Food Intolerances: A Technological Perspective
Language: English
Published by H N H International Limited, 2024
- Hardcover
- New
Seller: Books Puddle, Woodside, NY, U.S.A.Books Puddle
AbeBooks seller since November 22, 2018
Condition: New
£ 179.81
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Add to basketItem description from seller
pp. 208 1st edition NO-PA16APR2015-KAP.
Seller Inventory # 26401637242
- Title
- Food Intolerances: A Technological Perspective
- Author
- Felipe Richter Reis
- Publisher
- H N H International Limited
- Publication year
- 2024
- Condition
- New
- Binding
- Hardcover
- Language
- English
- ISBN 10
- 1032495782
- ISBN 13
- 9781032495781
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.
"Synopsis" may belong to another edition of this title.
About the Author
Felipe Richter Reis, D.Sc. is Professor of Food Science at the Food Technology undergraduate course (B.Sc), Federal Institute Paraná (IFPR), and at the Food Engineering graduate courses (M.Sc and D.Sc), offered at the Graduate Program in Food Engineering, Department of Chemical Engineering, Federal University of Paraná (UFPR), Brazil. All the above-mentioned courses received grades of excellence in a quality assessment performed by the Brazilian Ministry of Education in 2022. In both institutions he teaches and advises students in research projects, which are emphasised on blanching and drying of fruit and vegetables.
"About the title" may belong to another edition of this title.
Books Puddle
Woodside, NY, U.S.A.
AbeBooks seller since November 22, 2018
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