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Nutritional Quality of Bread and Bakery Products. Case Study: Republic of Moldova

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dc.contributor.author SIMINIUC, Rodica
dc.contributor.author ŢURCANU, Dinu
dc.contributor.author SIMINIUC, Sergiu
dc.date.accessioned 2023-11-09T11:45:30Z
dc.date.available 2023-11-09T11:45:30Z
dc.date.issued 2023
dc.identifier.citation SIMINIUC, Rodica, ŢURCANU, Dinu, SIMINIUC, Sergiu. Nutritional Quality of Bread and Bakery Products. Case Study: Republic of Moldova. In: 6th International Conference on Nanotechnologies and Biomedical Engineering: proc. of ICNBME-2023, 20–23, 2023, Chisinau, vol. 1: Nanotechnologies and Nano-biomaterials for Applications in Medicine, 2023, p. 505-513. ISBN 978-3-031-42774-9. e-ISBN 978-3-031-42775-6. en_US
dc.identifier.isbn 978-3-031-42774-9
dc.identifier.isbn 978-3-031-42775-6
dc.identifier.uri https://doi.org/10.1007/978-3-031-42775-6_54
dc.identifier.uri http://repository.utm.md/handle/5014/24727
dc.description Acces full text - https://doi.org/10.1007/978-3-031-42775-6_54 en_US
dc.description.abstract Within nutritional food models, the role of carbohydrates is essential in understanding the evolution of non-communicable, diet-related diseases and in proposing effective interventions, and bakery products, especially bread, play a central role in this scenario, as they remain the staple foods of human nutrition, providing 70% of people's food. This research aims to evaluate the nutritional quality of bread and bakery products packaged and sold in the Republic of Moldova through the lens of nutritional and health claims. The product categories selected for the research included bread and bakery products with and without gluten, packaged and sold in markets in Chisinau. A total of 155 products were validated. The quality of local bread, packaged and sold in the Republic of Moldova, evaluated according to the nutritional and health claims, for the most part, falls into the categories of low-fat content, low saturated fat content, low sugar content. Still, it has significant deficiencies in regarding the fibre content, whose contribution to human health and well-being is proven. At the same time, the results obtained show that the insistence of research and efforts in the development of gluten-free products to improve nutritional aspects have yielded results. The results of the study could be applied to guide the formulation of dietary standards, improve labelling systems, and help consumers make informed choices about healthy foods. At the same time, nutrition assessment studies are needed through valid and effective assessment systems considering multidimensional indicators. en_US
dc.language.iso en en_US
dc.publisher Springer Nature Switzerland en_US
dc.rights Attribution-NonCommercial-NoDerivs 3.0 United States *
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/3.0/us/ *
dc.subject nutritional quality en_US
dc.subject bread products en_US
dc.subject bakery products en_US
dc.subject gluten-free products en_US
dc.subject nutritional claims en_US
dc.subject dietary fibre en_US
dc.title Nutritional Quality of Bread and Bakery Products. Case Study: Republic of Moldova en_US
dc.type Article en_US


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  • 2023
    6th International Conference on Nanotechnologies and Biomedical Engineering, September 20–23, 2023, Chisinau, Moldova

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Attribution-NonCommercial-NoDerivs 3.0 United States Except where otherwise noted, this item's license is described as Attribution-NonCommercial-NoDerivs 3.0 United States

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