Nutritional Value of Grain-Based Foods
Grains are fundamental in the daily diet of many people worldwide. They are used for the production of popular foods, such as bread, bakery products, breakfast cereals, pasta, couscous, bulgur, snacks, etc. Botanically, they are the seeds of plants—mainly cereals, pseudocereals and legumes. They con...
Zapisane w:
| Format: | Online |
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| Język: | angielski |
| Wydane: |
MDPI - Multidisciplinary Digital Publishing Institute
2021
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| Hasła przedmiotowe: | |
| Dostęp online: | ONIX_20210501_9783039362103_344 |
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| _version_ | 1869526879071895552 |
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| collection | Directory of Open Access Books |
| description | Grains are fundamental in the daily diet of many people worldwide. They are used for the production of popular foods, such as bread, bakery products, breakfast cereals, pasta, couscous, bulgur, snacks, etc. Botanically, they are the seeds of plants—mainly cereals, pseudocereals and legumes. They contribute macronutrients to the human diet, mainly carbohydrates, but also proteins and lipids, and micronutrients, such as vitamins and minerals. They are also an important source of dietary fibre and bioactives, particularly wholegrains, which are important for the manufacture of high-value foods with enhanced health benefits. They can be used for the production of gluten-containing but also gluten-free products. A key objective of the food industry in producing grain-based foods is to manufacture safe, attractive products with enhanced nutritional value, to respond to consumer expectations. This book, Nutritional Value of Grain-Based Foods, contributes to existing knowledge on important ingredients such as fat substitutes and on the technological quality and nutritional role of grains and grain-based foods, such as bread, muffins and muesli bars, both gluten-containing and gluten-free. |
| format | Online |
| id | doab-20.500.12854ir-68598 |
| institution | Directory of Open Access Books |
| language | eng |
| publishDate | 2021 |
| publishDateRange | 2021 |
| publishDateSort | 2021 |
| publisher | MDPI - Multidisciplinary Digital Publishing Institute |
| publisherStr | MDPI - Multidisciplinary Digital Publishing Institute |
| record_format | ojs |
| spelling | doab-20.500.12854ir-685982024-03-28T03:33:48Z Nutritional Value of Grain-Based Foods Carcea, Marina salt sodium chloride artisanal bread industrial bread fat replacers baked products carbohydrates gums gels whole foods minor cereal pseudocereal bioactive compound gluten-free grain tocols carotenoids durum wheat fatty acids grain kernel lipids gluten-free bread edible insects protein enrichment rheology texture 1H NMR water behavior water activity celiac disease gluten-free diet gluten-free product micronutrient vitamin and minerals dietary recommendation muesli bars grains whole grain dietary fibre snack foods nutrition wheat bread lentil bread bread composition aged mice immune function intraepithelial lymphocytes gut health muffin in vitro starch digestibility glycemic index stevia sugar replacement cereals legumes pseudocereals gluten-free grains macronutrients micronutrients bioactives processing thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general thema EDItEUR::P Mathematics and Science::PS Biology, life sciences Grains are fundamental in the daily diet of many people worldwide. They are used for the production of popular foods, such as bread, bakery products, breakfast cereals, pasta, couscous, bulgur, snacks, etc. Botanically, they are the seeds of plants—mainly cereals, pseudocereals and legumes. They contribute macronutrients to the human diet, mainly carbohydrates, but also proteins and lipids, and micronutrients, such as vitamins and minerals. They are also an important source of dietary fibre and bioactives, particularly wholegrains, which are important for the manufacture of high-value foods with enhanced health benefits. They can be used for the production of gluten-containing but also gluten-free products. A key objective of the food industry in producing grain-based foods is to manufacture safe, attractive products with enhanced nutritional value, to respond to consumer expectations. This book, Nutritional Value of Grain-Based Foods, contributes to existing knowledge on important ingredients such as fat substitutes and on the technological quality and nutritional role of grains and grain-based foods, such as bread, muffins and muesli bars, both gluten-containing and gluten-free. 2021-05-01T15:15:32Z 2021-05-01T15:15:32Z 2020 book ONIX_20210501_9783039362103_344 9783039362103 9783039362110 https://directory.doabooks.org/handle/20.500.12854/68598 eng application/octet-stream Attribution 4.0 International https://mdpi.com/books/pdfview/book/2360 https://mdpi.com/books/pdfview/book/2360 MDPI - Multidisciplinary Digital Publishing Institute 10.3390/books978-3-03936-211-0 10.3390/books978-3-03936-211-0 46cabcaa-dd94-4bfe-87b4-55023c1b36d0 9783039362103 9783039362110 130 Basel, Switzerland open access |
| spellingShingle | salt sodium chloride artisanal bread industrial bread fat replacers baked products carbohydrates gums gels whole foods minor cereal pseudocereal bioactive compound gluten-free grain tocols carotenoids durum wheat fatty acids grain kernel lipids gluten-free bread edible insects protein enrichment rheology texture 1H NMR water behavior water activity celiac disease gluten-free diet gluten-free product micronutrient vitamin and minerals dietary recommendation muesli bars grains whole grain dietary fibre snack foods nutrition wheat bread lentil bread bread composition aged mice immune function intraepithelial lymphocytes gut health muffin in vitro starch digestibility glycemic index stevia sugar replacement cereals legumes pseudocereals gluten-free grains macronutrients micronutrients bioactives processing thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general thema EDItEUR::P Mathematics and Science::PS Biology, life sciences Nutritional Value of Grain-Based Foods |
| title | Nutritional Value of Grain-Based Foods |
| title_full | Nutritional Value of Grain-Based Foods |
| title_fullStr | Nutritional Value of Grain-Based Foods |
| title_full_unstemmed | Nutritional Value of Grain-Based Foods |
| title_short | Nutritional Value of Grain-Based Foods |
| title_sort | nutritional value of grain based foods |
| topic | salt sodium chloride artisanal bread industrial bread fat replacers baked products carbohydrates gums gels whole foods minor cereal pseudocereal bioactive compound gluten-free grain tocols carotenoids durum wheat fatty acids grain kernel lipids gluten-free bread edible insects protein enrichment rheology texture 1H NMR water behavior water activity celiac disease gluten-free diet gluten-free product micronutrient vitamin and minerals dietary recommendation muesli bars grains whole grain dietary fibre snack foods nutrition wheat bread lentil bread bread composition aged mice immune function intraepithelial lymphocytes gut health muffin in vitro starch digestibility glycemic index stevia sugar replacement cereals legumes pseudocereals gluten-free grains macronutrients micronutrients bioactives processing thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general thema EDItEUR::P Mathematics and Science::PS Biology, life sciences |
| topic_facet | salt sodium chloride artisanal bread industrial bread fat replacers baked products carbohydrates gums gels whole foods minor cereal pseudocereal bioactive compound gluten-free grain tocols carotenoids durum wheat fatty acids grain kernel lipids gluten-free bread edible insects protein enrichment rheology texture 1H NMR water behavior water activity celiac disease gluten-free diet gluten-free product micronutrient vitamin and minerals dietary recommendation muesli bars grains whole grain dietary fibre snack foods nutrition wheat bread lentil bread bread composition aged mice immune function intraepithelial lymphocytes gut health muffin in vitro starch digestibility glycemic index stevia sugar replacement cereals legumes pseudocereals gluten-free grains macronutrients micronutrients bioactives processing thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general thema EDItEUR::P Mathematics and Science::PS Biology, life sciences |
| url | ONIX_20210501_9783039362103_344 |