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Recent Advances in Cereals, Legumes and Oilseeds Grain Products Rheology and Quality

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...

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Format: Online
Language:English
Published: MDPI - Multidisciplinary Digital Publishing Institute 2022
Subjects:
KCl
NaCl
rheological properties
multiple criteria optimization
desirability functions
brewer’s spent grain
bioeconomy
valuable compounds
germination process
legumes
technological process
bread quality
bread
water content
Karl Fischer titration
KFT kinetics
principal component analysis
hybrid wheat
bread-making quality
N fertilisation
Lactobacillus plantarum ATCC 8014
nutritional effects
gluten-free muffins
quinoa flour
particle size
optimization
residues
sustainability
oil cake
bioactive compounds
edible films
wheat straws
pretreatment
hydrolysis
fermentation
bioethanol
wheat
triticale
sourdough
Mixolab
buckwheat flour
buckwheat sprouts
buns
quality and textural parameters
sorghum seeds
whole wheat flour
Lactobacillus plantarum
soy protein concentrate
pea protein concentrate
texture
sensory
craft beer
gluten-free beer
functional beer
adjuvants
malted cereals
gluten-free flour
gram
plantain
chickpea
tiger nut
pseudo-cereal
oat
millet
teff
rice
soybean sprouts
chitooligosaccharide
phytochemicals
antioxidant activity
catalase
peroxidase
n/a
thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general
Online Access:ONIX_20220321_9783036531465_67
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Summary: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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