Escalada f (10 Ergebnisse)

Zustand: New. In English.

227 páginas. 8vo., rústica.

Taschenbuch. Zustand: Neu. Druck auf Anfrage Neuware - Printed after ordering - 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 Productsprovidesa 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 technologistsdeveloping 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.…

Zustand: New. In English.

Taschenbuch. Zustand: Neu. Designing Gluten Free Bakery and Pasta Products | Marina F. de Escalada Pla (u. a.) | Taschenbuch | x | Englisch | 2024 | Springer | EAN 9783031283468 | Verantwortliche Person für die EU: Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg, juergen[dot]hartmann[at]springer[dot]com | Anbieter: preigu. …

Zustand: Sehr gut. Zustand: Sehr gut | Seiten: 404 | Sprache: Englisch | Produktart: Bücher | 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.…

Buch. Zustand: Neu. Druck auf Anfrage Neuware - Printed after ordering - 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 Productsprovidesa 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 technologistsdeveloping 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.…

Hardcover. Zustand: Brand New. 401 pages. 9.25x6.10x1.14 inches. In Stock.

Softcover. Zustand: gut. 2024. Designing Gluten Free Bakery and Pasta Products In deutscher Sprache. pages.

PERALTA CALDERON, Matias de / ESCALADA RODRIGUEZ, Francisco / ESCALADA, F.; CAMPION, A. y URIARTE, P. Ramon EL APOSTOL DE LAS INDIAS Y NUEVAS GENTES SAN FRANCISCO JAVIER por ---/ DOCUMENTOS HISTORICOS DEL CASTILLO DE JAVIER Y SUS MAYORAZGOS por ---/SAN FRANCISCO JAVIER. SU FAMILIA, MILAGROS, AÑO CENTENARIO, SU CASTILLO, ALBUM HISTORICO por ---. (3 VOLUMENES) SANCHO EL FUERTE. Pamplona 2001 3 VOLUMENES. 25 cm Encuadernación piel editorial. -5KG Col. Personajes Populares de Navarra. TRIPLE FACSIMIL DE 3 OBRAS PUBLICADAS EN 1665, 1931 Y 1922. T1 (Ref.45502) facsimil historia navarra san francisco javier jesuitas castillos.…