Food Intolerances: A Technological Perspective
Editat de Felipe Richter Reisen Limba Engleză Hardback – 4 sep 2024
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
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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
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 ReferenceCuprins
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.