LEADER 04309nam  2201021z- 450 
001 9910557338803321
005 20220111
035   $a(CKB)5400000000042490
035   $a(oapen)https://directory.doabooks.org/handle/20.500.12854/76564
035   $a(oapen)doab76564
035   $a(EXLCZ)995400000000042490
100   $a20202201d2021      |y         0
101 0 $aeng
135   $aurmn|---annan
181   $ctxt$2rdacontent
182   $cc$2rdamedia
183   $acr$2rdacarrier
200 00$aImproving the Sensory, Nutritional and Technological Profile of Conventional and Gluten-Free Pasta and Bakery Products
210   $aBasel, Switzerland$cMDPI - Multidisciplinary Digital Publishing Institute$d2021
215   $a1 online resource (136 p.)
311 08$a3-0365-1290-X 
311 08$a3-0365-1289-6 
330   $aCereal-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.
606   $aBiology, life sciences$2bicssc
606   $aCultural studies: food and society$2bicssc
606   $aResearch and information: general$2bicssc
610   $aagro-industrial by-product
610   $aagro-industrial by-products
610   $aantioxidant activity
610   $abread fortification
610   $acake
610   $aceliac disease
610   $aclean label
610   $acolor
610   $aconsumer acceptability
610   $acooking behavior
610   $adietary fiber
610   $adietary fibre
610   $adumpling
610   $adurum wheat
610   $aELISA
610   $afiber content
610   $afortified pasta
610   $afunctional foods
610   $aG12 antibody
610   $agluten analysis
610   $agluten free pasta
610   $agluten-free
610   $agluten-free bread
610   $aglycaemic index
610   $agnocchi
610   $agrape pomace
610   $ahigh amylose
610   $ahydration
610   $ahydroxypropyl methylcellulose
610   $ainositol phosphates
610   $alegumes
610   $aliking predictors
610   $an/a
610   $aobesity
610   $apasta
610   $apasta quality
610   $apasta short chain
610   $aphenolic compounds
610   $aphenols
610   $aprebiotics
610   $aprecision harvest
610   $apsyllium
610   $aR5 antibody
610   $aresistant starch
610   $asandwich method
610   $asensory analysis
610   $asensory quality
610   $astarch digestibility
610   $asucrose replacement
610   $atexture
610   $atexture profile
610   $atrypsin inhibitors
610   $axanthan gum
615  7$aBiology, life sciences
615  7$aCultural studies: food and society
615  7$aResearch and information: general
700   $aSimonato$b Barbara$4edt$0293813
702   $aSimonato$b Barbara$4oth
906   $aBOOK
912   $a9910557338803321
996   $aImproving the Sensory, Nutritional and Technological Profile of Conventional and Gluten-Free Pasta and Bakery Products$93021389
997   $aUNINA