Grain-based foods : : processing, properties, and heath attributes / / edited by Emanuele Zannini, Raffaella di Cagno.

• TeilnehmendeR: Zannini, Emanuele,; Di Cagno, Raffaella,
• Place / Publishing House: Basel, Switzerland : : MDPI - Multidisciplinary Digital Publishing Institute,, [2018]; ©2018
• Year of Publication: 2018
• Language: English
• Physical Description: 1 online resource (140 pages) :; illustrations

The Special Issue aims to provide a complete exploration of the scientific principles related to processing, fermentation/malting, and nutrition of cereal grains. It also describes their physical and chemical characteristics and explains how these properties relate to health and nutritional value of the final grain-based products. Indeed, while grains remain the world's largest food yield-with more than 2.4 billion metric tons produced annually-consumer demands are on the rise for grain products sustainable from an environmental, social and economic viewpoint, in order to meet the growing demand for healthy and nutritious foods.

Table of Contents

About the Special Issue Editors -- Preface to "Grain-based Foods: Processing, Properties, and Heath Attributes" -- A. K. M. Mofasser Hossain, Margaret A. Brennan, Susan L. Mason, Xinbo Guo, Xin An Zeng and Charles S. Brennan / The Effect of Astaxanthin-Rich Microalgae "Haematococcus pluvialis" and Wholemeal Flours Incorporation in Improving the Physical and Functional Properties of Cookies, Reprinted from: Foods 2017, 6, 57, doi: 10.3390/foods6080057 -- Markus C. E. Belz, Claudia Axel, Jonathan Beauchamp, Emanuele Zannini, Elke K. Arendt and Michael Czerny / Sodium Chloride and Its Influence on the Aroma Profile of Yeasted Bread, Reprinted from: Foods 2017, 6, 66, doi: 10.3390/foods6080066 -- Maryke Labuschagne, Nomcebo Mkhatywa, Eva Johansson, Barend Wentzel and Angeline van Biljon / The Content of Tocols in South African Wheat; Impact on Nutritional Benefits, Reprinted from: Foods 2017, 6, 95, doi: 10.3390/foods6110095 -- Elena Mellado-Ortega and D ´amaso Hornero-M´endez / Lutein Esterification in Wheat Flour Increases the Carotenoid Retention and Is Induced by Storage Temperatures, Reprinted from: Foods 2017, 6, 111, doi: 10.3390/foods6120111 -- Shirin Pourafshar, Kurt A. Rosentrater and Padmanaban G. Krishnan / Production of Barbari Bread (Traditional Iranian Bread) Using Different Levels of Distillers Dried Grains with Solubles (DDGS) and Sodium Stearoyl Lactate (SSL), Reprinted from: Foods 2018, 7, 31, doi: 10.3390/foods7030031 -- Marcus Schmidt, Emanuele Zannini and Elke K. Arendt / Recent Advances in Physical Post-Harvest Treatments for Shelf-Life Extension of Cereal Crops, Reprinted from: Foods 2018, 7, 45, doi: 10.3390/foods7040045 -- Alida Musatti, Chiara Mapelli, Manuela Rollini, Roberto Foschino and Claudia Picozzi / Can Zymomonas mobilis Substitute Saccharomyces cerevisiae in Cereal Dough Leavening?, Reprinted from: Foods 2018, 7, 61, doi: 10.3390/foods7040061 -- Loreto Alonso-Miravalles and James A. O'Mahony / Composition, Protein Profile and Rheological Properties of Pseudocereal-Based Protein-Rich Ingredients, Reprinted from: Foods 2018, 7, 73, doi: 10.3390/foods7050073 -- Jussi Loponen and Michael G. Gänzle / Use of Sourdough in Low FODMAP Baking, Reprinted from: Foods 2018, 7, 96, doi: 10.3390/foods7070096.