Physicochemical and Sensory Evaluation of Grain-Based Food |
Autore | Serventi Luca |
Pubbl/distr/stampa | Basel, : MDPI - Multidisciplinary Digital Publishing Institute, 2022 |
Descrizione fisica | 1 electronic resource (192 p.) |
Soggetto topico |
Research & information: general
Biology, life sciences |
Soggetto non controllato |
maize snacks
nutritional characterization consumer preferences prehistoric grinding practices ancient grain flours breadmaking starch gelatinization dough rheology bread quality parameters split yellow peas soaking water cooking water spray-drying freeze-drying proximate composition protein profile particle size colour sensory cooked rice processed whole wheat physicochemical properties consumer acceptance drivers of liking and disliking Lentinula edodes Auricularia auricula Tremella fuciformis phenolic compounds β-glucan quality texture physicochemical vegetable pasta aquafaba chickpea emulsifiers egg replacement mayonnaise future foods sustainability egg algae starches plant proteins bakery products food formulation alcohol gochujang Bacillus cereus free amino nitrogen Zygosaccharomyces rouxii extrusion snack betaine functional foods gluten-free pseudocereals whole flour bread quality response surface methodology multiple factor analysis rheology sensory evaluation dynamic mouthfeel perception plant-based yogurt alternative oat |
Formato | Materiale a stampa |
Livello bibliografico | Monografia |
Lingua di pubblicazione | eng |
Record Nr. | UNINA-9910580213703321 |
Serventi Luca | ||
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 |
Edizione | [1st ed. 2023.] |
Pubbl/distr/stampa | Cham, Switzerland : , : Springer, Springer Nature Switzerland AG, , [2023] |
Descrizione fisica | 1 online resource (191 pages) |
Disciplina | 664 |
Collana | Sustainable Development Goals Series |
Soggetto topico |
Food industry and trade - Technological innovations
Food science Sustainable development |
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, Switzerland : , : Springer, Springer Nature Switzerland AG, , [2023] | ||
Materiale a stampa | ||
Lo trovi qui: Univ. Federico II | ||
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