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LIVRES NUMÉRIQUES
Gluten-Free Food Science and Technology - EIMEAR GALLAGHER

Gluten-Free Food Science and Technology

Titre de l'éditeur : Gluten-Free Food Science and Technology

EIMEAR GALLAGHER

 
276,75 $
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EN SAVOIR PLUS Résumé

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


Détails
Prix : 276,75 $
Catégorie :
Auteur :  EIMEAR GALLAGHER
Titre : Gluten-Free Food Science and Technology
Date de parution : septembre 2009
Éditeur : LIVRES NUMÉRIQUES DIVERS
Sujet : NUL DIVERS
ISBN : 9781444316216 (1444316214)
Référence Renaud-Bray : 2197510
No de produit : 2197510
Droits numériques
Format : PDF
Disponibilité : Aucune restriction géographique.
Gestion des droits numériques : Adobe DRM
Entrepôt numérique : NUMILOG
Nombre d'appareils autorisés : 3
Nombre de copier/coller : 0
Impression : 0

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Gluten-Free Food Science and Technology , GALLAGHER , EIMEAR
© LIVRES NUMÉRIQUES DIVERS 2009