1st Edition
Gluten-Free Food Revolution From Formulation to Market Trends
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.
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
Biography
Dr. Ajay Singh has about 9+ years of teaching and research experience. He has published around 40 papers and more than 30 book chapters in publishing house of international repute, edited 07 books (05 CRC Press, 01 NIPA and 01 Objective Food Science with Brillion Publishers). Dr. Singh presented his talks, and demonstrated workshops at various national and international venues. He is the potential reviewer for many of international journals (Springer, Elsevier, Wiley and Taylor & Francis) and serving as an Editorial Board Member for Journal of Food Processing and Preservation (Wiley) and Journal of Food Biochemistry (Wiley & Hindawi). He also served his expertise as guest issue editor for various journals (SCI/SCOPUS/PUBMED Indexed). His area of research and teaching is Composite blended development, and Gluten-free baked optimization.
Dr. Aastha Dewan is an Assistant Professor in the Department of Food Technology at Guru Jambheshwar University of Science and Technology, Hisar, India. She completed her B.tech. (Food Technology) from KUK, Kurukshetra, M.Tech. (Food Technology) from Deenbandhu Chhotu Ram University of Science and Technology, Murthal (Sonepat), Haryana. She obtained her Ph.D. (Food technology) from GJU, Hisar, India under the supervision of Prof. B S Khatkar by focusing on the functional role of protein in noodle quality. She has more than six years of teaching and research experience and has taught various subjects at UG and PG level. She has published various research / review papers in reputed national and international journals, contributed book chapters for international publishers. She has expertise in cereal science, gluten-free cum functional food developments.
Dr. Balwinder Singh Sooch is working as Professor, Department of Biotechnology and Food Technology, Punjabi University, Patiala, India is having strong background in food, enzyme technology and microbial based bioprocesses. He is deeply involved in research and teaching activities in biotechnology, fermentation technology, food technology and legal biotechnology. He has supervised more than 70 PG and 07 Ph.D. students. He has published more than 70 research papers in international journals of repute besides several book chapters and patents. His core research works for developing novel fermentative bioprocesses for industrial enzymes are patented. Currently, supervising research projects on fermentative bioprocesses, and active food packages.
