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Proteins play an important role in human nutrition. At present, most of our protein requirement is covered by animal proteins. However, the production of animal proteins is associated with a high consumption of resources and land/sea, which contributes considerably to greenhouse gas emissions. Therefore, interest in the recovery of alternative proteins for food applications is greater than ever. Alternative proteins can be produced by plants, algae, fungi, and insects. So far, plant proteins such as wheat or soy protein preparations still dominate the market for alternative protein products, but more and more new proteins are entering the market. The quality of the proteins—particularly their functional, nutritional, and sensory properties—is influenced by the raw materials from which they are obtained and the extraction and isolation processes used. According to their functional properties (e.g., protein solubility, gelling, or emulsification properties), alternative protein preparations can be applied as substitutes for animal proteins or for the protein enrichment of food. The use of proteins in foods that are attractive to consumers is a challenge, especially if these proteins are to replace meat, milk, or egg products, since they need to mimic their texture, sensory properties, color, and taste. In addition to dealing with various technological challenges, the development of tailormade food products also requires knowledge of the driving forces and barriers between different consumer groups when using these products.

Technology: general issues --- Chemical engineering --- enzymatic hydrolysis --- fermentation --- lupin protein --- functional properties --- sensory profile --- lupin allergy --- lup an 1 --- plant protein --- secalin --- rye prolamin --- protein acylation --- capric acid --- emulsifying agent --- foaming agent --- atomic force microscope --- circular dichroism --- phytic acid --- green extraction --- soybean proteins --- soybean okara --- pea (Pisum sativum L.) --- spray-dry --- protein characterization --- pea allergens --- canola --- protein solubility --- dietary fiber --- starch gelatinization --- extrusion --- expansion --- biopolymers --- closed-cavity rheometer --- BSG --- fibre fortification --- glycaemic index --- bread dough quality --- gluten network --- nutritional value --- brewers’ spent grain --- barley protein --- by-product valorisation --- brewing waste --- food ingredient --- n/a --- brewers' spent grain

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Satisfying the increasing number of consumer demands for high-quality seeds with enhanced performance is one of the most imperative challenges of modern agriculture. In this view, it is essential to remember that the seed quality of crops does not improve.

Research & information: general --- Biology, life sciences --- Technology, engineering, agriculture --- fluorescent tracer --- systemic uptake --- soybean --- in vivo imaging system (IVIS) --- containerized transplants --- humic acids --- relative growth rate (RGR) --- specific root length (SRL) --- heat and drought stresses --- heatmaps --- Vigna unguiculata (L.) Walp --- seed health --- spectroscopy --- Solanum lycopersicum L. --- crop establishment --- potassium nitrate --- seed quality --- field emergence --- low phytic acid --- seed treatment --- seed enhancement --- seed dressing --- seed coating --- film coat --- pellet --- organic agriculture --- baby leaf hemp --- cultivar selection --- sowing density --- seed-size distribution --- corn --- seed acquisition of desiccation tolerance --- oil-bodies migration --- physiological maturity --- tissue lipophilicity --- coumarin --- piperonyl amides --- Brassica oleracea --- blindness --- multispectral --- chlorophyll content --- seed respiration --- seed vigor --- spinach --- Zn priming --- multispectral imaging --- Zn localization --- abiotic stress --- fruit morphology --- near-infrared --- pericarp --- testa --- seed coat --- seed testing --- image analysis --- chemometrics --- fluorescent tracer --- systemic uptake --- soybean --- in vivo imaging system (IVIS) --- containerized transplants --- humic acids --- relative growth rate (RGR) --- specific root length (SRL) --- heat and drought stresses --- heatmaps --- Vigna unguiculata (L.) Walp --- seed health --- spectroscopy --- Solanum lycopersicum L. --- crop establishment --- potassium nitrate --- seed quality --- field emergence --- low phytic acid --- seed treatment --- seed enhancement --- seed dressing --- seed coating --- film coat --- pellet --- organic agriculture --- baby leaf hemp --- cultivar selection --- sowing density --- seed-size distribution --- corn --- seed acquisition of desiccation tolerance --- oil-bodies migration --- physiological maturity --- tissue lipophilicity --- coumarin --- piperonyl amides --- Brassica oleracea --- blindness --- multispectral --- chlorophyll content --- seed respiration --- seed vigor --- spinach --- Zn priming --- multispectral imaging --- Zn localization --- abiotic stress --- fruit morphology --- near-infrared --- pericarp --- testa --- seed coat --- seed testing --- image analysis --- chemometrics

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Medicinal plants or medicinal herbs have been identified and used since ancient times to improve the sensory characteristics of food. The main compounds found in plants correspond to four major biochemical classes: Polyphenols, terpenes, glycosides and alkaloids. Plants synthesize these compounds for a variety of purposes, including protection of the plant against fungi and bacteria, defense against insects and attraction of pollinators and dispersal agents to favor the dispersion of seeds and pollens.

