100 people worldwide suffer from CD. Such a rate establishes CD as one of the most common food intolerances. Coeliac patients eating wheat or related proteins such as hordeins (barley) or secalins (rye) undergo an immunological response, localized in the small intestine, which destroys mature absorptive epithelial cells on the surface of the small intestine. Currently, the only way that CD can be treated is the total lifelong avoidance of gluten ingestion. Therefore, people that suffer from CD have to follow a very strict diet and avoid any products which contain wheat, rye or barley. Avoidance of these cereals leads to a recovery from the disease and significant improvement of the intestinal mucosa and its absorptive functions. Coeliac patients are not in position to eat some of the most common foods such as bread, pizzas, biscuits or drink beer and whiskey. Due to the unique properties of gluten, it is a big challenge for food scientists to produce good quality gluten free products. The Science of Gluten-Free Foods and Beverages covers the work presented at the First International Conference on Gluten-Free Cereal Products and Beverages. The area of gluten-free foods and beverages is becoming more and more important, since the number of people suffering from Coeliac Disease as well as people suffering from gluten allergies is rising. In the United Kingdom, 10% of the population claims to be suffering from food allergies. This book will be extensively referenced. It is meant to give an overview of the work being carried out in the area of gluten-free science.

Handbook on Sourdough Biotechnology

Handbook on Sourdough Biotechnology Book
Author : Marco Gobbetti,Michael Gänzle
Publisher : Springer Science & Business Media
Release : 2012-12-12
ISBN : 1461454255
Language : En, Es, Fr & De

GET BOOK

Book Description :

In the last few decades, many efforts have been made to exploit sourdough’s potential for making baked goods. Through the biotechnology of this traditional baking method, many sensory, rheological, nutritional, and shelf-life properties have been discovered and/or rediscovered. Bakery industries are greatly attracted by the potentials that sourdough presents, and new industrial protocols are being developed. To the best of our knowledge, there has been no single book dedicated to sourdough biotechnology, and which clearly demonstrate its potential. This book aims at defining and highlighting the microbiological, technological, nutritional, and chemical aspects of sourdough biotechnology. The book will be the first reference guide on this topic for the worldwide scientific, teaching and students communities, also opening a way of communication and transferring the main results to a more productive industrial application.

Enzymes in Human and Animal Nutrition

Enzymes in Human and Animal Nutrition Book
Author : Carlos Simões Nunes,Vikas Kumar
Publisher : Academic Press
Release : 2018-03-15
ISBN : 0128094265
Language : En, Es, Fr & De

GET BOOK

Book Description :

Enzymes in Human and Animal Nutrition is a detailed reference on enzymes covering detailed information on all relevant aspects fundamental for final use of enzymes in human and animal nutrition. Topics explored include selection, engineering and expression of microbial enzymes, effects of probiotics on enzymes in the digestive tract, potential new sources of enzymes, valorization of plant biomass by food and feed enzymes. Economics and intellectual property issues are also examined. Examines the role of enzymes in nutrition and in the production of food and animal feed so that food industry and academic researchers can understand applications of enzymes in the health of humans and animals Begins with a thorough overview of selection, engineering and expression of microbial enzymes Examines extremophile organisms as a potential new source of enzymes Includes discussion of analytics, economics and intellectual property to increase applicability of the rest of the book outside of the lab

Celiac Disease and Gluten

Celiac Disease and Gluten Book
Author : Peter Koehler,Herbert Wieser,Katharina Konitzer
Publisher : Academic Press
Release : 2014-06-05
ISBN : 0127999264
Language : En, Es, Fr & De

GET BOOK

Book Description :

