Tesi etd-04292016-132041 |
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Tipo di tesi
Tesi di laurea magistrale
Autore
PERINELLI, GIACOMO
URN
etd-04292016-132041
Titolo
Losses and retention of folates in the bread making process
Dipartimento
SCIENZE AGRARIE, ALIMENTARI E AGRO-AMBIENTALI
Corso di studi
BIOSICUREZZA E QUALITA DEGLI ALIMENTI
Relatori
relatore Prof.ssa Ranieri, Annamaria
correlatore Prof.ssa Agnolucci, Monica
correlatore Prof.ssa Agnolucci, Monica
Parole chiave
- Baking
- Bread Making Process
- Folates
- Losses
- Retention
- Vitamins
Data inizio appello
23/05/2016
Consultabilità
Non consultabile
Data di rilascio
23/05/2086
Riassunto
This study has the target to evaluate the retention, losses and increments, of natural folate in the main steps of two bread making processes of two breads commercially available in the Finnish market, define the differences of natural folate content in three types of industrial breads, highlight which ingredients assumed a "key role" to increase the natural folate content of these products to reduce the losses caused by baking, compare these results with the values reported on the food composition database Fineli.
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