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Recent Advances in Cereals, Legumes and Oilseeds Grain Products Rheology and Quality

The Special Issue presents information on the progress made in recent years in cereals', legumes', and oilseed grain products' rheology and quality. This Special Issue capitalizes the experience of authors in grain processing for obtaining food products qualitatively improved based on...

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Bibliographic Details
Main Author: Codină, Georgiana Gabriela
Format: eBook
Language:English
Published: Basel MDPI - Multidisciplinary Digital Publishing Institute 2022
Subjects:
Hydrolysis
Edible Films
Particle Size
Gram
Quinoa Flour
Chickpea
Fermentation
Rheological Properties
Technological Process
Peroxidase
N/a
Whole Wheat Flour
Malted Cereals
Craft Beer
Kft Kinetics
Buckwheat Flour
Antioxidant Activity
Quality And Textural Parameters
Plantain
Wheat Straws
Residues
Kcl
Catalase
Pea Protein Concentrate
Oat
Pseudo-cereal
Mixolab
Germination Process
Principal Component Analysis
Tiger Nut
Karl Fischer Titration
Sourdough
Legumes
Multiple Criteria Optimization
Research & Information: General / Bicssc
Gluten-free Muffins
Sorghum Seeds
Desirability Functions
Hybrid Wheat
Soy Protein Concentrate
Water Content
N Fertilisation
Oil Cake
Lactobacillus Plantarum Atcc 8014
Millet
Teff
Sensory
Pretreatment
Nutritional Effects
Valuable Compounds
Soybean Sprouts
Gluten-free Beer
Brewer's Spent Grain
Functional Beer
Nacl
Rice
Adjuvants
Bread-making Quality
Bioethanol
Buns
Texture
Sustainability
Bread Quality
Buckwheat Sprouts
Wheat
Bread
Bioactive Compounds
Gluten-free Flour
Optimization
Bioeconomy
Lactobacillus Plantarum
Triticale
Chitooligosaccharide
Phytochemicals
Online Access:
Collection: Directory of Open Access Books - Collection details see MPG.ReNa
Description
Summary:The Special Issue presents information on the progress made in recent years in cereals', legumes', and oilseed grain products' rheology and quality. This Special Issue capitalizes the experience of authors in grain processing for obtaining food products qualitatively improved based on the quality of raw materials used and applied technologies or intended for special nutrition, such as gluten-free one or with low sodium content. This Special Issue also presents some issues related to byproduct valorization through circular economy approaches obtained from the processing of different cereals and oilseeds grains and new methods for rapid assessment of bread quality.
Item Description:Creative Commons (cc), https://creativecommons.org/licenses/by/4.0/
Physical Description:1 electronic resource (316 p.)
ISBN:9783036531465
9783036531472
books978-3-0365-3147-2

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