Service client à l'écoute et une politique de retour sans tracas - Livraison des USA en 3 a 4 semaines (2 mois si circonstances exceptionnelles) - La plupart de nos titres sont en anglais, sauf indication contraire. N'hésitez pas à nous envoyer un e-... Voir plus

Vous avez choisi le retrait chez le vendeur à

Payez directement sur Rakuten (CB, PayPal, 4xCB...)
Récupérez le produit directement chez le vendeur
Rakuten vous rembourse en cas de problème

Terminer ma commande

Gratuit et sans engagement

Félicitations !

Nous sommes heureux de vous compter parmi nos membres du Club Rakuten !

TROUVER UN MAGASIN

Adresse

Retour

Horaires

Note :

Avis sur Gluten - Free Bread Technology de Format Broché - Livre Technologie

Note : 0 0 avis sur Gluten - Free Bread Technology de Format Broché - Livre Technologie

Donnez votre avis

Donnez votre avis sur ce produit

Votre note * : 1/5 2/5 3/5 4/5 5/5 Veuillez donner une note au produit

Le titre de votre avis* : Saisissez un titre

Quelques conseils :

Donnez le ton de votre avis, résumez-le en quelques mots qui apparaîtront comme le titre de votre avis.

Votre avis* : (40 caractères minimum) Saisissez un avis

Quelques conseils :

N'hésitez pas à mettre en avant les caractéristiques de ce produit, n'oubliez pas de mentionner ses avantages et/ou ses défauts éventuels. Décrivez précisément, argumentez, soyez convaincant !

Annuler

Les avis publiés font l'objet d'un contrôle automatisé de Rakuten.

Produits similaires

Présentation Gluten - Free Bread Technology de Format Broché
- Livre Technologie

Livre Technologie - 01/10/2022 - Broché - Langue : Anglais

Editeur : Springer International Publishing Ag

Langue : Anglais

Parution : 01/10/2022

Format : Moyen, de 350g à 1kg

Nombre de pages : 288

Expédition : 441

Dimensions : 23.5 x 15.5 x 1.6

ISBN : 3030739007

Résumé :
Market trend and the increasing diagnoses of celiac disease have encouraged extensive research into the development of gluten-free breads. Generally, the development of bread without gluten involves the use of diverse ingredients and additives aimed at imitating the viscoelastic properties of gluten and consequently obtaining quality bread products. However, developing gluten-free bread remains a technological challenge due to the key role of gluten in the breadmaking process. Gluten-Free Bread Technology provides an overview of all fundamental issues and key factors associated with gluten-free bread technology, with the emphasis on the most recent findings on the subject. The promising results of the reviewed studies indicate that the gluten-free breads developed possess similar or better sensory attributes than those of control formulations, and some are even comparable to their wheat gluten-based counterparts. Chapters of this book focus on the role of additives, dough handling, and the physical, structural, sensory and nutritional properties of the gluten-free bread. The science of gluten intolerance is explained as well. With all relevant literature gathered and summarized in one place, this text will be an essential resource for both food scientists and industry professionals pursuing gluten-free formulations.?

...

Biographie:

Shabir Ahmad Mir (Ph.D) obtained his PhD in Food Technology from Pondicherry University, Puducherry, India. At present, he is an Assistant Professor at the Government College for Women, Srinagar, India. He has received the Best PhD Thesis Award 2016 for outstanding research work by the Whole Grain Research Foundation. He has organized several conferences and workshops in Food Science and Technology, Dr. Mir has published numerous international papers, book chapters, and edited five books.

Manzoor Ahmad Shah, is working as Assistant Professor at the Government Degree College for Women, Anantnag, Jammu and Kashmir, India. He has received MSc (Food Technology) degree with Gold Medal from Islamic University of Science & Technology, Awantipora, India, and PhD (Food Technology) from Pondicherry University, Puducherry, India. Dr. Shah has published numerous papers, book chapters and edited two books. He is an active reviewer for several international scientific journals of repute. He has attended several national and international conferences, workshops, and seminars.

Afshan Mumtaz Hamdani, is working as Assistant Professor at Government College for Women, M. A. Road, Srinagar, Jammu and Kashmir, India. She has received the degree of M.Sc. and Ph. D in Food Science from University of Kashmir, Hazratbal, Srinagar, India. The author was awarded with the gold medal for outstanding performance during her M. Sc. degree program. She has 20 research publications in the internationally reputed journals. She has attended several national and international conferences, workshops, and seminars.

Sommaire:
1. Gluten intolerance - A. Manickavasagan

2. Challenges in development of gluten-free breads - Afshan Mumtaz

3. Gluten free cereals - B. N. Dar

4. Starch and starch derivatives in gluten-free breads - H. G. Masure

5. Fruit and vegetable based ingredients in gluten-free breads - J. Nishad

6. Understanding the role of additives in gluten-free breads - Marisa Carmela Caruso

7. Flour modification for development of gluten-free bread - Mario Jekle

8. Dough handling properties of gluten-free breads - I. Buresova

9. Optimization of gluten-free bread technology - I. A. Wani

10. Technological aspects of gluten-free breads - Renata Zawirska Wojtasiak

11. Structural aspects of gluten-free breads - Hulya Cakmak

12. Nutritional quality of gluten-free breads - V. D. Capriles

13. Sensory attributes of gluten-free breads - M. A. Shah

14. Consumers adherence to gluten free bread - Vilma Xhakollari

15. Quality tests for evaluating gluten-free dough and bread - S. A. Mir

Détails de conformité du produit

Consulter les détails de conformité de ce produit (

Personne responsable dans l'UE

)

Gluten-free Bread Technology -

Avis sur Gluten - Free Bread Technology de Format Broché - Livre Technologie

Présentation Gluten - Free Bread Technology de Format Broché - Livre Technologie

Présentation Gluten - Free Bread Technology de Format Broché
- Livre Technologie