Cantitate/Preț
Produs

Food Intolerances: A Technological Perspective

Editat de Felipe Richter Reis
en Limba Engleză Hardback – 4 sep 2024
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 from a technological perspective, which is rarely considered in other books. Valuable data on products and production processes for designing foods for people who have food intolerances are presented in a way that various types of food industries can benefit from.
Key Features:
  • Compiles health and food science aspects of food intolerances in a single location
  • Addresses clean label food products and links them to food additive intolerances
  • Discusses the mechanisms behind the changes in food product quality after ingredient substitution and compound removal in gluten-free, low-FODMAP, and clean label products
  • Provides perspectives and future trends in the development of food products for people who have food intolerances
A compilation of research from prominent medical doctors and PhDs in food science from around the world, this book is helpful for food science students and industry professionals alike.
Citește tot Restrânge

Preț: 120173 lei

Preț vechi: 146552 lei
-18% Nou

Puncte Express: 1803

Preț estimativ în valută:
23009 23960$ 19091£

Carte tipărită la comandă

Livrare economică 12-26 februarie

Preluare comenzi: 021 569.72.76

Specificații

ISBN-13: 9781032495781
ISBN-10: 1032495782
Pagini: 226
Ilustrații: 52
Dimensiuni: 156 x 234 mm
Greutate: 0.58 kg
Ediția:1
Editura: CRC Press
Colecția CRC Press
Locul publicării:Boca Raton, United States

Public țintă

Professional Practice & Development and Professional Reference

Cuprins

1. Fundamental Concepts of Food Intolerances 2. Current Facts about Gluten-Free Doughs and Breads 3. Current Facts about Gluten-Free Biscuits, Cookies, Cakes, and Pasta 4. Current Facts about Gluten-Free Beverages 5. Current Facts about other Gluten-Free Products 6. Current Facts about Low-FODMAP and FODMAPs-Free Products 7. Current Facts about Clean Label Food Products

Notă biografică

Felipe Richter Reis, D.Sc. is Professor of Food Science at the Food Technology undergraduate course (B.Sc), Federal Institute Paraná (IFPR), and at the Food Engineering graduate courses (M.Sc and D.Sc), offered at the Graduate Program in Food Engineering, Department of Chemical Engineering, Federal University of Paraná (UFPR), Brazil. All the above-mentioned courses received grades of excellence in a quality assessment performed by the Brazilian Ministry of Education in 2022. In both institutions he teaches and advises students in research projects, which are emphasised on blanching and drying of fruit and vegetables.

Descriere

This book addresses the health and food science aspects of food intolerances from a technological perspective which is scarcely considered in other books. Valuable data on products and production processes for designing foods for people that have a food intolerance is presented in a way that various types of food industries can benefit from.