Research & information: general --- Biology, life sciences --- Food & society --- anti-obesity --- anti-lipase --- traditional medicine --- folkloric food --- Acetaminophen --- Vernonia calvoana --- serum lipid indices --- hypolipidemic activity and antioxidants --- flavonoids --- diabetes --- Rosaceae --- Mespilus germanica --- mice --- brine-injected pork --- green tea extract --- maté extract --- ascorbate --- protein oxidation --- sensory quality --- high-oxygen modified atmosphere packaging --- brine injection --- pork --- lipid oxidation --- modified atmosphere packaging --- hydroxytyrosol --- antioxidant --- antimicrobial --- meat --- preservative --- health --- antioxidants --- Lamiaceae --- polyphenols --- Stachys mucronata --- Capnophyllum peregrinum --- antioxidant activity --- photoprotective activity --- macroalgae --- microalgae --- extraction yield --- total phenolic content --- Euphorbia dendroides --- phenolic compounds --- HPLC --- antiproliferative activity --- Caco-2 cells --- iron --- bioavailability --- phytic acid --- agro by-products --- food waste --- waste utilization --- anti-inflammatory --- medicinal plants --- chronic diseases --- Uncaria tomentosa --- Harpagophytum procumbens --- Myrciaria dubia --- Ribes nigrum --- hesperidin --- rosemary --- anti-obesity --- anti-lipase --- traditional medicine --- folkloric food --- Acetaminophen --- Vernonia calvoana --- serum lipid indices --- hypolipidemic activity and antioxidants --- flavonoids --- diabetes --- Rosaceae --- Mespilus germanica --- mice --- brine-injected pork --- green tea extract --- maté extract --- ascorbate --- protein oxidation --- sensory quality --- high-oxygen modified atmosphere packaging --- brine injection --- pork --- lipid oxidation --- modified atmosphere packaging --- hydroxytyrosol --- antioxidant --- antimicrobial --- meat --- preservative --- health --- antioxidants --- Lamiaceae --- polyphenols --- Stachys mucronata --- Capnophyllum peregrinum --- antioxidant activity --- photoprotective activity --- macroalgae --- microalgae --- extraction yield --- total phenolic content --- Euphorbia dendroides --- phenolic compounds --- HPLC --- antiproliferative activity --- Caco-2 cells --- iron --- bioavailability --- phytic acid --- agro by-products --- food waste --- waste utilization --- anti-inflammatory --- medicinal plants --- chronic diseases --- Uncaria tomentosa --- Harpagophytum procumbens --- Myrciaria dubia --- Ribes nigrum --- hesperidin --- rosemary

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Medicinal plants or medicinal herbs have been identified and used since ancient times to improve the sensory characteristics of food. The main compounds found in plants correspond to four major biochemical classes: Polyphenols, terpenes, glycosides and alkaloids. Plants synthesize these compounds for a variety of purposes, including protection of the plant against fungi and bacteria, defense against insects and attraction of pollinators and dispersal agents to favor the dispersion of seeds and pollens.

anti-obesity --- anti-lipase --- traditional medicine --- folkloric food --- Acetaminophen --- Vernonia calvoana --- serum lipid indices --- hypolipidemic activity and antioxidants --- flavonoids --- diabetes --- Rosaceae --- Mespilus germanica --- mice --- brine-injected pork --- green tea extract --- maté extract --- ascorbate --- protein oxidation --- sensory quality --- high-oxygen modified atmosphere packaging --- brine injection --- pork --- lipid oxidation --- modified atmosphere packaging --- hydroxytyrosol --- antioxidant --- antimicrobial --- meat --- preservative --- health --- antioxidants --- Lamiaceae --- polyphenols --- Stachys mucronata --- Capnophyllum peregrinum --- antioxidant activity --- photoprotective activity --- macroalgae --- microalgae --- extraction yield --- total phenolic content --- Euphorbia dendroides --- phenolic compounds --- HPLC --- antiproliferative activity --- Caco-2 cells --- iron --- bioavailability --- phytic acid --- agro by-products --- food waste --- waste utilization --- anti-inflammatory --- medicinal plants --- chronic diseases --- Uncaria tomentosa --- Harpagophytum procumbens --- Myrciaria dubia --- Ribes nigrum --- hesperidin --- rosemary --- n/a --- maté extract

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Increased consumer awareness of the effects of food in preventing nutrient-related diseases and maintaining physical and mental well-being has made nutritional improvement an important goal for the food and beverage industry, including the cereal sector. The Book “Qualitative and Nutritional Improvement of Cereal-Based Foods and Beverages” collects research articles aimed at exploring innovative ways to improve cereal-based foods and beverages; an old—if not ancient—group of products which are still on our table every day. The main directions of research aimed at nutritional improvement have to face either excess or deficiency in the diet. To this end, different strategies may be adopted, such as the reformulation of products, the introduction of functional ingredients, and the application of biotechnologies to increase the bioavailability of bioactive compounds. These interventions, however, can alter the physico-chemical and sensory properties of final products, making it necessary to achieve a balance between nutritional and quality modification. This book offers readers information on innovative ways to improve cereal-based foods and beverages, useful for researchers and for industry operators.

