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Full Description
As more individuals seek gluten-free alternatives for a number of reasons ranging from celiac to lifestyle choices, this book presents aspects surrounding the development of gluten-free products. Offering a comprehensive reference guide, it discusses the word of gluten-free technology and dives into related legal, marketing, and health-related aspects. It also features an in-depth analysis of global statistics surrounding gluten intolerance and wheat allergies, as well as an exploration of the scientific advancements that drive gluten-free product development. With a balance of technological knowledge and market assessments, this book is suited for industry professionals seeking to stay at the forefront of the next food revolution.
Contents
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
