Charles Brennan – författare

Development of Gluten-Free Pasta summarizes current progress in the development of gluten-free (GF) products, focusing particularly on pasta products. Presented in 11 chapters, the book focuses on the role of prebiotic fiber, hydrocolloids, fruit and vegetable by-product pomace and the physical, microstructural, sensory, and nutritional properties of the gluten-free pasta. The science of gluten intolerance is explained as well, with all relevant literature gathered and summarized in one place. Hence, this book lays a very solid foundation for the development of GF pasta which can be exploited as an essential therapeutic tool in the prevention of celiac disease. This comprehensive reference, written by world renowned scientists who elaborate on the study of different selected additives of plant origin, provides immense assistance in the field of research as many areas are still unexplored in the field of cereal science & technology.

Provides a comprehensive application of pseudocereals, hydrocolloids, and prebiotic dietary fiber in the development of gluten-free pastaBrings holistic and integrated coverage of the role of plant derived ingredients in the development of gluten-free pastaCovers the utilization of pseudo cereals for food, nutritional, and economical security

Ethnoscience: Insights into Nutrition and Cultural Foundations, the first book in the series Culinary Synergies: Exploring Nutrition and Science in Gastronomy, a five-book exploration into food education, innovation, and preservation, encompasses everything from flavor chemistry and sensory science to the role of micro- and macronutrients in traditional and culturally specific diets. The book begins with an introduction to the discovery of food through nutrition and cultural identity, discussing modern technological advances such as machine learning, digital tools, and sustainability. It then moves into the culinary traditions of Southeast Asia, where food diversity and ingredient preparation's influence on nutritional value are discussed.Section two highlights Southern Europe, focusing on foraging and the health benefits of fermented foods and more. Finally, section three introduces sustainable and indigenous farming practices in North Africa, along with healing herbs, their medicinal properties, and much more. Each section includes case studies highlighting nutrition, innovation, and health.Provides a comprehensive exploration of the intersection between culinary tradition, scientific understanding, and nutritional considerations within gastronomyExplores traditional food practices, ingredients, and techniques from Southeast Asia, Southern Europe, and North AfricaPromotes the latest research and case studies on the nutritional and environmental implications of specific food choices surrounding culture and dietEquips professionals with the knowledge needed to provide culturally relevant services in healthcare, nutrition, and food industries

As the global demand for sustainable and nutrient-rich crops grows, pseudocereals are emerging as a valuable alternative to traditional cereals. This book brings together recent scientific advances and practical insights on the chemistry, nutritional quality, processing technologies, and industrial applications of pseudocereals such as quinoa, amaranthus, buckwheat, and chia.It explores their unique nutritional and bioactive components, innovative milling and extraction methods, and their potential to support food security, health, and sustainable development. The chapters provide a detailed examination of their techno-functional properties, utilization in food and non-food industries, and growing relevance in functional food markets.The book also addresses consumer acceptance, market strategies, and safety considerations, offering a balanced perspective that connects traditional knowledge with modern food science. It serves as a comprehensive reference for researchers, food technologists, nutritionists, and industry professionals looking to harness the potential of pseudocereals in product development and industrial applications.Features· Examines the chemistry and nutritional composition of key pseudocereals· Explores techno-functional properties of dietary fibers and their role in food innovation· Covers emerging milling techniques and valorization of pseudocereal by-products· Discusses bioactive compound extraction, health benefits, and functional food applications· Reviews starch and protein extraction methods, functional roles, and industrial uses· Addresses anti-nutritional factors and safety strategies for improved utilizationIdeal for researchers, food technologists, nutritionists, and industry professionals, this book offers a clear and comprehensive resource on the science and applications of pseudocereals. It is equally valuable for students and early-career scientists seeking to deepen their understanding of novel crops, innovative processing methods, and their role in developing sustainable, functional food systems.