05713nam 2201573z- 450 991055769310332120220111(CKB)5400000000044600(oapen)https://directory.doabooks.org/handle/20.500.12854/76392(oapen)doab76392(EXLCZ)99540000000004460020202201d2021 |y 0engurmn|---annantxtrdacontentcrdamediacrrdacarrierQualitative and Nutritional Improvement of Cereal-Based Foods and BeveragesBasel, SwitzerlandMDPI - Multidisciplinary Digital Publishing Institute20211 online 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: generalbicsscalmond skinsalpha-amylase inhibitionamaranthamino acidsanthocyaninsanti-inflammatory activityantioxidant capacityantioxidant propertiesbakery productsbioactive compoundsbiscuitsbreadby-productbyproductscerealcereal beveragecereal-based ready-to-drink beveragechemical characterizationchickpeachildcoffee silverskinconsumer acceptabilityconvenient meal replacement (CMR)dietary fiberdjulisdough rheologyextreme vertices mixture designextruded productsextrusionextrusion-cookingfermentationfiberflaxseedfocacciafood aidfood qualityfortificationfortified blended foods (FBFs)fortified pastafunctionalfunctional foodsgamma-amino butyric acid (GABA)germinated wheathealth benefitshealth claimshempinfantinsectinsectsinulinlactic acid bacterialeavening agentlegumelow-sodium sea saltmilling by-productsMoringa oleiferaMoringa oleifera leaf powder (MOLP)Na+ reductionNaClnew qualitynon-alcoholicnutritional compositionnutritional valueoptimizationpastaphenolic bioaccessibilityphenolic compoundsphysico-chemical and textural attributesphytic acidpigmented wheatpizzapolyphenolsporridgeproduct developmentprotein energy malnutritionpulsesre-milled semolinareofermentographresistant starchresponse surface methodology (RSM)rheological propertiesroller millingsensorysensory attributessensory evaluationsensory profilesensory propertiesslowly digestible starchsorghumsourdoughstarch digestionstone millingTaguchi grey relational analysistexturetexture profile analysistoxicological analysisTriticum turgidum L. subsp. durum Desf.upcyclingwheatwholewheat flourxanthan gumResearch & information: generalPasqualone Antonellaedt430779Summo CarmineedtPasqualone AntonellaothSummo CarmineothBOOK9910557693103321Qualitative and Nutritional Improvement of Cereal-Based Foods and Beverages3035608UNINA