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Qualitative and Nutritional Improvement of Cereal-Based Foods and Beverages

Increased consumer awareness of the effects of food in preventing nutrient-related diseases and maintaining physical and mental well-being has made nutritional improvement an important goal for the food and beverage industry, including the cereal sector. The Book “Qualitative and Nutritional Improve...

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Formáid: Online
Teanga:Béarla
Foilsithe / Cruthaithe: MDPI - Multidisciplinary Digital Publishing Institute 2022
Ábhair:
extruded products
flaxseed
amaranth
dietary fiber
extrusion-cooking
fortified blended foods (FBFs)
sensory
food aid
extrusion
cereal
legume
infant
child
porridge
sourdough
fiber
amino acids
phenolic compounds
phytic acid
pulses
re-milled semolina
bread
pizza
focaccia
rheological properties
reofermentograph
bioactive compounds
texture
sensory profile
hemp
chickpea
milling by-products
fortified pasta
lactic acid bacteria
nutritional value
antioxidant capacity
sensory properties
functional foods
pigmented wheat
anthocyanins
polyphenols
alpha-amylase inhibition
anti-inflammatory activity
Moringa oleifera
phenolic bioaccessibility
starch digestion
slowly digestible starch
resistant starch
Triticum turgidum L. subsp. durum Desf.
NaCl
low-sodium sea salt
Na+ reduction
physico-chemical and textural attributes
sensory evaluation
inulin
bakery products
xanthan gum
leavening agent
coffee silverskin
chemical characterization
toxicological analysis
extreme vertices mixture design
product development
cereal beverage
fermentation
functional
non-alcoholic
health benefits
wholewheat flour
stone milling
roller milling
dough rheology
djulis
food quality
optimization
Taguchi grey relational analysis
texture profile analysis
sensory attributes
protein energy malnutrition
insect
sorghum
wheat
cereal-based ready-to-drink beverage
convenient meal replacement (CMR)
germinated wheat
response surface methodology (RSM)
gamma-amino butyric acid (GABA)
antioxidant properties
almond skins
by-product
upcycling
biscuits
health claims
nutritional composition
Moringa oleifera leaf powder (MOLP)
fortification
consumer acceptability
byproducts
new quality
insects
pasta
thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general
Rochtain ar líne:ONIX_20220111_9783036507064_128
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Míreanna comhchosúla: Qualitative and Nutritional Improvement of Cereal-Based Foods and Beverages

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