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Physicochemical and Sensory Evaluation of Grain-Based Food

Consumers are increasingly demanding more sources of plant-based nutrition, and the food industry is responding by developing novel foods with grain-based ingredients. These products include dairy, egg and meat alternatives. Notably, in order for the production of these foods to be viable, the susta...

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Gespeichert in:
Format: Online
Sprache:Englisch
Veröffentlicht: MDPI - Multidisciplinary Digital Publishing Institute 2022
Schlagworte:
maize snacks
nutritional characterization
consumer preferences
prehistoric grinding practices
ancient grain flours
breadmaking
starch gelatinization
dough rheology
bread quality parameters
split yellow peas
soaking water
cooking water
spray-drying
freeze-drying
proximate composition
protein profile
particle size
colour
sensory
cooked rice
processed whole wheat
physicochemical properties
consumer acceptance
drivers of liking and disliking
Lentinula edodes
Auricularia auricula
Tremella fuciformis
phenolic compounds
β-glucan
quality
texture
physicochemical
vegetable pasta
aquafaba
chickpea
emulsifiers
egg replacement
mayonnaise
future foods
sustainability
egg
algae
starches
plant proteins
bakery products
food formulation
alcohol
gochujang
Bacillus cereus
free amino nitrogen
Zygosaccharomyces rouxii
extrusion
snack
betaine
functional foods
gluten-free
pseudocereals
whole flour
bread quality
response surface methodology
multiple factor analysis
rheology
sensory evaluation
dynamic mouthfeel perception
plant-based yogurt alternative
oat
n/a
thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general
thema EDItEUR::P Mathematics and Science::PS Biology, life sciences
Online-Zugang:ONIX_20220706_9783036544496_47
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