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Innovative Food Products and Processing
| Innovative Food Products and Processing |
| Pubbl/distr/stampa | MDPI - Multidisciplinary Digital Publishing Institute, 2023 |
| Descrizione fisica | 1 online resource (220 p.) |
| Soggetto topico |
Analytical chemistry
Chemistry Research & information: general |
| Soggetto non controllato |
acid-soluble collagen extraction
aerated foods amaranth amylose content anthocyanins antioxidant activity antioxidant capacity Auricularia cornea bambangan Bario bifidobacterium brandy bread by-product cake canned liquid characterization chlorophylls chokeberry cold stabilization crystalline microstructure dietary fiber egg white emulsifier encapsulation esters Eucheuma denticulatum extraction solvents fatty acid foaming agent freeze-drying gluten-free glycaemic response green banana flour green colour HMF HS-SPME/GC-MS instant noodles lactobacillus malt meat emulsion meat products metal ions microencapsulation mint essential oil multivariate statistics n/a nanoemulsion needlefish (Tylosurus acus melanotus) non-dairy optimization patty physicochemical physicochemical properties polyphenols probiotics pulses reduced salt resistant starch response surface methodology rice flour seaweed seaweed oligosaccharide sensory soy protein isolate spray-drying stability storage trans-cinnamaldehyde triacylglycerol wood ear mushroom wort |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9911053097803321 |
| MDPI - Multidisciplinary Digital Publishing Institute, 2023 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Qualitative and Nutritional Improvement of Cereal-Based Foods and Beverages
| Qualitative and Nutritional Improvement of Cereal-Based Foods and Beverages |
| Autore | Pasqualone Antonella |
| Pubbl/distr/stampa | Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2021 |
| Descrizione fisica | 1 online resource (306 p.) |
| Soggetto topico | Research & information: general |
| Soggetto non controllato |
almond skins
alpha-amylase inhibition amaranth amino acids anthocyanins anti-inflammatory activity antioxidant capacity antioxidant properties bakery products bioactive compounds biscuits bread by-product byproducts cereal cereal beverage cereal-based ready-to-drink beverage chemical characterization chickpea child coffee silverskin consumer acceptability convenient meal replacement (CMR) dietary fiber djulis dough rheology extreme vertices mixture design extruded products extrusion extrusion-cooking fermentation fiber flaxseed focaccia food aid food quality fortification fortified blended foods (FBFs) fortified pasta functional functional foods gamma-amino butyric acid (GABA) germinated wheat health benefits health claims hemp infant insect insects inulin lactic acid bacteria leavening agent legume low-sodium sea salt milling by-products Moringa oleifera Moringa oleifera leaf powder (MOLP) Na+ reduction NaCl new quality non-alcoholic nutritional composition nutritional value optimization pasta phenolic bioaccessibility phenolic compounds physico-chemical and textural attributes phytic acid pigmented wheat pizza polyphenols porridge product development protein energy malnutrition pulses re-milled semolina reofermentograph resistant starch response surface methodology (RSM) rheological properties roller milling sensory sensory attributes sensory evaluation sensory profile sensory properties slowly digestible starch sorghum sourdough starch digestion stone milling Taguchi grey relational analysis texture texture profile analysis toxicological analysis Triticum turgidum L. subsp. durum Desf upcycling wheat wholewheat flour xanthan gum |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910557693103321 |
Pasqualone Antonella
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| Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2021 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||