{"product_id":"9783031283437","title":"Designing Gluten Free Bakery And Pasta Products","description":"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 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 with improved technological and sensorial properties. 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 disorders , 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. This book covers new native\/seasonal ingredients that improve the nutritional profile of baked goods, shelf life and starch retrogradation during storage, gluten-free edible film\/toppings application, biotechnological pre-treatments of gluten-free flours and ingredients to enhance their technological\/nutritional functionality, baked goods with spontaneous fermentation, sourdough from yeasts vs LAB present in gluten-free flours and effects on technological, nutritional and sensory characteristics. All these aspects were extensively discussed in this work, plus it provides a fully up-to-date studies on gluten-related health disorders and summarizes the main research advances in gluten-free product development and their market-related and industrial impact. This novel approach makes this book a unique and highly valuable resource for those on the forefront of gluten-free foods application.\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cul\u003e\n\u003cli\u003e| \u003cb\u003eAuthor: \u003c\/b\u003eMarina F. De Escalada Pla, Carolina E. Genevois\u003c\/li\u003e\n\u003cli\u003e| \u003cb\u003ePublisher: \u003c\/b\u003eSpringer\u003c\/li\u003e\n\u003cli\u003e| \u003cb\u003ePublication Date: \u003c\/b\u003eMay 26, 2023\u003c\/li\u003e\n\u003cli\u003e| \u003cb\u003eNumber of Pages: \u003c\/b\u003e401 pages\u003c\/li\u003e\n\u003cli\u003e| \u003cb\u003eLanguage: \u003c\/b\u003eEnglish\u003c\/li\u003e\n\u003cli\u003e| \u003cb\u003eBinding: \u003c\/b\u003eHardcover\u003c\/li\u003e\n\u003cli\u003e| \u003cb\u003eISBN-10: \u003c\/b\u003e3031283430\u003c\/li\u003e\n\u003cli\u003e| \u003cb\u003eISBN-13: \u003c\/b\u003e9783031283437\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Springer","offers":[{"title":"Default Title","offer_id":48327945158961,"sku":"9783031283437","price":170.09,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0798\/8215\/8385\/products\/9783031283437.jpg?v=1708020798","url":"https:\/\/www.recomparo.com\/es\/products\/9783031283437","provider":"ReComparo.com","version":"1.0","type":"link"}