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...
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| Materyal Türü: | Online |
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| Dil: | İngilizce |
| Baskı/Yayın Bilgisi: |
MDPI - Multidisciplinary Digital Publishing Institute
2023
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| Konular: | |
| Online Erişim: | ONIX_20230511_9783036570662_19 |
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| _version_ | 1869526770241241088 |
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| collection | Directory of Open Access Books |
| description | 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. |
| format | Online |
| id | doab-20.500.12854ir-100002 |
| institution | Directory of Open Access Books |
| language | eng |
| publishDate | 2023 |
| publishDateRange | 2023 |
| publishDateSort | 2023 |
| publisher | MDPI - Multidisciplinary Digital Publishing Institute |
| publisherStr | MDPI - Multidisciplinary Digital Publishing Institute |
| record_format | ojs |
| spelling | doab-20.500.12854ir-1000022024-04-11T15:11:06Z Processing and Properties Analysis of Grain Foods Li, Yonghui Wu, Shawn/Xiaorong climate change heat resource effectiveness hourly accumulated temperature simulation rice potential yield whole foxtail millet flour amylose content japonica and glutinous Chinese steamed bread texture properties northern cold area maize seeds physical characteristics principal component analysis cluster comprehensive analysis wheat flour dough mixing hydrophobic interaction aggregation corn hammermill moisture content particle size gaseous chlorine dioxide buckwheat-based composited flour fresh buckwheat noodle shelf-life and quality characteristics whole grain bread pulse yellow pea green pea lentil chickpea Mixolab dough rheology bread texture ayocote bean black bean bread protein digestibility sensorial properties pulses red lentils protein roller milling near infrared spectroscopy sorghum starch amylose amylopectin high throughput phenotyping genetic diversity plant breeding granular flow particulate flow extrusion food powders powder rheology composition sugar purple-colored wheat wheat bran blending ratio fresh noodles antioxidant properties alternative sweeteners sucrose cookies baking sugar reduction kabuli milling de-hull roller mill n/a thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TB Technology: general issues thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TB Technology: general issues::TBX History of engineering and technology thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TQ Environmental science, engineering and technology 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. 2023-05-11T17:16:10Z 2023-05-11T17:16:10Z 2023 book ONIX_20230511_9783036570662_19 9783036570662 9783036570679 https://directory.doabooks.org/handle/20.500.12854/100002 eng image/jpeg Attribution 4.0 International https://mdpi.com/books/pdfview/book/7095 https://mdpi.com/books/pdfview/book/7095 MDPI - Multidisciplinary Digital Publishing Institute 10.3390/books978-3-0365-7067-9 10.3390/books978-3-0365-7067-9 46cabcaa-dd94-4bfe-87b4-55023c1b36d0 9783036570662 9783036570679 226 Basel open access |
| spellingShingle | climate change heat resource effectiveness hourly accumulated temperature simulation rice potential yield whole foxtail millet flour amylose content japonica and glutinous Chinese steamed bread texture properties northern cold area maize seeds physical characteristics principal component analysis cluster comprehensive analysis wheat flour dough mixing hydrophobic interaction aggregation corn hammermill moisture content particle size gaseous chlorine dioxide buckwheat-based composited flour fresh buckwheat noodle shelf-life and quality characteristics whole grain bread pulse yellow pea green pea lentil chickpea Mixolab dough rheology bread texture ayocote bean black bean bread protein digestibility sensorial properties pulses red lentils protein roller milling near infrared spectroscopy sorghum starch amylose amylopectin high throughput phenotyping genetic diversity plant breeding granular flow particulate flow extrusion food powders powder rheology composition sugar purple-colored wheat wheat bran blending ratio fresh noodles antioxidant properties alternative sweeteners sucrose cookies baking sugar reduction kabuli milling de-hull roller mill n/a thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TB Technology: general issues thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TB Technology: general issues::TBX History of engineering and technology thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TQ Environmental science, engineering and technology Processing and Properties Analysis of Grain Foods |
| title | Processing and Properties Analysis of Grain Foods |
| title_full | Processing and Properties Analysis of Grain Foods |
| title_fullStr | Processing and Properties Analysis of Grain Foods |
| title_full_unstemmed | Processing and Properties Analysis of Grain Foods |
| title_short | Processing and Properties Analysis of Grain Foods |
| title_sort | processing and properties analysis of grain foods |
| topic | climate change heat resource effectiveness hourly accumulated temperature simulation rice potential yield whole foxtail millet flour amylose content japonica and glutinous Chinese steamed bread texture properties northern cold area maize seeds physical characteristics principal component analysis cluster comprehensive analysis wheat flour dough mixing hydrophobic interaction aggregation corn hammermill moisture content particle size gaseous chlorine dioxide buckwheat-based composited flour fresh buckwheat noodle shelf-life and quality characteristics whole grain bread pulse yellow pea green pea lentil chickpea Mixolab dough rheology bread texture ayocote bean black bean bread protein digestibility sensorial properties pulses red lentils protein roller milling near infrared spectroscopy sorghum starch amylose amylopectin high throughput phenotyping genetic diversity plant breeding granular flow particulate flow extrusion food powders powder rheology composition sugar purple-colored wheat wheat bran blending ratio fresh noodles antioxidant properties alternative sweeteners sucrose cookies baking sugar reduction kabuli milling de-hull roller mill n/a thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TB Technology: general issues thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TB Technology: general issues::TBX History of engineering and technology thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TQ Environmental science, engineering and technology |
| topic_facet | climate change heat resource effectiveness hourly accumulated temperature simulation rice potential yield whole foxtail millet flour amylose content japonica and glutinous Chinese steamed bread texture properties northern cold area maize seeds physical characteristics principal component analysis cluster comprehensive analysis wheat flour dough mixing hydrophobic interaction aggregation corn hammermill moisture content particle size gaseous chlorine dioxide buckwheat-based composited flour fresh buckwheat noodle shelf-life and quality characteristics whole grain bread pulse yellow pea green pea lentil chickpea Mixolab dough rheology bread texture ayocote bean black bean bread protein digestibility sensorial properties pulses red lentils protein roller milling near infrared spectroscopy sorghum starch amylose amylopectin high throughput phenotyping genetic diversity plant breeding granular flow particulate flow extrusion food powders powder rheology composition sugar purple-colored wheat wheat bran blending ratio fresh noodles antioxidant properties alternative sweeteners sucrose cookies baking sugar reduction kabuli milling de-hull roller mill n/a thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TB Technology: general issues thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TB Technology: general issues::TBX History of engineering and technology thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TQ Environmental science, engineering and technology |
| url | ONIX_20230511_9783036570662_19 |