Impact of Functional Ingredients on Technological, Sensory and Health Properties of Bakery Products - Couverture rigide

Couverture rigide

ISBN 10 : 3725868522 ISBN 13 : 9783725868520

Editeur : Mdpi AG, 2026

Synopsis

This Reprint focuses on the strategies proposed by various authors to recover and reuse agro-industrial byproducts rich in healthy molecules, such as vitamins, minerals, proteins, and other bioactive compounds that modulate human biological functions. These are used to formulate functional bakery goods, creating staple foods that are consumed worldwide. The emerging popularity of healthy, sustainable diets and the growing consumer demand for functional foods represent recent challenges for researchers and producers who formulate bakery products with functional ingredients, which are compounds with health-promoting properties that benefit human health. Improving well-being, enabling sustainable lifestyles, and enhancing waste management are among the United Nations' aims 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 waste disposal in the agro-food industry is a critical environmental issue, recent advances suggest that recovering these byproducts offers significant economic advantages.

Détails de l'édition

• Éditeur: Mdpi AG
• Date d'édition: 2026
• Langue: anglais
• ISBN 10: 3725868522
• ISBN 13: 9783725868520
• Reliure: Relié
• Nombre de pages: 168
• Éditeur: Simonato Barbara, Tolve Roberta
• Coordonnées du fabricant: non disponible
• Personne responsable: GPSR Kontakt; gpsr@libri.de; ; Friedensallee 273; Hamburg; 22763; Allemagne