Table of Contents
Chapter 1. Innovative Gluten-Free Bakery Products with Increased Bioactive Compounds: A Way to Control the Nutritional Deficiencies of Gluten Free Diet
(Maria Simona Chiș, PhD, Adriana Păucean, PhD, Simona Maria Man, PhD, Anamaria Pop, PhD, Mihaela Mihai, PhD, and Sevastița Muste, PhD – Department of Food Engineering, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, Cluj-Napoca, Romania)
Chapter 2. Gluten-Free Cheese Bread Enriched with Essential Fatty Acids: Characterization and Acceptance
(Daneysa Lahis Kalschne, Elisandra Detoni, Maristela Raupp dos Santos, Eliane Colla, Aloisio Henrique Pereira de Souza, Franciely Daiany Junkerfeurbom, and Angela Claudia Rodrigues – Programa de Pós-Graduação em Tecnologia de Alimentos, Universidade Tecnológica Federal do Paraná (UTFPR), Medianeira, Paraná, Brasil, et al.)
Chapter 3. Technological and Sensory Properties of Gluten-Free Muffins Made with Chickpea Flour
(María Dolores Alvarez, Beatriz Herranz and Wenceslao Canet – Department of Characterization, Quality and Safety, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Ciudad Universitaria, Madrid, Spain, et al.)
Chapter 4. Gluten-Free Mexican Sweet Breads for Celiac Consumers
(Paulin Yáñez, Raúl Vidal Rodríguez Flores and N. Guemes Vera – Área Académica de Ingeniería Agroindustrial e Ingeniería en Alimentos. Instituto de Ciencias Agropecuarias de la Universidad Autónoma del Estado de Hidalgo Av. Universidad Km 1, Colonia ExHacienda de Aquetzalpa Rancho Universitario Tulancingo, Hidalgo, México)
Index
