Overview

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.

Full Product Details

Author:   Amir Gull, PhD, NET, B.Ed. (Department of Food Science & Technology, University of Kashmir Hazratbal Srinagar, J&K India.) ,  Gulzar Ahmad Nayik, M.Sc, PhD, NET (Department of Food Science and Technology, Government Degree College Shopian, Jammu and Kashmir, India) ,  Charles Brennan (Dean, School of Science , RMIT University, GPO Box 2476, Melbourne VIC 3001 Australia)
Publisher:   Elsevier Science Publishing Co Inc
Imprint:   Academic Press Inc
Weight:   0.630kg
ISBN:  

9780443132384

ISBN 10:   0443132380
Pages:   302
Publication Date:   05 February 2024
Audience:   Professional and scholarly ,  Professional & Vocational
Format:   Paperback
Publisher's Status:   Active
Availability:   Manufactured on demand  
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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

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Author Information

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. 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. 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.

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