Celiac Disease and Gluten: Multidisciplinary Challenges and Opportunities is a unique reference work—the first to integrate the insights of the causes and effects of celiac disease from the chemistry of reaction-causing foods to the diagnosis, pathogenesis, and symptoms that lead to proper diagnoses and treatment. With an estimated three million people in the United States alone affected by celiac disease, an autoimmune digestive disease, only five percent are properly diagnosed. Drawing on the connection between foods containing gluten and the resulting symptoms, this resource offers distinctive information that directly explores and links food science, medical diagnostics, and treatment information. A helpful tool for researchers and medical practitioners alike, Celiac Disease and Gluten: Multidisciplinary Challenges and Opportunities helps refine research targets, and provides a comprehensive overview on the multidisciplinary approaches to all crucial aspects related to celiac disease. Presents key information from medical and food science research, as well as provides clinical insights Provides direct corollary insights between source and symptom Written by experts whose detailed experiments and results have shaped our understanding of celiac disease

Gluten Free Food Science and Technology

Gluten Free Food Science and Technology Book
Author : Eimear Gallagher
Publisher : John Wiley & Sons
Release : 2009-09-08
ISBN : 9781444316216
Language : En, Es, Fr & De

GET BOOK

Book Description :

Coeliac disease (CD) and other allergic reactions/intolerances to gluten are on the rise, largely due to improved diagnostic procedures and changes in eating habits. The worldwide incidence of coeliac disease has been predicted to increase by a factor of ten over the next number of years, and this has resulted in a growing market for high quality gluten-free cereal products. However, the removal of gluten presents major problems for bakers. Currently, many gluten-free products on the market are of low quality and short shelf life, exhibiting poor mouthfeel and flavour. This challenge to the cereal technologist and baker alike has led to the search for alternatives to gluten in the manufacture of gluten-free bakery products. This volume provides an overview for the food industry of issues related to the increasing prevalence of coeliac disease and gluten intolerance. The properties of gluten are discussed in relation to its classification and important functional characteristics, and the nutritional value of gluten-free products is also addressed. The book examines the diversity of ingredients that can be used to replace gluten and how the ingredient combinations and subsequent rheological and manufacturing properties of a range of gluten-free products, e.g. doughs, breads, biscuits and beer may be manipulated. Recommendations are given regarding the most suitable ingredients for different gluten-free products. The book is directed at ingredient manufacturers, bakers, cereal scientists and coeliac associations and societies. It will also be of interest to academic food science departments for assisting with undergraduate studies and postgraduate research. The Author Dr Eimear Gallagher, Ashtown Food Research Centre, Teagasc - The Irish Agriculture and Food Development Authority, Dublin, Ireland Also available from Wiley-Blackwell Management of Food Allergens Edited by J. Coutts and R. Fielder ISBN 9781405167581 Bakery Manufacture and Quality - Water Control and Effects Second Edition S. Cauvain and L. Young ISBN 9781405176132 Whole Grains and Health Edited by L. Marquart et al ISBN 9780813807775

Handbook of Food Products Manufacturing 2 Volume Set

Handbook of Food Products Manufacturing  2 Volume Set Book
Author : Nirmal Sinha
Publisher : John Wiley and Sons
Release : 2007-04-27
ISBN : 0470049642
Language : En, Es, Fr & De

GET BOOK

Book Description :

The Handbook of Food Products Manufacturing is a definitive master reference, providing an overview of food manufacturing in general, and then covering the processing and manufacturing of more than 100 of the most common food products. With editors and contributors from 24 countries in North America, Europe, and Asia, this guide provides international expertise and a truly global perspective on food manufacturing.

The Gluten Free Hassle Free Cookbook

The Gluten Free  Hassle Free Cookbook Book
Author : Marlisa Brown, MS, RD, CDE
Publisher : Demos Medical Publishing
Release : 2015-03-19
ISBN : 1617052329
Language : En, Es, Fr & De

GET BOOK

Book Description :

