Qualitative and Nutritional Improvement of Cereal-Based Foods and Beverages (Record no. 10118)

MARC details
000 -LEADER
fixed length control field 02166nam a2200133Ia 4500
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 220615s9999||||xx |||||||||||||| ||und||
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9783040000000
245 #0 - TITLE STATEMENT
Title Qualitative and Nutritional Improvement of Cereal-Based Foods and Beverages
546 ## - LANGUAGE NOTE
Language note English[eng]
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element extruded products||flaxseed||amaranth||dietary fiber||extrusion-cooking||fortified blended foods (FBFs)||sensory||food aid||extrusion||cereal||legume||infant||child||porridge||sourdough||fiber||amino acids||phenolic compounds||phytic acid||pulses||re-milled semolina||bread||pizza||focaccia||rheological properties||reofermentograph||bioactive compounds||texture||sensory profile||hemp||chickpea||milling by-products||fortified pasta||lactic acid bacteria||nutritional value||antioxidant capacity||sensory properties||functional foods||pigmented wheat||anthocyanins||polyphenols||alpha-amylase inhibition||anti-inflammatory activity||Moringa oleifera||phenolic bioaccessibility||starch digestion||slowly digestible starch||resistant starch||Triticum turgidum L. subsp. durum Desf.||NaCl||low-sodium sea salt||Na+ reduction||physico-chemical and textural attributes||sensory evaluation||inulin||bakery products||xanthan gum||leavening agent||coffee silverskin||chemical characterization||toxicological analysis||extreme vertices mixture design||product development||cereal beverage||fermentation||functional||non-alcoholic||health benefits||wholewheat flour||stone milling||roller milling||dough rheology||djulis||food quality||optimization||Taguchi grey relational analysis||texture profile analysis||sensory attributes||protein energy malnutrition||insect||sorghum||wheat||cereal-based ready-to-drink beverage||convenient meal replacement (CMR)||germinated wheat||response surface methodology (RSM)||gamma-amino butyric acid (GABA)||antioxidant properties||almond skins||by-product||upcycling||biscuits||health claims||nutritional composition||Moringa oleifera leaf powder (MOLP)||fortification||consumer acceptability||byproducts||new quality||insects||pasta
700 ## - ADDED ENTRY--PERSONAL NAME
Personal name Pasqualone, Antonella||Summo, Carmine
856 ## - ELECTRONIC LOCATION AND ACCESS
Uniform Resource Identifier <a href="https://mdpi.com/books/pdfview/book/3827">https://mdpi.com/books/pdfview/book/3827</a>
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Koha item type E-Books
Holdings
Withdrawn status Lost status Damaged status Not for loan Home library Current library Date acquired Total Checkouts Date last seen Price effective from Koha item type
        Kerala University of Digital Sciences, Innovation and Technology Knowledge Centre Kerala University of Digital Sciences, Innovation and Technology Knowledge Centre 15/06/2022   15/06/2022 15/06/2022 E-Books