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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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Formato: Online
Idioma:inglês
Publicado em: MDPI - Multidisciplinary Digital Publishing Institute 2023
Assuntos:
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
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