Whether you are cooking for yourself, your family, or a crowd, preparing quick and tasty gluten-free meals doesn’t have to be difficult or expensive. Registered dietitian Marlisa Brown shows you how to stock your kitchen with the essentials and shares the go-to recipes you’ll want to make again and again, including easy breads, pies, and cakes. Recipes include nutrition, allergy, and FODMAPs information, as well as substitutions for other dietary restrictions. With no fuss but lots of flavor, The Gluten-Free, Hassle-Free Cookbook delivers delicious recipes for every craving, including favorites you may have thought were impossible to create gluten free. Simple Suppers: Oven-Baked “Fried” Chicken, Black Bean Burgers with Creamy Cilantro Pesto, Broccoli and Cheese Casserole Easy Appetizers and Sides: Crab Cakes, Cheese Puffs, Zucchini Sticks, Batter-Fried Onion Rings Comfort Food Classics: Buckwheat Pancakes with Cinnamon Apples, Macaroni and Cheese, Pizza, Deep-Dish Chicken Pot Pie Breads and Biscuits: Skillet Corn Cakes, Irish Soda Bread, Pull-Apart Rolls Luscious Desserts: Chocolate Peanut Butter Tart, Black and White Cookies, Cherry Vanilla Chip Shortbread And much more. MARLISA BROWN, MS, RD, CDE, CDN is a registered dietitian, certified diabetes educator, chef, author, and international speaker. She is president of Total Wellness Inc., a nutritional consulting company that offers private counseling, wellness programs, culinary workshops, and corporate presentations. Brown has written for and contributed to many publications including Shape, Women’s World, Fitness, and Newsday’s Wellness magazine, and is the author of American Dietetic Association Easy Gluten-Free (with Tricia Thompson, MS, RD) and Gluten-Free, Hassle Free.

Eat Well Live Well with Gluten Intolerance

Eat Well Live Well with Gluten Intolerance Book
Author : Murdoch Books Test Kitchen
Publisher : Allen & Unwin
Release : 2007-08-15
ISBN : 9781742663012
Language : En, Es, Fr & De

GET BOOK

Book Description :

Eat Well Live Well with Gluten Intolerance offers people with health conditions, such as coeliac disease or an allergy to the gluten in wheat, a complete book of delicious gluten-free food. There are 150 beautifully presented recipes for breakfast, snacks and light meals, mains, desserts and baking. Using a wide variety of fresh ingredients and alternatives to traditional products containing gluten, this book caters for all tastes. Other Titles in the Eat Well Live Well series include: Eat Well Live Well with HIgh Fibre Eat Well Live Well with Diabetes Eat Well Live Well with Cholesterol

Nutraceutical and Functional Food Processing Technology

Nutraceutical and Functional Food Processing Technology Book
Author : Joyce I. Boye
Publisher : John Wiley & Sons
Release : 2014-12-03
ISBN : 1118504976
Language : En, Es, Fr & De

GET BOOK

Book Description :

For several years, the food industry has been interested inidentifying components in foods which have health benefits to beused in the development of functional food and nutraceuticalproducts. Examples of these ingredients include fibre,phytosterols, peptides, proteins, isoflavones, saponins, phyticacid, probiotics, prebiotics and functional enzymes. Although muchprogress has been made in the identification, extraction andcharacterisation of these ingredients, there remains a need forready and near-market platform technologies for processing theseingredients into marketable value-added functional food andnutraceutical products. This book looks at how these ingredientscan be effectively incorporated into food systems for market, andprovides practical guidelines on how challenges in specific foodsectors (such as health claims and marketing) can be addressedduring processing. Nutraceutical and Functional Food Processing Technologyis a comprehensive overview of current and emerging trends in theformulation and manufacture of nutraceutical and functional foodproducts. It highlights the distinctions between foods falling intothe nutraceutical and functional food categories. Topics includesustainable and environmentally–friendly approaches to theproduction of health foods, guidelines and regulations, and methodsfor assessing safety and quality of nutraceutical and functionalfood products. Specific applications of nutraceuticals in emulsionand salad dressing food products, beverages and soft drinks, bakedgoods, cereals and extruded products, fermented food products arecovered, as are novel food proteins and peptides, and methods forencapsulated nutraceutical ingredients and packaging. The impact ofprocessing on the bioactivity of nutraceutical ingredients,allergen management and the processing of allergen-free foods,health claims and nutraceutical food product commercialization arealso discussed. Nutraceutical and Functional Food Processing Technologyis a comprehensive source of practical approaches that can be usedto innovate in the nutraceutical and health food sectors. Fullyup-to-date and relevant across various food sectors, the book willbenefit both academia and industry personnel working in the healthfood and food processing sectors.

