Current Strategies to Improve the Nutritional and Physical Quality of Baked Goods (Record no. 46126)

MARC details
000 -LEADER
fixed length control field 02575nam a2200253Ia 4500
000 - LEADER
fixed length control field 04705naaa 01057uu
001 - CONTROL NUMBER
control field https://directory.doabooks.org/handle/20.500.12854/44428
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20260218105619.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 211013s9999 xx 000 0 und d
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9783039283477
024 ## - OTHER STANDARD IDENTIFIER
Standard number or code 10.3390/books978-3-03928-347-7
042 ## - AUTHENTICATION CODE
Authentication code dc
245 #0 - TITLE STATEMENT
Title Current Strategies to Improve the Nutritional and Physical Quality of Baked Goods
260 ## - PUBLICATION, DISTRIBUTION, ETC.
Name of publisher, distributor, etc. MDPI - Multidisciplinary Digital Publishing Institute
Date of publication, distribution, etc. 2020
300 ## - PHYSICAL DESCRIPTION
Extent 1 electronic resource (164 p.)
520 ## - SUMMARY, ETC.
Summary, etc. 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.
540 ## - TERMS GOVERNING USE AND REPRODUCTION NOTE
Terms governing use and reproduction Creative Commons
653 ## - INDEX TERM--UNCONTROLLED
Uncontrolled term particle size
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Gomez, Manuel
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Martinez, Mario Martinez
856 ## - ELECTRONIC LOCATION AND ACCESS
Uniform Resource Identifier <a href="https://docs.google.com/spreadsheets/d/1yKIrdCPDAG_9c22mwoOIO2DOhtj65Wqa/edit?usp=sharing&ouid=106555315294820607512&rtpof=true&sd=true ">https://docs.google.com/spreadsheets/d/1yKIrdCPDAG_9c22mwoOIO2DOhtj65Wqa/edit?usp=sharing&ouid=106555315294820607512&rtpof=true&sd=true </a>
Link text List of Curated E-Books
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Koha item type E-Book
Holdings
Withdrawn status Source of classification or shelving scheme Damaged status Not for loan Home library Current library Date acquired Total Checkouts Date last seen Price effective from Koha item type
  Library of Congress Classification   Not For Loan Directory of Open Access Books Directory of Open Access Books 12/22/2021   12/22/2021 12/22/2021 E-Book

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