Rheology and Quality Research of Cereal-Based Food
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...
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Year of Publication: | 2021 |
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Raymundo, Anabela edt Rheology and Quality Research of Cereal-Based Food Basel, Switzerland MDPI - Multidisciplinary Digital Publishing Institute 2021 1 electronic resource (132 p.) text txt rdacontent computer c rdamedia online resource cr rdacarrier 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 ingredients such as new ancient cereals to produce redesigned old staple foods, or the use of byproducts in designed food or feed formulations, in accordance with the bioeconomy and sustainability principles, are current topics that act as driving forces for innovation. The structure of cereal-based food products, especially in the case of gluten- or wheat-free foods, has proven to be a determinant for food appeal and strongly impacts consumer acceptance. It is well known that products with the same chemical composition can present very different structures, resulting in differently perceived texture and sensory properties and, therefore, rheology is an important tool for the food cereal industries. These are topics that act as driving forces for innovation and will be discussed in the present Special Issue. English Research & information: general bicssc Biology, life sciences bicssc Food & society bicssc 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 3-0365-0504-0 3-0365-0505-9 Torres, María Dolores edt Sousa, Isabel edt Raymundo, Anabela oth Torres, María Dolores oth Sousa, Isabel oth |
language |
English |
format |
eBook |
author2 |
Torres, María Dolores Sousa, Isabel Raymundo, Anabela Torres, María Dolores Sousa, Isabel |
author_facet |
Torres, María Dolores Sousa, Isabel Raymundo, Anabela Torres, María Dolores Sousa, Isabel |
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a r ar m d t md mdt i s is |
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HerausgeberIn HerausgeberIn Sonstige Sonstige Sonstige |
title |
Rheology and Quality Research of Cereal-Based Food |
spellingShingle |
Rheology and Quality Research of Cereal-Based Food |
title_full |
Rheology and Quality Research of Cereal-Based Food |
title_fullStr |
Rheology and Quality Research of Cereal-Based Food |
title_full_unstemmed |
Rheology and Quality Research of Cereal-Based Food |
title_auth |
Rheology and Quality Research of Cereal-Based Food |
title_new |
Rheology and Quality Research of Cereal-Based Food |
title_sort |
rheology and quality research of cereal-based food |
publisher |
MDPI - Multidisciplinary Digital Publishing Institute |
publishDate |
2021 |
physical |
1 electronic resource (132 p.) |
isbn |
3-0365-0504-0 3-0365-0505-9 |
illustrated |
Not Illustrated |
work_keys_str_mv |
AT raymundoanabela rheologyandqualityresearchofcerealbasedfood AT torresmariadolores rheologyandqualityresearchofcerealbasedfood AT sousaisabel rheologyandqualityresearchofcerealbasedfood |
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(CKB)5400000000046326 (oapen)https://directory.doabooks.org/handle/20.500.12854/76460 (EXLCZ)995400000000046326 |
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Rheology and Quality Research of Cereal-Based Food |
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