Impact of Functional Ingredients on Technological, Sensory and Health Properties of Bakery Products
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Nutraceuticals, Functional Foods, and Novel Foods".
Deadline for manuscript submissions: closed (23 July 2024) | Viewed by 16855
Special Issue Editors
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
Interests: food science and technology; food nutrition; food fortification; cereal-based foods; gluten-free products; food by-product recovery; sensory analysis; food formulation
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Nowadays, the emerging popularity of healthy and sustainable diets and the growing consumer demand for functional food represent new challenges for researchers and producers. Functional ingredients are heterogeneous compounds with potentially health-promoting activities useful to developing healthy foods. Bread and other bakery products, being the most important staple foods consumed worldwide, represent ideal products for functional ingredients' inclusion. Moreover, the agro-industrial by-products, within the scope of the circular economy, might also be a source of bioactive substances.
This Special Issue welcomes original research papers, reviews, and short communications that advance knowledge and strategies for developing functional bread and other bakery products to improve consumers' nutrition and health.
Special interests concern the fortification of conventional and gluten-free bakery products with functional ingredients and the assessment of the inclusion of bioactive substances in the nutritional, sensory, and technological properties of baked goods.
Dr. Barbara Simonato
Dr. Roberta Tolve
Guest Editors
Manuscript Submission Information
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Keywords
- bakery products
- bioactive compounds
- new product development
- functional bread
- food fortification
- gluten-free product
- technological properties
- nutritional properties
- sensory properties
- agro-industrial by-products
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