Food Intolerances (eBook, PDF)

A Technological Perspective
Redaktion: Richter Reis, Felipe

• Format: PDF

Produktbeschreibung

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.

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Produktdetails

• Verlag: Taylor & Francis
• Seitenzahl: 226
• Erscheinungstermin: 4. September 2024
• Englisch
• ISBN-13: 9781040105924
• Artikelnr.: 72271368

Autorenporträt

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.

Inhaltsangabe

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