Techno-functional and nutritional performance of commercial breads available in Europe

Food Science and Technology International

Volumn 22, Issue 7, 2016, Pages 621-633

  Conte, Paola ^a,b   Fadda, Costantino ^b   Piga, Antonio ^b   Collar, Concha ^a  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

^b UNIVERSITY OF SASSARI   (Italy)

Author keywords

Bread; gluten free; nutritional features; physico chemical characteristics; sensory analysis

Indexed keywords

CHEMICAL ANALYSIS; COMMERCE; FOOD PRODUCTS; SENSORY ANALYSIS;

BREAD; EXPECTED GLYCAEMIC INDICES; GLUTEN-FREE; HEALTHY LIFESTYLES; NUTRITIONAL FEATURES; PEARSON CORRELATION; PHYSICOCHEMICAL CHARACTERISTICS; SAMPLE CLASSIFICATION;

QUALITY CONTROL;

FRAGRANCE; GLUTEN; PROTEIN INTAKE;

ADULT; ANALYSIS; BREAD; CHEMISTRY; COLOR; DIETARY FIBER; EUROPE; FEMALE; FOOD ANALYSIS; FOOD GRAIN; FOOD HANDLING; GLYCEMIC INDEX; HUMAN; MALE; MIDDLE AGED; NUTRITIONAL VALUE; PROTEIN INTAKE; TASTE; YOUNG ADULT;

ADULT; BREAD; COLOR; DIETARY FIBER; DIETARY PROTEINS; EDIBLE GRAIN; EUROPE; FEMALE; FOOD ANALYSIS; FOOD HANDLING; GLUTENS; GLYCEMIC INDEX; HUMANS; MALE; MIDDLE AGED; NUTRITIVE VALUE; ODORANTS; TASTE; YOUNG ADULT;

EID: 84989850179     PISSN: 10820132     EISSN: 15321738     Source Type: Journal    
DOI: 10.1177/1082013216637724     Document Type: Article

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