Recent Advances in Cereals, Legumes and Oilseeds Grain Products Rheology and Quality
The Special Issue presents information on the progress made in recent years in cereals’, legumes’, and oilseed grain products’ rheology and quality. This Special Issue capitalizes the experience of authors in grain processing for obtaining food products qualitatively improved based on the quality of...
Sábháilte in:
| Formáid: | Online |
|---|---|
| Teanga: | Béarla |
| Foilsithe / Cruthaithe: |
MDPI - Multidisciplinary Digital Publishing Institute
2022
|
| Ábhair: | |
| Rochtain ar líne: | ONIX_20220321_9783036531465_67 |
| Clibeanna: |
Níl clibeanna ann, Bí ar an gcéad duine le clib a chur leis an taifead seo!
|
| _version_ | 1869527049853468672 |
|---|---|
| collection | Directory of Open Access Books |
| description | The Special Issue presents information on the progress made in recent years in cereals’, legumes’, and oilseed grain products’ rheology and quality. This Special Issue capitalizes the experience of authors in grain processing for obtaining food products qualitatively improved based on the quality of raw materials used and applied technologies or intended for special nutrition, such as gluten-free one or with low sodium content. This Special Issue also presents some issues related to byproduct valorization through circular economy approaches obtained from the processing of different cereals and oilseeds grains and new methods for rapid assessment of bread quality. |
| format | Online |
| id | doab-20.500.12854ir-79631 |
| 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-796312024-03-27T16:34:41Z Recent Advances in Cereals, Legumes and Oilseeds Grain Products Rheology and Quality Codină, Georgiana Gabriela KCl NaCl rheological properties multiple criteria optimization desirability functions brewer’s spent grain bioeconomy valuable compounds germination process legumes technological process bread quality bread water content Karl Fischer titration KFT kinetics principal component analysis hybrid wheat bread-making quality N fertilisation Lactobacillus plantarum ATCC 8014 nutritional effects gluten-free muffins quinoa flour particle size optimization residues sustainability oil cake bioactive compounds edible films wheat straws pretreatment hydrolysis fermentation bioethanol wheat triticale sourdough Mixolab buckwheat flour buckwheat sprouts buns quality and textural parameters sorghum seeds whole wheat flour Lactobacillus plantarum soy protein concentrate pea protein concentrate texture sensory craft beer gluten-free beer functional beer adjuvants malted cereals gluten-free flour gram plantain chickpea tiger nut pseudo-cereal oat millet teff rice soybean sprouts chitooligosaccharide phytochemicals antioxidant activity catalase peroxidase n/a thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general The Special Issue presents information on the progress made in recent years in cereals’, legumes’, and oilseed grain products’ rheology and quality. This Special Issue capitalizes the experience of authors in grain processing for obtaining food products qualitatively improved based on the quality of raw materials used and applied technologies or intended for special nutrition, such as gluten-free one or with low sodium content. This Special Issue also presents some issues related to byproduct valorization through circular economy approaches obtained from the processing of different cereals and oilseeds grains and new methods for rapid assessment of bread quality. 2022-03-21T16:28:45Z 2022-03-21T16:28:45Z 2022 book ONIX_20220321_9783036531465_67 9783036531465 9783036531472 https://directory.doabooks.org/handle/20.500.12854/79631 eng image/jpeg Attribution 4.0 International https://mdpi.com/books/pdfview/book/5016 https://mdpi.com/books/pdfview/book/5016 MDPI - Multidisciplinary Digital Publishing Institute 10.3390/books978-3-0365-3147-2 10.3390/books978-3-0365-3147-2 46cabcaa-dd94-4bfe-87b4-55023c1b36d0 9783036531465 9783036531472 316 Basel open access |
| spellingShingle | KCl NaCl rheological properties multiple criteria optimization desirability functions brewer’s spent grain bioeconomy valuable compounds germination process legumes technological process bread quality bread water content Karl Fischer titration KFT kinetics principal component analysis hybrid wheat bread-making quality N fertilisation Lactobacillus plantarum ATCC 8014 nutritional effects gluten-free muffins quinoa flour particle size optimization residues sustainability oil cake bioactive compounds edible films wheat straws pretreatment hydrolysis fermentation bioethanol wheat triticale sourdough Mixolab buckwheat flour buckwheat sprouts buns quality and textural parameters sorghum seeds whole wheat flour Lactobacillus plantarum soy protein concentrate pea protein concentrate texture sensory craft beer gluten-free beer functional beer adjuvants malted cereals gluten-free flour gram plantain chickpea tiger nut pseudo-cereal oat millet teff rice soybean sprouts chitooligosaccharide phytochemicals antioxidant activity catalase peroxidase n/a thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general Recent Advances in Cereals, Legumes and Oilseeds Grain Products Rheology and Quality |
| title | Recent Advances in Cereals, Legumes and Oilseeds Grain Products Rheology and Quality |
| title_full | Recent Advances in Cereals, Legumes and Oilseeds Grain Products Rheology and Quality |
| title_fullStr | Recent Advances in Cereals, Legumes and Oilseeds Grain Products Rheology and Quality |
| title_full_unstemmed | Recent Advances in Cereals, Legumes and Oilseeds Grain Products Rheology and Quality |
| title_short | Recent Advances in Cereals, Legumes and Oilseeds Grain Products Rheology and Quality |
| title_sort | recent advances in cereals legumes and oilseeds grain products rheology and quality |
| topic | KCl NaCl rheological properties multiple criteria optimization desirability functions brewer’s spent grain bioeconomy valuable compounds germination process legumes technological process bread quality bread water content Karl Fischer titration KFT kinetics principal component analysis hybrid wheat bread-making quality N fertilisation Lactobacillus plantarum ATCC 8014 nutritional effects gluten-free muffins quinoa flour particle size optimization residues sustainability oil cake bioactive compounds edible films wheat straws pretreatment hydrolysis fermentation bioethanol wheat triticale sourdough Mixolab buckwheat flour buckwheat sprouts buns quality and textural parameters sorghum seeds whole wheat flour Lactobacillus plantarum soy protein concentrate pea protein concentrate texture sensory craft beer gluten-free beer functional beer adjuvants malted cereals gluten-free flour gram plantain chickpea tiger nut pseudo-cereal oat millet teff rice soybean sprouts chitooligosaccharide phytochemicals antioxidant activity catalase peroxidase n/a thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general |
| topic_facet | KCl NaCl rheological properties multiple criteria optimization desirability functions brewer’s spent grain bioeconomy valuable compounds germination process legumes technological process bread quality bread water content Karl Fischer titration KFT kinetics principal component analysis hybrid wheat bread-making quality N fertilisation Lactobacillus plantarum ATCC 8014 nutritional effects gluten-free muffins quinoa flour particle size optimization residues sustainability oil cake bioactive compounds edible films wheat straws pretreatment hydrolysis fermentation bioethanol wheat triticale sourdough Mixolab buckwheat flour buckwheat sprouts buns quality and textural parameters sorghum seeds whole wheat flour Lactobacillus plantarum soy protein concentrate pea protein concentrate texture sensory craft beer gluten-free beer functional beer adjuvants malted cereals gluten-free flour gram plantain chickpea tiger nut pseudo-cereal oat millet teff rice soybean sprouts chitooligosaccharide phytochemicals antioxidant activity catalase peroxidase n/a thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general |
| url | ONIX_20220321_9783036531465_67 |