Gluten-Free Food Revolution

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.

• About the Editors List of Contributors 1 Gluten Protein, Its Constituents and Sensitivity Diksha Garg, Ajay Singh, and Aastha Dewan2 Celiac: Mechanism, Prevention, and Remedies Dipali Saxena, Neha Prasad, Ira Tripathi, Ahmed Hamad, Shweta Keswani, Shailja Jain, and Manisha Trivedi3 Non-celiac Gluten Sensitivity: Mechanism, Prevention and Remedies Rekha Rani, Bhopal Singh, Payal Karmakar, and Khushal Solanki4 Wheat Food Allergy: Mechanism and Management Seeratpreet Kaur, Devinder Kaur, and Archana Sihmar5 Gluten-Free Market, Emerging Trend, Geographical Insights, and Regional Variations Reni A., Kavanashree N., Sharmeela R., Janifer Raj X., and Pal Murugan M.6 Regulatory Landscaping, Labeling Policies, Safety Issues, and Case Studies for Gluten-Free Stuff Ankit Bihola, Saptaneel Ghosh, Aakash Gill, Pratiksha, Shaikh Adil,and Pranav Vashisht7 Gluten-Free Baked and Confections: Cereals, Pseudocereals, and Coarse Cereal Adapted Stuffs Sheetal Thakur, Mehak Katyal, Kanchan Suri, and Sonia Minhas8 Gluten-Free Composite Approach Archana Singh and Puja Kumari9 Gluten-Free Formulation: Fruit and Vegetable Concerns Sahana Hevlin S., Rashmi V., Pal Murugan M., and Janifer Raj Xavier10 Gluten-Free Formulations with Dairy Ingredients Eeshan Nair, Unnati Gupta, Rishi Raj Singh, Sanyam Mehta, S Amritha Varshini, Samuel Jacob, and Janifer Raj Xavier11 Gluten-Free Formulation: Meat and Seafood-Based New Product Development Martina Meinam, Mutum Deepti, Soibam Ngasotter, Madhulika, and K.A. Martin Xavier12 Gluten-Free Formulations: Pulses and Oilseeds-Based Developments Debojit Baidya Choudhury, Divya Singh Chauhan, Ram Prasad Bebartta, and Muhammad Umar13 Gluten-Free Formulation: Composite Progression Deepak, Latha Rani R., Ashoka S., K. C. Dileep, and Ganavi, Bhavana A.14 Gluten-Free Formulation: Functional and Nutraceutical Apprehension Kiran Verma, Sheetal Thakur, and Suman Rajput15 Sustainable Practices for Gluten-Free Food Development Using Cutting-Edge Technologies, Processes, and GF Additives/Ingredients Mrithula Mahalakhsmi M.K., Monica Jangir, and Janifer Raj Xavier16 Technological Adaptations and Latest Developments for Gluten-Free Baked Snacks and Confections Shaikh Adil, Mohd. Tariq, Ankit Bihola, Hanmant Bodhankar, Ashish Todkar, and Rana Prachi17 Challenges and Potential Solution in Gluten-Free Eatables: Sensory, Nutritional, and Shelf-Life Stability Concern Madhu, Priya Singla, Anurag, Suresh Bhise, and Jujhar Singh18 Clinical Studies, Cross-contamination Issues, and Associated Threats to Gluten-Sensitive Patients Latha Rani R., Deepak, Pooja Kolar, Bhagyajyothi Kotiba, and Ashoka S.Index