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Sprouted grains are food ingredients widely appreciated for their improved nutritional, functional, organoleptic, and textural properties compared with non-germinated grains. In recent years, sprouting has been explored as a promising green food engineering strategy to improve the nutritional value of grains and the formation of secondary metabolites with potential application in the functional food, nutraceutical, pharmaceutical, and cosmetic markets. However, little attention has been paid to the impact of sprouting on the chemical composition, safety aspects, and technofunctional and chemopreventive properties of sprouted seeds and their derived flours and byproducts. The six articles included in this Special Issue present insightful findings on the most recent advances regarding new applications of sprouted seeds or products derived thereof, evaluations of the nutritional value and phytochemical composition of sprouts during production or storage, and explorations of their microbiological, bioactive, and technofunctional properties.
biochemical characteristic --- enzymatic browning --- inhibitory profile --- lentil --- sprouts --- polyphenol oxidase --- purification --- germinated oat --- avenanthramides --- colorectal cancer --- chemoprevention --- bran --- cell walls --- sprouting --- dough rheology --- bread-making --- microstructure --- barley --- germination --- flour --- RSM --- nutritional properties --- bioactive compounds --- quality --- melatonin --- bioavailability --- lentil sprouts --- phenolic compounds --- antioxidant status --- pharmacokinetics --- food safety --- legumes --- microbial contamination --- protein --- mineral --- seed germination --- nutritional value --- phytochemicals --- bioactivity --- health --- technological properties --- food development --- functional foods
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Sprouted grains are food ingredients widely appreciated for their improved nutritional, functional, organoleptic, and textural properties compared with non-germinated grains. In recent years, sprouting has been explored as a promising green food engineering strategy to improve the nutritional value of grains and the formation of secondary metabolites with potential application in the functional food, nutraceutical, pharmaceutical, and cosmetic markets. However, little attention has been paid to the impact of sprouting on the chemical composition, safety aspects, and technofunctional and chemopreventive properties of sprouted seeds and their derived flours and byproducts. The six articles included in this Special Issue present insightful findings on the most recent advances regarding new applications of sprouted seeds or products derived thereof, evaluations of the nutritional value and phytochemical composition of sprouts during production or storage, and explorations of their microbiological, bioactive, and technofunctional properties.
Research & information: general --- biochemical characteristic --- enzymatic browning --- inhibitory profile --- lentil --- sprouts --- polyphenol oxidase --- purification --- germinated oat --- avenanthramides --- colorectal cancer --- chemoprevention --- bran --- cell walls --- sprouting --- dough rheology --- bread-making --- microstructure --- barley --- germination --- flour --- RSM --- nutritional properties --- bioactive compounds --- quality --- melatonin --- bioavailability --- lentil sprouts --- phenolic compounds --- antioxidant status --- pharmacokinetics --- food safety --- legumes --- microbial contamination --- protein --- mineral --- seed germination --- nutritional value --- phytochemicals --- bioactivity --- health --- technological properties --- food development --- functional foods
Choose an application
Sprouted grains are food ingredients widely appreciated for their improved nutritional, functional, organoleptic, and textural properties compared with non-germinated grains. In recent years, sprouting has been explored as a promising green food engineering strategy to improve the nutritional value of grains and the formation of secondary metabolites with potential application in the functional food, nutraceutical, pharmaceutical, and cosmetic markets. However, little attention has been paid to the impact of sprouting on the chemical composition, safety aspects, and technofunctional and chemopreventive properties of sprouted seeds and their derived flours and byproducts. The six articles included in this Special Issue present insightful findings on the most recent advances regarding new applications of sprouted seeds or products derived thereof, evaluations of the nutritional value and phytochemical composition of sprouts during production or storage, and explorations of their microbiological, bioactive, and technofunctional properties.
