1st Edition
Food Intolerances A Technological Perspective
1. Fundamental Concepts of Food Intolerances 2. Current Facts about Gluten-Free Doughs and Breads 3. Current Facts about Gluten-Free Biscuits, Cookies, Cakes, and Pasta 4. Current Facts about Gluten-Free Beverages 5. Current Facts about other Gluten-Free Products 6. Current Facts about Low-FODMAP and FODMAPs-Free Products 7. Current Facts about Clean Label Food Products
Biography
Felipe Richter Reis, D.Sc. is Professor of Food Science at the Food Technology undergraduate course (B.Sc), Federal Institute Paraná (IFPR), and at the Food Engineering graduate courses (M.Sc and D.Sc), offered at the Graduate Program in Food Engineering, Department of Chemical Engineering, Federal University of Paraná (UFPR), Brazil. All the above-mentioned courses received grades of excellence in a quality assessment performed by the Brazilian Ministry of Education in 2022. In both institutions he teaches and advises students in research projects, which are emphasised on blanching and drying of fruit and vegetables.
