TY - BOOK ID - 133803672 TI - Recent Advances in Cereals, Legumes and Oilseeds Grain Products Rheology and Quality PY - 2022 PB - Basel MDPI - Multidisciplinary Digital Publishing Institute DB - UniCat KW - Research & information: general KW - KCl KW - NaCl KW - rheological properties KW - multiple criteria optimization KW - desirability functions KW - brewer’s spent grain KW - bioeconomy KW - valuable compounds KW - germination process KW - legumes KW - technological process KW - bread quality KW - bread KW - water content KW - Karl Fischer titration KW - KFT kinetics KW - principal component analysis KW - hybrid wheat KW - bread-making quality KW - N fertilisation KW - Lactobacillus plantarum ATCC 8014 KW - nutritional effects KW - gluten-free muffins KW - quinoa flour KW - particle size KW - optimization KW - residues KW - sustainability KW - oil cake KW - bioactive compounds KW - edible films KW - wheat straws KW - pretreatment KW - hydrolysis KW - fermentation KW - bioethanol KW - wheat KW - triticale KW - sourdough KW - Mixolab KW - buckwheat flour KW - buckwheat sprouts KW - buns KW - quality and textural parameters KW - sorghum seeds KW - whole wheat flour KW - Lactobacillus plantarum KW - soy protein concentrate KW - pea protein concentrate KW - texture KW - sensory KW - craft beer KW - gluten-free beer KW - functional beer KW - adjuvants KW - malted cereals KW - gluten-free flour KW - gram KW - plantain KW - chickpea KW - tiger nut KW - pseudo-cereal KW - oat KW - millet KW - teff KW - rice KW - soybean sprouts KW - chitooligosaccharide KW - phytochemicals KW - antioxidant activity KW - catalase KW - peroxidase KW - n/a KW - brewer's spent grain UR - https://www.unicat.be/uniCat?func=search&query=sysid:133803672 AB - The Special Issue presents information on the progress made in recent years in cereals’, legumes’, and oilseed grain products’ rheology and quality. This Special Issue capitalizes the experience of authors in grain processing for obtaining food products qualitatively improved based on the quality of raw materials used and applied technologies or intended for special nutrition, such as gluten-free one or with low sodium content. This Special Issue also presents some issues related to byproduct valorization through circular economy approaches obtained from the processing of different cereals and oilseeds grains and new methods for rapid assessment of bread quality. ER -