TY  - GEN
T1  - Processing and Properties Analysis of Grain Foods
A2  - Li, Yonghui
LA  - eng
PB  - MDPI - Multidisciplinary Digital Publishing Institute
YR  - 2023
UL  - https://ebooks.jgu.edu.in/Record/doab-20.500.12854-100002
AB  - Foods derived from grains and grain-based ingredients represent a crucial source of energy and nutrients for humans. Cereals are conventional food materials, while interest is growing in the utilization of pseudocereals, pulses, oilseeds, and other grains to develop various foods and food ingredients. Grain and food processing converts raw grains into functional ingredients and creates palatable and nutritious end-products. During processing, various physical and chemical changes and interactions take place, affecting the nutritional, textural, sensory, and other quality properties of the products. Methods, protocols, and equipment have been developed to process, monitor, and control processing parameters to achieve the desired end-product quality or functionality. This reprint covers diverse topics related to grain-processing innovations and the effect of both conventional and innovative grain processes on the properties of grain-derived ingredients, intermediates, and end products.
SN  - 9783036570662
SN  - 9783036570679
KW  - climate change
KW  - heat resource effectiveness
KW  - hourly accumulated temperature simulation
KW  - rice potential yield
KW  - whole foxtail millet flour
KW  - amylose content
KW  - japonica and glutinous
KW  - Chinese steamed bread
KW  - texture properties
KW  - northern cold area
KW  - maize seeds
KW  - physical characteristics
KW  - principal component analysis
KW  - cluster comprehensive analysis
KW  - wheat
KW  - flour
KW  - dough
KW  - mixing
KW  - hydrophobic interaction
KW  - aggregation
KW  - corn
KW  - hammermill
KW  - moisture content
KW  - particle size
KW  - gaseous chlorine dioxide
KW  - buckwheat-based composited flour
KW  - fresh buckwheat noodle
KW  - shelf-life and quality characteristics
KW  - whole grain bread
KW  - pulse
KW  - yellow pea
KW  - green pea
KW  - lentil
KW  - chickpea
KW  - Mixolab
KW  - dough rheology
KW  - bread texture
KW  - ayocote bean
KW  - black bean
KW  - bread
KW  - protein digestibility
KW  - sensorial properties
KW  - pulses
KW  - red lentils
KW  - protein
KW  - roller milling
KW  - near infrared spectroscopy
KW  - sorghum
KW  - starch
KW  - amylose
KW  - amylopectin
KW  - high throughput phenotyping
KW  - genetic diversity
KW  - plant breeding
KW  - granular flow
KW  - particulate flow
KW  - extrusion
KW  - food powders
KW  - powder rheology
KW  - composition
KW  - sugar
KW  - purple-colored wheat
KW  - wheat bran
KW  - blending ratio
KW  - fresh noodles
KW  - antioxidant properties
KW  - alternative sweeteners
KW  - sucrose
KW  - cookies
KW  - baking
KW  - sugar reduction
KW  - kabuli
KW  - milling
KW  - de-hull
KW  - roller mill
KW  - n/a
KW  - thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TB Technology: general issues
KW  - thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TB Technology: general issues::TBX History of engineering and technology
KW  - thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TQ Environmental science, engineering and technology
ER  -