Gluten-Free Food Science and Technology - Image 1

Price loading...

Wiley-Blackwell Gluten-Free Food Science and Technology

Name: Gluten-Free Food Science and Technology
Brand: Wiley-Blackwell

Industrial Chemistry

Price History & Forecast

No Price Data Available

Price history will appear here once data is collected from Amazon.

Price Distribution

No price data available for histogram

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

Key Features

New

Mint Condition

Dispatch same day for order received before 12 noon

Guaranteed packaging

No quibbles returns

Product Specifications

Brand: Wiley-Blackwell
Format: hardcover
ASIN: 1405159154
Category: Books > Subjects > Science, Nature & Maths > Engineering & Technology > Chemical > Industrial Chemistry
Domain: Amazon UK
Release Date: 15 May 2009
Listed Since: 15 June 2007

Barcode

No barcode data available

Wiley-Blackwell Gluten-Free Food Science and Technology

Price History & Forecast

No Price Data Available

Price Distribution

Description

Key Features

Product Specifications

Barcode

Similar Products You Might Like

Gluten-Free Cereal Products and Beverages (Food Science and Technology)

Challenges and Potential Solutions in Gluten Free Product Development (Food Engineering Series)

Innovative Processing Technologies for Healthy Grains (IFST Advances in Food Science)

Technology of Functional Cereal Products (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Buckwheat: Composition, Production and Uses (Agriculture Issues and Policies)

Food Intolerances: A Technological Perspective

Flour Confectionery Manufacture

Wheat Quality For Improving Processing And Human Health

Springer Wheat Quality for Improving Processing and Health

Whole Grains and Health

Academic Press - Coeliac Disease and Gluten-Related Disorders

Trends in Wheat and Bread Making

Food Science, Technology and Nutrition for Babies and Children

Food Texture Design and Optimization (Institute of Food Technologists Series)

Breadmaking: Improving Quality: Second edition (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Bread Making: Improving Quality (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Celiac Disease and Gluten: Multidisciplinary Challenges and Opportunities

Risk Management for Food Allergy (Food Science and Technology)

Advances in Cereal & Pseudocereal Researches for Functional Foods (Food Science and Technology)

Food Oligosaccharides: Production, Analysis and Bioactivity (Institute of Food Technologists Series)

Advances in Food Science and Technology, Volume 1

Cereal Grains: Assessing and Managing Quality (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Functional Cereals and Cereal Foods: Properties, Functionality and Applications

Innovative Food Science and Emerging Technologies: The Science Behind Health