LEADER 00984nam0 22002651i 450 001 UON00029503 005 20231205102054.349 010 $a96-455-1304-9 100 $a20020107d1995 |0itac50 ba 101 $aeng 102 $aIR 105 $a|||| 1|||| 200 1 $aˆA ‰travel guide to Iran$fby M.T. Faramarzi 210 $aTehran$cFramarzi$d1995 283 p.$cill. ; 22 cm 606 $aIRAN$xGuide$3UONC004555$2FI 620 $aIR$dTihra?n$3UONL005570 686 $aIRA I$cIRAN - OPERE INTERDISCIPLINARI, GUIDE, ECC.$2A 700 1$aFARAMARZI$bMohammad Taqi$3UONV019899$0644596 712 $aFaramarzi$3UONV250910$4650 801 $aIT$bSOL$c20240220$gRICA 899 $aSIBA - SISTEMA BIBLIOTECARIO DI ATENEO$2UONSI 912 $aUON00029503 950 $aSIBA - SISTEMA BIBLIOTECARIO DI ATENEO$dSI IRA I 086 N $eSI SA 85307 5 086 N 996 $aTravel guide to Iran$91187832 997 $aUNIOR LEADER 05713nam 2201573z- 450 001 9910557693103321 005 20220111 035 $a(CKB)5400000000044600 035 $a(oapen)https://directory.doabooks.org/handle/20.500.12854/76392 035 $a(oapen)doab76392 035 $a(EXLCZ)995400000000044600 100 $a20202201d2021 |y 0 101 0 $aeng 135 $aurmn|---annan 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 00$aQualitative and Nutritional Improvement of Cereal-Based Foods and Beverages 210 $aBasel, Switzerland$cMDPI - Multidisciplinary Digital Publishing Institute$d2021 215 $a1 online resource (306 p.) 311 08$a3-0365-0706-X 311 08$a3-0365-0707-8 330 $aIncreased consumer awareness of the effects of food in preventing nutrient-related diseases and maintaining physical and mental well-being has made nutritional improvement an important goal for the food and beverage industry, including the cereal sector. The Book "Qualitative and Nutritional Improvement of Cereal-Based Foods and Beverages" collects research articles aimed at exploring innovative ways to improve cereal-based foods and beverages; an old-if not ancient-group of products which are still on our table every day. The main directions of research aimed at nutritional improvement have to face either excess or deficiency in the diet. To this end, different strategies may be adopted, such as the reformulation of products, the introduction of functional ingredients, and the application of biotechnologies to increase the bioavailability of bioactive compounds. These interventions, however, can alter the physico-chemical and sensory properties of final products, making it necessary to achieve a balance between nutritional and quality modification. This book offers readers information on innovative ways to improve cereal-based foods and beverages, useful for researchers and for industry operators. 606 $aResearch & information: general$2bicssc 610 $aalmond skins 610 $aalpha-amylase inhibition 610 $aamaranth 610 $aamino acids 610 $aanthocyanins 610 $aanti-inflammatory activity 610 $aantioxidant capacity 610 $aantioxidant properties 610 $abakery products 610 $abioactive compounds 610 $abiscuits 610 $abread 610 $aby-product 610 $abyproducts 610 $acereal 610 $acereal beverage 610 $acereal-based ready-to-drink beverage 610 $achemical characterization 610 $achickpea 610 $achild 610 $acoffee silverskin 610 $aconsumer acceptability 610 $aconvenient meal replacement (CMR) 610 $adietary fiber 610 $adjulis 610 $adough rheology 610 $aextreme vertices mixture design 610 $aextruded products 610 $aextrusion 610 $aextrusion-cooking 610 $afermentation 610 $afiber 610 $aflaxseed 610 $afocaccia 610 $afood aid 610 $afood quality 610 $afortification 610 $afortified blended foods (FBFs) 610 $afortified pasta 610 $afunctional 610 $afunctional foods 610 $agamma-amino butyric acid (GABA) 610 $agerminated wheat 610 $ahealth benefits 610 $ahealth claims 610 $ahemp 610 $ainfant 610 $ainsect 610 $ainsects 610 $ainulin 610 $alactic acid bacteria 610 $aleavening agent 610 $alegume 610 $alow-sodium sea salt 610 $amilling by-products 610 $aMoringa oleifera 610 $aMoringa oleifera leaf powder (MOLP) 610 $aNa+ reduction 610 $aNaCl 610 $anew quality 610 $anon-alcoholic 610 $anutritional composition 610 $anutritional value 610 $aoptimization 610 $apasta 610 $aphenolic bioaccessibility 610 $aphenolic compounds 610 $aphysico-chemical and textural attributes 610 $aphytic acid 610 $apigmented wheat 610 $apizza 610 $apolyphenols 610 $aporridge 610 $aproduct development 610 $aprotein energy malnutrition 610 $apulses 610 $are-milled semolina 610 $areofermentograph 610 $aresistant starch 610 $aresponse surface methodology (RSM) 610 $arheological properties 610 $aroller milling 610 $asensory 610 $asensory attributes 610 $asensory evaluation 610 $asensory profile 610 $asensory properties 610 $aslowly digestible starch 610 $asorghum 610 $asourdough 610 $astarch digestion 610 $astone milling 610 $aTaguchi grey relational analysis 610 $atexture 610 $atexture profile analysis 610 $atoxicological analysis 610 $aTriticum turgidum L. subsp. durum Desf. 610 $aupcycling 610 $awheat 610 $awholewheat flour 610 $axanthan gum 615 7$aResearch & information: general 700 $aPasqualone$b Antonella$4edt$0430779 702 $aSummo$b Carmine$4edt 702 $aPasqualone$b Antonella$4oth 702 $aSummo$b Carmine$4oth 906 $aBOOK 912 $a9910557693103321 996 $aQualitative and Nutritional Improvement of Cereal-Based Foods and Beverages$93035608 997 $aUNINA