Qualitative and Nutritional Improvement of Cereal-Based Foods and Beverages
The main directions of research aimed at nutritional improvement have to face either excesses or deficiencies in the diet. To this end, different strategies may be adopted, such as the reformulation of products, the introduction of functional ingredients, and the application of biotechnology to incr...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2021-02-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/10/2/338 |
| _version_ | 1827603404738789376 |
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| author | Antonella Pasqualone Carmine Summo |
| author_facet | Antonella Pasqualone Carmine Summo |
| author_sort | Antonella Pasqualone |
| collection | DOAJ |
| description | The main directions of research aimed at nutritional improvement have to face either excesses or deficiencies in the diet. To this end, different strategies may be adopted, such as the reformulation of products, the introduction of functional ingredients, and the application of biotechnology to increase the bioavailability of bioactive compounds. These interventions, however, can alter the physico-chemical and sensory properties of the final products, making it necessary to achieve a balance between nutritional and quality modification. This Special Issue offers readers information on innovative ways to improve the cereal-based foods and beverages, useful for researchers and for industry operators. |
| first_indexed | 2024-03-09T05:37:47Z |
| format | Article |
| id | doaj.art-7bb5539089d94ca0a2cac4372719431c |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T05:37:47Z |
| publishDate | 2021-02-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-7bb5539089d94ca0a2cac4372719431c2023-12-03T12:27:16ZengMDPI AGFoods2304-81582021-02-0110233810.3390/foods10020338Qualitative and Nutritional Improvement of Cereal-Based Foods and BeveragesAntonella Pasqualone0Carmine Summo1Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola, 165/a, I-70126 Bari, ItalyDepartment of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola, 165/a, I-70126 Bari, ItalyThe main directions of research aimed at nutritional improvement have to face either excesses or deficiencies in the diet. To this end, different strategies may be adopted, such as the reformulation of products, the introduction of functional ingredients, and the application of biotechnology to increase the bioavailability of bioactive compounds. These interventions, however, can alter the physico-chemical and sensory properties of the final products, making it necessary to achieve a balance between nutritional and quality modification. This Special Issue offers readers information on innovative ways to improve the cereal-based foods and beverages, useful for researchers and for industry operators.https://www.mdpi.com/2304-8158/10/2/338functional foodsupcyclingbyproductsbioactive compoundsdietary fibernew quality |
| spellingShingle | Antonella Pasqualone Carmine Summo Qualitative and Nutritional Improvement of Cereal-Based Foods and Beverages Foods functional foods upcycling byproducts bioactive compounds dietary fiber new quality |
| title | Qualitative and Nutritional Improvement of Cereal-Based Foods and Beverages |
| title_full | Qualitative and Nutritional Improvement of Cereal-Based Foods and Beverages |
| title_fullStr | Qualitative and Nutritional Improvement of Cereal-Based Foods and Beverages |
| title_full_unstemmed | Qualitative and Nutritional Improvement of Cereal-Based Foods and Beverages |
| title_short | Qualitative and Nutritional Improvement of Cereal-Based Foods and Beverages |
| title_sort | qualitative and nutritional improvement of cereal based foods and beverages |
| topic | functional foods upcycling byproducts bioactive compounds dietary fiber new quality |
| url | https://www.mdpi.com/2304-8158/10/2/338 |
| work_keys_str_mv | AT antonellapasqualone qualitativeandnutritionalimprovementofcerealbasedfoodsandbeverages AT carminesummo qualitativeandnutritionalimprovementofcerealbasedfoodsandbeverages |