Gluten Free Hassle Free

Gluten Free  Hassle Free Book
Author : Marlisa Brown, MS, RD, CDE
Publisher : Demos Medical Publishing
Release : 2009-11-23
ISBN : 1935281615
Language : En, Es, Fr & De

GET BOOK

Book Description :

Learning how to live gluten-free can seem so difficult and overwhelming- especially with all the mixed information out there. Gluten-Free, Hassle-Free shows you how easy and delicious it can be to go gluten-free! This down to earth, clear and friendly guide offers a wealth of simple and practical solutions, strategies, and shortcuts. It provides an easy-to-follow, three-step process for living a gluten-free life and eating your way back to health. In This Book You Will Find: Over 100 Delicious Gluten-Free Recipes Three Terrific Meal Plans Dining Out Cards in Fourteen Languages...and Much More

Celiac Disease Nutrition Guide

Celiac Disease Nutrition Guide Book
Author : Tricia Thompson
Publisher : American Dietetic Associati
Release : 2006
ISBN : 0880913649
Language : En, Es, Fr & De

GET BOOK

Book Description :

This edition provides essential information for people diagnosed with Celiac disease. This easy to read "survival guide" outlines how to follow a gluten-free diet, identify food products and medications that might contain harmful grains, shop for gluten-free products at the market and online, locate companies that manufacture and/or distribute gluten-free products, safely choose foods when eating away from home and avoid cross contamination in your kitchen. Also includes information on support groups, online resources and a "Frequently Asked Questions" section.

Cereal Grains for the Food and Beverage Industries

Cereal Grains for the Food and Beverage Industries Book
Author : Elke K Arendt,Emanuele Zannini
Publisher : Elsevier
Release : 2013-04-09
ISBN : 0857098926
Language : En, Es, Fr & De

GET BOOK

Book Description :

Cereals are a staple of the human diet and have a significant effect on health. As a result, they are of major significance to the food industry. Cereal grains for the food and beverage industries provides a comprehensive overview of all of the important cereal and pseudo-cereal species, from their composition to their use in food products. The book reviews the major cereal species, starting with wheat and triticale before covering rye, barley and oats. It goes on to discuss other major species such as rice, maize, sorghum and millet, as well as pseudo-cereals such as buckwheat, quinoa and amaranth. Each chapter reviews grain structure, chemical composition (including carbohydrate and protein content), processing and applications in food and beverage products. Cereal grains for the food and beverage industries is an essential reference for academic researchers interested in the area of cereal grains and products. It is also an invaluable reference for professionals in the food and beverage industry working with cereal products, including ingredient manufacturers, food technologists, nutritionists, as well as policy-makers and health care professionals. A comprehensive overview of all of the important cereal and pseudo-cereal species Chapters review each of the following species: Wheat, Maize, Rice, Barley, Triticale, Rye, Oats, Sorghum, Millet, Teff, Buckwheat, Quinoa and Amaranth Reviews grain structure, chemical composition, processing and applications in food and beverage products for each of the considered grains

90 Day Gluten Free Smart Diet 1500 Calorie

90 Day Gluten Free Smart Diet   1500 Calorie Book
Author : Susan Chen,Gail Johnson
Publisher : NoPaperPress LLC
Release : 2014-05-14
ISBN :
Language : En, Es, Fr & De

GET BOOK

Book Description :

