Qualitative and Nutritional Improvement of Cereal-Based Foods and Beverages

Edited by
June 2021
306 pages
  • ISBN978-3-0365-0706-4 (Hardback)
  • ISBN978-3-0365-0707-1 (PDF)

This book is a reprint of the Special Issue Qualitative and Nutritional Improvement of Cereal-Based Foods and Beverages that was published in

Biology & Life Sciences
Chemistry & Materials Science
Public Health & Healthcare
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.
  • Hardback
© 2022 by the authors; CC BY-NC-ND license
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; nutritional value; antioxidant capacity; phenolic compounds; 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.; bread; 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; extrusion; extreme vertices mixture design; product development; cereal beverage; fermentation; functional; non-alcoholic; health benefits; wholewheat flour; stone milling; roller milling; bioactive compounds; bread; pigmented wheat; dough rheology; bakery products; bread; djulis; food quality; optimization; product development; Taguchi grey relational analysis; texture profile analysis; sensory attributes; sourdough; 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; fiber; nutritional composition; sensory properties; phenolic compounds; Moringa oleifera leaf powder (MOLP); bread; fortification; nutritional composition; consumer acceptability; functional foods; upcycling; byproducts; bioactive compounds; dietary fiber; new quality; pulses; insects; bread; pasta