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Cereals --- Cereals --- Legumes --- Legumes --- Grain --- Grain --- oils --- oils --- Phytic acid --- Phytic acid --- identification. --- identification --- Biosynthesis --- Biosynthesis --- Chelating agents --- Chelating agents --- Mineral nutrients --- Mineral nutrients --- Trace elements --- Trace elements --- Enzyme activity --- Enzyme activity --- Nutritive value --- Nutritive value --- diet --- diet --- Lipid metabolism --- Lipid metabolism --- Hydrolysis --- Hydrolysis --- Human feeding --- Human feeding --- Children --- Children --- Pseudocereals --- Pseudocereals

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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.

salt --- sodium chloride --- artisanal bread --- industrial bread --- fat replacers --- baked products --- carbohydrates --- gums --- gels --- whole foods --- minor cereal --- pseudocereal --- bioactive compound --- gluten-free grain --- tocols --- carotenoids --- durum wheat --- fatty acids --- grain --- kernel --- lipids --- gluten-free bread --- edible insects --- protein enrichment --- rheology --- texture --- 1H NMR --- water behavior --- water activity --- celiac disease --- gluten-free diet --- gluten-free product --- micronutrient --- vitamin and minerals --- dietary recommendation --- muesli bars --- grains --- whole grain --- dietary fibre --- snack foods --- nutrition --- wheat bread --- lentil bread --- bread composition --- aged mice --- immune function --- intraepithelial lymphocytes --- gut health --- muffin --- in vitro starch digestibility --- glycemic index --- stevia --- sugar replacement --- cereals --- legumes --- pseudocereals --- gluten-free grains --- macronutrients --- micronutrients --- bioactives --- processing

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• Reference Manager
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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.

Research & information: general --- Biology, life sciences --- salt --- sodium chloride --- artisanal bread --- industrial bread --- fat replacers --- baked products --- carbohydrates --- gums --- gels --- whole foods --- minor cereal --- pseudocereal --- bioactive compound --- gluten-free grain --- tocols --- carotenoids --- durum wheat --- fatty acids --- grain --- kernel --- lipids --- gluten-free bread --- edible insects --- protein enrichment --- rheology --- texture --- 1H NMR --- water behavior --- water activity --- celiac disease --- gluten-free diet --- gluten-free product --- micronutrient --- vitamin and minerals --- dietary recommendation --- muesli bars --- grains --- whole grain --- dietary fibre --- snack foods --- nutrition --- wheat bread --- lentil bread --- bread composition --- aged mice --- immune function --- intraepithelial lymphocytes --- gut health --- muffin --- in vitro starch digestibility --- glycemic index --- stevia --- sugar replacement --- cereals --- legumes --- pseudocereals --- gluten-free grains --- macronutrients --- micronutrients --- bioactives --- processing --- salt --- sodium chloride --- artisanal bread --- industrial bread --- fat replacers --- baked products --- carbohydrates --- gums --- gels --- whole foods --- minor cereal --- pseudocereal --- bioactive compound --- gluten-free grain --- tocols --- carotenoids --- durum wheat --- fatty acids --- grain --- kernel --- lipids --- gluten-free bread --- edible insects --- protein enrichment --- rheology --- texture --- 1H NMR --- water behavior --- water activity --- celiac disease --- gluten-free diet --- gluten-free product --- micronutrient --- vitamin and minerals --- dietary recommendation --- muesli bars --- grains --- whole grain --- dietary fibre --- snack foods --- nutrition --- wheat bread --- lentil bread --- bread composition --- aged mice --- immune function --- intraepithelial lymphocytes --- gut health --- muffin --- in vitro starch digestibility --- glycemic index --- stevia --- sugar replacement --- cereals --- legumes --- pseudocereals --- gluten-free grains --- macronutrients --- micronutrients --- bioactives --- processing

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Consumers are increasingly demanding more sources of plant-based nutrition, and the food industry is responding by developing novel foods with grain-based ingredients. These products include dairy, egg and meat alternatives. Notably, in order for the production of these foods to be viable, the sustainability of the supply chain must improve and the product price must be lowered. Therefore, upcycling of grains by-products has been considered. However, the functionality and acceptability of functional foods made with upcycled ingredients from legumes and grains must be tested to ensure consumer compliance. This Special Issue of Foods aims to present the latest research on the physicochemical and sensory evaluation of plant-based alternatives to dairy, eggs and meat made with grains. Product categories include beverages, fermented beverages, dressings, bakery items and plant-based meats. Ingredients considered include, but are not limited to, protein concentrates and isolates, fibres, starches and enzymes. Particular emphasis will be given to potential applications of upcycled ingredients such as legume water (Aquafaba, Liluva), by-products of the starch industry (protein, fibre) and protein isolation (starches). Physicochemical evaluation encompasses determination of the functionality of ingredients (foaming, emulsifying and thickening), texture analysis, rheology (viscosity, pasting properties), thermal properties (thermogravimetric analysis and differential scanning calorimetry), water mobility (nuclear magnetic resonance) and image analysis. Sensory evaluation includes both trained panels and consumer preference.

maize snacks --- nutritional characterization --- consumer preferences --- prehistoric grinding practices --- ancient grain flours --- breadmaking --- starch gelatinization --- dough rheology --- bread quality parameters --- split yellow peas --- soaking water --- cooking water --- spray-drying --- freeze-drying --- proximate composition --- protein profile --- particle size --- colour --- sensory --- cooked rice --- processed whole wheat --- physicochemical properties --- consumer acceptance --- drivers of liking and disliking --- Lentinula edodes --- Auricularia auricula --- Tremella fuciformis --- phenolic compounds --- β-glucan --- quality --- texture --- physicochemical --- vegetable pasta --- aquafaba --- chickpea --- emulsifiers --- egg replacement --- mayonnaise --- future foods --- sustainability --- egg --- algae --- starches --- plant proteins --- bakery products --- food formulation --- alcohol --- gochujang --- Bacillus cereus --- free amino nitrogen --- Zygosaccharomyces rouxii --- extrusion --- snack --- betaine --- functional foods --- gluten-free --- pseudocereals --- whole flour --- bread quality --- response surface methodology --- multiple factor analysis --- rheology --- sensory evaluation --- dynamic mouthfeel perception --- plant-based yogurt alternative --- oat --- n/a