Publisher's Synopsis
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 food categories safe for them. 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 scarcely considered in other books. Valuable data on products and production processes for designing foods for people that have a food intolerance is 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 additives 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 that 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.
