Designing Gluten Free Bakery and Pasta Products
de Escalada Pla, Marina F., Genevois, Carolina E.
- 出版商: Springer
- 出版日期: 2024-05-26
- 售價: $4,300
- 貴賓價: 9.5 折 $4,085
- 語言: 英文
- 頁數: 391
- 裝訂: Quality Paper - also called trade paper
- ISBN: 3031283465
- ISBN-13: 9783031283468
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相關主題
商品描述
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.
商品描述(中文翻譯)
攝入人體飲食中的麩質可能導致腸道疾病,如腸道疾病、對小麥過敏和非腸道疾病性麩質敏感。目前最佳的治療方法是嚴格遵守不攝取麩質和麥麩蛋白(小麥)、麥麩蛋白(黑麥)和麥麩蛋白(大麥)的飲食。多項研究表明,無麩質飲食可能導致營養缺乏。因此,無麩質食品的配方,特別是與穀物有關的食品,是一個重大挑戰。大量的研究文章證明,人們已經付出了很大努力,改進無麩質穀物產品的技術和營養方面。到目前為止,還沒有對這些最新研究進行彙編,以便更好地實施具有改進技術和感官特性的健康無麩質產品。
《設計無麩質烘焙和麵食產品》提供了一個工具,用於設計無麩質烘焙和麵食產品,考慮到最新的進展和麩質相關疾病的知識,廣泛涵蓋傳統和非傳統的無麩質原料以及烘焙和麵食過程。這本書對於開發無麩質烘焙和麵食產品的食品科學家和技術人員,以及與麩質相關疾病患者合作的醫生和營養師尤其有用。
本書涵蓋了改善烘焙食品的營養價值、貯存期限和澱粉老化的新型/季節性成分,無麩質可食用薄膜/醬料的應用,生物技術預處理無麩質麵粉和成分以增強其技術/營養功能,自然發酵的烘焙食品,酵母與無麩質麵粉中存在的乳酸菌酸麵團及其對技術、營養和感官特性的影響。這些方面在本書中得到了廣泛討論,並提供了關於麩質相關健康疾病的最新研究,總結了無麩質產品開發的主要研究進展以及其與市場和工業的影響。這種新穎的方法使本書成為那些在無麩質食品應用前沿的人們的獨特和極有價值的資源。
作者簡介
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.
作者簡介(中文翻譯)
Dr. Marina F. de Escalada Pla是阿根廷布宜諾斯艾利斯大學(UBA)精確和自然科學學院(FCEN)工業系的教授,也是阿根廷國家科學技術研究委員會(CONICET)-UBA的研究員。她所在的研究機構是布宜諾斯艾利斯的食品和化學過程技術研究所(ITAPROQ)。
Dr. Carolina E. Genevois是阿根廷恩特雷里奧斯國立大學(UNER)食品科學學院的教授,也是CONICET-UNER的研究員。她所在的研究機構是恩特雷里奧斯的食品科學和技術研究所。
他們的研究工作集中在功能性食品和成分上,以改善食品配方的營養組成,同時考慮到應用過程的可持續性。
他們的部分研究成果和項目曾獲得多個獎項。其中包括2010年至2013年期間UTN最佳碩士論文獎(Ing. Luis Huergo 2014),2015年和2017年的ArgenINTA獎,2015年的INNOVAR獎和2016年的ARCOR基金會創新獎。