Research & information: general --- biochemical characteristic --- enzymatic browning --- inhibitory profile --- lentil --- sprouts --- polyphenol oxidase --- purification --- germinated oat --- avenanthramides --- colorectal cancer --- chemoprevention --- bran --- cell walls --- sprouting --- dough rheology --- bread-making --- microstructure --- barley --- germination --- flour --- RSM --- nutritional properties --- bioactive compounds --- quality --- melatonin --- bioavailability --- lentil sprouts --- phenolic compounds --- antioxidant status --- pharmacokinetics --- food safety --- legumes --- microbial contamination --- protein --- mineral --- seed germination --- nutritional value --- phytochemicals --- bioactivity --- health --- technological properties --- food development --- functional foods
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The Special Issue presents valuable information on the perspective of using cereals/pseudocereal grains, vegetable byproducts, or flour processed by applying various techniques in baked goods and pasta products. At the same time, this Special Issue reveals the experience of authors regarding the use of plants’ ingredients as a valuable strategy to improve the nutritional profile of food products, contributing to the reduction in nutrient deficiencies, or to make products for special nutrition such as low-sodium or gluten-free ones. The quality of the raw materials, the processing techniques, and the potential of certain vegetable byproducts from fruits or oilseeds represent key aspects for obtaining qualitatively enhanced food products. Furthermore, current approaches to diversify the range of bakery and pasta products which offer health benefits to consumers are also presented in this Special Issue.
Technology: general issues --- quinoa --- millet --- sorghum --- rice --- gluten-free bread --- rapeseed press cake --- fats --- biscuits --- antioxidant capacity --- sensory analysis --- consumer acceptance --- response surface methodology --- buckwheat flour --- dough rheology --- particle size --- optimization --- wheat flour --- salt reduction --- legislative recommendations --- bread making --- salt replacement --- bread quality --- pomace --- peel --- rheology --- bread properties --- roasted flaxseed flour --- GC/MS --- aroma --- antioxidant activity --- sensory evaluation --- fiber --- macro and microelements --- grape peels --- heat-moisture treatment --- pasta --- functional ingredients --- wholegrain flour --- wholemeal flour --- milling technology --- granulation --- starch damage --- germination --- lentil --- soybean --- microstructure --- ascorbic acid --- bread --- dough --- farinograph --- rosehip powder --- n/a
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The Special Issue presents valuable information on the perspective of using cereals/pseudocereal grains, vegetable byproducts, or flour processed by applying various techniques in baked goods and pasta products. At the same time, this Special Issue reveals the experience of authors regarding the use of plants’ ingredients as a valuable strategy to improve the nutritional profile of food products, contributing to the reduction in nutrient deficiencies, or to make products for special nutrition such as low-sodium or gluten-free ones. The quality of the raw materials, the processing techniques, and the potential of certain vegetable byproducts from fruits or oilseeds represent key aspects for obtaining qualitatively enhanced food products. Furthermore, current approaches to diversify the range of bakery and pasta products which offer health benefits to consumers are also presented in this Special Issue.
quinoa --- millet --- sorghum --- rice --- gluten-free bread --- rapeseed press cake --- fats --- biscuits --- antioxidant capacity --- sensory analysis --- consumer acceptance --- response surface methodology --- buckwheat flour --- dough rheology --- particle size --- optimization --- wheat flour --- salt reduction --- legislative recommendations --- bread making --- salt replacement --- bread quality --- pomace --- peel --- rheology --- bread properties --- roasted flaxseed flour --- GC/MS --- aroma --- antioxidant activity --- sensory evaluation --- fiber --- macro and microelements --- grape peels --- heat-moisture treatment --- pasta --- functional ingredients --- wholegrain flour --- wholemeal flour --- milling technology --- granulation --- starch damage --- germination --- lentil --- soybean --- microstructure --- ascorbic acid --- bread --- dough --- farinograph --- rosehip powder --- n/a
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The ability to exploit the potential of wild relatives carrying beneficial traits is a major goal in breeding programs. However, it relies on the possibility of the chromosomes from the crop and wild species in interspecific crosses to recognize, associate, and undergo crossover formation during meiosis, the cellular process responsible for producing gametes with half the genetic content of their parent cells. Unfortunately, in most cases, a barrier exists preventing successful hybridization between the wild and crop chromosomes. Understanding the mechanisms controlling chromosome associations during meiosis are of great interest in plant breeding and will allow chromosome manipulation to introduce genetic variability from related species into a crop. In addition to interspecific hybrids, other materials, such as natural and synthetic polyploids and introgression lines derived from allopolyploids, among others, are powerful tools in the framework of plant breeding. For example, an extra pair of alien chromosomes in the full genome complement of a crop species has been frequently used as a first step to access genetic variation from the secondary gene pool in breeding programs. In addition, such introgression lines are also pivotal in the study of interspecific genetic interactions, in the chromosomal location of genetic markers, and in the study of chromosome structure and behavior in somatic and meiotic cells. Contained in this Special Issue are accounts of original research, including new tools to identify chromosome introgressions and the development and characterization of introgression lines and interspecific hybrids carrying desirable agronomic traits for plant breeding purposes. Also included are reviews about the chromosome engineering of tropical cash crops and the effect of chromosome structure on chromosome associations and recombination during meiosis to allow chromosome manipulation in the framework of plant breeding.
