Advanced search
Publication Cover
International Journal of Food Sciences and Nutrition Volume 67, 2016 - Issue 1
Submit an article Journal homepage
854
Views
15
CrossRef citations to date
0
Altmetric
Studies in Humans

Influence of the reformulation of ingredients in bakery products on healthy characteristics and acceptability of consumers

G. Doménech-AsensiDepartment of Food Science and Nutrition, Faculty of Veterinary Sciences, Regional Campus of Excellence “Campus Mare Nostrum”, University of Murcia, Murcia, SpainCorrespondence[email protected]
,
N. MerolaDepartment of Food Science and Nutrition, Faculty of Veterinary Sciences, Regional Campus of Excellence “Campus Mare Nostrum”, University of Murcia, Murcia, Spain
,
A. López-FernándezDepartment of Food Science and Nutrition, Faculty of Veterinary Sciences, Regional Campus of Excellence “Campus Mare Nostrum”, University of Murcia, Murcia, Spain
,
G. Ros-BerruezoDepartment of Food Science and Nutrition, Faculty of Veterinary Sciences, Regional Campus of Excellence “Campus Mare Nostrum”, University of Murcia, Murcia, Spain
&
C. Frontela-SasetaDepartment of Food Science and Nutrition, Faculty of Veterinary Sciences, Regional Campus of Excellence “Campus Mare Nostrum”, University of Murcia, Murcia, Spain
Pages 74-82 | Received 29 Jun 2015, Accepted 27 Nov 2015, Published online: 28 Dec 2015

Citations (15)

Keep up to date with the latest research on this topic with citation updates for this article.

Subscribe to citation updates

Read on this site (2)

Miriam Ortega-Heras, Esther Villarroel, Sara Mateos, Javier García-Lomillo, Jordi Rovira & María Luisa González-Sanjosé. (2020) Application of a seasoning obtained from red grape pomace as a salt replacer for the elaboration of marinated chicken breasts: study of their physical-chemical and sensory properties and microbiological stability. CyTA - Journal of Food 18:1, pages 122-131.
Read now
Emilse Negro, Marcela Aída González, Claudio Adrián Bernal & María Rosa Williner. (2017) Saturated and trans fatty acids content in unpackaged traditional bakery products in Santa Fe city, Argentina: nutrition labeling relevance. International Journal of Food Sciences and Nutrition 68:5, pages 546-552.
Read now

Articles from other publishers (13)

Lary Souza Olegario, Alberto González‐Mohino, Mario Estévez, Marta Suely Madruga & Sonia Ventanas. (2023) Emotional response to healthier foods: Influence of culture and health consciousness. Journal of Food Science.
Crossref
Slavica Grujić & Mirjana Grujčić. (2023) Factors affecting consumer preference for healthy diet and functional foods. Foods and Raw Materials, pages 259-271.
Crossref
Ilkem Demirkesen, Suyong Lee & Behic Mert. 2023. Fat Mimetics for Food Applications. Fat Mimetics for Food Applications 392 418 .
K. Gutiérrez-Luna, I. Astiasaran & D. Ansorena. (2023) Fat reduced cookies using an olive oil-alginate gelled emulsion: Sensory properties, storage stability and in vitro digestion. Food Research International 167, pages 112714.
Crossref
Rajnibhas Sukeaw Samakradhamrongthai, Sakornphop Maneechot, Prasert Wangpankhajorn, Taruedee Jannu & Gerry Renaldi. (2022) Polydextrose and guar gum as a fat substitute in rice cookies and its physical, textural, and sensory properties. Food Chemistry Advances 1, pages 100058.
Crossref
Andres Zambelli. (2020) Current Status of High Oleic Seed Oils in Food Processing. Journal of the American Oil Chemists' Society 98:2, pages 129-137.
Crossref
Ali Milani Bonab, Naser Kalantari, Azizollah Zargaraan, Arezoo Haghighian Roudsari & Samira Pourmoradian. (2020) Can Food Reformulation Policy Reduce Calorie Intake and Tackle Childhood Obesity?. Iranian Journal of Pediatrics 30:6.
Crossref
Rania Harastani, Lewis J. James, Janette Walton & Elliot Woolley. (2020) Tackling obesity: A knowledge-base to enable industrial food reformulation. Innovative Food Science & Emerging Technologies 64, pages 102433.
Crossref
M. Nastaj, B.G. Sołowiej, K. Terpiłowski & S. Mleko. (2020) Effect of erythritol on physicochemical properties of reformulated high protein meringues obtained from whey protein isolate. International Dairy Journal 105, pages 104672.
Crossref
Miguel Peris, Susana Rubio-Arraez, María Luisa Castelló & María Dolores Ortolá. (2019) From the Laboratory to the Kitchen: New Alternatives to Healthier Bakery Products. Foods 8:12, pages 660.
Crossref
Zhiguang Huang, Letitia Stipkovits, Haotian Zheng, Luca Serventi & Charles S. Brennan. (2019) Bovine Milk Fats and Their Replacers in Baked Goods: A Review. Foods 8:9, pages 383.
Crossref
Xiao Luo, Jayashree Arcot, Timothy Gill, Jimmy C.Y. Louie & Anna Rangan. (2019) A review of food reformulation of baked products to reduce added sugar intake. Trends in Food Science & Technology 86, pages 412-425.
Crossref
Kathryn Colla, Andrew Costanzo & Shirani Gamlath. (2018) Fat Replacers in Baked Food Products. Foods 7:12, pages 192.
Crossref

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Order Reprints Request Corporate Permissions

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

Request Academic Permissions

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.

Related research

People also read lists articles that other readers of this article have read.

Recommended articles lists articles that we recommend and is powered by our AI driven recommendation engine.

Cited by lists all citing articles based on Crossref citations.
Articles with the Crossref icon will open in a new tab.