Info
Physicochemical and Sensory Evaluation of Grain-Based Food
| Physicochemical and Sensory Evaluation of Grain-Based Food |
| Autore | Serventi Luca |
| Pubbl/distr/stampa | Basel, : MDPI - Multidisciplinary Digital Publishing Institute, 2022 |
| Descrizione fisica | 1 online resource (192 p.) |
| Soggetto topico |
Biology, life sciences
Research & information: general |
| Soggetto non controllato |
alcohol
algae ancient grain flours aquafaba Auricularia auricula Bacillus cereus bakery products betaine bread quality bread quality parameters breadmaking chickpea colour consumer acceptance consumer preferences cooked rice cooking water dough rheology drivers of liking and disliking dynamic mouthfeel perception egg egg replacement emulsifiers extrusion food formulation free amino nitrogen freeze-drying functional foods future foods gluten-free gochujang Lentinula edodes maize snacks mayonnaise multiple factor analysis n/a nutritional characterization oat particle size phenolic compounds physicochemical physicochemical properties plant proteins plant-based yogurt alternative prehistoric grinding practices processed whole wheat protein profile proximate composition pseudocereals quality response surface methodology rheology sensory sensory evaluation snack soaking water split yellow peas spray-drying starch gelatinization starches sustainability texture Tremella fuciformis vegetable pasta whole flour Zygosaccharomyces rouxii β-glucan |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910580213703321 |
Serventi Luca
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| Basel, : MDPI - Multidisciplinary Digital Publishing Institute, 2022 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Sustainable Food Innovation / / edited by Luca Serventi
| Sustainable Food Innovation / / edited by Luca Serventi |
| Edizione | [1st ed. 2023.] |
| Pubbl/distr/stampa | Cham : , : Springer International Publishing : , : Imprint : Springer, , 2023 |
| Descrizione fisica | 1 online resource (191 pages) |
| Disciplina | 664 |
| Collana | Sustainable Development Goals Series |
| Soggetto topico |
Food science
Food - Analysis Chemistry Sustainability Consumer behavior Food Science Food Engineering Food Chemistry Consumer Behavior |
| ISBN |
9783031123580
9783031123573 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | 1. Introduction: Sustainability and Foods- 2. Carbohydrates for Energy -- 3. Carbohydrates for Fibre -- 4. Protein -- 5. Lipids -- 6. Minerals -- 7. Water Soluble Vitamins -- 8. Fat Soluble Vitamins -- 9. Bioactives compounds from food and their applications in the treatment of Type 2 Diabetes -- 10. Understanding New Foods: Alternative Protein Sources -- 11. Understanding New Foods: Upcycling -- 12. Understanding New Foods: Development of Next Generation of Food Processing, Packaging, and Ingredients Technologies for Clean-Label Foods -- 13. Understanding New Foods: Water Quality. |
| Record Nr. | UNINA-9910767515703321 |
| Cham : , : Springer International Publishing : , : Imprint : Springer, , 2023 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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