04309nam 2201021z- 450 991055733880332120220111(CKB)5400000000042490(oapen)https://directory.doabooks.org/handle/20.500.12854/76564(oapen)doab76564(EXLCZ)99540000000004249020202201d2021 |y 0engurmn|---annantxtrdacontentcrdamediacrrdacarrierImproving the Sensory, Nutritional and Technological Profile of Conventional and Gluten-Free Pasta and Bakery ProductsBasel, SwitzerlandMDPI - Multidisciplinary Digital Publishing Institute20211 online resource (136 p.)3-0365-1290-X 3-0365-1289-6 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.Biology, life sciencesbicsscCultural studies: food and societybicsscResearch and information: generalbicsscagro-industrial by-productagro-industrial by-productsantioxidant activitybread fortificationcakeceliac diseaseclean labelcolorconsumer acceptabilitycooking behaviordietary fiberdietary fibredumplingdurum wheatELISAfiber contentfortified pastafunctional foodsG12 antibodygluten analysisgluten free pastagluten-freegluten-free breadglycaemic indexgnocchigrape pomacehigh amylosehydrationhydroxypropyl methylcelluloseinositol phosphateslegumesliking predictorsn/aobesitypastapasta qualitypasta short chainphenolic compoundsphenolsprebioticsprecision harvestpsylliumR5 antibodyresistant starchsandwich methodsensory analysissensory qualitystarch digestibilitysucrose replacementtexturetexture profiletrypsin inhibitorsxanthan gumBiology, life sciencesCultural studies: food and societyResearch and information: generalSimonato Barbaraedt293813Simonato BarbaraothBOOK9910557338803321Improving the Sensory, Nutritional and Technological Profile of Conventional and Gluten-Free Pasta and Bakery Products3021389UNINA