LEADER 00958nam a2200229 4500 001 991003551109707536 008 181003s 2018 001 0 eng d 020 $a9601206752 035 $ab14350774-39ule_inst 040 $aBibl. Dip.le Aggr. Beni Culturali - Sez. Beni Culturali$bita 100 $aManakidu, Eleni$0785643 245 0$aKatalogos ekmagheion ke andigrafon $cleni Manakidu 260 $aThessaloniki :$bUniversity Studio Press, $c1998 300 $a176 p. :$bill. ;$c23 cm. 500 $aIn testa al front.: Aristotelio Panepistimio Thessalonikis, Musio ekmaghion Filosofikis Scholis 651 $aGrecia$xAntichità 907 $a.b14350774$b03-10-18$c03-10-18 912 $a991003551109707536 945 $aLE001 AR IV 163 8°$g1$i2001000193134$lle001$oe$pE30.99$q-$rl$s- $t0$u0$v0$w0$x0$y.i15862483$z03-10-18 996 $aKatalogos ekmagheion ke andigrafon$91749106 997 $aUNISALENTO 998 $ale001$b03-10-18$cm$da $e-$fita$git $h0$i0 LEADER 04058nam 2201213z- 450 001 9910557616903321 005 20220321 035 $a(CKB)5400000000045232 035 $a(oapen)https://directory.doabooks.org/handle/20.500.12854/79631 035 $a(oapen)doab79631 035 $a(EXLCZ)995400000000045232 100 $a20202203d2022 |y 0 101 0 $aeng 135 $aurmn|---annan 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 00$aRecent Advances in Cereals, Legumes and Oilseeds Grain Products Rheology and Quality 210 $aBasel$cMDPI - Multidisciplinary Digital Publishing Institute$d2022 215 $a1 online resource (316 p.) 311 08$a3-0365-3146-7 311 08$a3-0365-3147-5 330 $aThe Special Issue presents information on the progress made in recent years in cereals', legumes', and oilseed grain products' rheology and quality. This Special Issue capitalizes the experience of authors in grain processing for obtaining food products qualitatively improved based on the quality of raw materials used and applied technologies or intended for special nutrition, such as gluten-free one or with low sodium content. This Special Issue also presents some issues related to byproduct valorization through circular economy approaches obtained from the processing of different cereals and oilseeds grains and new methods for rapid assessment of bread quality. 606 $aResearch & information: general$2bicssc 610 $aadjuvants 610 $aantioxidant activity 610 $abioactive compounds 610 $abioeconomy 610 $abioethanol 610 $abread 610 $abread quality 610 $abread-making quality 610 $abrewer's spent grain 610 $abuckwheat flour 610 $abuckwheat sprouts 610 $abuns 610 $acatalase 610 $achickpea 610 $achitooligosaccharide 610 $acraft beer 610 $adesirability functions 610 $aedible films 610 $afermentation 610 $afunctional beer 610 $agermination process 610 $agluten-free beer 610 $agluten-free flour 610 $agluten-free muffins 610 $agram 610 $ahybrid wheat 610 $ahydrolysis 610 $aKarl Fischer titration 610 $aKCl 610 $aKFT kinetics 610 $aLactobacillus plantarum 610 $aLactobacillus plantarum ATCC 8014 610 $alegumes 610 $amalted cereals 610 $amillet 610 $aMixolab 610 $amultiple criteria optimization 610 $aN fertilisation 610 $an/a 610 $aNaCl 610 $anutritional effects 610 $aoat 610 $aoil cake 610 $aoptimization 610 $aparticle size 610 $apea protein concentrate 610 $aperoxidase 610 $aphytochemicals 610 $aplantain 610 $apretreatment 610 $aprincipal component analysis 610 $apseudo-cereal 610 $aquality and textural parameters 610 $aquinoa flour 610 $aresidues 610 $arheological properties 610 $arice 610 $asensory 610 $asorghum seeds 610 $asourdough 610 $asoy protein concentrate 610 $asoybean sprouts 610 $asustainability 610 $atechnological process 610 $ateff 610 $atexture 610 $atiger nut 610 $atriticale 610 $avaluable compounds 610 $awater content 610 $awheat 610 $awheat straws 610 $awhole wheat flour 615 7$aResearch & information: general 700 $aCodina?$b Georgiana Gabriela$4edt$01314879 702 $aCodina?$b Georgiana Gabriela$4oth 906 $aBOOK 912 $a9910557616903321 996 $aRecent Advances in Cereals, Legumes and Oilseeds Grain Products Rheology and Quality$93032082 997 $aUNINA