Element analysis and nutritional reference values in bread production with spices from Ecuador and Hungary
| dc.contributor.advisor | Czipa, Nicolett | |
| dc.contributor.author | Reinozo Cuesta, Francisco Xavier | |
| dc.contributor.department | DE--Mezőgazdaság- Élelmiszertudományi és Környezetgazdálkodási Kar | |
| dc.date.accessioned | 2022-11-16T07:53:15Z | |
| dc.date.available | 2022-11-16T07:53:15Z | |
| dc.date.created | 2022-10-19 | |
| dc.description.abstract | Bread is a basic food full of flavors and nutrients, composed by wheat fluor, milk or water, fat dough and salt, where flour is the main material in making of bread cause it´s property is of shaping the structure and appearance of bakery products. The importance of measuring the element content in bread is related with the nutrients that it provides for the human body, besides the high starch content that represents a huge source of energy needed to function and develop properly of the human body.Nutritional reference Value (NRV) is destinated for people with good health, and it is also used in the labeling of food products and to stablish nutritional recommendations to help to the consumer to take better decisions in the food that consumes.Nowadays despite of the fact that food industry presents increasingly strong challenges due to consumers trends, change in eating habits, stricter legislation, greater availability of scientific information, increased trade, contamination risks, among others, the constant need to improve product safety inspection and control has meant that they continue to adapt to the evolution of the food sector. | |
| dc.description.course | Msc. Food safety and Quality engineering | |
| dc.description.degree | MSc/MA | |
| dc.format.extent | 58 | |
| dc.identifier.uri | https://hdl.handle.net/2437/340297 | |
| dc.language.iso | en | |
| dc.subject | element analysis | |
| dc.subject | nutritional reference values | |
| dc.subject | bread | |
| dc.subject | nutrition | |
| dc.subject.dspace | DEENK Témalista::Mezőgazdaságtudomány | |
| dc.title | Element analysis and nutritional reference values in bread production with spices from Ecuador and Hungary |