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International Journal of Food Sciences and Nutrition Volume 67, 2016 - Issue 1
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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

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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.
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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.
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Slavica Grujić & Mirjana Grujčić. (2023) Factors affecting consumer preference for healthy diet and functional foods. Foods and Raw Materials, pages 259-271.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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Kathryn Colla, Andrew Costanzo & Shirani Gamlath. (2018) Fat Replacers in Baked Food Products. Foods 7:12, pages 192.
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