The 90-Day Gluten-Free Smart Diet - 1500 Calorie Edition is for adults who want to lose weight and feel better on a healthy gluten-free diet, for adults with gluten sensitivity or a wheat allergy who want to lose weight, and for adults with celiac disease who want to lose weight. The 1500-Calorie menus assure that you will lose weight, while going gluten free is a bonus that also makes many people feel better while on the diet. Why is this a Smart Diet? Because longer-term diets are healthier and more likely to be permanent. This NoPaperPress Smart Diet has an amazing 90 days of nutritious, delicious, easy-to-prepare meals and the guidance you need to succeed. Imagine more than 500 planned gluten-free breakfasts, lunches, dinners and snacks. On the 1500-Calorie edition, most women lose 18 to 28 pounds. Smaller women, older women and less active women might lose a tad less, and larger women, younger women and more active women often lose much more. Most men lose 28 to 38 pounds. Smaller men, older men and less active men might lose a bit less, and larger men, younger men and more active men frequently lose a great deal more. You'll be surprised not only by what you can eat - but also by how much you can eat. Enjoy pasta, French toast, swordfish, burgers and more. With nutritional know how and good planning, the authors have devised gluten-free daily menus that leave you satisfied and where you should not be hungry. This is another easy-to follow, sensible diet you can trust from NoPaperPress. TABLE OF CONTENTS - Why Gluten-Free? - Is This Diet For You? - The Best Weight Loss Diets - Why a 90-Day Diet - Why You Lose Weight - Expected Weight Loss - First a Medical Exam - Eat Smart Gluten Free - Have a Tossed Salad - About Bread - Substituting Foods - Two Nights Off Every Week - Frozen Dinner Rules - Eating Out Challenges - Smart Diet Notes - Keeping It Off 1500 Calorie Daily Meal Plans - Meal Plans for Days 1 to 30 - Meal Plans for Days 31 to 60 - Meal Plans for Days 61 to 90 Recipes & Diet Tips - Day 1 – Chicken with Peppers & Onions - Day 2 – Baked Herb-Crusted Cod - Day 3 – French Toast - Day 4 – Low Cal Meat Loaf - Day 5 – Frozen Dinner - Day 6 – Margherita Pizza - Day 7 – Chicken Dinner Out - Day 8 – Baked Salmon with Salsa - Day 9 – Veggie Burger - Day 10 – Wild Blueberry Pancakes - Day 11 – Artichoke-Bean Salad - Day 12 – Fish Dinner Out - Day 13 – Pasta with Marinara Sauce - Day 14 - Smoothie - Day 15 – London Broil - Day 16 – Baked Red Snapper - Day 17 – Cajun Chicken Salad - Day 18 – Grilled Swordfish - Day 19 – Chinese Dinner Out Guidelines - Day 20 – Quick Pasta Puttanesca - Day 21 - Frozen Dinner - Day 22 – Shrimp & Spinach Salad - Day 23 – Beans & Greens Salad - Day 24 – Four Beans Plus Salad - Day 25 – Pan-Broiled Hanger Steak - Day 26 – Grilled Scallops & Polenta - Day 27 – Fettuccine in Summer Sauce - Day 28 – Frozen Chicken Dinner - Day 29 – Barbequed Shrimp & Corn - Day 30 – Cheeseburger Heaven Days 31 to 60 intentionally omitted - Day 61 – Shrimp over Spaghetti - Day 62 – Beef Burgundy - Day 63 – Chicken Cutlet - Day 64 – Personal-Size Meat Loaf - Day 65 – Frozen Dinner - Day 66 – Pepper & Mushroom Pizza - Day 67 – Chicken Dinner Out - Day 68 – Pork Medallions in Lime Sauce - Day 69 – Healthy Chicken Salad - Day 70 – Baked Cod - Day 71 – Chicken Scaloppini - Day 72 – Fish Dinner Out - Day 73 – Pasta Pomodoro - Day 74 – Frozen Dinner - Day 75 – Szechuan Noodles & Pork - Day 76 – Grilled Scallops - Day 77 – Chicken with Peppers & Rice - Day 78 – Trout with Lemon & Capers - Day 79 – Chinese Dinner Out - Day 80 – Vegetable Chilli - Day 81 – Frozen Dinner - Day 82 – Chinese Chicken Salad - Day 83 – Hearty Lentil Stew - Day 84 – Turkey Burger - Day 85 – Lo-Cal Meat Loaf - Day 86 – Tuna & Bean Salad - Day 87 – Pasta Primavera - Day 88 – Frozen Dinner - Day 89 – Fish Stew - Day 90 – Veal with Mushrooms & Tomato Appendix A: Gluten Notes Appendix B: Gluten-Free Foods Appendix C: Gluten-Free Soup Appendix D: Frozen Food Warning

