Reprint
Grain-based Foods: Processing, Properties, and Heath Attributes
Edited by
September 2018
140 pages
- ISBN978-3-03897-218-1 (Paperback)
- ISBN978-3-03897-219-8 (PDF)
This is a Reprint of the Special Issue Grain-based Foods: Processing, Properties, and Heath Attributes that was published in
Biology & Life Sciences
Chemistry & Materials Science
Engineering
Public Health & Healthcare
Summary
The Special Issue aims to provide a complete exploration of the scientific principles related to processing, fermentation/malting, and nutrition of cereal grains. It also describes their physical and chemical characteristics and explains how these properties relate to health and nutritional value of the final grain-based products. Indeed, while grains remain the world’s largest food yield—with more than 2.4 billion metric tons produced annually—consumer demands are on the rise for grain products sustainable from an environmental, social and economic viewpoint, in order to meet the growing demand for healthy and nutritious foods.
Format
- Paperback
License and Copyright
© 2019 by the authors; CC BY license
Keywords
microalgae; Hematococcus pluvialis; astaxanthin; bakery products; glycaemic response; antioxidant; descriptive sensory; PTR-MS; GC-MS; Ehrlich pathway; bread aroma; salt reduction chemical compounds: 2-phenylethanol (PubChem CID: 6054); (E)-2-nonenal (PubChem CID: 5283335); 2,4-(E,E)-decadienal (PubChem CID: 5283349); Triticum aestivum; tocopherol; tocotrienol; vitamin E; genotype; environment; carotenoids; lutein esters; tritordeum; Triticum turgidum conv. durum; carotenoid retention; whole-grain flour; distillers dried grains with solubles; fortification; sodium stearoyl sactate; cereal grains; shelf life; spoilage microorganisms; mycotoxins; physical decontamination; Zymomonas mobilis; Lactobacillus sanfranciscensis; sourdough; dough leavening; bakery products; Saccharomyces cerevisiae; anti-S. cerevisiae antibodies; pseudocereal; cereal; protein-rich ingredients; macronutrient; protein profile; morphology; rheological properties; sourdough; FODMAP; fructan; mannitol; lactobacilli; irritable bowel syndrome (IBS); non-celiac wheat intolerance