Pregled bibliografske jedinice broj: 598492
Energy, nutrition and quality of breads: an overview of what is going on within the European project EU-FreshBake
Energy, nutrition and quality of breads: an overview of what is going on within the European project EU-FreshBake, 2008. (popularni rad).
CROSBI ID: 598492 Za ispravke kontaktirajte CROSBI podršku putem web obrasca
Naslov
Energy, nutrition and quality of breads: an overview of what is going on within the European project EU-FreshBake
Autori
Le-Bail, Alain ; Zuniga, Ruben ; Prost, Carol ; Lambert, J.L., Lucas, Tiphanie ; Sikora, Marek ; Rosell, M. Cristina ; Ćurić, Duška ; Park, Thomas ; Kiseleva V., Pitroff M., VanHaesendonck, I., Bonnand-Ducasse, M. ; Koczwara, M. ; Cerne, Virna
Izvornik
New Food Magazine
Vrsta, podvrsta
Ostale vrste radova, popularni rad
Godina
2008
Ključne riječi
energy; nutrition; bread; EU-FreshBake
Sažetak
The European bread industry is using refrigeration more and more to extend the shelf life of bakery products. The associated technologies, called bake-off-technology, allows the retail of freshly baked breads made from industrial frozen (and non frozen) products. Energy used for bread making, nutrition facts and quality of the final products are often interacting. Selected results taken from the ongoing European funded project ‘EU-FRESHBAKE’ (2006-2009) are presented, highlighting the coupling between product quality and process.
Izvorni jezik
Engleski
Znanstvena područja
Prehrambena tehnologija
