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.
About the Editors
List of Contributors
1 Gluten Protein, Its Constituents and Sensitivity
Diksha Garg, Ajay Singh, and Aastha Dewan
2 Celiac: Mechanism, Prevention, and Remedies
Dipali Saxena, Neha Prasad, Ira Tripathi, Ahmed Hamad, Shweta Keswani,
Shailja Jain, and Manisha Trivedi
3 Non-celiac Gluten Sensitivity: Mechanism, Prevention and Remedies
Rekha Rani, Bhopal Singh, Payal Karmakar, and Khushal Solanki
4 Wheat Food Allergy: Mechanism and Management
Seeratpreet Kaur, Devinder Kaur, and Archana Sihmar
5 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 Vashisht
7 Gluten-Free Baked and Confections: Cereals, Pseudocereals, and Coarse
Cereal Adapted Stuffs
Sheetal Thakur, Mehak Katyal, Kanchan Suri, and Sonia Minhas
8 Gluten-Free Composite Approach
Archana Singh and Puja Kumari
9 Gluten-Free Formulation: Fruit and Vegetable Concerns
Sahana Hevlin S., Rashmi V., Pal Murugan M., and Janifer Raj Xavier
10 Gluten-Free Formulations with Dairy Ingredients
Eeshan Nair, Unnati Gupta, Rishi Raj Singh, Sanyam Mehta, S Amritha Varshini,
Samuel Jacob, and Janifer Raj Xavier
11 Gluten-Free Formulation: Meat and Seafood-Based New Product Development
Martina Meinam, Mutum Deepti, Soibam Ngasotter, Madhulika, and K.A. Martin
Xavier
12 Gluten-Free Formulations: Pulses and Oilseeds-Based Developments
Debojit Baidya Choudhury, Divya Singh Chauhan, Ram Prasad Bebartta, and
Muhammad Umar
13 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 Rajput
15 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 Xavier
16 Technological Adaptations and Latest Developments for Gluten-Free Baked
Snacks and Confections
Shaikh Adil, Mohd. Tariq, Ankit Bihola, Hanmant Bodhankar, Ashish Todkar, and
Rana Prachi
17 Challenges and Potential Solution in Gluten-Free Eatables: Sensory,
Nutritional, and Shelf-Life Stability Concern
Madhu, Priya Singla, Anurag, Suresh Bhise, and Jujhar Singh
18 Clinical Studies, Cross-contamination Issues, and Associated Threats to
Gluten-Sensitive Patients
Latha Rani R., Deepak, Pooja Kolar, Bhagyajyothi Kotiba, and Ashok S.
Index
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.
