Risk/Benefits of the Use of Chia, Quinoa, Sesame and Flax Seeds in Bakery Products. An Update Review

Autor:	Elena Olombrada, Marta Mesias, Francisco J. Morales
Přispěvatelé:	European Commission, Comunidad de Madrid
Rok vydání:	2023
Předmět:	Risk Chia Flax General Chemical Engineering Bakery products Sensory attributes Sesame Food Science
Zdroj:	Food Reviews International. :1-22
ISSN:	1525-6103 8755-9129
Popis:	In recent years, seeds and pseudocereals, such as chia, sesame, flax or quinoa, have been incorporated into different food products, improving their nutritional profile and providing benefits for human health due to their composition. However, the addition of these ingredients to new formulations of foods can also contribute to a higher exposure to compounds that are harmful to health such as chemical process contaminants or certain allergens, among others. This review provides an overview about the composition of these ingredients, the benefits/risks associated with their addition in bakery products, and their impact on sensory attributes of these new food formulations. This work was supported by the Community of Madrid and European funding from FSE and FEDER programs (project S2018/BAA-4393, AVANSECAL-II-CM)
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0c2c139037eeae6d234f1b274d3f3d40 https://doi.org/10.1080/87559129.2023.2209794 Zobrazit plný text záznamu