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04105nma a2201201 u 4500 |
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220822 ||| eng |
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|a 9783036531465
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|a 9783036531472
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|a books978-3-0365-3147-2
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1 |
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|a Codină, Georgiana Gabriela
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| 245 |
0 |
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|a Recent Advances in Cereals, Legumes and Oilseeds Grain Products Rheology and Quality
|h Elektronische Ressource
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| 260 |
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|a Basel
|b MDPI - Multidisciplinary Digital Publishing Institute
|c 2022
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| 300 |
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|a 1 electronic resource (316 p.)
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| 653 |
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|a hydrolysis
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| 653 |
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|a edible films
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|a particle size
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|a gram
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| 653 |
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|a quinoa flour
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| 653 |
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|a chickpea
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|a fermentation
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|a rheological properties
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|a technological process
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|a peroxidase
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| 653 |
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|a n/a
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| 653 |
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|a whole wheat flour
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| 653 |
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|a malted cereals
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| 653 |
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|a craft beer
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| 653 |
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|a KFT kinetics
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|a buckwheat flour
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| 653 |
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|a antioxidant activity
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|a quality and textural parameters
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| 653 |
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|a plantain
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|a wheat straws
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|a residues
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|a KCl
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|a catalase
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| 653 |
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|a pea protein concentrate
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| 653 |
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|a oat
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|a pseudo-cereal
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|a Mixolab
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|a germination process
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|a principal component analysis
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| 653 |
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|a tiger nut
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| 653 |
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|a Karl Fischer titration
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| 653 |
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|a sourdough
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| 653 |
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|a legumes
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|a multiple criteria optimization
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| 653 |
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|a Research & information: general / bicssc
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| 653 |
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|a gluten-free muffins
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| 653 |
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|a sorghum seeds
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| 653 |
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|a desirability functions
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| 653 |
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|a hybrid wheat
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|a soy protein concentrate
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|a water content
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|a N fertilisation
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|a oil cake
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|a Lactobacillus plantarum ATCC 8014
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|a millet
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|a teff
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| 653 |
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|a sensory
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| 653 |
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|a pretreatment
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| 653 |
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|a nutritional effects
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|a valuable compounds
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|a soybean sprouts
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| 653 |
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|a gluten-free beer
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| 653 |
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|a brewer's spent grain
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| 653 |
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|a functional beer
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|a NaCl
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|a rice
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|a adjuvants
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| 653 |
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|a bread-making quality
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| 653 |
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|a bioethanol
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| 653 |
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|a buns
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| 653 |
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|a texture
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| 653 |
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|a sustainability
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| 653 |
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|a bread quality
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| 653 |
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|a buckwheat sprouts
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| 653 |
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|a wheat
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| 653 |
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|a bread
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| 653 |
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|a bioactive compounds
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| 653 |
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|a gluten-free flour
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| 653 |
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|a optimization
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| 653 |
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|a bioeconomy
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| 653 |
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|a Lactobacillus plantarum
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| 653 |
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|a triticale
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| 653 |
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|a chitooligosaccharide
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| 653 |
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|a phytochemicals
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| 700 |
1 |
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|a Codină, Georgiana Gabriela
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| 041 |
0 |
7 |
|a eng
|2 ISO 639-2
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| 989 |
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|b DOAB
|a Directory of Open Access Books
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| 500 |
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|a Creative Commons (cc), https://creativecommons.org/licenses/by/4.0/
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| 024 |
8 |
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|a 10.3390/books978-3-0365-3147-2
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| 856 |
4 |
2 |
|u https://directory.doabooks.org/handle/20.500.12854/79631
|z DOAB: description of the publication
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| 856 |
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|u https://www.mdpi.com/books/pdfview/book/5016
|7 0
|x Verlag
|3 Volltext
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|a 000
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|a 580
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|a 700
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|a 330
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|a 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.
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