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Book
ISBN: 9789903241895 Year: 2021 Publisher: Antwerpen Manteau
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Bread --- Cooking (Bread)
Book
ISBN: 0128231912 0128210486 9780128231913 9780128210482 Year: 2021 Publisher: Amsterdam
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Bread. --- Breads --- Baked products --- Cooking (Bread) --- Bread --- Bread industry --- Quality control. --- Production control.
Book
ISBN: 0081025203 008102519X 9780081025192 9780081025208 Year: 2021 Publisher: Oxford
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Bread. --- Bread industry. --- Baked products industry --- Breads --- Baked products --- Cooking (Bread)
Book
ISBN: 9789460019289 9460019285 9789460019296 Year: 2021 Publisher: Antwerpen Uitgeverij Vrijdag
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Om de wereld te begrijpen, is het best de kern van het bestaan te onderzoeken, en al lang draait die rond brood. In 1850 vergde brood een derde van de gezinsuitgaven en leverde het 60% van de dagelijkse calorieën. Geleidelijk veranderde dit en vandaag besteedt het gemiddelde gezin 0,8% van zijn uitgaven aan brood, wat zorgt voor 12% van de dagelijkse calorieën. Transformaties in landbouw, transport, productie, beleid en consumptie verklaren deze cijfers. Daarom is de geschiedenis van het brood in feite de geschiedenis van álles. Bepalend waren de prijsrevolutie rond 1890 en de smaakrevolutie rond 1990. De eerste zorgde voor betaalbaar en zuiver wit brood, de tweede voor betaalbaar en gezond bruin brood. 0In 'Brood' bestudeert Peter Scholliers de actoren die deze geschiedenis maken: broodeters, bakkers en overheden. Hij vertelt over broodprijzen, broodconsumptie, winstmarges, fraude, heteluchtovens, additieven, nachtarbeid, broodfabrieken, lonen, wetgeving en nog veel meer. Het huldigt de kleine (thuis)-bakker die elke dag smakelijk en gezond brood op de plank zet. 0.
History --- bakken (voeding) --- koken (voeding) --- eten --- brood --- Bread - Belgium - History --- Bread industry - Belgium - History --- Housekeeping --- voedingsgewoonten --- dagelijks leven --- socio-economisch leven --- Voeding--geschiedenis --- Brood --- 380.1 --- Bread --- Bread industry --- World history
Book
Year: 2021 Publisher: Basel, Switzerland MDPI - Multidisciplinary Digital Publishing Institute
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Cereal-based products such as pasta and baked goods represent staple foods for human nutrition. Due to their worldwide diffusion, these products can be carriers of nutrients and bioactive compounds; therefore, they lend themselves very well to the fortification process. Furthermore, among new formulations of cereal-based food, gluten-free products have become popular even among people without celiac disease who have chosen a gluten-free lifestyle. The improvement of well-being, sustainable lifestyles, and waste control are also aims of the United Nations for the Agenda 2030, which has motivated food scientists and industrial producers to research new and healthier formulations for pasta and baked goods preparations. In this context, researchers are also encouraged to use agro-industrial by-products of high added value for food fortification. The Special Issue “Improving the Sensory, Nutritional and Technological Profile of Conventional and Gluten-Free Pasta and Bakery Products” collected ten original articles focused on new types of gluten-free pasta or baked product formulations as well as agro-industrial by-product utilization. The final aim was the preparation of valuable products from a nutritional, technological, and sensory viewpoint.
Research & information: general --- Biology, life sciences --- Food & society --- agro-industrial by-product --- fortified pasta --- dietary fiber --- phenolic compounds --- starch digestibility --- prebiotics --- trypsin inhibitors --- inositol phosphates --- phenols --- legumes --- functional foods --- gluten-free --- durum wheat --- precision harvest --- pasta quality --- pasta short chain --- pasta --- glycaemic index --- high amylose --- resistant starch --- gluten-free bread --- hydration --- hydroxypropyl methylcellulose --- xanthan gum --- psyllium --- sucrose replacement --- cake --- dietary fibre --- clean label --- texture profile --- sensory quality --- obesity --- celiac disease --- bread fortification --- grape pomace --- agro-industrial by-products --- antioxidant activity --- sensory analysis --- dumpling --- gnocchi --- gluten free pasta --- fiber content --- cooking behavior --- color --- texture --- liking predictors --- consumer acceptability --- gluten analysis --- ELISA --- sandwich method --- R5 antibody --- G12 antibody --- n/a
Book
Year: 2021 Publisher: Basel, Switzerland MDPI - Multidisciplinary Digital Publishing Institute
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New trends in the cereal industry deal with the persistent need to develop new food goods tailored to consumer requirements and, in the near future, to the scarcity of food resources. Concepts of sustainable food production and food products as health and wellness promoters, the use of organic ingredients such as new ancient cereals to produce redesigned old staple foods, or the use of byproducts in designed food or feed formulations, in accordance with the bioeconomy and sustainability principles, are current topics that act as driving forces for innovation. The structure of cereal-based food products, especially in the case of gluten- or wheat-free foods, has proven to be a determinant for food appeal and strongly impacts consumer acceptance. It is well known that products with the same chemical composition can present very different structures, resulting in differently perceived texture and sensory properties and, therefore, rheology is an important tool for the food cereal industries. These are topics that act as driving forces for innovation and will be discussed in the present Special Issue.
