TY  - GEN
AU  - Pasqualone,Antonella
AU  - Summo,Carmine
AU  - Pasqualone,Antonella
AU  - Summo,Carmine
TI  - Qualitative and Nutritional Improvement of Cereal-Based Foods and Beverages
SN  - books978-3-0365-0707-1
PY  - 2021///
CY  - Basel, Switzerland
PB  - MDPI - Multidisciplinary Digital Publishing Institute
KW  - Research & information: general
KW  - bicssc
KW  - extruded products
KW  - flaxseed
KW  - amaranth
KW  - dietary fiber
KW  - extrusion-cooking
KW  - fortified blended foods (FBFs)
KW  - sensory
KW  - food aid
KW  - extrusion
KW  - cereal
KW  - legume
KW  - infant
KW  - child
KW  - porridge
KW  - sourdough
KW  - fiber
KW  - amino acids
KW  - phenolic compounds
KW  - phytic acid
KW  - pulses
KW  - re-milled semolina
KW  - bread
KW  - pizza
KW  - focaccia
KW  - rheological properties
KW  - reofermentograph
KW  - bioactive compounds
KW  - texture
KW  - sensory profile
KW  - hemp
KW  - chickpea
KW  - milling by-products
KW  - fortified pasta
KW  - lactic acid bacteria
KW  - nutritional value
KW  - antioxidant capacity
KW  - sensory properties
KW  - functional foods
KW  - pigmented wheat
KW  - anthocyanins
KW  - polyphenols
KW  - alpha-amylase inhibition
KW  - anti-inflammatory activity
KW  - Moringa oleifera
KW  - phenolic bioaccessibility
KW  - starch digestion
KW  - slowly digestible starch
KW  - resistant starch
KW  - Triticum turgidum L. subsp. durum Desf
KW  - NaCl
KW  - low-sodium sea salt
KW  - Na+ reduction
KW  - physico-chemical and textural attributes
KW  - sensory evaluation
KW  - inulin
KW  - bakery products
KW  - xanthan gum
KW  - leavening agent
KW  - coffee silverskin
KW  - chemical characterization
KW  - toxicological analysis
KW  - extreme vertices mixture design
KW  - product development
KW  - cereal beverage
KW  - fermentation
KW  - functional
KW  - non-alcoholic
KW  - health benefits
KW  - wholewheat flour
KW  - stone milling
KW  - roller milling
KW  - dough rheology
KW  - djulis
KW  - food quality
KW  - optimization
KW  - Taguchi grey relational analysis
KW  - texture profile analysis
KW  - sensory attributes
KW  - protein energy malnutrition
KW  - insect
KW  - sorghum
KW  - wheat
KW  - cereal-based ready-to-drink beverage
KW  - convenient meal replacement (CMR)
KW  - germinated wheat
KW  - response surface methodology (RSM)
KW  - gamma-amino butyric acid (GABA)
KW  - antioxidant properties
KW  - almond skins
KW  - by-product
KW  - upcycling
KW  - biscuits
KW  - health claims
KW  - nutritional composition
KW  - Moringa oleifera leaf powder (MOLP)
KW  - fortification
KW  - consumer acceptability
KW  - byproducts
KW  - new quality
KW  - insects
KW  - pasta
N1  - Open Access
N2  - Increased consumer awareness of the effects of food in preventing nutrient-related diseases and maintaining physical and mental well-being has made nutritional improvement an important goal for the food and beverage industry, including the cereal sector. The Book "Qualitative and Nutritional Improvement of Cereal-Based Foods and Beverages" collects research articles aimed at exploring innovative ways to improve cereal-based foods and beverages; an old-if not ancient-group of products which are still on our table every day. The main directions of research aimed at nutritional improvement have to face either excess or deficiency in the diet. To this end, different strategies may be adopted, such as the reformulation of products, the introduction of functional ingredients, and the application of biotechnologies to increase the bioavailability of bioactive compounds. These interventions, however, can alter the physico-chemical and sensory properties of final products, making it necessary to achieve a balance between nutritional and quality modification. This book offers readers information on innovative ways to improve cereal-based foods and beverages, useful for researchers and for industry operators
UR  - https://mdpi.com/books/pdfview/book/3827
UR  - https://directory.doabooks.org/handle/20.500.12854/76392
ER  -