LEADER 03841nam 2200913z- 450 001 9910557895403321 005 20231214133140.0 035 $a(CKB)5400000000046326 035 $a(oapen)https://directory.doabooks.org/handle/20.500.12854/76460 035 $a(EXLCZ)995400000000046326 100 $a20202201d2021 |y 0 101 0 $aeng 135 $aurmn|---annan 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aRheology and Quality Research of Cereal-Based Food 210 $aBasel, Switzerland$cMDPI - Multidisciplinary Digital Publishing Institute$d2021 215 $a1 electronic resource (132 p.) 311 $a3-0365-0504-0 311 $a3-0365-0505-9 330 $aNew 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. 606 $aResearch & information: general$2bicssc 606 $aBiology, life sciences$2bicssc 606 $aFood & society$2bicssc 610 $alegumes enrichment 610 $agalactosides 610 $aphytate 610 $aprotease inhibitors 610 $aphenols 610 $atomato seed flour 610 $awheat flour 610 $adough rheology 610 $amicrostructure 610 $agluten-free bread 610 $ayogurt 610 $arheology 610 $agluten-free 610 $arice bread 610 $atamarind gum 610 $afactorial design 610 $aoptimization 610 $aformula 610 $aprocessing factor 610 $aball milling 610 $ahydrocolloids 610 $astarch?flour system 610 $aX-ray diffraction 610 $apasting profile 610 $aviscoelastic properties 610 $aacorn flour 610 $agluten-free dough 610 $afibre-rich ingredient 610 $aunderexploited resources 610 $apasting properties 610 $amicroalga Tetraselmis chuii 610 $atexture 610 $acolour 610 $aantioxidants 610 $aphenolics 610 $adynamic oscillatory shear test 610 $anon-isothermal kinetic modeling 610 $agluten-free cupcake 610 $ared kidney bean 610 $agluten-free products 610 $adynamic oscillatory shear measurements 615 7$aResearch & information: general 615 7$aBiology, life sciences 615 7$aFood & society 700 $aRaymundo$b Anabela$4edt$01310443 702 $aTorres$b Marķa Dolores$4edt 702 $aSousa$b Isabel$4edt 702 $aRaymundo$b Anabela$4oth 702 $aTorres$b Marķa Dolores$4oth 702 $aSousa$b Isabel$4oth 906 $aBOOK 912 $a9910557895403321 996 $aRheology and Quality Research of Cereal-Based Food$93029824 997 $aUNINA