04058nam 2201213z- 450 991055761690332120220321(CKB)5400000000045232(oapen)https://directory.doabooks.org/handle/20.500.12854/79631(oapen)doab79631(EXLCZ)99540000000004523220202203d2022 |y 0engurmn|---annantxtrdacontentcrdamediacrrdacarrierRecent Advances in Cereals, Legumes and Oilseeds Grain Products Rheology and QualityBaselMDPI - Multidisciplinary Digital Publishing Institute20221 online resource (316 p.)3-0365-3146-7 3-0365-3147-5 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 the quality of raw materials used and applied technologies or intended for special nutrition, such as gluten-free one or with low sodium content. This Special Issue also presents some issues related to byproduct valorization through circular economy approaches obtained from the processing of different cereals and oilseeds grains and new methods for rapid assessment of bread quality.Research & information: generalbicsscadjuvantsantioxidant activitybioactive compoundsbioeconomybioethanolbreadbread qualitybread-making qualitybrewer's spent grainbuckwheat flourbuckwheat sproutsbunscatalasechickpeachitooligosaccharidecraft beerdesirability functionsedible filmsfermentationfunctional beergermination processgluten-free beergluten-free flourgluten-free muffinsgramhybrid wheathydrolysisKarl Fischer titrationKClKFT kineticsLactobacillus plantarumLactobacillus plantarum ATCC 8014legumesmalted cerealsmilletMixolabmultiple criteria optimizationN fertilisationn/aNaClnutritional effectsoatoil cakeoptimizationparticle sizepea protein concentrateperoxidasephytochemicalsplantainpretreatmentprincipal component analysispseudo-cerealquality and textural parametersquinoa flourresiduesrheological propertiesricesensorysorghum seedssourdoughsoy protein concentratesoybean sproutssustainabilitytechnological processtefftexturetiger nuttriticalevaluable compoundswater contentwheatwheat strawswhole wheat flourResearch & information: generalCodină Georgiana Gabrielaedt1314879Codină Georgiana GabrielaothBOOK9910557616903321Recent Advances in Cereals, Legumes and Oilseeds Grain Products Rheology and Quality3032082UNINA