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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 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
Opac: Controlla la disponibilità qui
Sustainable food innovation / / edited by Luca Serventi
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
Opac: Controlla la disponibilità qui