Development of Gluten-Free Pasta
- 1st Edition - January 30, 2024
- Latest edition
- Editors: Amir Gull, Gulzar Ahmad Nayik, Charles Brennan
- Language: English
Development of Gluten-Free Pasta summarizes current progress in the development of gluten-free (GF) products, focusing particularly on pasta products. Presented in 11 chapters,… Read more
Data Mining & ML
Unlock the cutting edge
Up to 20% on trusted resources. Build expertise with data mining, ML methods.
Description
Description
Development of Gluten-Free Pasta summarizes current progress in the development of gluten-free (GF) products, focusing particularly on pasta products. Presented in 11 chapters, the book focuses on the role of prebiotic fiber, hydrocolloids, fruit and vegetable by-product pomace and the physical, microstructural, sensory, and nutritional properties of the gluten-free pasta. The science of gluten intolerance is explained as well, with all relevant literature gathered and summarized in one place. Hence, this book lays a very solid foundation for the development of GF pasta which can be exploited as an essential therapeutic tool in the prevention of celiac disease.
This comprehensive reference, written by world renowned scientists who elaborate on the study of different selected additives of plant origin, provides immense assistance in the field of research as many areas are still unexplored in the field of cereal science & technology.
Key features
Key features
- Provides a comprehensive application of pseudocereals, hydrocolloids, and prebiotic dietary fiber in the development of gluten-free pasta
- Brings holistic and integrated coverage of the role of plant derived ingredients in the development of gluten-free pasta
- Covers the utilization of pseudo cereals for food, nutritional, and economical security
Readership
Readership
Food Scientists, Food Chemists, university scholars and college students. Scientists, academicians, scholars and students dealing with processing of cereals, legumes and millets for development of novel functional food products will also find comprehensive information related to their field. People working in pharmaceutical industries, students pursuing Bachelors and Masters Degree in agriculture or horticulture or food technology.
Table of contents
Table of contents
1. Gluten-free pasta's consumer appeal and qualities
2. Significance of hydrocolloids in the formation of gluten-free pasta
3. Effect of non-conventional raw materials on technological development of gluten-free pasta
4. Impact of drying temperature on textural, cooking quality and microstructure of gluten-free pasta
5. Understanding the impact of processing conditions and ingredients on food structure of gluten-free pasta
6. Effect of pseudo cereals on gluten-free pasta: rheological, microstructural and cooking quality
7. Understanding the role of dietary fibres on gluten-free pasta's functional quality aspects
8. In-vitro starch, protein digestibility and glycaemic response of gluten-free pasta
9. Effect on functional properties of gluten-free pasta enriched with cereal brans
10. Role of diary and non-diary proteins in gluten-free pasta development
11. Gluten-free pasta nutritional and bioactive profile
2. Significance of hydrocolloids in the formation of gluten-free pasta
3. Effect of non-conventional raw materials on technological development of gluten-free pasta
4. Impact of drying temperature on textural, cooking quality and microstructure of gluten-free pasta
5. Understanding the impact of processing conditions and ingredients on food structure of gluten-free pasta
6. Effect of pseudo cereals on gluten-free pasta: rheological, microstructural and cooking quality
7. Understanding the role of dietary fibres on gluten-free pasta's functional quality aspects
8. In-vitro starch, protein digestibility and glycaemic response of gluten-free pasta
9. Effect on functional properties of gluten-free pasta enriched with cereal brans
10. Role of diary and non-diary proteins in gluten-free pasta development
11. Gluten-free pasta nutritional and bioactive profile
Product details
Product details
- Edition: 1
- Latest edition
- Published: January 30, 2024
- Language: English
About the editors
About the editors
AG
Amir Gull
Dr. Amir Gull is currently working as Senior Research Fellow in Department of Food Technology, SKUAST-Kashmir, Srinagar, J&K, India. He completed his Masters Degree in Food Technology from Islamic University of Science & Technology, Awantipora, J&K, India and PhD from Sant Longowal Institute of Engineering & Technology, Longowal, Sangrur, Punjab, India. Dr Gull has published 30 + peer-reviewed research papers and review papers in reputed journals. He has also published 2 edited books, many book chapters and delivered a number of presentations in many national and international conferences. Dr Gull’s main research activities include developing functional food products from millets, edible coatings, fresh cut fruits and vegetables. Dr. Gull is also serving as editorial board member & reviewer of several journals. He is active member of Association of Food Scientist and Technologist India. He is also recipient of MANF from UGC India.
Affiliations and expertise
Department of Food Science & Technology, University of Kashmir Hazratbal Srinagar, J&K India.GN
Gulzar Ahmad Nayik
Dr. Gulzar Ahmad Nayik completed his Master’s Degree in Food Technology from Islamic University of Science & Technology, Awantipora, Jammu and Kashmir, India and PhD from Sant Longowal Institute of Engineering & Technology, Sangrur, Punjab, India. He has published over 55 peer-reviewed research and review papers, 30 book chapters, edited three books in Springer Nature & Elsevier and one textbook, and has delivered number of presentations at various national and international conferences, seminars, workshops, and webinars. Dr Nayik also fills the roles of editor, associate editor, assistant editor and reviewer for many food science and technology journals.
Affiliations and expertise
Marwadi University Research Centre, Department of Microbiology, Marwadi University Rajkot Gujarat India.CB
Charles Brennan
Charles Brennan is a Professor of Food Science at RMIT University, Australia, where he is the Dean of the School of Science. Brennan's research interests lies in the interface between food science and human nutrition with a particular interest in how bio-active ingredients and processing manipulate the nutritional quality of foods, in particular, the role of plant dietary fibre in manipulating the glycaemic response. Brennan is a graduate of London University, Wye College (BSc in Applied Plant Science) and King's College London (Ph.D. in Food Science and Nutrition). During his career, he has also worked at Durham University (UK), Plymouth University (UK), Massey University (NZ) and Manchester Metropolitan University (UK). He currently serves as Editor in chief for the journal International Journal of Molecular Sciences, and International Journal of Food Science & Technology and in the Editorial Board of the Journal of Bioactive Carbohydrates and Dietary Fibre.
Affiliations and expertise
Dean, School of Science , RMIT University, Melbourne, AustraliaView book on ScienceDirect
View book on ScienceDirect
Read Development of Gluten-Free Pasta on ScienceDirect