Inbunden, Engelska, 2026

Gluten-Free Food Revolution

From Formulation to Market Trends

Av Ajay Singh, Aastha Dewan, Balwinder Singh Sooch

3038 kr

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Beskrivning

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 world 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.

Produktinformation

Utgivningsdatum: 2026-07-05
Mått: 178 x 254 x 27 mm
Vikt: 920 g
Format: Inbunden
Språk: Engelska
Antal sidor: 396
Förlag: Taylor & Francis Ltd
ISBN: 9781032857169

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Ajay Singh has about 12+ years of teaching and research experience. He has published around 45 papers and more than 32 book chapters in publishing house of international repute, edited 9 books (7 CRC Press, 1 NIPA, and 1 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 is serving as an Editorial Board Member for Journal of Food Processing and Preservation (Wiley) and Journal of Food Biochemistry (Wiley). 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 functional development, and gluten-free formulations.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, and 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, and contributed book chapters for international publishers. She has expertise in cereal science and gluten-free cum functional food developments.Balwinder Singh Sooch is Professor, Department of Biotechnology and Food Technology, Punjabi University, Patiala, India. He has a 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 7 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, he supervises research projects on fermentative bioprocesses and active food packages.

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