05704nam 2201561z- 450 991055769310332120231214133258.0(CKB)5400000000044600(oapen)https://directory.doabooks.org/handle/20.500.12854/76392(EXLCZ)99540000000004460020202201d2021 |y 0engurmn|---annantxtrdacontentcrdamediacrrdacarrierQualitative and Nutritional Improvement of Cereal-Based Foods and BeveragesBasel, SwitzerlandMDPI - Multidisciplinary Digital Publishing Institute20211 electronic resource (306 p.)3-0365-0706-X 3-0365-0707-8 Increased consumer awareness of the effects of food in preventing nutrient-related diseases and maintaining physical and mental well-being has made nutritional improvement an important goal for the food and beverage industry, including the cereal sector. The Book “Qualitative and Nutritional Improvement of Cereal-Based Foods and Beverages” collects research articles aimed at exploring innovative ways to improve cereal-based foods and beverages; an old—if not ancient—group of products which are still on our table every day. The main directions of research aimed at nutritional improvement have to face either excess or deficiency in the diet. To this end, different strategies may be adopted, such as the reformulation of products, the introduction of functional ingredients, and the application of biotechnologies to increase the bioavailability of bioactive compounds. These interventions, however, can alter the physico-chemical and sensory properties of final products, making it necessary to achieve a balance between nutritional and quality modification. This book offers readers information on innovative ways to improve cereal-based foods and beverages, useful for researchers and for industry operators.Research & information: generalbicsscextruded productsflaxseedamaranthdietary fiberextrusion-cookingfortified blended foods (FBFs)sensoryfood aidextrusioncereallegumeinfantchildporridgesourdoughfiberamino acidsphenolic compoundsphytic acidpulsesre-milled semolinabreadpizzafocacciarheological propertiesreofermentographbioactive compoundstexturesensory profilehempchickpeamilling by-productsfortified pastalactic acid bacterianutritional valueantioxidant capacitysensory propertiesfunctional foodspigmented wheatanthocyaninspolyphenolsalpha-amylase inhibitionanti-inflammatory activityMoringa oleiferaphenolic bioaccessibilitystarch digestionslowly digestible starchresistant starchTriticum turgidum L. subsp. durum Desf.NaCllow-sodium sea saltNa+ reductionphysico-chemical and textural attributessensory evaluationinulinbakery productsxanthan gumleavening agentcoffee silverskinchemical characterizationtoxicological analysisextreme vertices mixture designproduct developmentcereal beveragefermentationfunctionalnon-alcoholichealth benefitswholewheat flourstone millingroller millingdough rheologydjulisfood qualityoptimizationTaguchi grey relational analysistexture profile analysissensory attributesprotein energy malnutritioninsectsorghumwheatcereal-based ready-to-drink beverageconvenient meal replacement (CMR)germinated wheatresponse surface methodology (RSM)gamma-amino butyric acid (GABA)antioxidant propertiesalmond skinsby-productupcyclingbiscuitshealth claimsnutritional compositionMoringa oleifera leaf powder (MOLP)fortificationconsumer acceptabilitybyproductsnew qualityinsectspastaResearch & information: generalPasqualone Antonellaedt430779Summo CarmineedtPasqualone AntonellaothSummo CarmineothBOOK9910557693103321Qualitative and Nutritional Improvement of Cereal-Based Foods and Beverages3035608UNINA