000			02166nam a2200133Ia 4500
008			220615s9999||||xx |||||||||||||| ||und||
020			_a9783040000000
245		0	_aQualitative and Nutritional Improvement of Cereal-Based Foods and Beverages
546			_aEnglish[eng]
650			_aextruded 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			_aPasqualone, Antonella||Summo, Carmine
856			_uhttps://mdpi.com/books/pdfview/book/3827
942			_cEB
999			_c10118 _d10118