QR Kodea

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...

Deskribapen osoa

Gorde:
Erakunde egilea: Simonato, Barbara
Formatua: Livro
Hizkuntza:Inglês
Argitaratua: MDPI - Multidisciplinary Digital Publishing Institute 2021
Gaiak:
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
Sarrera elektronikoa:https://directory.doabooks.org/handle/20.500.12854/76564
Etiketak: Etiketa erantsi
Etiketarik gabe, Izan zaitez lehena erregistro honi etiketa jartzen!

Antzeko izenburuak