Research & information: general --- Biology, life sciences --- Food & society --- legumes enrichment --- galactosides --- phytate --- protease inhibitors --- phenols --- tomato seed flour --- wheat flour --- dough rheology --- microstructure --- gluten-free bread --- yogurt --- rheology --- gluten-free --- rice bread --- tamarind gum --- factorial design --- optimization --- formula --- processing factor --- ball milling --- hydrocolloids --- starch–flour system --- X-ray diffraction --- pasting profile --- viscoelastic properties --- acorn flour --- gluten-free dough --- fibre-rich ingredient --- underexploited resources --- pasting properties --- microalga Tetraselmis chuii --- texture --- colour --- antioxidants --- phenolics --- dynamic oscillatory shear test --- non-isothermal kinetic modeling --- gluten-free cupcake --- red kidney bean --- gluten-free products --- dynamic oscillatory shear measurements
Book
Year: 2021 Publisher: Basel, Switzerland MDPI - Multidisciplinary Digital Publishing Institute
Abstract | Keywords | Export | Availability | Bookmark
Loading...Choose an application
- Reference Manager
- EndNote
- RefWorks (Direct export to RefWorks)
Cereal-based products such as pasta and baked goods represent staple foods for human nutrition. Due to their worldwide diffusion, these products can be carriers of nutrients and bioactive compounds; therefore, they lend themselves very well to the fortification process. Furthermore, among new formulations of cereal-based food, gluten-free products have become popular even among people without celiac disease who have chosen a gluten-free lifestyle. The improvement of well-being, sustainable lifestyles, and waste control are also aims of the United Nations for the Agenda 2030, which has motivated food scientists and industrial producers to research new and healthier formulations for pasta and baked goods preparations. In this context, researchers are also encouraged to use agro-industrial by-products of high added value for food fortification. The Special Issue “Improving the Sensory, Nutritional and Technological Profile of Conventional and Gluten-Free Pasta and Bakery Products” collected ten original articles focused on new types of gluten-free pasta or baked product formulations as well as agro-industrial by-product utilization. The final aim was the preparation of valuable products from a nutritional, technological, and sensory viewpoint.
Research & information: general --- Biology, life sciences --- Food & society --- agro-industrial by-product --- fortified pasta --- dietary fiber --- phenolic compounds --- starch digestibility --- prebiotics --- trypsin inhibitors --- inositol phosphates --- phenols --- legumes --- functional foods --- gluten-free --- durum wheat --- precision harvest --- pasta quality --- pasta short chain --- pasta --- glycaemic index --- high amylose --- resistant starch --- gluten-free bread --- hydration --- hydroxypropyl methylcellulose --- xanthan gum --- psyllium --- sucrose replacement --- cake --- dietary fibre --- clean label --- texture profile --- sensory quality --- obesity --- celiac disease --- bread fortification --- grape pomace --- agro-industrial by-products --- antioxidant activity --- sensory analysis --- dumpling --- gnocchi --- gluten free pasta --- fiber content --- cooking behavior --- color --- texture --- liking predictors --- consumer acceptability --- gluten analysis --- ELISA --- sandwich method --- R5 antibody --- G12 antibody --- n/a
Book
Year: 2021 Publisher: Basel, Switzerland MDPI - Multidisciplinary Digital Publishing Institute
Abstract | Keywords | Export | Availability | Bookmark
Loading...Choose an application
- Reference Manager
- EndNote
- RefWorks (Direct export to RefWorks)
New trends in the cereal industry deal with the persistent need to develop new food goods tailored to consumer requirements and, in the near future, to the scarcity of food resources. Concepts of sustainable food production and food products as health and wellness promoters, the use of organic ingredients such as new ancient cereals to produce redesigned old staple foods, or the use of byproducts in designed food or feed formulations, in accordance with the bioeconomy and sustainability principles, are current topics that act as driving forces for innovation. The structure of cereal-based food products, especially in the case of gluten- or wheat-free foods, has proven to be a determinant for food appeal and strongly impacts consumer acceptance. It is well known that products with the same chemical composition can present very different structures, resulting in differently perceived texture and sensory properties and, therefore, rheology is an important tool for the food cereal industries. These are topics that act as driving forces for innovation and will be discussed in the present Special Issue.
