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...
Gorde:
| Formatua: | Online |
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| Hizkuntza: | ingelesa |
| Argitaratua: |
MDPI - Multidisciplinary Digital Publishing Institute
2022
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| Gaiak: | |
| Sarrera elektronikoa: | ONIX_20220111_9783036507064_128 |
| Etiketak: |
Etiketarik gabe, Izan zaitez lehena erregistro honi etiketa jartzen!
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| _version_ | 1869530525639639040 |
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| collection | Directory of Open Access Books |
| description | 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 Improvement of Cereal-Based Foods and Beverages” collects research articles aimed at exploring innovative ways to improve cereal-based foods and beverages; an old—if not ancient—group of products which are still on our table every day. The main directions of research aimed at nutritional improvement have to face either excess or deficiency in the diet. To this end, different strategies may be adopted, such as the reformulation of products, the introduction of functional ingredients, and the application of biotechnologies to increase the bioavailability of bioactive compounds. These interventions, however, can alter the physico-chemical and sensory properties of final products, making it necessary to achieve a balance between nutritional and quality modification. This book offers readers information on innovative ways to improve cereal-based foods and beverages, useful for researchers and for industry operators. |
| format | Online |
| id | doab-20.500.12854ir-76392 |
| institution | Directory of Open Access Books |
| language | eng |
| publishDate | 2022 |
| publishDateRange | 2022 |
| publishDateSort | 2022 |
| publisher | MDPI - Multidisciplinary Digital Publishing Institute |
| publisherStr | MDPI - Multidisciplinary Digital Publishing Institute |
| record_format | ojs |
| spelling | doab-20.500.12854ir-763922024-03-28T03:32:39Z Qualitative and Nutritional Improvement of Cereal-Based Foods and Beverages Pasqualone, Antonella Summo, Carmine 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 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 Improvement of Cereal-Based Foods and Beverages” collects research articles aimed at exploring innovative ways to improve cereal-based foods and beverages; an old—if not ancient—group of products which are still on our table every day. The main directions of research aimed at nutritional improvement have to face either excess or deficiency in the diet. To this end, different strategies may be adopted, such as the reformulation of products, the introduction of functional ingredients, and the application of biotechnologies to increase the bioavailability of bioactive compounds. These interventions, however, can alter the physico-chemical and sensory properties of final products, making it necessary to achieve a balance between nutritional and quality modification. This book offers readers information on innovative ways to improve cereal-based foods and beverages, useful for researchers and for industry operators. 2022-01-11T13:30:44Z 2022-01-11T13:30:44Z 2021 book ONIX_20220111_9783036507064_128 9783036507064 9783036507071 https://directory.doabooks.org/handle/20.500.12854/76392 eng image/jpeg Attribution 4.0 International https://mdpi.com/books/pdfview/book/3827 https://mdpi.com/books/pdfview/book/3827 MDPI - Multidisciplinary Digital Publishing Institute 10.3390/books978-3-0365-0707-1 10.3390/books978-3-0365-0707-1 46cabcaa-dd94-4bfe-87b4-55023c1b36d0 9783036507064 9783036507071 306 Basel, Switzerland open access |
| spellingShingle | 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 Qualitative and Nutritional Improvement of Cereal-Based Foods and Beverages |
| title | Qualitative and Nutritional Improvement of Cereal-Based Foods and Beverages |
| title_full | Qualitative and Nutritional Improvement of Cereal-Based Foods and Beverages |
| title_fullStr | Qualitative and Nutritional Improvement of Cereal-Based Foods and Beverages |
| title_full_unstemmed | Qualitative and Nutritional Improvement of Cereal-Based Foods and Beverages |
| title_short | Qualitative and Nutritional Improvement of Cereal-Based Foods and Beverages |
| title_sort | qualitative and nutritional improvement of cereal based foods and beverages |
| topic | 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 |
| topic_facet | 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 |
| url | ONIX_20220111_9783036507064_128 |