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dc.contributor.authorMartínez Martínez, Mario
dc.contributor.authorGómez Pallarés, Manuel 
dc.date.accessioned2021-11-23T11:47:30Z
dc.date.available2021-11-23T11:47:30Z
dc.date.issued2019
dc.identifier.citationForests, 2019, vol. 8, n. 10, 3 pp.es
dc.identifier.issn1999-4907es
dc.identifier.urihttps://uvadoc.uva.es/handle/10324/50492
dc.descriptionProducción Científicaes
dc.description.abstractThe term “baked goods” encompasses multiple food products made from flour (typically wheat flour). Among them, bread has stood as a foundation in different cultures by providing energy, mostly from its starch fraction, while being low in fats and sugars. Nevertheless, breadcrumbs are categorized as having a high amount of rapidly digestible starch that has been associated with poor health outcomes, including type 2 diabetes, obesity, and cardiovascular disease, as well as other metabolic-related health problems. In this regard, the enrichment of bread with resistant starch (RS) ingredients is gaining prominence and can be definitively positioned as an impactful strategy to improve human health through diet. In this Special Issue, structural factors for the resistance to digestion and hydrothermal processing of clean label RS ingredients are reviewed by Roman et al.[1], who expanded the definition of each RS subtype to account for recently reported novel and natural non-digestible structures. The term baked goods also include cakes and cookies, which are rich in fats and sugars but represent an excellent choice for indulgent consumption. While bread may be an excellent food carrier of added nutritional and extranutritional compounds, such as proteins, dietary fibers and bioactive phytochemicals, the effort to improve the nutritional properties of cakes and cookies has focused on the elimination or reduction of fats and sugars associated with poor health outcomes. As an example, milk fats have typically been used in cake-and cookie-making, and their high content in calories and saturated fatty acids has encouraged food researchers and technologists to develop fat mimetics, as discussed in this Special Issue in the review by Huang et al. [Texto extraído del artículo de Manuel Gómez Pallarés].es
dc.format.mimetypeapplication/pdfes
dc.language.isoenges
dc.publisherMDPIes
dc.rights.accessRightsinfo:eu-repo/semantics/openAccesses
dc.rights.urihttp://creativecommons.org/licenses/4.0/*
dc.subjectReposteríaes
dc.subjectRepostería - Industria y comercioes
dc.subjectAlimentaciónes
dc.subjectAlimentos - Consumoes
dc.titleCurrent trends in the realm of baking: When indulgent consumers demand healthy sustainable foodses
dc.typeinfo:eu-repo/semantics/articlees
dc.rights.holder© 2019 MDPIes
dc.identifier.doi10.3390/foods8100518
dc.relation.publisherversionhttps://www.mdpi.com/2304-8158/8/10/518es
dc.identifier.publicationfirstpage1es
dc.identifier.publicationissue10es
dc.identifier.publicationlastpage3es
dc.identifier.publicationtitleForestses
dc.identifier.publicationvolume8es
dc.peerreviewedSIes
dc.rightsAttribution-By 4.0 Internacional*
dc.type.hasVersioninfo:eu-repo/semantics/publishedVersiones
dc.subject.unesco3309 Tecnología de Los Alimentoses
dc.subject.unesco3104.06 Nutriciónes


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