The Gluten Free Bible

The Gluten Free Bible Book
Author : Jax Peters Lowell
Publisher : Holt Paperbacks
Release : 2005-04-01
ISBN : 1466806184
Language : En, Es, Fr & De

GET BOOK

Book Description :

The definitive guide to the gluten-free lifestyle, completely revised and updated for the 2.2 million Americans with celiac disease According to a landmark 2003 National Institutes of Health study, 2.2 million Americans suffer from celiac disease, an allergy to the protein gluten found in wheat. Since this book was first published in 1995 (as Against the Grain), Jax Peters Lowell has been helping celiacs follow a gluten-free diet with creativity, resourcefulness, and humor. This edition includes chapters covering - the latest research into celiac disease, and myths that have been debunked - how to eat out happily, including a short course in restaurant assertiveness training - how to eat in happily, including a discussion of online and mail order suppliers and negotiating the supermarket as a celiac - dozens of delicious new recipes - drugs, cosmetics, and other products tested for celiac-safety - a thoroughly updated resource section Tens of thousands of celiacs have already enhanced their lives with Lowell's authoritative, witty, and practical guide. The Gluten-free Bible promises to bring relief to the new gluten-intolerant generation.

Gluten Free Baked Products

Gluten Free Baked Products Book
Author : Jeffery L Casper,William A Atwell
Publisher : Elsevier
Release : 2016-09-28
ISBN : 0128123672
Language : En, Es, Fr & De

GET BOOK

Book Description :

One of the most rapidly growing segments in the food industry is gluten-free baked products. These goods not only cater to those with medical needs, from celiac disease to gluten intolerance; they also cater to the millions of individuals who seek a gluten-free diet. Gluten-Free Baked Products is a practical guide on the development, manufacturing, and marketing of gluten-free baked products. The book gives readers an entry-level understanding of gluten-free product requirements, their production, and the breadth of ingredients available to baked product developers. This highly relevant book was written as an initial reference for food scientists, including those who need an introduction to gluten-free product development. It was also written as a general reference to those who are indirectly involved with gluten-free products, such as marketers, consultants, and quality assurance and regulatory professionals. Nutrition enthusiasts and consumers following a gluten-free diet for medical reasons will also find this book useful. Gluten-Free Baked Products can serve as a supplemental resource for students and faculty of general food science courses, as well as those covering product development, food allergies, and autoimmune conditions. Whether you are a student, professional in the food industry, or nutrition enthusiast, this book offers an easy way to understand the complex world of gluten-free baking Coverage includes: A detailed discussion on celiac disease, wheat allergies, and gluten intolerance, including symptoms, diagnosis, and nutritional deficiencies A marketing perspective on the consumer segments of gluten-free products, as well as the market size and growth trends Formulations and processing of gluten-free breads, snacks, and pasta products, as well as cookies, cakes, and other batter-based products Manufacturing and supply chain best practices, certification procedures, regulations, and labeling requirements A comprehensive discussion of the ingredients used when formulating gluten-free products, including flours, starches, maltodextrins, corn/maize, millet, oats, rice, sorghum, teff, pseudocereals, inulin, tubers, legumes, noncereal proteins, enzymes, and gums/hydrocolloids

Food Technology

Food Technology Book
Author : Anita Tull
Publisher : Oxford University Press, USA
Release : 2002
ISBN : 9780198328193
Language : En, Es, Fr & De

GET BOOK

Book Description :

From the best-selling author of Food and Design and Technology: Food Technology to GCSE, this book is designed to support students in every aspect of Food Technology, focusing on the knowledge and skills required for project work. It gives guidance on and opportunities to practise researching,preparing, carrying out, and presenting food projects.o Each topic is self-contained on one or two double-page spreadso Information is presented in a clear and concise wayo Foundation and Higher level questions are given at the end of each topic to test knowledge and understandingo Ready-made topics for project work