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Functional Ingredients of Wheat-Based Bakery, Traditional, Pasta, and Other Food Products.

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Relation http://ir.cftri.com/11790/
http://dx.doi.org/10.1080/87559129.2014.974267
 
Title Functional Ingredients of Wheat-Based Bakery,
Traditional, Pasta, and Other Food Products.
 
Creator Neelam, Rawat
Indrani, D.
 
Subject 26 Bakery products
 
Description Any food intentionally designed to lower the risk of, or delay the onset of, certain diseases,
or otherwise provide a health benefit as a result of either adding or removing
certain substances from that food is known as functional food. Dietary fibers; amino
acids, peptides, and proteins; minerals and vitamins; phytochemicals and antioxidants;
lactic acid bacteria; polyunsaturated fatty acids; and sugar alcohols are examples of
some health-enhancing ingredients. The beneficial effects of these ingredients have
prompted the researchers to develop products with special health-promoting characteristics.
This review gives emphasis on the different functional ingredients that are
available, compatible with the physiological characteristics of wheat-based and other
products, and provides evidence of the relationship between the food and health.
 
Date 2015
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Rights —
 
Identifier http://ir.cftri.com/11790/1/Food%20Reviews%20InternationalVolume%2031%2C%20Issue%202%2C%20April%202015%2C%20pages%20125-146.pdf
Neelam, Rawat and Indrani, D. (2015) Functional Ingredients of Wheat-Based Bakery, Traditional, Pasta, and Other Food Products. Food Reviews International, 31 (2). pp. 125-146.