Physicochemical and Sensory Evaluation of Grain-Based Food

Consumers are increasingly demanding more sources of plant-based nutrition, and the food industry is responding by developing novel foods with grain-based ingredients. These products include dairy, egg and meat alternatives. Notably, in order for the production of these foods to be viable, the susta...

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Format:	Online
Sprache:	Englisch
Veröffentlicht:	MDPI - Multidisciplinary Digital Publishing Institute 2022
Schlagworte:	maize snacks nutritional characterization consumer preferences prehistoric grinding practices ancient grain flours breadmaking starch gelatinization dough rheology bread quality parameters split yellow peas soaking water cooking water spray-drying freeze-drying proximate composition protein profile particle size colour sensory cooked rice processed whole wheat physicochemical properties consumer acceptance drivers of liking and disliking Lentinula edodes Auricularia auricula Tremella fuciformis phenolic compounds β-glucan quality texture physicochemical vegetable pasta aquafaba chickpea emulsifiers egg replacement mayonnaise future foods sustainability egg algae starches plant proteins bakery products food formulation alcohol gochujang Bacillus cereus free amino nitrogen Zygosaccharomyces rouxii extrusion snack betaine functional foods gluten-free pseudocereals whole flour bread quality response surface methodology multiple factor analysis rheology sensory evaluation dynamic mouthfeel perception plant-based yogurt alternative oat n/a thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general thema EDItEUR::P Mathematics and Science::PS Biology, life sciences
Online-Zugang:	ONIX_20220706_9783036544496_47
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Physicochemical and Sensory Evaluation of Grain-Based Food

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