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· 분류 : 외국도서 > 기술공학 > 기술공학 > 식품공학
· ISBN : 9781032857169
· 쪽수 : 410쪽
· 출판일 : 2026-07-05
목차
Chapter 1??? Gluten Protein, Its Constituents and Sensitivity
Diksha Garg, Ajay Singh, Aastha Dewan
Chapter 2??? Celiac: Mechanism, Prevention and Remedies
Dipali Saxena, Neha Prasad, Ira Tripathi, Ahmed Hamad, Shweta Keswani, & Shailja Jain & Manisha Trivedi
Chapter 3??? Non-celiac gluten sensitivity: mechanism, prevention and remedies
Rekha Rani, Bhopal Singh, Payal Karmakar, Khushal Solanki
Chapter 4??? Wheat Food Allergy: Mechanism and Management
Seeratpreet Kaur, Devinder Kaur, Archana Sihmar
Chapter 5??? Gluten Free Market, Emerging Trend, Geographical Insights and Regional Variations
Reni A, Kavanashree?N, Sharmeela R, Janifer Raj X, Pal Murugan M
Chapter 6??? Regulatory Landscaping, Labelling Policies, Safety Issues and Case Studies for Gluten-Free Stuff
Ankit Bihola, Saptaneel Ghosh, Aakash Gill, Pratiksha, Shaikh Adil, Pranav Vashisht
Chapter 7??? Gluten free baked and confections; Cereals, pseudocereals and coarse cereal adapted stuffs
Sheetal Thakur, Mehak Katyal, Kanchan Suri, Sonia Minhas
Chapter 8??? Gluten-Free Composite Approach
Archana Singh, Puja Kumari
Chapter 9??? Gluten-Free Formulation: Fruit and Vegetable Concerns
Sahana Hevlin S, Rashmi V, Pal Murugan M and Janifer Raj Xavier
Chapter 10? Gluten-free Formulations with Dairy Ingredients
Eeshan Nair, Unnati Gupta, Rishi Raj Singh, Sanyam Mehta, S Amritha Varshini, Samuel Jacob, Janifer Raj Xavier
Chapter 11? Gluten-free formulation: Meat and seafood-based new product development
Martina Meinam, Mutum Deepti, Soibam Ngasotter, Madhulika, and K.A. Martin Xavier
Chapter 12? Gluten-free Formulations: Pulses and Oilseeds-based Developments
Debojit Baidya Choudhury, Divya Singh Chauhan, Ram Prasad Bebartta, Muhammad Umar
Chapter 13? Gluten free formulation; Composite Progression
Deepak, Latha Rani R, Ashoka S,?? K C Dileep, Ganavi, Bhavana A
Chapter 14? Gluten-free Formulation; Functional and Nutraceutical apprehension
Kiran Verma, Sheetal Thakur, Suman Rajput
Chapter 15? Sustainable Practices for Gluten-Free Food Development Using Cutting-Edge Technologies, Processes, and GF Additives/Ingredients
Mrithula Mahalakhsmi MK, Monica Jangir, Janifer Raj Xavier
Chapter 16? Technological Adaptations and Latest Developments for Gluten-Free Baked Snacks and Confections
Shaikh Adil, Mohd. Tariq, Ankit Bihola, Hanmant Bodhankar, Ashish Todkar, Rana Prachi
Chapter 17? Challenges and potential Solution in Gluten free Eatables: Sensory, Nutritional and Shelf-life stability concern
Dr Madhu, Dr Priya Singla, Dr Anurag, Suresh Bhishe and Jujhar Singh
Chapter 18? Clinical studies, cross-contamination issues and associated threats to Gluten-sensitive patients
Latha Rani R, Deepak, Pooja Kolar, Bhagyajyothi Kotiba, Ashok S
