LEADER 03497nam  2200937z- 450 
001 9910566464903321
005 20231214133325.0
035   $a(CKB)5680000000037731
035   $a(oapen)https://directory.doabooks.org/handle/20.500.12854/81055
035   $a(EXLCZ)995680000000037731
100   $a20202205d2022      |y             0
101 0 $aeng
135   $aurmn|---annan
181   $ctxt$2rdacontent
182   $cc$2rdamedia
183   $acr$2rdacarrier
200 10$aEffects of Plants' Ingredients on Dough and Final Product
210   $aBasel$cMDPI - Multidisciplinary Digital Publishing Institute$d2022
215   $a1 electronic resource (198 p.)
311   $a3-0365-3733-3 
311   $a3-0365-3734-1 
330   $aThe Special Issue presents valuable information on the perspective of using cereals/pseudocereal grains, vegetable byproducts, or flour processed by applying various techniques in baked goods and pasta products. At the same time, this Special Issue reveals the experience of authors regarding the use of plants? ingredients as a valuable strategy to improve the nutritional profile of food products, contributing to the reduction in nutrient deficiencies, or to make products for special nutrition such as low-sodium or gluten-free ones. The quality of the raw materials, the processing techniques, and the potential of certain vegetable byproducts from fruits or oilseeds represent key aspects for obtaining qualitatively enhanced food products. Furthermore, current approaches to diversify the range of bakery and pasta products which offer health benefits to consumers are also presented in this Special Issue.
606   $aTechnology: general issues$2bicssc
610   $aquinoa
610   $amillet
610   $asorghum
610   $arice
610   $agluten-free bread
610   $arapeseed press cake
610   $afats
610   $abiscuits
610   $aantioxidant capacity
610   $asensory analysis
610   $aconsumer acceptance
610   $aresponse surface methodology
610   $abuckwheat flour
610   $adough rheology
610   $aparticle size
610   $aoptimization
610   $awheat flour
610   $asalt reduction
610   $alegislative recommendations
610   $abread making
610   $asalt replacement
610   $abread quality
610   $apomace
610   $apeel
610   $arheology
610   $abread properties
610   $aroasted flaxseed flour
610   $aGC/MS
610   $aaroma
610   $aantioxidant activity
610   $asensory evaluation
610   $afiber
610   $amacro and microelements
610   $agrape peels
610   $aheat-moisture treatment
610   $apasta
610   $afunctional ingredients
610   $awholegrain flour
610   $awholemeal flour
610   $amilling technology
610   $agranulation
610   $astarch damage
610   $agermination
610   $alentil
610   $asoybean
610   $amicrostructure
610   $aascorbic acid
610   $abread
610   $adough
610   $afarinograph
610   $arosehip powder
615  7$aTechnology: general issues
700   $aMironeasa$b Silvia$4edt$01330869
702   $aMironeasa$b Silvia$4oth
906   $aBOOK
912   $a9910566464903321
996   $aEffects of Plants' Ingredients on Dough and Final Product$93040002
997   $aUNINA