Improving the Sensory, Nutritional and Technological Profile of Conventional and Gluten-Free Pasta and Bakery Products
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Grain".
Deadline for manuscript submissions: closed (10 December 2020) | Viewed by 45335
Special Issue Editor
Interests: food science and technology; food nutrition; food fortification; pasta and baked products; gluten-free products; food by-product recovery
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
There is presently a growing interest in the industry to produce food items containing health-promoting nutrients. The fortification with functional ingredients is a valuable strategy to increase food nutritional properties. Food fortification would also extend health benefits to the population, contributing to the reduction of nutrient deficiencies without impairing the eating habits of the people. Bakery products and pasta are worldwide-consumed products that can represent excellent staple foods for the addition of bioactive compounds. Considering the concepts associated with the circular economy, the possibility of using food industry byproducts as a source of bioactive compounds is of interest.
This Special Issue is dedicated to contributions investigating the development of new strategies for improving the nutritional, sensory, and technological properties of fortified pasta and bakery foods. The issue is open to both conventional and gluten-free products.
Dr. Barbara Simonato
Guest Editor
Manuscript Submission Information
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Keywords
- Fortification
- Bioactive compounds
- Pasta
- Baked products
- New product development
- Gluten-free product
- Technological properties
- Nutritional properties
- Glycemic index
- Fiber