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Recent Advances in Cereals, Legumes and Oilseeds Grain Products Rheology and Quality
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The 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.
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Keywords
- adjuvants
- antioxidant activity
- bioactive compounds
- bioeconomy
- bioethanol
- Bread
- bread quality
- bread-making quality
- brewer’s spent grain
- buckwheat flour
- buckwheat sprouts
- buns
- Catalase
- chickpea
- chitooligosaccharide
- craft beer
- desirability functions
- edible films
- Fermentation
- functional beer
- germination process
- gluten-free beer
- gluten-free flour
- gluten-free muffins
- gram
- hybrid wheat
- hydrolysis
- Karl Fischer titration
- KCl
- KFT kinetics
- Lactobacillus plantarum
- Lactobacillus plantarum ATCC 8014
- Legumes
- malted cereals
- millet
- Mixolab
- multiple criteria optimization
- N fertilisation
- n/a
- NaCl
- nutritional effects
- oat
- oil cake
- optimization
- particle size
- pea protein concentrate
- peroxidase
- Phytochemicals
- plantain
- pretreatment
- principal component analysis
- pseudo-cereal
- quality and textural parameters
- quinoa flour
- Reference, information & interdisciplinary subjects
- Research & information: general
- residues
- rheological properties
- Rice
- sensory
- sorghum seeds
- sourdough
- soy protein concentrate
- soybean sprouts
- sustainability
- technological process
- teff
- Texture
- thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general
- tiger nut
- triticale
- valuable compounds
- water content
- wheat
- wheat straws
- whole wheat flour
Links
DOI: 10.3390/books978-3-0365-3147-2Editions