Rheology and Quality Research of Cereal-Based Food

• Muut tekijät: Raymundo, Anabela (Toimittaja), Torres, María Dolores (Toimittaja), Sousa, Isabel (Toimittaja)
• Aineistotyyppi: Elektroninen Kirjan osa
• Kieli: englanti
• Julkaistu: Basel, Switzerland MDPI - Multidisciplinary Digital Publishing Institute 2021
• Aiheet: Research & information: general; Biology, life sciences; Food & society; legumes enrichment; galactosides; phytate; protease inhibitors; phenols; tomato seed flour; wheat flour; dough rheology; microstructure; gluten-free bread; yogurt; rheology; gluten-free; rice bread; tamarind gum; factorial design; optimization; formula; processing factor; ball milling; hydrocolloids; starch-flour system; X-ray diffraction; pasting profile; viscoelastic properties; acorn flour; gluten-free dough; fibre-rich ingredient; underexploited resources; pasting properties; microalga Tetraselmis chuii; texture; colour; antioxidants; phenolics; dynamic oscillatory shear test; non-isothermal kinetic modeling; gluten-free cupcake; red kidney bean; gluten-free products; dynamic oscillatory shear measurements
• Linkit: DOAB: download the publication; DOAB: description of the publication

New trends in the cereal industry deal with the persistent need to develop new food goods tailored to consumer requirements and, in the near future, to the scarcity of food resources. Concepts of sustainable food production and food products as health and wellness promoters, the use of organic ingre...