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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| Formato: | Online |
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| Idioma: | inglês |
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MDPI - Multidisciplinary Digital Publishing Institute
2022
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| Acesso em linha: | ONIX_20220111_9783036512907_299 |
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| description | 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 formulations of cereal-based food, gluten-free products have become popular even among people without celiac disease who have chosen a gluten-free lifestyle. The improvement of well-being, sustainable lifestyles, and waste control are also aims of the United Nations for the Agenda 2030, which has motivated food scientists and industrial producers to research new and healthier formulations for pasta and baked goods preparations. In this context, researchers are also encouraged to use agro-industrial by-products of high added value for food fortification. The Special Issue “Improving the Sensory, Nutritional and Technological Profile of Conventional and Gluten-Free Pasta and Bakery Products” collected ten original articles focused on new types of gluten-free pasta or baked product formulations as well as agro-industrial by-product utilization. The final aim was the preparation of valuable products from a nutritional, technological, and sensory viewpoint. |
| format | Online |
| id | doab-20.500.12854ir-76564 |
| institution | Directory of Open Access Books |
| language | eng |
| publishDate | 2022 |
| publishDateRange | 2022 |
| publishDateSort | 2022 |
| publisher | MDPI - Multidisciplinary Digital Publishing Institute |
| publisherStr | MDPI - Multidisciplinary Digital Publishing Institute |
| record_format | ojs |
| spelling | doab-20.500.12854ir-765642024-03-28T03:30:54Z Improving the Sensory, Nutritional and Technological Profile of Conventional and Gluten-Free Pasta and Bakery Products Simonato, Barbara 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 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 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 formulations of cereal-based food, gluten-free products have become popular even among people without celiac disease who have chosen a gluten-free lifestyle. The improvement of well-being, sustainable lifestyles, and waste control are also aims of the United Nations for the Agenda 2030, which has motivated food scientists and industrial producers to research new and healthier formulations for pasta and baked goods preparations. In this context, researchers are also encouraged to use agro-industrial by-products of high added value for food fortification. The Special Issue “Improving the Sensory, Nutritional and Technological Profile of Conventional and Gluten-Free Pasta and Bakery Products” collected ten original articles focused on new types of gluten-free pasta or baked product formulations as well as agro-industrial by-product utilization. The final aim was the preparation of valuable products from a nutritional, technological, and sensory viewpoint. 2022-01-11T13:35:40Z 2022-01-11T13:35:40Z 2021 book ONIX_20220111_9783036512907_299 9783036512907 9783036512891 https://directory.doabooks.org/handle/20.500.12854/76564 eng image/jpeg Attribution 4.0 International https://mdpi.com/books/pdfview/book/4009 https://mdpi.com/books/pdfview/book/4009 MDPI - Multidisciplinary Digital Publishing Institute 10.3390/books978-3-0365-1289-1 10.3390/books978-3-0365-1289-1 46cabcaa-dd94-4bfe-87b4-55023c1b36d0 9783036512907 9783036512891 136 Basel, Switzerland open access |
| spellingShingle | 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 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 Improving the Sensory, Nutritional and Technological Profile of Conventional and Gluten-Free Pasta and Bakery Products |
| title | Improving the Sensory, Nutritional and Technological Profile of Conventional and Gluten-Free Pasta and Bakery Products |
| title_full | Improving the Sensory, Nutritional and Technological Profile of Conventional and Gluten-Free Pasta and Bakery Products |
| title_fullStr | Improving the Sensory, Nutritional and Technological Profile of Conventional and Gluten-Free Pasta and Bakery Products |
| title_full_unstemmed | Improving the Sensory, Nutritional and Technological Profile of Conventional and Gluten-Free Pasta and Bakery Products |
| title_short | Improving the Sensory, Nutritional and Technological Profile of Conventional and Gluten-Free Pasta and Bakery Products |
| title_sort | improving the sensory nutritional and technological profile of conventional and gluten free pasta and bakery products |
| topic | 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 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 | 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 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_20220111_9783036512907_299 |