Please use this identifier to cite or link to this item:

TitleFunctional bakery products - an overview and future perspectives
Author(s)Pinto, D.
Castro, I.
Vicente, A. A.
Bourbon, Ana I.
Cerqueira, Miguel Ângelo Parente Ribeiro
bioactive compounds
Pre- and probiotics are some of the compounds used most to add value to food products
Issue date2014
PublisherJohn Wiley & Sons
CitationPinto, D.; Castro, I.; Vicente, António A.; Bourbon, Ana I.; Cerqueira, Miguel A., Functional bakery products - an overview and future perspectives. In W. Zhou, Y. H. Hui, I. De Leyn, M. A. Pagani, C. M. Rosell, J. D. Selman and N. Therdthai, Bakery Products: Science and Technology, Second Edition, Chichester, UK: John Wiley & Sons, Ltd, 2014. ISBN: 9781118792001, 431-452
Abstract(s)Consumers demand for healthier food products that prevent nutrition-related diseases and improve physical and mental well-being have led to the accelerated growth of the functional foods market. Nowadays, the bakery industry seeks to improve the health attributes of their products through using functional ingredients that in some way can lead to healthier food products. There are five main markets for functional foods, namely beverages, dairy products, confectionery products, bakery products, and breakfast cereals. The major areas of development for functional foods are related to gastrointestinal health and immunity, prevention of cardiovascular diseases and cancer, weight control, insulin sensitivity and control of diabetes, and mental and physical performance.
TypeBook part
AccessRestricted access (UMinho)
Appears in Collections:CEB - Livros e Capítulos de Livros / Books and Book Chapters

Files in This Item:
File Description SizeFormat 
  Restricted access
136,27 kBAdobe PDFView/Open

Partilhe no FacebookPartilhe no TwitterPartilhe no DeliciousPartilhe no LinkedInPartilhe no DiggAdicionar ao Google BookmarksPartilhe no MySpacePartilhe no Orkut
Exporte no formato BibTex mendeley Exporte no formato Endnote Adicione ao seu ORCID