Andere Kunden interessierten sich auch für
![Exercise Testing and Prescription Strategies to Improve Quality of Life]( "Exercise Testing and Prescription Strategies to Improve Quality of Life")
Exercise Testing and Prescription Strategies to Improve Quality of Life105,99 €![Effects and Implications of COVID-19 for the Human Senses, Consumer Preferences, Appetite and Eating Behaviour]( "Effects and Implications of COVID-19 for the Human Senses, Consumer Preferences, Appetite and Eating Behaviour")
Effects and Implications of COVID-19 for the Human Senses, Consumer Preferences, Appetite and Eating Behaviour85,99 €![Food, Health and Safety in Cross Cultural Consumer Contexts]( "Food, Health and Safety in Cross Cultural Consumer Contexts")
Food, Health and Safety in Cross Cultural Consumer Contexts101,99 €![Challenging the Status Quo to Shape Food Systems Transformation from a Nutritional and Food Security Perspective]( "Challenging the Status Quo to Shape Food Systems Transformation from a Nutritional and Food Security Perspective")
Challenging the Status Quo to Shape Food Systems Transformation from a Nutritional and Food Security Perspective129,99 €![New Training Strategies and Evaluation Methods for Improving Health and Physical Performance]( "New Training Strategies and Evaluation Methods for Improving Health and Physical Performance")
New Training Strategies and Evaluation Methods for Improving Health and Physical Performance97,99 €![Sensory and Consumer Research for a Sustainable Food System]( "Sensory and Consumer Research for a Sustainable Food System")
Sensory and Consumer Research for a Sustainable Food System106,99 €![Improving the Sensory, Nutritional and Technological Profile of Conventional and Gluten-Free Pasta and Bakery Products]( "Improving the Sensory, Nutritional and Technological Profile of Conventional and Gluten-Free Pasta and Bakery Products")
Improving the Sensory, Nutritional and Technological Profile of Conventional and Gluten-Free Pasta and Bakery Products55,99 €
The lifestyle of humans is rapidly changing, and, correspondingly, their needs and the current and future megatrends of the food market. It is worth mentioning (1) the preference for natural, simple, and flexible diets that drive the further expansion of plant-focused formulations, (2) the focus on food sustainability (food waste reduction), and (3) the interest in healthy eating as the basis for good health. The hectic routine and rapid urbanization in developed and developing regions, respectively, have shifted consumer preferences toward bread and baked foods, which, interestingly, are often high in sugars and are categorized as having a high glycemic index. Therefore, it is of major importance to address the technological challenges of manufacturing baked goods with high physical and sensory quality that result in positive metabolic responses. This Special Issue seeks to provide fundamental understanding in this area and novel strategies to improve the nutritional properties of baked goods, including a decrease in starch bioaccessibility, sugar reduction, increase in fiber and/or protein content, and the improvement of phytochemical bioactivity. This Special Issue will also cover studies on the physical and sensory improvements of baked goods that may provide a mechanistic understanding to minimize the loss of quality after the incorporation of nutritional-improving ingredients, such as edible byproducts, proteins, or fibers. Last but not least, studies focused on the reduction of additives (clean label) or fat and on the use of sourdough to improve the sensory properties of baked goods will also be included.
Hinweis: Dieser Artikel kann nur an eine deutsche Lieferadresse ausgeliefert werden.
Hinweis: Dieser Artikel kann nur an eine deutsche Lieferadresse ausgeliefert werden.