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Gluten-free Bread Technology
Market trend and the increasing diagnoses of celiac disease have encouraged extensive research into the development of gluten-free breads. Generally, the development of bread without gluten involves the use of diverse ingredients and additives aimed at imitating the viscoelastic properties of gluten and consequently obtaining quality bread products. However, developing gluten-free bread remains a technological challenge due to the key role of gluten in the breadmaking process. Gluten-Free Bread Technology provides an overview of all fundamental issues and key factors associated with gluten-free bread technology, with the emphasis on the most recent findings on the subject. The promising resu...
Colored Cereals
Colored cereals are becoming a substance of research interest due to their unique color and health-benefiting properties. Colored grains are being utilized in the preparation of antioxidant-rich food products. Colored Cereals: Properties, Processing, Health Benefits, and Industrial Uses discusses numerous aspects of colored cereals and explores their properties, processing techniques, health benefits, and industrial applications. Furthermore, it serves as a vital resource for researchers, industry professionals, and students working on different aspects of colored cereals. Features: Discusses information related to the biochemistry of colored cereals Highlights comprehensive information on d...
Food Intolerances
While modern food production has become increasingly efficient in providing a wide range of convenient and affordable products, individuals struggling with gluten intolerance, FODMAP intolerance, and intolerance to food additives are an exception when their health conditions limit the foods they can safely eat. Food intolerances, usually dealt with from a health perspective, also have technological aspects, especially as one takes into consideration that foods designed for individuals with food intolerances require specific ingredients, formulations, and processing conditions. Food Intolerances: A Technological Perspective addresses the health and food science aspects of food intolerances fr...
