Rheology and Quality Research of Cereal-Based Food

Rheology and Quality Research of Cereal-Based Food

New trends in the cereal industry deal with the persistent need to develop new food goods tailored to consumer requirements and, in the near future, to the scarcity of food resources. Concepts of sustainable food production and food products as health and wellness promoters, the use of organic ingre...

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Otros Autores: Raymundo, Anabela (Editor ), Torres, María Dolores (Editor ), Sousa, Isabel (Editor )
Formato: Capítulo de libro
Publicado: Basel, Switzerland MDPI - Multidisciplinary Digital Publishing Institute 2021
Materias:
Research & information: general
Biology, life sciences
Food & society
legumes enrichment
galactosides
phytate
protease inhibitors
phenols
tomato seed flour
wheat flour
dough rheology
microstructure
gluten-free bread
yogurt
rheology
gluten-free
rice bread
tamarind gum
factorial design
optimization
formula
processing factor
ball milling
hydrocolloids
starch-flour system
X-ray diffraction
pasting profile
viscoelastic properties
acorn flour
gluten-free dough
fibre-rich ingredient
underexploited resources
pasting properties
microalga Tetraselmis chuii
texture
colour
antioxidants
phenolics
dynamic oscillatory shear test
non-isothermal kinetic modeling
gluten-free cupcake
red kidney bean
gluten-free products
dynamic oscillatory shear measurements
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