03841nam 2200913z- 450 991055789540332120231214133140.0(CKB)5400000000046326(oapen)https://directory.doabooks.org/handle/20.500.12854/76460(EXLCZ)99540000000004632620202201d2021 |y 0engurmn|---annantxtrdacontentcrdamediacrrdacarrierRheology and Quality Research of Cereal-Based FoodBasel, SwitzerlandMDPI - Multidisciplinary Digital Publishing Institute20211 electronic resource (132 p.)3-0365-0504-0 3-0365-0505-9 New trends in the cereal industry deal with the persistent need to develop new food goods tailored to consumer requirements and, in the near future, to the scarcity of food resources. Concepts of sustainable food production and food products as health and wellness promoters, the use of organic ingredients such as new ancient cereals to produce redesigned old staple foods, or the use of byproducts in designed food or feed formulations, in accordance with the bioeconomy and sustainability principles, are current topics that act as driving forces for innovation. The structure of cereal-based food products, especially in the case of gluten- or wheat-free foods, has proven to be a determinant for food appeal and strongly impacts consumer acceptance. It is well known that products with the same chemical composition can present very different structures, resulting in differently perceived texture and sensory properties and, therefore, rheology is an important tool for the food cereal industries. These are topics that act as driving forces for innovation and will be discussed in the present Special Issue.Research & information: generalbicsscBiology, life sciencesbicsscFood & societybicssclegumes enrichmentgalactosidesphytateprotease inhibitorsphenolstomato seed flourwheat flourdough rheologymicrostructuregluten-free breadyogurtrheologygluten-freerice breadtamarind gumfactorial designoptimizationformulaprocessing factorball millinghydrocolloidsstarch–flour systemX-ray diffractionpasting profileviscoelastic propertiesacorn flourgluten-free doughfibre-rich ingredientunderexploited resourcespasting propertiesmicroalga Tetraselmis chuiitexturecolourantioxidantsphenolicsdynamic oscillatory shear testnon-isothermal kinetic modelinggluten-free cupcakered kidney beangluten-free productsdynamic oscillatory shear measurementsResearch & information: generalBiology, life sciencesFood & societyRaymundo Anabelaedt1310443Torres María DoloresedtSousa IsabeledtRaymundo AnabelaothTorres María DoloresothSousa IsabelothBOOK9910557895403321Rheology and Quality Research of Cereal-Based Food3029824UNINA