Biological Outlook to Improve the Nutritive Quality of Bakery Products

.- Chapter 1: Bio based bakery products: A present insight on its nutritive potential.

.- Chapter 2: Therapeutic potential of bio-based baked confectionaries.

.- Chapter 3: Micronutrient and Macronutrient Based Bakery Products: Perspectives and Challenges.

.- Chapter 4: Botanical and Fungal Saccharine: A Comparative Study of Natural Sweeteners for Healthier Baking Experience.

.- Chapter 5: Biological approaches to improve shelf-life of baked goods

.- Chapter 6: Circular Bio-economy of Baked Food Products

.- Chapter 7: Millets: Importance and role for nutritive improvement of bakery products.

.- Chapter 8: Seaweed Bioactives: Transforming Bakery Production Sustainably.

.- Chapter 9: Algae: A Sustainable Revolution in Bio-based Food Products for Enhanced Nutrition and Environmental Impact.

.- Chapter 10:Recent trends in edible and active packaging strategies to improve bakery products shelf life.

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• Tecnologia dos alimentos e bebidas
• Microbiologia (não médica)
• Química analítica

Biobased approach for baked products;Baked confectionary;Monoglycerides reduction in baked products;Shelf-life of baked confectionaries;Microalgae in bakery products;Natural sweeteners in baked products;Nutritive value of baked products