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

ISBN: 3036512896 ;ISBN: 303651290X ;ISBN: 9783036512907 ;ISBN: 9783036512891 ;DOI: 10.3390/books978-3-0365-1289-1

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Title:
Improving the Sensory, Nutritional and Technological Profile of Conventional and Gluten-Free Pasta and Bakery Products
Author: Simonato, Barbara
Subjects: agro-industrial by-product ; agro-industrial by-products ; antioxidant activity ; Biology, life sciences ; bread fortification ; cake ; celiac disease ; clean label ; color ; consumer acceptability ; cooking behavior ; Cultural and media studies ; Cultural studies ; dietary fiber ; dietary fibre ; dumpling ; durum wheat ; ELISA ; fiber content ; fortified pasta ; functional foods ; G12 antibody ; gluten analysis ; gluten free pasta ; gluten-free ; gluten-free bread ; glycaemic index ; gnocchi ; grape pomace ; high amylose ; hydration ; hydroxypropyl methylcellulose ; inositol phosphates ; JBCC4 Cultural studies: food and society ; legumes ; liking predictors ; Mathematics and Science ; n/a ; obesity ; pasta ; pasta quality ; pasta short chain ; phenolic compounds ; phenols ; prebiotics ; precision harvest ; psyllium ; R5 antibody ; Reference, Information and Interdisciplinary subjects ; Research and information: general ; resistant starch ; sandwich method ; sensory analysis ; sensory quality ; Society and culture: general ; Society and Social Sciences ; starch digestibility ; sucrose replacement ; texture ; texture profile ; thema EDItEUR ; trypsin inhibitors ; xanthan gum
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.
Publisher: Basel, Switzerland: MDPI - Multidisciplinary Digital Publishing Institute
Creation Date: 2021
Format: 136
Language: English
Identifier: ISBN: 3036512896
ISBN: 303651290X
ISBN: 9783036512907
ISBN: 9783036512891
DOI: 10.3390/books978-3-0365-1289-1
Source: DOAB: Directory of Open Access Books

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

ISBN: 3036512896 ;ISBN: 303651290X ;ISBN: 9783036512907 ;ISBN: 9783036512891 ;DOI: 10.3390/books978-3-0365-1289-1

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