Durum Wheat Products - Recent Advances
This reprint details some of the latest developments and the science of durum wheat products outlining the latest research in durum milling innovations, role of durum wheat oil and wheat germ in product stability, available rheological methods to assess semolina, role of processing variables on past...
שמור ב:
| פורמט: | Online |
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| שפה: | אנגלית |
| יצא לאור: |
MDPI - Multidisciplinary Digital Publishing Institute
2023
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| נושאים: | |
| גישה מקוונת: | ONIX_20230202_9783036561028_54 |
| תגים: |
אין תגיות, היה/י הראשונ/ה לתייג את הרשומה!
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| _version_ | 1869517497649070080 |
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| collection | Directory of Open Access Books |
| description | This reprint details some of the latest developments and the science of durum wheat products outlining the latest research in durum milling innovations, role of durum wheat oil and wheat germ in product stability, available rheological methods to assess semolina, role of processing variables on pasta quality and drying behavior of bulgur. The impact of functional food design on human health and some examples where pasta glycaemic index has been surveyed and products made using waste streams, such as brown algae, tiger nut flour, carrot waste, and other approached to new durum product design such as high amylose durum wheat and soft durum wheat. |
| format | Online |
| id | doab-20.500.12854ir-96653 |
| institution | Directory of Open Access Books |
| language | eng |
| publishDate | 2023 |
| publishDateRange | 2023 |
| publishDateSort | 2023 |
| publisher | MDPI - Multidisciplinary Digital Publishing Institute |
| publisherStr | MDPI - Multidisciplinary Digital Publishing Institute |
| record_format | ojs |
| spelling | doab-20.500.12854ir-966532024-04-11T15:11:11Z Durum Wheat Products - Recent Advances Sissons, Mike dietary fiber hydrocolloids food texture cooking properties pasta glycemic index enrichment carbohydrate ingredient database formulation quality durum wheat semolina gluten quality protein network rheology kernel size genotype milling quality semolina quality pasta color health benefits functional pasta functional food pasta making hydration extrusion drying cooking quality couscous manufacturing processes domestic preparation history wheat germ stabilization lipid oxidation oil quality bulgur wholegrain yellow berry phytochemical carotenoids nutritional quality freeze-drying spray-drying durum wheat pasta biscuits durum wheat oil by-products tocotrienols tocopherols induction time oxidation sensory properties volatile compounds grain hardness D-genome glutenin subunits dough strength waxy amylose semolina milling granulations digitalization sustainability flat bread acidic composition texture profile analysis sensorial properties artisanal pasta Pivot profile sensory analysis n/a thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TB Technology: general issues thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TC Biochemical engineering::TCB Biotechnology This reprint details some of the latest developments and the science of durum wheat products outlining the latest research in durum milling innovations, role of durum wheat oil and wheat germ in product stability, available rheological methods to assess semolina, role of processing variables on pasta quality and drying behavior of bulgur. The impact of functional food design on human health and some examples where pasta glycaemic index has been surveyed and products made using waste streams, such as brown algae, tiger nut flour, carrot waste, and other approached to new durum product design such as high amylose durum wheat and soft durum wheat. 2023-02-02T16:32:00Z 2023-02-02T16:32:00Z 2023 book ONIX_20230202_9783036561028_54 9783036598192 9783036598208 https://directory.doabooks.org/handle/20.500.12854/96653 eng image/jpeg Attribution 4.0 International https://mdpi.com/books/pdfview/book/6598 https://mdpi.com/books/pdfview/book/6598 MDPI - Multidisciplinary Digital Publishing Institute 10.3390/books978-3-0365-6101-1 10.3390/books978-3-0365-6101-1 46cabcaa-dd94-4bfe-87b4-55023c1b36d0 9783036598192 9783036598208 280 Basel open access |
| spellingShingle | dietary fiber hydrocolloids food texture cooking properties pasta glycemic index enrichment carbohydrate ingredient database formulation quality durum wheat semolina gluten quality protein network rheology kernel size genotype milling quality semolina quality pasta color health benefits functional pasta functional food pasta making hydration extrusion drying cooking quality couscous manufacturing processes domestic preparation history wheat germ stabilization lipid oxidation oil quality bulgur wholegrain yellow berry phytochemical carotenoids nutritional quality freeze-drying spray-drying durum wheat pasta biscuits durum wheat oil by-products tocotrienols tocopherols induction time oxidation sensory properties volatile compounds grain hardness D-genome glutenin subunits dough strength waxy amylose semolina milling granulations digitalization sustainability flat bread acidic composition texture profile analysis sensorial properties artisanal pasta Pivot profile sensory analysis n/a thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TB Technology: general issues thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TC Biochemical engineering::TCB Biotechnology Durum Wheat Products - Recent Advances |
| title | Durum Wheat Products - Recent Advances |
| title_full | Durum Wheat Products - Recent Advances |
| title_fullStr | Durum Wheat Products - Recent Advances |
| title_full_unstemmed | Durum Wheat Products - Recent Advances |
| title_short | Durum Wheat Products - Recent Advances |
| title_sort | durum wheat products recent advances |
| topic | dietary fiber hydrocolloids food texture cooking properties pasta glycemic index enrichment carbohydrate ingredient database formulation quality durum wheat semolina gluten quality protein network rheology kernel size genotype milling quality semolina quality pasta color health benefits functional pasta functional food pasta making hydration extrusion drying cooking quality couscous manufacturing processes domestic preparation history wheat germ stabilization lipid oxidation oil quality bulgur wholegrain yellow berry phytochemical carotenoids nutritional quality freeze-drying spray-drying durum wheat pasta biscuits durum wheat oil by-products tocotrienols tocopherols induction time oxidation sensory properties volatile compounds grain hardness D-genome glutenin subunits dough strength waxy amylose semolina milling granulations digitalization sustainability flat bread acidic composition texture profile analysis sensorial properties artisanal pasta Pivot profile sensory analysis n/a thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TB Technology: general issues thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TC Biochemical engineering::TCB Biotechnology |
| topic_facet | dietary fiber hydrocolloids food texture cooking properties pasta glycemic index enrichment carbohydrate ingredient database formulation quality durum wheat semolina gluten quality protein network rheology kernel size genotype milling quality semolina quality pasta color health benefits functional pasta functional food pasta making hydration extrusion drying cooking quality couscous manufacturing processes domestic preparation history wheat germ stabilization lipid oxidation oil quality bulgur wholegrain yellow berry phytochemical carotenoids nutritional quality freeze-drying spray-drying durum wheat pasta biscuits durum wheat oil by-products tocotrienols tocopherols induction time oxidation sensory properties volatile compounds grain hardness D-genome glutenin subunits dough strength waxy amylose semolina milling granulations digitalization sustainability flat bread acidic composition texture profile analysis sensorial properties artisanal pasta Pivot profile sensory analysis n/a thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TB Technology: general issues thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TC Biochemical engineering::TCB Biotechnology |
| url | ONIX_20230202_9783036561028_54 |