Grain-based foods : : processing, properties, and heath attributes /

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

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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...

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Bibliographic Details
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
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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.

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