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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

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

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 --- 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