LEADER 04132nam 2201093z- 450 001 9910557627803321 005 20210501 035 $a(CKB)5400000000045136 035 $a(oapen)https://directory.doabooks.org/handle/20.500.12854/68598 035 $a(oapen)doab68598 035 $a(EXLCZ)995400000000045136 100 $a20202105d2020 |y 0 101 0 $aeng 135 $aurmn|---annan 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 00$aNutritional Value of Grain-Based Foods 210 $aBasel, Switzerland$cMDPI - Multidisciplinary Digital Publishing Institute$d2020 215 $a1 online resource (130 p.) 311 08$a3-03936-210-0 311 08$a3-03936-211-9 330 $aGrains are fundamental in the daily diet of many people worldwide. They are used for the production of popular foods, such as bread, bakery products, breakfast cereals, pasta, couscous, bulgur, snacks, etc. Botanically, they are the seeds of plants-mainly cereals, pseudocereals and legumes. They contribute macronutrients to the human diet, mainly carbohydrates, but also proteins and lipids, and micronutrients, such as vitamins and minerals. They are also an important source of dietary fibre and bioactives, particularly wholegrains, which are important for the manufacture of high-value foods with enhanced health benefits. They can be used for the production of gluten-containing but also gluten-free products. A key objective of the food industry in producing grain-based foods is to manufacture safe, attractive products with enhanced nutritional value, to respond to consumer expectations. This book, Nutritional Value of Grain-Based Foods, contributes to existing knowledge on important ingredients such as fat substitutes and on the technological quality and nutritional role of grains and grain-based foods, such as bread, muffins and muesli bars, both gluten-containing and gluten-free. 606 $aBiology, life sciences$2bicssc 606 $aResearch & information: general$2bicssc 610 $a1H NMR 610 $aaged mice 610 $aartisanal bread 610 $abaked products 610 $abioactive compound 610 $abioactives 610 $abread composition 610 $acarbohydrates 610 $acarotenoids 610 $aceliac disease 610 $acereals 610 $adietary fibre 610 $adietary recommendation 610 $adurum wheat 610 $aedible insects 610 $afat replacers 610 $afatty acids 610 $agels 610 $agluten-free bread 610 $agluten-free diet 610 $agluten-free grain 610 $agluten-free grains 610 $agluten-free product 610 $aglycemic index 610 $agrain 610 $agrains 610 $agums 610 $agut health 610 $aimmune function 610 $ain vitro starch digestibility 610 $aindustrial bread 610 $aintraepithelial lymphocytes 610 $akernel 610 $alegumes 610 $alentil bread 610 $alipids 610 $amacronutrients 610 $amicronutrient 610 $amicronutrients 610 $aminor cereal 610 $amuesli bars 610 $amuffin 610 $anutrition 610 $aprocessing 610 $aprotein enrichment 610 $apseudocereal 610 $apseudocereals 610 $arheology 610 $asalt 610 $asnack foods 610 $asodium chloride 610 $astevia 610 $asugar replacement 610 $atexture 610 $atocols 610 $avitamin and minerals 610 $awater activity 610 $awater behavior 610 $awheat bread 610 $awhole foods 610 $awhole grain 615 7$aBiology, life sciences 615 7$aResearch & information: general 700 $aCarcea$b Marina$4edt$0593004 702 $aCarcea$b Marina$4oth 906 $aBOOK 912 $a9910557627803321 996 $aNutritional Value of Grain-Based Foods$93027455 997 $aUNINA