Functional Bakery Products
Bakery products such as bread, rolls, cookies, pies, pastries, bars, and muffins play a significant role in the daily diet of modern consumers. The growing interest in the health benefits of food has driven the development of new products and the adaptation of traditional recipes and technologies. T...
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| Format: | Online |
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| Sprog: | engelsk |
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MDPI - Multidisciplinary Digital Publishing Institute
2025
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| Online adgang: | ONIX_20250812T095121_9783725831913_70 |
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| _version_ | 1869525663105417216 |
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| collection | Directory of Open Access Books |
| description | Bakery products such as bread, rolls, cookies, pies, pastries, bars, and muffins play a significant role in the daily diet of modern consumers. The growing interest in the health benefits of food has driven the development of new products and the adaptation of traditional recipes and technologies. These changes also extend to bakery products, which, depending on their composition, can be excellent sources of complex carbohydrates (e.g., starch and dietary fiber), proteins, vitamins, minerals, and phytochemicals that positively impact the human body. This reprint immerses readers in the latest research on the potential of modifying bakery products. It explores how technologies and biotechnologies can be employed to enhance, remove, alter, or improve the bioavailability of components, transforming baked goods into functional foods. The functional and health properties of bakery products depend not only on the nutrient content, but also on the various methods of food processing. For anyone interested in modern food innovation and healthy eating, this reprint serves as an inspiring resource for shaping the future of bakery products. |
| format | Online |
| id | doab-20.500.12854ir-165121 |
| institution | Directory of Open Access Books |
| language | eng |
| publishDate | 2025 |
| publishDateRange | 2025 |
| publishDateSort | 2025 |
| publisher | MDPI - Multidisciplinary Digital Publishing Institute |
| publisherStr | MDPI - Multidisciplinary Digital Publishing Institute |
| record_format | ojs |
| spelling | doab-20.500.12854ir-1651212025-08-12T08:03:33Z Functional Bakery Products Wirkijowska, Anna Zarzycki, Piotr Blicharz-Kania, Agata Pankiewicz, Urszula Health properties Fortification Cereal-based food Nutritional quality Food quality Bioactive substances Food processing Innovative technology 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 Bakery products such as bread, rolls, cookies, pies, pastries, bars, and muffins play a significant role in the daily diet of modern consumers. The growing interest in the health benefits of food has driven the development of new products and the adaptation of traditional recipes and technologies. These changes also extend to bakery products, which, depending on their composition, can be excellent sources of complex carbohydrates (e.g., starch and dietary fiber), proteins, vitamins, minerals, and phytochemicals that positively impact the human body. This reprint immerses readers in the latest research on the potential of modifying bakery products. It explores how technologies and biotechnologies can be employed to enhance, remove, alter, or improve the bioavailability of components, transforming baked goods into functional foods. The functional and health properties of bakery products depend not only on the nutrient content, but also on the various methods of food processing. For anyone interested in modern food innovation and healthy eating, this reprint serves as an inspiring resource for shaping the future of bakery products. 2025-08-12T08:03:31Z 2025-08-12T08:03:31Z 2025 book ONIX_20250812T095121_9783725831913_70 9783725831913 9783725831920 https://directory.doabooks.org/handle/20.500.12854/165121 eng image/jpeg Attribution 4.0 International https://mdpi.com/books https://mdpi.com/books/pdfview/book/10588 MDPI - Multidisciplinary Digital Publishing Institute 10.3390/books978-3-7258-3192-0 10.3390/books978-3-7258-3192-0 46cabcaa-dd94-4bfe-87b4-55023c1b36d0 9783725831913 9783725831920 250 open access |
| spellingShingle | Health properties Fortification Cereal-based food Nutritional quality Food quality Bioactive substances Food processing Innovative technology 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 Functional Bakery Products |
| title | Functional Bakery Products |
| title_full | Functional Bakery Products |
| title_fullStr | Functional Bakery Products |
| title_full_unstemmed | Functional Bakery Products |
| title_short | Functional Bakery Products |
| title_sort | functional bakery products |
| topic | Health properties Fortification Cereal-based food Nutritional quality Food quality Bioactive substances Food processing Innovative technology 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 |
| topic_facet | Health properties Fortification Cereal-based food Nutritional quality Food quality Bioactive substances Food processing Innovative technology 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 |
| url | ONIX_20250812T095121_9783725831913_70 |