Processing and Properties Analysis of Grain Foods

Foods derived from grains and grain-based ingredients represent a crucial source of energy and nutrients for humans. Cereals are conventional food materials, while interest is growing in the utilization of pseudocereals, pulses, oilseeds, and other grains to develop various foods and food ingredient...

Full description

Bibliographic Details
Main Author: Li, Yonghui
Other Authors: Wu, Shawn/Xiaorong
Format: eBook
Language:English
Published: Basel MDPI - Multidisciplinary Digital Publishing Institute 2023
Subjects:
N/a
Online Access:
Collection: Directory of Open Access Books - Collection details see MPG.ReNa
LEADER 04791nma a2201321 u 4500
001 EB002159067
003 EBX01000000000000001297182
005 00000000000000.0
007 cr|||||||||||||||||||||
008 230515 ||| eng
020 |a 9783036570662 
020 |a books978-3-0365-7067-9 
020 |a 9783036570679 
100 1 |a Li, Yonghui 
245 0 0 |a Processing and Properties Analysis of Grain Foods  |h Elektronische Ressource 
260 |a Basel  |b MDPI - Multidisciplinary Digital Publishing Institute  |c 2023 
300 |a 1 electronic resource (226 p.) 
653 |a roller mill 
653 |a green pea 
653 |a particle size 
653 |a alternative sweeteners 
653 |a heat resource effectiveness 
653 |a chickpea 
653 |a genetic diversity 
653 |a Chinese steamed bread 
653 |a food powders 
653 |a sorghum 
653 |a wheat bran 
653 |a hydrophobic interaction 
653 |a lentil 
653 |a aggregation 
653 |a protein 
653 |a whole foxtail millet flour 
653 |a high throughput phenotyping 
653 |a n/a 
653 |a black bean 
653 |a fresh noodles 
653 |a pulses 
653 |a near infrared spectroscopy 
653 |a japonica and glutinous 
653 |a History of engineering and technology / bicssc 
653 |a de-hull 
653 |a antioxidant properties 
653 |a physical characteristics 
653 |a mixing 
653 |a red lentils 
653 |a Technology: general issues / bicssc 
653 |a yellow pea 
653 |a particulate flow 
653 |a bread texture 
653 |a shelf-life and quality characteristics 
653 |a amylose 
653 |a starch 
653 |a sucrose 
653 |a Mixolab 
653 |a kabuli 
653 |a principal component analysis 
653 |a plant breeding 
653 |a granular flow 
653 |a hammermill 
653 |a corn 
653 |a moisture content 
653 |a whole grain bread 
653 |a rice potential yield 
653 |a buckwheat-based composited flour 
653 |a maize seeds 
653 |a Environmental science, engineering and technology / bicssc 
653 |a fresh buckwheat noodle 
653 |a pulse 
653 |a powder rheology 
653 |a dough 
653 |a milling 
653 |a sensorial properties 
653 |a roller milling 
653 |a dough rheology 
653 |a purple-colored wheat 
653 |a blending ratio 
653 |a flour 
653 |a gaseous chlorine dioxide 
653 |a baking 
653 |a climate change 
653 |a composition 
653 |a sugar 
653 |a wheat 
653 |a extrusion 
653 |a ayocote bean 
653 |a bread 
653 |a texture properties 
653 |a cookies 
653 |a cluster comprehensive analysis 
653 |a hourly accumulated temperature simulation 
653 |a northern cold area 
653 |a amylopectin 
653 |a sugar reduction 
653 |a amylose content 
653 |a protein digestibility 
700 1 |a Wu, Shawn/Xiaorong 
700 1 |a Li, Yonghui 
700 1 |a Wu, Shawn/Xiaorong 
041 0 7 |a eng  |2 ISO 639-2 
989 |b DOAB  |a Directory of Open Access Books 
500 |a Creative Commons (cc), https://creativecommons.org/licenses/by/4.0/ 
028 5 0 |a 10.3390/books978-3-0365-7067-9 
856 4 2 |u https://directory.doabooks.org/handle/20.500.12854/100002  |z DOAB: description of the publication 
856 4 0 |u https://www.mdpi.com/books/pdfview/book/7095  |7 0  |x Verlag  |3 Volltext 
082 0 |a 900 
082 0 |a 551.6 
082 0 |a 363 
082 0 |a 580 
082 0 |a 700 
082 0 |a 600 
082 0 |a 620 
520 |a Foods derived from grains and grain-based ingredients represent a crucial source of energy and nutrients for humans. Cereals are conventional food materials, while interest is growing in the utilization of pseudocereals, pulses, oilseeds, and other grains to develop various foods and food ingredients. Grain and food processing converts raw grains into functional ingredients and creates palatable and nutritious end-products. During processing, various physical and chemical changes and interactions take place, affecting the nutritional, textural, sensory, and other quality properties of the products. Methods, protocols, and equipment have been developed to process, monitor, and control processing parameters to achieve the desired end-product quality or functionality. This reprint covers diverse topics related to grain-processing innovations and the effect of both conventional and innovative grain processes on the properties of grain-derived ingredients, intermediates, and end products.