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100   $a20230629d2023      uy             0
101 0 $aeng
135   $aur|||||||||||
181   $ctxt$2rdacontent
182   $cc$2rdamedia
183   $acr$2rdacarrier
200 00$aProcessing and Properties Analysis of Grain Foods /$fYonghui Li, Xiaorong Wu, editors
210  1$a[Place of publication not identified] :$cMDPI - Multidisciplinary Digital Publishing Institute,$d2023.
215   $a1 online resource (226 pages)
311   $a3-0365-7066-7 
330   $aFoods derived from grains and grain-based ingredients represent a crucial source of energy and nutrients for humans. Cereals are conventional food materials, while interest is growing in the utilization of pseudocereals, pulses, oilseeds, and other grains to develop various foods and food ingredients. Grain and food processing converts raw grains into functional ingredients and creates palatable and nutritious end-products. During processing, various physical and chemical changes and interactions take place, affecting the nutritional, textural, sensory, and other quality properties of the products. Methods, protocols, and equipment have been developed to process, monitor, and control processing parameters to achieve the desired end-product quality or functionality. This book covers diverse topics related to grain-processing innovations and the effect of both conventional and innovative grain processes on the properties of grain-derived ingredients, intermediates, and end products.
606   $aWheat
606   $aGrain$xBiotechnology
615  0$aWheat.
615  0$aGrain$xBiotechnology.
676   $a633.1
702   $aWu$b Xiaorong
702   $aLi$b Yonghui
801  0$bNjHacI
801  1$bNjHacl
906   $aBOOK
912   $a9910719772203321
996   $aProcessing and Properties Analysis of Grain Foods$93360301
997   $aUNINA