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From the Laboratory to the Kitchen: New Alternatives to Healthier Bakery Products

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From the Laboratory to the Kitchen: New Alternatives to Healthier Bakery Products

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dc.contributor.author Peris Tortajada, Miguel es_ES
dc.contributor.author Rubio-Arraez, Susana es_ES
dc.contributor.author Castelló Gómez, María Luisa es_ES
dc.contributor.author Ortolá Ortolá, Mª Dolores es_ES
dc.date.accessioned 2020-12-05T04:33:11Z
dc.date.available 2020-12-05T04:33:11Z
dc.date.issued 2019-12 es_ES
dc.identifier.issn 2304-8158 es_ES
dc.identifier.uri http://hdl.handle.net/10251/156523
dc.description.abstract [EN] Due to the growing interest in improving the nutritional profile of bakery products, we have dealt with the most recent and relevant contributions regarding potential replacements for carbohydrates, proteins, and fats. Focusing on the influence of carbohydrates on metabolism, their excess implies obesity, diabetes and tooth decay. However, they are technologically important, since they are responsible for the structure of many bakery products. Regarding of the lipid profile, saturated fats have a great impact on the appearance of cardiovascular disease. Fortunately, nature and the food industry offer alternatives to traditional oils/butters with large amounts of omega 3 and other components that can mitigate these problems. Other relevant aspects are related to allergies concerning egg proteins, gluten or even requirements for vegan consumers. Several studies have been performed in this line, replacing eggs with milk serum, different mucilages obtained from legumes or some gums, etc. In conclusion, many papers have been published showing the possibility of successfully replacing (both at technological and sensory levels) less healthy ingredients with others that are nutritionally better. The challenge now is to combine these better components in a given product, as well as to evaluate possible interactions among them. es_ES
dc.description.sponsorship This work was supported by the Generalitat Valenciana (AICO/2017/043). es_ES
dc.language Inglés es_ES
dc.publisher MDPI AG es_ES
dc.relation.ispartof Foods es_ES
dc.rights Reconocimiento (by) es_ES
dc.subject Bakery es_ES
dc.subject Sweeteners es_ES
dc.subject Fat es_ES
dc.subject Protein es_ES
dc.subject Fiber es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.subject.classification QUIMICA ANALITICA es_ES
dc.title From the Laboratory to the Kitchen: New Alternatives to Healthier Bakery Products es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.3390/foods8120660 es_ES
dc.relation.projectID info:eu-repo/grantAgreement/GVA//AICO%2F2017%2F043/ es_ES
dc.rights.accessRights Abierto es_ES
dc.contributor.affiliation Universitat Politècnica de València. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo - Institut Universitari d'Enginyeria d'Aliments per al Desenvolupament es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Química - Departament de Química es_ES
dc.description.bibliographicCitation Peris Tortajada, M.; Rubio-Arraez, S.; Castelló Gómez, ML.; Ortolá Ortolá, MD. (2019). From the Laboratory to the Kitchen: New Alternatives to Healthier Bakery Products. Foods. 8(12):1-24. https://doi.org/10.3390/foods8120660 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion https://doi.org/10.3390/foods8120660 es_ES
dc.description.upvformatpinicio 1 es_ES
dc.description.upvformatpfin 24 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 8 es_ES
dc.description.issue 12 es_ES
dc.identifier.pmid 31835412 es_ES
dc.identifier.pmcid PMC6963723 es_ES
dc.relation.pasarela S\398722 es_ES
dc.contributor.funder Generalitat Valenciana es_ES
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