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Hardback or Cased Book. Condition: New. Improving the Sensory, Nutritional and Technological Profile of Conventional and Gluten-Free Pasta and Bakery Products. Book.
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Condition: As New. Unread book in perfect condition.
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Improving the Sensory, Nutritional and Technological Profile of Conventional and Gluten-Free Pasta and Bakery Products
Seller: Ria Christie Collections, Uxbridge, United Kingdom
Seller rating 5 out of 5 stars
£ 32.61
£ 11.98 shipping
Ships from United Kingdom to U.S.A.Quantity: Over 20 available
Add to basketCondition: New. In.
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Improving the Sensory, Nutritional and Technological Profile of Conventional and Gluten-Free Pasta and Bakery Products
Seller: GreatBookPricesUK, Woodford Green, United Kingdom
Seller rating 5 out of 5 stars
Condition: New.
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Improving the Sensory, Nutritional and Technological Profile of Conventional and Gluten-Free Pasta and Bakery Products
Seller: GreatBookPricesUK, Woodford Green, United Kingdom
Seller rating 5 out of 5 stars
Condition: As New. Unread book in perfect condition.
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HRD. Condition: New. New Book. Shipped from UK. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.
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Improving the Sensory, Nutritional and Technological Profile of Conventional and Gluten-Free Pasta and Bakery Products
Seller: PBShop.store UK, Fairford, GLOS, United Kingdom
Seller rating 5 out of 5 stars
£ 31.40
£ 4.16 shipping
Ships from United Kingdom to U.S.A.Quantity: Over 20 available
Add to basketHRD. Condition: New. New Book. Delivered from our UK warehouse in 4 to 14 business days. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.
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Condition: New. Print on Demand pp. 136.
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Condition: New. Print on Demand pp. 136.
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Condition: New. PRINT ON DEMAND pp. 136.
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HRD. Condition: New. New Book. Shipped from UK. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.
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Impact of Functional Ingredients on Technological, Sensory and Health Properties of Bakery Products
Seller: PBShop.store UK, Fairford, GLOS, United Kingdom
Seller rating 5 out of 5 stars
£ 50.91
£ 5.02 shipping
Ships from United Kingdom to U.S.A.Quantity: Over 20 available
Add to basketHRD. Condition: New. New Book. Delivered from our UK warehouse in 4 to 14 business days. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.
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Condition: New. Print on Demand.
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Condition: New. Print on Demand.
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Hardcover. Condition: new. Hardcover. 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. This item is printed on demand. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.
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Buch. Condition: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Cereal-based products such as pasta and baked goods represent staple foods for human nutrition. Due to their worldwide diffusion, these products can be carriers of nutrients and bioactive compounds; therefore, they lend themselves very well to the fortification process. Furthermore, among new formulations of cereal-based food, gluten-free products have become popular even among people without celiac disease who have chosen a gluten-free lifestyle. The improvement of well-being, sustainable lifestyles, and waste control are also aims of the United Nations for the Agenda 2030, which has motivated food scientists and industrial producers to research new and healthier formulations for pasta and baked goods preparations. In this context, researchers are also encouraged to use agro-industrial by-products of high added value for food fortification. The Special Issue 'Improving the Sensory, Nutritional and Technological Profile of Conventional and Gluten-Free Pasta and Bakery Products' collected ten original articles focused on new types of gluten-free pasta or baked product formulations as well as agro-industrial by-product utilization. The final aim was the preparation of valuable products from a nutritional, technological, and sensory viewpoint.
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Condition: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. KlappentextrnrnCereal-based products such as pasta and baked goods represent staple foods for human nutrition. Due to their worldwide diffusion, these products can be carriers of nutrients and bioactive compounds therefore, they lend themselves.
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Hardcover. Condition: new. Hardcover. 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. This item is printed on demand. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.
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Condition: New. PRINT ON DEMAND.
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Buch. Condition: Neu. Improving the Sensory, Nutritional and Technological Profile of Conventional and Gluten-Free Pasta and Bakery Products | Buch | Gebunden | Englisch | 2021 | MDPI AG | EAN 9783036512907 | Verantwortliche Person für die EU: Libri GmbH, Europaallee 1, 36244 Bad Hersfeld, gpsr[at]libri[dot]de | Anbieter: preigu Print on Demand.
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Buch. Condition: Neu. Impact of Functional Ingredients on Technological, Sensory and Health Properties of Bakery Products | Buch | Englisch | 2026 | MDPI AG | EAN 9783725868520 | Verantwortliche Person für die EU: Libri GmbH, Europaallee 1, 36244 Bad Hersfeld, gpsr[at]libri[dot]de | Anbieter: preigu Print on Demand.
