Publications

Authors:

Tolve, Roberta; Simonato, Barbara

Title:

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

Year:

2024

Type of item:

Articolo in Rivista

Tipologia ANVUR:

Articolo su rivista

Language:

Inglese

Referee:

No

Name of journal:

FOODS

ISSN of journal:

2304-8158

N° Volume:

13

Number or Folder:

20

Page numbers:

1-4

Keyword:

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

Short description of contents:

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.

Product ID:

142624

Handle IRIS:

11562/1145366

Last Modified:

December 19, 2024

Bibliographic citation:

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

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