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Full Description
While modern food production has become increasingly efficient in providing a wide range of convenient and affordable products, individuals struggling with gluten intolerance, FODMAP intolerance, and intolerance to food additives are an exception when their health conditions limit the foods they can safely eat. Food intolerances, usually dealt with from a health perspective, also have technological aspects, especially as one takes into consideration that foods designed for individuals with food intolerances require specific ingredients, formulations, and processing conditions.
Food Intolerances: A Technological Perspective addresses the health and food science aspects of food intolerances from a technological perspective, which is rarely considered in other books. Valuable data on products and production processes for designing foods for people who have food intolerances are presented in a way that various types of food industries can benefit from.
Key Features:
Compiles health and food science aspects of food intolerances in a single location
Addresses clean label food products and links them to food additive intolerances
Discusses the mechanisms behind the changes in food product quality after ingredient substitution and compound removal in gluten-free, low-FODMAP, and clean label products
Provides perspectives and future trends in the development of food products for people who have food intolerances
A compilation of research from prominent medical doctors and PhDs in food science from around the world, this book is helpful for food science students and industry professionals alike.
Contents
1. Fundamental Concepts of Food Intolerances 2. Current Facts about Gluten-Free Doughs and Breads 3. Current Facts about Gluten-Free Biscuits, Cookies, Cakes, and Pasta 4. Current Facts about Gluten-Free Beverages 5. Current Facts about other Gluten-Free Products 6. Current Facts about Low-FODMAP and FODMAPs-Free Products 7. Current Facts about Clean Label Food Products
