Next-Generation Cereal-Based Foods and Beverages: Breakthroughs in Technology, Sustainability, and Health, Volume 117 offers an in-depth examination of the latest advancements in cereal science, processing techniques, and health-oriented applications. This volume gathers insights from global experts, focusing on functional ingredient development, foodomics, and novel analytical methods aimed at improving nutritional quality, safety, and sensory features of cereal-based products. The book delves into breakthroughs in extrusion, fermentation, and milling technologies, emphasizing the significance of non-starch carbohydrates, bioactive compounds, and plant-based protein alternatives in driving sustainable food systems.
It also covers consumer behavior, regulatory issues, and industry challenges, making it an essential resource for scientists, food industry professionals, and policymakers committed to creating the next generation of health-enhancing and environmentally friendly cereal foods and beverages.
1. Title of Book - p. i 2. Cover image - p. i 3. Title page - p. ii 4. Table of Contents - p. iii 5. Advisory Board - p. iii 6. Copyright - p. iv 7. Contributors - p. xiii 8. Preface - p. xvii 9. Chapter One: Intermediate wheatgrass (Thinopyrum intermedium): An innovative and sustainable ingredient in cereal-based foods - p. 1 10. Chapter Two: Sorghum: From dry soils to highly nutritious food - p. 27 11. Chapter Three: Non-destructive optical methods for evaluating quality attributes of wheat kernels - p. 67 12. Chapter Four: Non-starch carbohydrates as lever to improve cereal-based foods: The case of FODMAP and beta-glucans - p. 113 13. Chapter Five: Exploring alternative cereal flours and their potential for sourdough fermentation: Insights from Tritordeum and pseudocereals - p. 155 14. Chapter Six: Innovations in extruded products with improved nutritional quality - p. 193 15. Chapter Seven: Food metabolomics for understanding metabolite modifications in cereal products - p. 237 16. Chapter Eight: The application of advanced analytical techniques in ensuring quality, nutrition, and safety of cereal-based food - p. 265 17. Chapter Nine: Metabolomics advances in understanding phenolic compound variability in cereals and their nutritional impacts - p. 303 18. Chapter Ten: Think outside the husk: Do ancient grains have a place in the future of food? - p. 355
Next-Generation Cereal-Based Foods and Beverages: Breakthroughs in Technology, Sustainability, and Health, Volume 117 offers an in-depth examination of the latest advancements in cereal science, processing techniques, and health-oriented applications. This volume gathers insights from global experts, focusing on functional ingredient development, foodomics, and novel analytical methods aimed at improving nutritional quality, safety, and sensory features of cereal-based products. The book delves into breakthroughs in extrusion, fermentation, and milling technologies, emphasizing the significance of non-starch carbohydrates, bioactive compounds, and plant-based protein alternatives in driving sustainable food systems.
It also covers consumer behavior, regulatory issues, and industry challenges, making it an essential resource for scientists, food industry professionals, and policymakers committed to creating the next generation of health-enhancing and environmentally friendly cereal foods and beverages.
1. Title of Book - p. i 2. Cover image - p. i 3. Title page - p. ii 4. Table of Contents - p. iii 5. Advisory Board - p. iii 6. Copyright - p. iv 7. Contributors - p. xiii 8. Preface - p. xvii 9. Chapter One: Intermediate wheatgrass (Thinopyrum intermedium): An innovative and sustainable ingredient in cereal-based foods - p. 1 10. Chapter Two: Sorghum: From dry soils to highly nutritious food - p. 27 11. Chapter Three: Non-destructive optical methods for evaluating quality attributes of wheat kernels - p. 67 12. Chapter Four: Non-starch carbohydrates as lever to improve cereal-based foods: The case of FODMAP and beta-glucans - p. 113 13. Chapter Five: Exploring alternative cereal flours and their potential for sourdough fermentation: Insights from Tritordeum and pseudocereals - p. 155 14. Chapter Six: Innovations in extruded products with improved nutritional quality - p. 193 15. Chapter Seven: Food metabolomics for understanding metabolite modifications in cereal products - p. 237 16. Chapter Eight: The application of advanced analytical techniques in ensuring quality, nutrition, and safety of cereal-based food - p. 265 17. Chapter Nine: Metabolomics advances in understanding phenolic compound variability in cereals and their nutritional impacts - p. 303 18. Chapter Ten: Think outside the husk: Do ancient grains have a place in the future of food? - p. 355