Research & information: general --- extruded products --- flaxseed --- amaranth --- dietary fiber --- extrusion-cooking --- fortified blended foods (FBFs) --- sensory --- food aid --- extrusion --- cereal --- legume --- infant --- child --- porridge --- sourdough --- fiber --- amino acids --- phenolic compounds --- phytic acid --- pulses --- re-milled semolina --- bread --- pizza --- focaccia --- rheological properties --- reofermentograph --- bioactive compounds --- texture --- sensory profile --- hemp --- chickpea --- milling by-products --- fortified pasta --- lactic acid bacteria --- nutritional value --- antioxidant capacity --- sensory properties --- functional foods --- pigmented wheat --- anthocyanins --- polyphenols --- alpha-amylase inhibition --- anti-inflammatory activity --- Moringa oleifera --- phenolic bioaccessibility --- starch digestion --- slowly digestible starch --- resistant starch --- Triticum turgidum L. subsp. durum Desf. --- NaCl --- low-sodium sea salt --- Na+ reduction --- physico-chemical and textural attributes --- sensory evaluation --- inulin --- bakery products --- xanthan gum --- leavening agent --- coffee silverskin --- chemical characterization --- toxicological analysis --- extreme vertices mixture design --- product development --- cereal beverage --- fermentation --- functional --- non-alcoholic --- health benefits --- wholewheat flour --- stone milling --- roller milling --- dough rheology --- djulis --- food quality --- optimization --- Taguchi grey relational analysis --- texture profile analysis --- sensory attributes --- protein energy malnutrition --- insect --- sorghum --- wheat --- cereal-based ready-to-drink beverage --- convenient meal replacement (CMR) --- germinated wheat --- response surface methodology (RSM) --- gamma-amino butyric acid (GABA) --- antioxidant properties --- almond skins --- by-product --- upcycling --- biscuits --- health claims --- nutritional composition --- Moringa oleifera leaf powder (MOLP) --- fortification --- consumer acceptability --- byproducts --- new quality --- insects --- pasta --- extruded products --- flaxseed --- amaranth --- dietary fiber --- extrusion-cooking --- fortified blended foods (FBFs) --- sensory --- food aid --- extrusion --- cereal --- legume --- infant --- child --- porridge --- sourdough --- fiber --- amino acids --- phenolic compounds --- phytic acid --- pulses --- re-milled semolina --- bread --- pizza --- focaccia --- rheological properties --- reofermentograph --- bioactive compounds --- texture --- sensory profile --- hemp --- chickpea --- milling by-products --- fortified pasta --- lactic acid bacteria --- nutritional value --- antioxidant capacity --- sensory properties --- functional foods --- pigmented wheat --- anthocyanins --- polyphenols --- alpha-amylase inhibition --- anti-inflammatory activity --- Moringa oleifera --- phenolic bioaccessibility --- starch digestion --- slowly digestible starch --- resistant starch --- Triticum turgidum L. subsp. durum Desf. --- NaCl --- low-sodium sea salt --- Na+ reduction --- physico-chemical and textural attributes --- sensory evaluation --- inulin --- bakery products --- xanthan gum --- leavening agent --- coffee silverskin --- chemical characterization --- toxicological analysis --- extreme vertices mixture design --- product development --- cereal beverage --- fermentation --- functional --- non-alcoholic --- health benefits --- wholewheat flour --- stone milling --- roller milling --- dough rheology --- djulis --- food quality --- optimization --- Taguchi grey relational analysis --- texture profile analysis --- sensory attributes --- protein energy malnutrition --- insect --- sorghum --- wheat --- cereal-based ready-to-drink beverage --- convenient meal replacement (CMR) --- germinated wheat --- response surface methodology (RSM) --- gamma-amino butyric acid (GABA) --- antioxidant properties --- almond skins --- by-product --- upcycling --- biscuits --- health claims --- nutritional composition --- Moringa oleifera leaf powder (MOLP) --- fortification --- consumer acceptability --- byproducts --- new quality --- insects --- pasta