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

• Outros Autores: Simonato, Barbara (Editor)
• Formato: Recurso Eletrônico Capítulo de Livro
• Idioma: inglês
• Publicado em: Basel, Switzerland MDPI - Multidisciplinary Digital Publishing Institute 2021
• Assuntos: Research & information: general; Biology, life sciences; Food & society; 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
• Acesso em linha: DOAB: download the publication; DOAB: description of the publication

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...