Research & information: general --- Biology, life sciences --- Food & society --- legumes enrichment --- galactosides --- phytate --- protease inhibitors --- phenols --- tomato seed flour --- wheat flour --- dough rheology --- microstructure --- gluten-free bread --- yogurt --- rheology --- gluten-free --- rice bread --- tamarind gum --- factorial design --- optimization --- formula --- processing factor --- ball milling --- hydrocolloids --- starch–flour system --- X-ray diffraction --- pasting profile --- viscoelastic properties --- acorn flour --- gluten-free dough --- fibre-rich ingredient --- underexploited resources --- pasting properties --- microalga Tetraselmis chuii --- texture --- colour --- antioxidants --- phenolics --- dynamic oscillatory shear test --- non-isothermal kinetic modeling --- gluten-free cupcake --- red kidney bean --- gluten-free products --- dynamic oscillatory shear measurements
Book
Year: 2021 Publisher: Basel, Switzerland MDPI - Multidisciplinary Digital Publishing Institute
Abstract | Keywords | Export | Availability | Bookmark
Loading...Choose an application
- Reference Manager
- EndNote
- RefWorks (Direct export to RefWorks)
Cereal-based products such as pasta and baked goods represent staple foods for human nutrition. Due to their worldwide diffusion, these products can be carriers of nutrients and bioactive compounds; therefore, they lend themselves very well to the fortification process. Furthermore, among new formulations of cereal-based food, gluten-free products have become popular even among people without celiac disease who have chosen a gluten-free lifestyle. The improvement of well-being, sustainable lifestyles, and waste control are also aims of the United Nations for the Agenda 2030, which has motivated food scientists and industrial producers to research new and healthier formulations for pasta and baked goods preparations. In this context, researchers are also encouraged to use agro-industrial by-products of high added value for food fortification. The Special Issue “Improving the Sensory, Nutritional and Technological Profile of Conventional and Gluten-Free Pasta and Bakery Products” collected ten original articles focused on new types of gluten-free pasta or baked product formulations as well as agro-industrial by-product utilization. The final aim was the preparation of valuable products from a nutritional, technological, and sensory viewpoint.
agro-industrial by-product --- fortified pasta --- dietary fiber --- phenolic compounds --- starch digestibility --- prebiotics --- trypsin inhibitors --- inositol phosphates --- phenols --- legumes --- functional foods --- gluten-free --- durum wheat --- precision harvest --- pasta quality --- pasta short chain --- pasta --- glycaemic index --- high amylose --- resistant starch --- gluten-free bread --- hydration --- hydroxypropyl methylcellulose --- xanthan gum --- psyllium --- sucrose replacement --- cake --- dietary fibre --- clean label --- texture profile --- sensory quality --- obesity --- celiac disease --- bread fortification --- grape pomace --- agro-industrial by-products --- antioxidant activity --- sensory analysis --- dumpling --- gnocchi --- gluten free pasta --- fiber content --- cooking behavior --- color --- texture --- liking predictors --- consumer acceptability --- gluten analysis --- ELISA --- sandwich method --- R5 antibody --- G12 antibody --- n/a
Book
Year: 2021 Publisher: Basel, Switzerland MDPI - Multidisciplinary Digital Publishing Institute
Abstract | Keywords | Export | Availability | Bookmark
Loading...Choose an application
- Reference Manager
- EndNote
- RefWorks (Direct export to RefWorks)
New trends in the cereal industry deal with the persistent need to develop new food goods tailored to consumer requirements and, in the near future, to the scarcity of food resources. Concepts of sustainable food production and food products as health and wellness promoters, the use of organic ingredients such as new ancient cereals to produce redesigned old staple foods, or the use of byproducts in designed food or feed formulations, in accordance with the bioeconomy and sustainability principles, are current topics that act as driving forces for innovation. The structure of cereal-based food products, especially in the case of gluten- or wheat-free foods, has proven to be a determinant for food appeal and strongly impacts consumer acceptance. It is well known that products with the same chemical composition can present very different structures, resulting in differently perceived texture and sensory properties and, therefore, rheology is an important tool for the food cereal industries. These are topics that act as driving forces for innovation and will be discussed in the present Special Issue.
legumes enrichment --- galactosides --- phytate --- protease inhibitors --- phenols --- tomato seed flour --- wheat flour --- dough rheology --- microstructure --- gluten-free bread --- yogurt --- rheology --- gluten-free --- rice bread --- tamarind gum --- factorial design --- optimization --- formula --- processing factor --- ball milling --- hydrocolloids --- starch–flour system --- X-ray diffraction --- pasting profile --- viscoelastic properties --- acorn flour --- gluten-free dough --- fibre-rich ingredient --- underexploited resources --- pasting properties --- microalga Tetraselmis chuii --- texture --- colour --- antioxidants --- phenolics --- dynamic oscillatory shear test --- non-isothermal kinetic modeling --- gluten-free cupcake --- red kidney bean --- gluten-free products --- dynamic oscillatory shear measurements
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