Recent Advances in Cereals, Legumes and Oilseeds Grain Products Rheology and Quality

• Інші автори: Codină, Georgiana Gabriela (Редактор)
• Формат: Електронний ресурс Частина з книги
• Мова: Англійська
• Опубліковано: Basel MDPI - Multidisciplinary Digital Publishing Institute 2022
• Предмети: Research & information: general; 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
• Онлайн доступ: DOAB: download the publication; DOAB: description of the publication

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...