fluorescence in situ hybridization --- mini-satellite --- tandem repeats --- wheat --- starch --- tritordeum --- waxy proteins --- wheat quality --- wild barley --- grain colour --- Hordeum chilense --- wheat introgression --- rye --- 5R dissection line --- PCR-based markers --- physical map --- stripe rust --- chromosome rearrangements --- meiotic recombination --- crossover distribution --- Triticeae --- barley --- anatomy --- citrus --- flow cytometry --- histogenic layer --- polyploidy breeding --- Aegilops --- centric breaks --- chromosome fusion --- Robertsonian translocations --- telosomic chromosomes --- triticale --- wheat bread-making gene --- introgression --- PCR markers --- tropical cash crops --- coffee --- cacao --- papaya --- chromosome engineering --- synthetic biology --- meiosis --- chromosome pairing --- non-homologous recombination --- cytogenetics --- alien chromosome --- polyploidy --- aneuploidy
Choose an application
The Special Issue presents valuable information on the perspective of using cereals/pseudocereal grains, vegetable byproducts, or flour processed by applying various techniques in baked goods and pasta products. At the same time, this Special Issue reveals the experience of authors regarding the use of plants’ ingredients as a valuable strategy to improve the nutritional profile of food products, contributing to the reduction in nutrient deficiencies, or to make products for special nutrition such as low-sodium or gluten-free ones. The quality of the raw materials, the processing techniques, and the potential of certain vegetable byproducts from fruits or oilseeds represent key aspects for obtaining qualitatively enhanced food products. Furthermore, current approaches to diversify the range of bakery and pasta products which offer health benefits to consumers are also presented in this Special Issue.
Technology: general issues --- quinoa --- millet --- sorghum --- rice --- gluten-free bread --- rapeseed press cake --- fats --- biscuits --- antioxidant capacity --- sensory analysis --- consumer acceptance --- response surface methodology --- buckwheat flour --- dough rheology --- particle size --- optimization --- wheat flour --- salt reduction --- legislative recommendations --- bread making --- salt replacement --- bread quality --- pomace --- peel --- rheology --- bread properties --- roasted flaxseed flour --- GC/MS --- aroma --- antioxidant activity --- sensory evaluation --- fiber --- macro and microelements --- grape peels --- heat-moisture treatment --- pasta --- functional ingredients --- wholegrain flour --- wholemeal flour --- milling technology --- granulation --- starch damage --- germination --- lentil --- soybean --- microstructure --- ascorbic acid --- bread --- dough --- farinograph --- rosehip powder
Choose an application
The ability to exploit the potential of wild relatives carrying beneficial traits is a major goal in breeding programs. However, it relies on the possibility of the chromosomes from the crop and wild species in interspecific crosses to recognize, associate, and undergo crossover formation during meiosis, the cellular process responsible for producing gametes with half the genetic content of their parent cells. Unfortunately, in most cases, a barrier exists preventing successful hybridization between the wild and crop chromosomes. Understanding the mechanisms controlling chromosome associations during meiosis are of great interest in plant breeding and will allow chromosome manipulation to introduce genetic variability from related species into a crop. In addition to interspecific hybrids, other materials, such as natural and synthetic polyploids and introgression lines derived from allopolyploids, among others, are powerful tools in the framework of plant breeding. For example, an extra pair of alien chromosomes in the full genome complement of a crop species has been frequently used as a first step to access genetic variation from the secondary gene pool in breeding programs. In addition, such introgression lines are also pivotal in the study of interspecific genetic interactions, in the chromosomal location of genetic markers, and in the study of chromosome structure and behavior in somatic and meiotic cells. Contained in this Special Issue are accounts of original research, including new tools to identify chromosome introgressions and the development and characterization of introgression lines and interspecific hybrids carrying desirable agronomic traits for plant breeding purposes. Also included are reviews about the chromosome engineering of tropical cash crops and the effect of chromosome structure on chromosome associations and recombination during meiosis to allow chromosome manipulation in the framework of plant breeding.
