Improving the Sensory, Nutritional and Technological Profile of Conventional and Gluten-Free Pasta and Bakery Products

Cereal-based products such as pasta and baked goods represent staple foods for human nutrition. Due to their worldwide diffusion, these products can be carriers of nutrients and bioactive compounds; therefore, they lend themselves very well to the fortification process. Furthermore, among new formul...

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団体著者:	Simonato, Barbara
フォーマット:	Livro
言語:	Inglês
出版事項:	MDPI - Multidisciplinary Digital Publishing Institute 2021
主題:	thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general thema EDItEUR::P Mathematics and Science::PS Biology, life sciences thema EDItEUR::J Society and Social Sciences::JB Society and culture: general::JBC Cultural and media studies::JBCC Cultural studies::JBCC4 Cultural studies: food and society agro-industrial by-product fortified pasta dietary fiber phenolic compounds starch digestibility prebiotics trypsin inhibitors inositol phosphates phenols legumes functional foods gluten-free durum wheat precision harvest pasta quality pasta short chain pasta glycaemic index high amylose resistant starch gluten-free bread hydration hydroxypropyl methylcellulose xanthan gum psyllium sucrose replacement cake dietary fibre clean label texture profile sensory quality obesity celiac disease bread fortification grape pomace agro-industrial by-products antioxidant activity sensory analysis dumpling gnocchi gluten free pasta fiber content cooking behavior color texture liking predictors consumer acceptability gluten analysis ELISA sandwich method R5 antibody G12 antibody n/a
オンライン･アクセス:	https://directory.doabooks.org/handle/20.500.12854/76564
タグ:	タグ追加タグなし, このレコードへの初めてのタグを付けませんか!

Improving the Sensory, Nutritional and Technological Profile of Conventional and Gluten-Free Pasta and Bakery Products

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