TY - BOOK ID - 146315155 TI - Nutritional Value of Grain-Based Foods PY - 2020 PB - Basel, Switzerland MDPI - Multidisciplinary Digital Publishing Institute DB - UniCat KW - Research & information: general KW - Biology, life sciences KW - salt KW - sodium chloride KW - artisanal bread KW - industrial bread KW - fat replacers KW - baked products KW - carbohydrates KW - gums KW - gels KW - whole foods KW - minor cereal KW - pseudocereal KW - bioactive compound KW - gluten-free grain KW - tocols KW - carotenoids KW - durum wheat KW - fatty acids KW - grain KW - kernel KW - lipids KW - gluten-free bread KW - edible insects KW - protein enrichment KW - rheology KW - texture KW - 1H NMR KW - water behavior KW - water activity KW - celiac disease KW - gluten-free diet KW - gluten-free product KW - micronutrient KW - vitamin and minerals KW - dietary recommendation KW - muesli bars KW - grains KW - whole grain KW - dietary fibre KW - snack foods KW - nutrition KW - wheat bread KW - lentil bread KW - bread composition KW - aged mice KW - immune function KW - intraepithelial lymphocytes KW - gut health KW - muffin KW - in vitro starch digestibility KW - glycemic index KW - stevia KW - sugar replacement KW - cereals KW - legumes KW - pseudocereals KW - gluten-free grains KW - macronutrients KW - micronutrients KW - bioactives KW - processing KW - salt KW - sodium chloride KW - artisanal bread KW - industrial bread KW - fat replacers KW - baked products KW - carbohydrates KW - gums KW - gels KW - whole foods KW - minor cereal KW - pseudocereal KW - bioactive compound KW - gluten-free grain KW - tocols KW - carotenoids KW - durum wheat KW - fatty acids KW - grain KW - kernel KW - lipids KW - gluten-free bread KW - edible insects KW - protein enrichment KW - rheology KW - texture KW - 1H NMR KW - water behavior KW - water activity KW - celiac disease KW - gluten-free diet KW - gluten-free product KW - micronutrient KW - vitamin and minerals KW - dietary recommendation KW - muesli bars KW - grains KW - whole grain KW - dietary fibre KW - snack foods KW - nutrition KW - wheat bread KW - lentil bread KW - bread composition KW - aged mice KW - immune function KW - intraepithelial lymphocytes KW - gut health KW - muffin KW - in vitro starch digestibility KW - glycemic index KW - stevia KW - sugar replacement KW - cereals KW - legumes KW - pseudocereals KW - gluten-free grains KW - macronutrients KW - micronutrients KW - bioactives KW - processing UR - https://www.unicat.be/uniCat?func=search&query=sysid:146315155 AB - Grains are fundamental in the daily diet of many people worldwide. They are used for the production of popular foods, such as bread, bakery products, breakfast cereals, pasta, couscous, bulgur, snacks, etc. Botanically, they are the seeds of plants—mainly cereals, pseudocereals and legumes. They contribute macronutrients to the human diet, mainly carbohydrates, but also proteins and lipids, and micronutrients, such as vitamins and minerals. They are also an important source of dietary fibre and bioactives, particularly wholegrains, which are important for the manufacture of high-value foods with enhanced health benefits. They can be used for the production of gluten-containing but also gluten-free products. A key objective of the food industry in producing grain-based foods is to manufacture safe, attractive products with enhanced nutritional value, to respond to consumer expectations. This book, Nutritional Value of Grain-Based Foods, contributes to existing knowledge on important ingredients such as fat substitutes and on the technological quality and nutritional role of grains and grain-based foods, such as bread, muffins and muesli bars, both gluten-containing and gluten-free. ER -