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- Title
Fortified Cereal-Based Foodstuffs: Technological, Sensory, and Nutritional Properties.
- Authors
Tolve, Roberta; Simonato, Barbara
- Abstract
This document discusses the increasing focus on fortified cereal-based food products in the context of the United Nations' Agenda 2030, which aims to promote well-being, sustainable living, and waste reduction. Fortification, the process of adding bioactive compounds to food, is seen as a key strategy to enhance the nutritional value of cereal-based products. The document highlights various studies that explore the use of by-products from the food processing industry, such as brewing by-products and cauliflower processing waste, to fortify foods like pasta, pizza, and noodles. These studies demonstrate the potential to improve the nutritional content of these popular foods without compromising taste or quality. The document concludes by emphasizing the transformative potential of fortified cereals in addressing global challenges and promoting positive change.
- Subjects
FLOUR; BREAD; NUTRITION; BREWER'S spent grain; FOOD industry; RICE bran; BAKED products; FAVA bean; COMFORT food
- Publication
Foods, 2024, Vol 13, Issue 8, p1182
- ISSN
2304-8158
- Publication type
Article
- DOI
10.3390/foods13081182