Cargando…

New Technologies in Cereal Processing and Their Impact on the Physical Properties of Cereal Foods

Detalles Bibliográficos
Autores principales:	Li, Min, Niu, Meng
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2023
Materias:	Editorial
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10647690/ https://www.ncbi.nlm.nih.gov/pubmed/37959127 http://dx.doi.org/10.3390/foods12214008

Ejemplares similares

Impact of low-frequency ultrasound technology on physical, chemical and technological properties of cereals and pseudocereals
por: Estivi, Lorenzo, et al.
Publicado: (2022)

Qualitative and Nutritional Improvement of Cereal-Based Foods and Beverages
por: Pasqualone, Antonella, et al.
Publicado: (2021)

Multiple Approaches to Improve the Quality of Cereal-Based Foods
por: Laddomada, Barbara, et al.
Publicado: (2022)

Toward Exploring and Utilizing the Nutritional and Functional Properties of Cereal Crops
por: Wang, Yaqiong, et al.
Publicado: (2023)

Beta-Glucans of Cereals: Functional and Technological Properties
por: Lante, Anna, et al.
Publicado: (2023)

Food Processing Technologies to Develop Functional Foods With Enriched Bioactive Phenolic Compounds in Cereals
por: Kasote, Deepak, et al.
Publicado: (2021)

Sampling of cereals and cereal-based foods for the determination of ochratoxin A: an overview
por: Tittlemier, S.A., et al.
Publicado: (2011)

The Contribution of Minor Cereals to Sustainable Diets and Agro-Food Biodiversity
por: Gazza, Laura, et al.
Publicado: (2023)

Special Issue: Rheology and Quality Research of Cereal-Based Food
por: Raymundo, Anabela, et al.
Publicado: (2020)

Advances in Cereal Crops Breeding
por: Loskutov, Igor G.
Publicado: (2021)

Impacts of Cereal Ergot in Food Animal Production
por: Coufal-Majewski, Stephanie, et al.
Publicado: (2016)

Technology of functional cereal products /
Publicado: (2008)

Biomarkers of cereal food intake
por: Landberg, Rikard, et al.
Publicado: (2019)

Novel nonthermal food processing practices: Their influences on nutritional and technological characteristics of cereal proteins
por: Mollakhalili‐Meybodi, Neda, et al.
Publicado: (2022)

Molecular Research for Cereal Grain Quality
por: Bao, Jinsong, et al.
Publicado: (2023)

Genetic Improvement of Cereals and Grain Legumes
por: Nawaz, Muhammad Amjad, et al.
Publicado: (2020)

Mineral Composition of Cereal and Cereal-Free Dry Dog Foods versus Nutritional Guidelines
por: Kazimierska, Katarzyna, et al.
Publicado: (2020)

Cereales
por: Scade, John
Publicado: (1981)

Cereales.
Publicado: (1979)

Zearalenone and Its Masked Forms in Cereals and Cereal-Derived Products: A Review of the Characteristics, Incidence, and Fate in Food Processing
por: Yu, Huilin, et al.
Publicado: (2022)

Editorial: Nutrition and chemistry of cereal macromolecules in cereal-based products
por: Liu, Hua-Min, et al.
Publicado: (2022)

Health Tract, No. 299: Cereal Food
Publicado: (1867)

Modelling Processes and Products in the Cereal Chain
por: Carvalho, Otilia, et al.
Publicado: (2021)

Health Promoting Properties of Cereal Vinegars
por: Kandylis, Panagiotis, et al.
Publicado: (2021)

Formulation and Processing Strategies to Reduce Acrylamide in Thermally Processed Cereal-Based Foods
por: Boyaci Gunduz, Cennet Pelin
Publicado: (2023)

Biotechnology of cereals
Publicado: (2001)

Vernalization in cereals
por: Dennis, Elizabeth S, et al.
Publicado: (2009)

Los Cereales,
por: Prats, Jacques
Publicado: (1969)

How Important are Cereals and Cereal Products in the Average Polish Diet?
por: Laskowski, Wacław, et al.
Publicado: (2019)

Lignan Content in Cereals, Buckwheat and Derived Foods
por: Durazzo, Alessandra, et al.
Publicado: (2013)

Extrusion Simulation for the Design of Cereal and Legume Foods
por: Kristiawan, Magdalena, et al.
Publicado: (2022)

Closing the cereals gap with trade and food aid
por: Huddleston, Bárbara
Publicado: (1984)

Allometry and Yield Stability of Cereals
por: Weiner, Jacob, et al.
Publicado: (2021)

Carotenoids in Cereal Food Crops: Composition and Retention throughout Grain Storage and Food Processing
por: Trono, Daniela
Publicado: (2019)

The impacts of climatic conditions on cereal production: implications for food security in Africa
por: Pickson, Robert Becker, et al.
Publicado: (2023)

A Comparative Study of the Effects of Whole Cereals and Refined Cereals on Intestinal Microbiota
por: Yu, Dan, et al.
Publicado: (2023)

Sustainable Applications for the Valorization of Cereal Processing By-Products
por: Galanakis, Charis M.
Publicado: (2022)

Advanced LC–MS-based methods to study the co-occurrence and metabolization of multiple mycotoxins in cereals and cereal-based food
por: Malachová, Alexandra, et al.
Publicado: (2017)

Rapid detection of pesticide in milk, cereal and cereal based food and fruit juices using paper strip-based sensor
por: Dasriya, Vaishali, et al.
Publicado: (2021)

Aflatoxins in Cereals and Cereal-Based Products: Occurrence, Toxicity, Impact on Human Health, and Their Detoxification and Management Strategies
por: Kumar, Pradeep, et al.
Publicado: (2022)

Cannot write session to /tmp/vufind_sessions/sess_ec63ir5mq37vj5444fhar7nt43