Choose an application

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

This new MDPI book should be of interest to a wide range of readers. Students of a variety of faculties, employees of the food industry, producers of functional food, farmers, and nutritionists will certainly be interested. The book provides new information on legumes, their nutritional value, the content of biologically active compounds, and changes in the activity of these compounds as a result of the application of various technological processes. The book will not only increase the knowledge of readers but also potentially motivate them to change their diets by including legumes on the menu. According to nutritionists' recommendations, such a change has a positive effect on health.

Technology: general issues --- endogenous enzyme --- phenolic compounds --- ultra-high performance liquid chromatography --- response surface methodology --- beans --- iron --- zinc and copper bioaccessibility --- myo-inositol phosphates --- anti-nutrients --- polyphenols --- household processing --- peanut-oil --- food-analysis --- peanut-oil-adulteration --- infrared-spectroscopy --- partial-least-regression-analysis --- food-quality-assurance --- mesquite --- Prosopis laevigata --- extrusion --- radical scavenging capacity --- apigenin --- tempeh --- Phaseolus vulgaris L. --- nutritional value --- sensory analysis --- Glycine max L. --- grass pea --- Lathyrus sativus --- antioxidant activity --- endogenous enzyme --- phenolic compounds --- ultra-high performance liquid chromatography --- response surface methodology --- beans --- iron --- zinc and copper bioaccessibility --- myo-inositol phosphates --- anti-nutrients --- polyphenols --- household processing --- peanut-oil --- food-analysis --- peanut-oil-adulteration --- infrared-spectroscopy --- partial-least-regression-analysis --- food-quality-assurance --- mesquite --- Prosopis laevigata --- extrusion --- radical scavenging capacity --- apigenin --- tempeh --- Phaseolus vulgaris L. --- nutritional value --- sensory analysis --- Glycine max L. --- grass pea --- Lathyrus sativus --- antioxidant activity

Choose an application

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

This new MDPI book should be of interest to a wide range of readers. Students of a variety of faculties, employees of the food industry, producers of functional food, farmers, and nutritionists will certainly be interested. The book provides new information on legumes, their nutritional value, the content of biologically active compounds, and changes in the activity of these compounds as a result of the application of various technological processes. The book will not only increase the knowledge of readers but also potentially motivate them to change their diets by including legumes on the menu. According to nutritionists' recommendations, such a change has a positive effect on health.

endogenous enzyme --- phenolic compounds --- ultra-high performance liquid chromatography --- response surface methodology --- beans --- iron --- zinc and copper bioaccessibility --- myo-inositol phosphates --- anti-nutrients --- polyphenols --- household processing --- peanut-oil --- food-analysis --- peanut-oil-adulteration --- infrared-spectroscopy --- partial-least-regression-analysis --- food-quality-assurance --- mesquite --- Prosopis laevigata --- extrusion --- radical scavenging capacity --- apigenin --- tempeh --- Phaseolus vulgaris L. --- nutritional value --- sensory analysis --- Glycine max L. --- grass pea --- Lathyrus sativus --- antioxidant activity --- n/a

Choose an application

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

As everyone knows, cereal and oil are still the main part of our diet and provide essential nutrients and energy every day. With the progress of food processing technology, the quality of cereal and oil food is also improved significantly. Behind this, major nutrients of grain and oil, including protein, carbohydrate, lipid, and functional components, have experienced a variety of physical, chemical, and biological reactions during food processing. Moreover, research in this field also covers the multi-scale structural changes of characteristic components, such as component interaction and formation of key domains, which is essential for the quality enhancement of cereal and oil food. Based on the increasing consumer demand for nourishing, healthy, and delicious cereal and oil food, it might be interesting to report the latest research on the application of novel technology in food processing, multi-scale structural changes of characteristic components in food processing, structure-activity mechanism of food functional components. This book aimed to provide useful reference and guidance for the processing and utilization of cereal and oil food so as to provide technical support for the healthy development of cereal a oil food processing industry worldwide.

