Processing and Properties Analysis of Grain Foods

Foods derived from grains and grain-based ingredients represent a crucial source of energy and nutrients for humans. Cereals are conventional food materials, while interest is growing in the utilization of pseudocereals, pulses, oilseeds, and other grains to develop various foods and food ingredient...

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Opis bibliograficzny
Format:	Online
Język:	angielski
Wydane:	MDPI - Multidisciplinary Digital Publishing Institute 2023
Hasła przedmiotowe:	climate change heat resource effectiveness hourly accumulated temperature simulation rice potential yield whole foxtail millet flour amylose content japonica and glutinous Chinese steamed bread texture properties northern cold area maize seeds physical characteristics principal component analysis cluster comprehensive analysis wheat flour dough mixing hydrophobic interaction aggregation corn hammermill moisture content particle size gaseous chlorine dioxide buckwheat-based composited flour fresh buckwheat noodle shelf-life and quality characteristics whole grain bread pulse yellow pea green pea lentil chickpea Mixolab dough rheology bread texture ayocote bean black bean bread protein digestibility sensorial properties pulses red lentils protein roller milling near infrared spectroscopy sorghum starch amylose amylopectin high throughput phenotyping genetic diversity plant breeding granular flow particulate flow extrusion food powders powder rheology composition sugar purple-colored wheat wheat bran blending ratio fresh noodles antioxidant properties alternative sweeteners sucrose cookies baking sugar reduction kabuli milling de-hull roller mill n/a thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TB Technology: general issues thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TB Technology: general issues::TBX History of engineering and technology thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TQ Environmental science, engineering and technology
Dostęp online:	ONIX_20230511_9783036570662_19
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Processing and Properties Analysis of Grain Foods

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