Special issue: rheology and quality research of cereal-based food
| Autor: | María Dolores Torres, Anabela Raymundo, Isabel Sousa |
|---|---|
| Rok vydání: | 2020 |
| Předmět: |
red kidney bean
3309.03 Antioxidantes en Los Alimentos Health (social science) tomato seed flour dynamic oscillatory shear measurements media_common.quotation_subject phenolics acorn flour Plant Science Tetraselmis chuii fibre-rich ingredient lcsh:Chemical technology Health Professions (miscellaneous) Microbiology microalga Tetraselmis chuii gluten-free products Scarcity yogurt Quality research Rheology 3206.06 Necesidades Alimenticias Order (exchange) Sustainable agriculture tomato seed four lcsh:TP1-1185 pasting profile Routine analysis media_common Environmental economics Environmentally friendly microalga X-ray diffraction tamarind gum Editorial antioxidants 3303 Ingeniería y Tecnología Químicas Food products rheology Business ball milling texture Food Science |
| Zdroj: | Investigo. Repositorio Institucional de la Universidade de Vigo Universidade de Vigo (UVigo) Foods, Vol 9, Iss 1517, p 1517 (2020) Foods Repositório Científico de Acesso Aberto de Portugal Repositório Científico de Acesso Aberto de Portugal (RCAAP) instacron:RCAAP |
| Popis: | New trends in the cereal industry deal with a permanent need to develop new food products that are adjusted to consumer demands and, in the near future, the scarcity of food resources. Sustainable food products as health and wellness promoters can be developed redesigning traditional staple foods, using environmentally friendly ingredients (such as microalgae biomass or pulses) or by-products (e.g., tomato seeds) in accordance with the bioeconomy principles. These are topics that act as driving forces for innovation and will be discussed in the present special issue. Rheology always was the reference discipline to determine dough and bread properties. A routine analysis of cereal grains includes empirical rheology techniques that imply the use of well-known equipment in cereal industries (e.g., alveograph, mixograph, extensograph). Their parameters determine the blending of the grains and are crucial on the technical sheets that determine the use of flours. In addition, the structure of gluten-free cereal-based foods has proven to be a determinant for the appeal and strongly impacts consumers’ acceptance. Fundamental rheology has a relevant contribution to help overcome the technological challenges of working with gluten-free flours. These aspects will also be pointed out in order to provide a prospective view of the relevant developments to take place in the area of cereal technology. Fundação para a Ciência e a Tecnologia (Portugal) | Ref. LEAF — UIDP / 04129/2020 Ministerio de Ciencia, Innovación y Universidades (España) | Ref. RYC2018-024454-I |
| Databáze: | OpenAIRE |
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