Research & information: general --- Biology, life sciences --- fluorescence in situ hybridization --- mini-satellite --- tandem repeats --- wheat --- starch --- tritordeum --- waxy proteins --- wheat quality --- wild barley --- grain colour --- Hordeum chilense --- wheat introgression --- rye --- 5R dissection line --- PCR-based markers --- physical map --- stripe rust --- chromosome rearrangements --- meiotic recombination --- crossover distribution --- Triticeae --- barley --- anatomy --- citrus --- flow cytometry --- histogenic layer --- polyploidy breeding --- Aegilops --- centric breaks --- chromosome fusion --- Robertsonian translocations --- telosomic chromosomes --- triticale --- wheat bread-making gene --- introgression --- PCR markers --- tropical cash crops --- coffee --- cacao --- papaya --- chromosome engineering --- synthetic biology --- meiosis --- chromosome pairing --- non-homologous recombination --- cytogenetics --- alien chromosome --- polyploidy --- aneuploidy
Choose an application
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.
Research & information: general --- KCl --- NaCl --- rheological properties --- multiple criteria optimization --- desirability functions --- brewer’s spent grain --- bioeconomy --- valuable compounds --- germination process --- legumes --- technological process --- bread quality --- bread --- water content --- Karl Fischer titration --- KFT kinetics --- principal component analysis --- hybrid wheat --- bread-making quality --- N fertilisation --- Lactobacillus plantarum ATCC 8014 --- nutritional effects --- gluten-free muffins --- quinoa flour --- particle size --- optimization --- residues --- sustainability --- oil cake --- bioactive compounds --- edible films --- wheat straws --- pretreatment --- hydrolysis --- fermentation --- bioethanol --- wheat --- triticale --- sourdough --- Mixolab --- buckwheat flour --- buckwheat sprouts --- buns --- quality and textural parameters --- sorghum seeds --- whole wheat flour --- Lactobacillus plantarum --- soy protein concentrate --- pea protein concentrate --- texture --- sensory --- craft beer --- gluten-free beer --- functional beer --- adjuvants --- malted cereals --- gluten-free flour --- gram --- plantain --- chickpea --- tiger nut --- pseudo-cereal --- oat --- millet --- teff --- rice --- soybean sprouts --- chitooligosaccharide --- phytochemicals --- antioxidant activity --- catalase --- peroxidase --- n/a --- brewer's spent grain
Choose an application
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.
KCl --- NaCl --- rheological properties --- multiple criteria optimization --- desirability functions --- brewer’s spent grain --- bioeconomy --- valuable compounds --- germination process --- legumes --- technological process --- bread quality --- bread --- water content --- Karl Fischer titration --- KFT kinetics --- principal component analysis --- hybrid wheat --- bread-making quality --- N fertilisation --- Lactobacillus plantarum ATCC 8014 --- nutritional effects --- gluten-free muffins --- quinoa flour --- particle size --- optimization --- residues --- sustainability --- oil cake --- bioactive compounds --- edible films --- wheat straws --- pretreatment --- hydrolysis --- fermentation --- bioethanol --- wheat --- triticale --- sourdough --- Mixolab --- buckwheat flour --- buckwheat sprouts --- buns --- quality and textural parameters --- sorghum seeds --- whole wheat flour --- Lactobacillus plantarum --- soy protein concentrate --- pea protein concentrate --- texture --- sensory --- craft beer --- gluten-free beer --- functional beer --- adjuvants --- malted cereals --- gluten-free flour --- gram --- plantain --- chickpea --- tiger nut --- pseudo-cereal --- oat --- millet --- teff --- rice --- soybean sprouts --- chitooligosaccharide --- phytochemicals --- antioxidant activity --- catalase --- peroxidase --- n/a --- brewer's spent grain
Listing 1 - 10 of 11 | << page >> |
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