Please use this identifier to cite or link to this item: http://hdl.handle.net/1822/56444

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
KeywordsFibers
flavors
vitamins
minerals
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
URIhttp://hdl.handle.net/1822/56444
ISBN9781118792001
DOI10.1002/9781118792001.ch25
Peer-Reviewedyes
AccessRestricted access (UMinho)
Appears in Collections:CEB - Livros e Capítulos de Livros / Books and Book Chapters

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