LEADER 05048nam 2201189z- 450 001 9910580213703321 005 20231214133043.0 035 $a(CKB)5690000000011951 035 $a(oapen)https://directory.doabooks.org/handle/20.500.12854/87452 035 $a(EXLCZ)995690000000011951 100 $a20202207d2022 |y 0 101 0 $aeng 135 $aurmn|---annan 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aPhysicochemical and Sensory Evaluation of Grain-Based Food 210 $aBasel$cMDPI - Multidisciplinary Digital Publishing Institute$d2022 215 $a1 electronic resource (192 p.) 311 $a3-0365-4449-6 311 $a3-0365-4450-X 330 $aConsumers are increasingly demanding more sources of plant-based nutrition, and the food industry is responding by developing novel foods with grain-based ingredients. These products include dairy, egg and meat alternatives. Notably, in order for the production of these foods to be viable, the sustainability of the supply chain must improve and the product price must be lowered. Therefore, upcycling of grains by-products has been considered. However, the functionality and acceptability of functional foods made with upcycled ingredients from legumes and grains must be tested to ensure consumer compliance. This Special Issue of Foods aims to present the latest research on the physicochemical and sensory evaluation of plant-based alternatives to dairy, eggs and meat made with grains. Product categories include beverages, fermented beverages, dressings, bakery items and plant-based meats. Ingredients considered include, but are not limited to, protein concentrates and isolates, fibres, starches and enzymes. Particular emphasis will be given to potential applications of upcycled ingredients such as legume water (Aquafaba, Liluva), by-products of the starch industry (protein, fibre) and protein isolation (starches). Physicochemical evaluation encompasses determination of the functionality of ingredients (foaming, emulsifying and thickening), texture analysis, rheology (viscosity, pasting properties), thermal properties (thermogravimetric analysis and differential scanning calorimetry), water mobility (nuclear magnetic resonance) and image analysis. Sensory evaluation includes both trained panels and consumer preference. 606 $aResearch & information: general$2bicssc 606 $aBiology, life sciences$2bicssc 610 $amaize snacks 610 $anutritional characterization 610 $aconsumer preferences 610 $aprehistoric grinding practices 610 $aancient grain flours 610 $abreadmaking 610 $astarch gelatinization 610 $adough rheology 610 $abread quality parameters 610 $asplit yellow peas 610 $asoaking water 610 $acooking water 610 $aspray-drying 610 $afreeze-drying 610 $aproximate composition 610 $aprotein profile 610 $aparticle size 610 $acolour 610 $asensory 610 $acooked rice 610 $aprocessed whole wheat 610 $aphysicochemical properties 610 $aconsumer acceptance 610 $adrivers of liking and disliking 610 $aLentinula edodes 610 $aAuricularia auricula 610 $aTremella fuciformis 610 $aphenolic compounds 610 $a?-glucan 610 $aquality 610 $atexture 610 $aphysicochemical 610 $avegetable pasta 610 $aaquafaba 610 $achickpea 610 $aemulsifiers 610 $aegg replacement 610 $amayonnaise 610 $afuture foods 610 $asustainability 610 $aegg 610 $aalgae 610 $astarches 610 $aplant proteins 610 $abakery products 610 $afood formulation 610 $aalcohol 610 $agochujang 610 $aBacillus cereus 610 $afree amino nitrogen 610 $aZygosaccharomyces rouxii 610 $aextrusion 610 $asnack 610 $abetaine 610 $afunctional foods 610 $agluten-free 610 $apseudocereals 610 $awhole flour 610 $abread quality 610 $aresponse surface methodology 610 $amultiple factor analysis 610 $arheology 610 $asensory evaluation 610 $adynamic mouthfeel perception 610 $aplant-based yogurt alternative 610 $aoat 615 7$aResearch & information: general 615 7$aBiology, life sciences 700 $aServenti$b Luca$4edt$01065596 702 $aBrennan$b Charles$4edt 702 $aMustafa$b Rana$4edt 702 $aServenti$b Luca$4oth 702 $aBrennan$b Charles$4oth 702 $aMustafa$b Rana$4oth 906 $aBOOK 912 $a9910580213703321 996 $aPhysicochemical and Sensory Evaluation of Grain-Based Food$93024580 997 $aUNINA