Scientific Insights and Technological Advances in Gluten Free Products Development
This Special Issue addresses both new scientific insights and technological advances of gluten-free product development exploring alternative ingredients for the development of gluten-free products aiming to mimic the unique viscoelastic properties of gluten as a gas retention ingredient during ferm...
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| Other Authors: | , |
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| Format: | Electronic Book Chapter |
| Language: | English |
| Published: |
Basel
MDPI - Multidisciplinary Digital Publishing Institute
2023
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| Subjects: | |
| Online Access: | DOAB: download the publication DOAB: description of the publication |
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| 245 | 1 | 0 | |a Scientific Insights and Technological Advances in Gluten Free Products Development |
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| 520 | |a This Special Issue addresses both new scientific insights and technological advances of gluten-free product development exploring alternative ingredients for the development of gluten-free products aiming to mimic the unique viscoelastic properties of gluten as a gas retention ingredient during fermentation, water binding and enabler of starch gelatinization on baking, and a bread flavor enhancer via gluten-related proteases. | ||
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| 653 | |a Amorphophallus konjac | ||
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| 653 | |a food additives | ||
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| 653 | |a microbiota | ||
| 653 | |a lactic acid bacteria | ||
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| 653 | |a plant proteins | ||
| 653 | |a animal proteins | ||
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| 653 | |a wheat gluten | ||
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| 653 | |a allergenicity | ||
| 653 | |a enzymatic hydrolysis | ||
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| 653 | |a techno-functional properties | ||
| 653 | |a antioxidant activity | ||
| 653 | |a sorghum | ||
| 653 | |a resistant starch | ||
| 653 | |a dietary fibers | ||
| 653 | |a hydrocolloids | ||
| 653 | |a dough rheological properties | ||
| 653 | |a texture | ||
| 653 | |a volume | ||
| 653 | |a sensory | ||
| 653 | |a glycemic index | ||
| 653 | |a staling | ||
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| 653 | |a bakery products | ||
| 653 | |a cereals | ||
| 653 | |a enzymes | ||
| 653 | |a teff | ||
| 653 | |a starter cultures | ||
| 653 | |a pseudocereals | ||
| 653 | |a wholemeal formulations | ||
| 653 | |a low fructan | ||
| 653 | |a sensory analysis | ||
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| 653 | |a oilseeds | ||
| 653 | |a spices | ||
| 653 | |a chicory root | ||
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| 653 | |a n/a | ||
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| 856 | 4 | 0 | |a www.oapen.org |u https://directory.doabooks.org/handle/20.500.12854/96730 |7 0 |z DOAB: description of the publication |