Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 490527
Title Use of Microencapsulated Ingredients in Bakery Products: Technological and Nutritional Aspects - Chapter 15
Author(s) Vitaglione, P.; Troise, A.D.; Chiara De Prisco, A.; Mauriello, G.L.; Gokmen, V.; Fogliano, V.
Source In: Microencapsulation and Microspheres for Food Applications / Sagia, L.M.C., Amsterdam : Elsevier - ISBN 9780128003503 - p. 303 - 311.
DOI https://doi.org/10.1016/B978-0-12-800350-3.00020-0
Department(s) Food Quality and Design
Publication type Peer reviewed book chapter
Publication year 2015
Abstract he quality of bakery products is driven by technological issues influencing sensory, safety, and nutritional features such as food aroma pattern, texture, color, chemical composition, toxicant formation, and shelf life. The use of encapsulated ingredients in bakery product formulation is a smart approach to overcome the main drawbacks linked to processing and to increase the nutritional value of foods. In this chapter, the main goals of encapsulation applied to bakery products are reviewed: controlled delivery of bioactive molecules over time and protection of molecules and probiotic bacteria with healthy technological and chemical means. The complex network among food reactants, lipid oxidation, and Maillard reactions is described and the main advantages linked to the use of encapsulated omega-3 long chain fatty acids, sodium chloride, curcumin, and probiotics in bakery product formulation are shown
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