Functional bakery products technological (13 Ergebnisse)

HRD. Zustand: New. New Book. Shipped from UK. Established seller since 2000.

HRD. Zustand: New. New Book. Shipped from UK. Established seller since 2000.

Zustand: New.

Zustand: New.

Zustand: New. In English.

Zustand: New. Print on Demand.

Zustand: New. Print on Demand.

Zustand: New. PRINT ON DEMAND.

Hardcover. Zustand: 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.…

Buch. Zustand: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - 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.…

Buch. Zustand: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Bakery products such as bread, rolls, cookies, pies, pastries, bars, and muffins play a significant role in the daily diet of modern consumers. The growing interest in the health benefits of food has driven the development of new products and the adaptation of traditional recipes and technologies. These changes also extend to bakery products, which, depending on their composition, can be excellent sources of complex carbohydrates (e.g., starch and dietary fiber), proteins, vitamins, minerals, and phytochemicals that positively impact the human body. This reprint immerses readers in the latest research on the potential of modifying bakery products. It explores how technologies and biotechnologies can be employed to enhance, remove, alter, or improve the bioavailability of components, transforming baked goods into functional foods. The functional and health properties of bakery products depend not only on the nutrient content, but also on the various methods of food processing. For anyone interested in modern food innovation and healthy eating, this reprint serves as an inspiring resource for shaping the future of bakery products.…

Buch. Zustand: 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.…

Buch. Zustand: Neu. Functional Bakery Products | Technological, Chemical and Nutritional Modification | Buch | Englisch | 2025 | MDPI AG | EAN 9783725831913 | Verantwortliche Person für die EU: Libri GmbH, Europaallee 1, 36244 Bad Hersfeld, gpsr[at]libri[dot]de | Anbieter: preigu Print on Demand.