The aim of this PhD thesis is to study the technological role of fats in bakery products, developing the possibility of enhancing the healthy properties without compromising the quality and shelf-life of the final product. Through the application of appropriate experimental designs, mathematical models describing the optimisation of product formulation will be calculated for different experimental hypothesis, including also the use of innovative ingredients.

Study of the technological and functional role of fats in bakery products using a modellistic approach / I. Ferrari. ((Intervento presentato al 14. convegno Workshop on the Developments in the Italian PhD Research on Food Science Technology and Biotechnology tenutosi a Oristano nel 2009.

Study of the technological and functional role of fats in bakery products using a modellistic approach

I. Ferrari
Primo
2009

Abstract

The aim of this PhD thesis is to study the technological role of fats in bakery products, developing the possibility of enhancing the healthy properties without compromising the quality and shelf-life of the final product. Through the application of appropriate experimental designs, mathematical models describing the optimisation of product formulation will be calculated for different experimental hypothesis, including also the use of innovative ingredients.
Comitato Nazionale dei Coordinatori dei Corsi di Dottorato di Ricerca in Scienza, Tecnologia e Biotecnologia degli Alimenti
Study of the technological and functional role of fats in bakery products using a modellistic approach / I. Ferrari. ((Intervento presentato al 14. convegno Workshop on the Developments in the Italian PhD Research on Food Science Technology and Biotechnology tenutosi a Oristano nel 2009.
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/2434/71769
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