Pubblicazioni

Autori:

Tolve, Roberta; Simonato, Barbara

Titolo:

Impact of Functional Ingredients on the Technological, Sensory, and Health Properties of Bakery Products

Anno:

2024

Tipologia prodotto:

Articolo in Rivista

Tipologia ANVUR:

Articolo su rivista

Lingua:

Inglese

Referee:

No

Nome rivista:

FOODS

ISSN Rivista:

2304-8158

N° Volume:

13

Numero o Fascicolo:

20

Intervallo pagine:

1-4

Parole chiave:

bakery products, functional Ingredients, technogical properties, sensory analysis.

Breve descrizione dei contenuti:

Improving well-being, allowing for sustainable lifestyles, and enhancing waste control are aims of the United Nations in the 2030 Agenda for Sustainable Development. These objectives have driven researchers to exploit agro-industrial byproducts as a resource for creating innovative ingredients and fortified foods with enhanced nutritional properties. While agro-food industry waste disposal is a critical environmental issue, recent attainments suggest that the recovery of such byproducts has remarkable economic advantages. The emerging popularity of healthy and sustainable diets and the growing consumer demand for functional foods represent recent challenges for investigators and producers. Functional ingredients are represented by different compounds with health-promoting properties that benefit human health.

Id prodotto:

142624

Handle IRIS:

11562/1145366

ultima modifica:

19 dicembre 2024

Citazione bibliografica:

Tolve, Roberta; Simonato, Barbara, Impact of Functional Ingredients on the Technological, Sensory, and Health Properties of Bakery Products «FOODS» , vol. 13 , n. 20 , 2024 , pp. 1-4

Consulta la scheda completa presente nel repository istituzionale della Ricerca di Ateneo