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220822 ||| eng |
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|a 9783036512891
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|a books978-3-0365-1289-1
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|a 9783036512907
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|a Simonato, Barbara
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|a Improving the Sensory, Nutritional and Technological Profile of Conventional and Gluten-Free Pasta and Bakery Products
|h Elektronische Ressource
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| 260 |
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|a Basel, Switzerland
|b MDPI - Multidisciplinary Digital Publishing Institute
|c 2021
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| 300 |
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|a 1 electronic resource (136 p.)
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| 653 |
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|a resistant starch
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| 653 |
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|a sandwich method
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|a gluten free pasta
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|a phenolic compounds
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|a durum wheat
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| 653 |
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|a pasta short chain
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| 653 |
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|a phenols
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|a functional foods
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| 653 |
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|a color
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| 653 |
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|a sensory analysis
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|a n/a
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|a R5 antibody
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| 653 |
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|a prebiotics
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| 653 |
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|a consumer acceptability
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| 653 |
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|a glycaemic index
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| 653 |
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|a psyllium
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| 653 |
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|a liking predictors
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| 653 |
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|a dumpling
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|a pasta quality
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| 653 |
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|a clean label
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|a dietary fiber
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| 653 |
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|a antioxidant activity
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| 653 |
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|a high amylose
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|a bread fortification
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|a agro-industrial by-product
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| 653 |
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|a sensory quality
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| 653 |
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|a xanthan gum
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| 653 |
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|a starch digestibility
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| 653 |
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|a fortified pasta
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| 653 |
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|a grape pomace
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| 653 |
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|a cake
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| 653 |
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|a dietary fibre
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| 653 |
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|a legumes
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| 653 |
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|a hydroxypropyl methylcellulose
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| 653 |
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|a sucrose replacement
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| 653 |
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|a gluten-free bread
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| 653 |
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|a gluten-free
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| 653 |
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|a cooking behavior
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| 653 |
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|a celiac disease
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| 653 |
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|a Biology, life sciences / bicssc
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| 653 |
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|a obesity
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| 653 |
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|a trypsin inhibitors
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| 653 |
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|a pasta
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| 653 |
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|a inositol phosphates
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| 653 |
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|a precision harvest
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| 653 |
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|a gluten analysis
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| 653 |
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|a ELISA
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| 653 |
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|a gnocchi
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| 653 |
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|a texture
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| 653 |
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|a agro-industrial by-products
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| 653 |
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|a Cultural studies: food and society / bicssc
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| 653 |
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|a texture profile
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| 653 |
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|a Research and information: general / bicssc
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| 653 |
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|a G12 antibody
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| 653 |
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|a fiber content
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| 653 |
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|a hydration
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| 700 |
1 |
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|a Simonato, Barbara
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| 041 |
0 |
7 |
|a eng
|2 ISO 639-2
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| 989 |
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|b DOAB
|a Directory of Open Access Books
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| 500 |
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|a Creative Commons (cc), https://creativecommons.org/licenses/by/4.0/
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| 028 |
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|a 10.3390/books978-3-0365-1289-1
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| 856 |
4 |
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|u https://www.mdpi.com/books/pdfview/book/4009
|7 0
|x Verlag
|3 Volltext
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4 |
2 |
|u https://directory.doabooks.org/handle/20.500.12854/76564
|z DOAB: description of the publication
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|a 000
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|a 610
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|a 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.
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