Physicochemical and Sensory Evaluation of Grain-Based Food

Physicochemical and Sensory Evaluation of Grain-Based Food

Consumers are increasingly demanding more sources of plant-based nutrition, and the food industry is responding by developing novel foods with grain-based ingredients. These products include dairy, egg and meat alternatives. Notably, in order for the production of these foods to be viable, the susta...

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Bibliographic Details
Format: eBook
Language:English
Published: Basel MDPI - Multidisciplinary Digital Publishing Institute 2022
Subjects:
Biology, life sciences
Research & information: general
alcohol
algae
ancient grain flours
aquafaba
Auricularia auricula
Bacillus cereus
bakery products
betaine
bread quality
bread quality parameters
breadmaking
chickpea
colour
consumer acceptance
consumer preferences
cooked rice
cooking water
dough rheology
drivers of liking and disliking
dynamic mouthfeel perception
egg
egg replacement
emulsifiers
extrusion
food formulation
free amino nitrogen
freeze-drying
functional foods
future foods
gluten-free
gochujang
Lentinula edodes
maize snacks
mayonnaise
multiple factor analysis
n/a
nutritional characterization
oat
particle size
phenolic compounds
physicochemical
physicochemical properties
plant proteins
plant-based yogurt alternative
prehistoric grinding practices
processed whole wheat
protein profile
proximate composition
pseudocereals
quality
response surface methodology
rheology
sensory
sensory evaluation
snack
soaking water
split yellow peas
spray-drying
starch gelatinization
starches
sustainability
texture
Tremella fuciformis
vegetable pasta
whole flour
Zygosaccharomyces rouxii
β-glucan
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Open Access: DOAB: description of the publication
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