Research & information: general --- Biology, life sciences --- Technology, engineering, agriculture --- macadamia oil --- cultivars --- minor components --- antioxidant capacity --- triacylglycerols --- tofu --- protein --- structure --- mechanism --- sesame oil --- gelation --- oleogels --- controlled volatile release --- adzuki bean --- acrylamide --- volatile --- microwave baking --- drum roasting --- peanut --- high-oleic --- peanut oil --- volatiles --- precursors --- tree peony seed oil --- heating pretreatment --- microstructure --- volatile compounds --- bioactive compounds --- oxidative stability --- natural repose angle --- point source --- velocity characteristics --- mechanical characteristics --- distribution --- peanut protein --- hydrothermal cooking --- combined modification --- low pH --- physicochemical properties --- protein structure --- ultrasonic --- maize --- germination --- physiological and biochemical indicators --- γ–aminobutyric acid --- instant flavor peanut powder --- heat treatment --- flavor --- MR --- functional properties --- peanut meal

Choose an application

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

As everyone knows, cereal and oil are still the main part of our diet and provide essential nutrients and energy every day. With the progress of food processing technology, the quality of cereal and oil food is also improved significantly. Behind this, major nutrients of grain and oil, including protein, carbohydrate, lipid, and functional components, have experienced a variety of physical, chemical, and biological reactions during food processing. Moreover, research in this field also covers the multi-scale structural changes of characteristic components, such as component interaction and formation of key domains, which is essential for the quality enhancement of cereal and oil food. Based on the increasing consumer demand for nourishing, healthy, and delicious cereal and oil food, it might be interesting to report the latest research on the application of novel technology in food processing, multi-scale structural changes of characteristic components in food processing, structure-activity mechanism of food functional components. This book aimed to provide useful reference and guidance for the processing and utilization of cereal and oil food so as to provide technical support for the healthy development of cereal a oil food processing industry worldwide.

Research & information: general --- Biology, life sciences --- Technology, engineering, agriculture --- macadamia oil --- cultivars --- minor components --- antioxidant capacity --- triacylglycerols --- tofu --- protein --- structure --- mechanism --- sesame oil --- gelation --- oleogels --- controlled volatile release --- adzuki bean --- acrylamide --- volatile --- microwave baking --- drum roasting --- peanut --- high-oleic --- peanut oil --- volatiles --- precursors --- tree peony seed oil --- heating pretreatment --- microstructure --- volatile compounds --- bioactive compounds --- oxidative stability --- natural repose angle --- point source --- velocity characteristics --- mechanical characteristics --- distribution --- peanut protein --- hydrothermal cooking --- combined modification --- low pH --- physicochemical properties --- protein structure --- ultrasonic --- maize --- germination --- physiological and biochemical indicators --- γ–aminobutyric acid --- instant flavor peanut powder --- heat treatment --- flavor --- MR --- functional properties --- peanut meal --- macadamia oil --- cultivars --- minor components --- antioxidant capacity --- triacylglycerols --- tofu --- protein --- structure --- mechanism --- sesame oil --- gelation --- oleogels --- controlled volatile release --- adzuki bean --- acrylamide --- volatile --- microwave baking --- drum roasting --- peanut --- high-oleic --- peanut oil --- volatiles --- precursors --- tree peony seed oil --- heating pretreatment --- microstructure --- volatile compounds --- bioactive compounds --- oxidative stability --- natural repose angle --- point source --- velocity characteristics --- mechanical characteristics --- distribution --- peanut protein --- hydrothermal cooking --- combined modification --- low pH --- physicochemical properties --- protein structure --- ultrasonic --- maize --- germination --- physiological and biochemical indicators --- γ–aminobutyric acid --- instant flavor peanut powder --- heat treatment --- flavor --- MR --- functional properties --- peanut meal