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Starch --- Starch --- Heat treatment --- Heat treatment --- chemicophysical properties --- chemicophysical properties --- Rheological properties --- Rheological properties --- physiological functions --- physiological functions --- Digestibility --- Digestibility --- Modified starches --- Modified starches

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633.493 --- 664.641.2 --- 664.27 --- 664.27 Other edible starches. Arrowroot starch. Cassava starch (Manioc starch. Tapioca starch). Sago starch. Banana starch. Yam starch. Canna starch. Starches from various stems, stalks, tubers, bulbs --- Other edible starches. Arrowroot starch. Cassava starch (Manioc starch. Tapioca starch). Sago starch. Banana starch. Yam starch. Canna starch. Starches from various stems, stalks, tubers, bulbs --- 664.641.2 Other flours. Potato flour. Soya flour. Buckwheat flour etc. --- Other flours. Potato flour. Soya flour. Buckwheat flour etc. --- 633.493 Cassava. Manioc. Manihot utilissima --- Cassava. Manioc. Manihot utilissima

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Pomme de terre --- Potatoes --- Friture --- Frying --- Acrylamide --- Pratique culturale --- Cultivation --- Fertilisation --- Fertilizer application --- Stockage --- storage --- Sucres --- Sugars --- Analyse quantitative --- Quantitative analysis --- Qualité --- Quality --- 613.263 --- 612.396 --- 641.13 --- 664.83 --- Starchy foods. Carbohydrates --- Carbohydrates. Starches. Sugars. Glycolysis. Dietary fibre --- Carbohydrates. Cereals. Fruits. Sugars --- Preservation of root vegetables, potatoes etc. --- Theses --- Sciences and engineering --- biological sciences --- agriculture --- food science and technology --- health sciences --- public health --- 664.83 Preservation of root vegetables, potatoes etc. --- 641.13 Carbohydrates. Cereals. Fruits. Sugars --- 612.396 Carbohydrates. Starches. Sugars. Glycolysis. Dietary fibre --- 613.263 Starchy foods. Carbohydrates --- food science and technology. --- public health. --- Metabolism --- Toxicology --- Potato products --- Biological sciences --- Agriculture --- Food science and technology. --- Health sciences --- Public health.

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Microbial biotechnology. --- Microbial enzymes. --- Microbial metabolism. --- Basic Sciences. Microbiology --- Microbiology (General) --- Degradatie --- Natuurstoffen --- Microbiology (General). --- Degradatie. --- Natuurstoffen. --- Microbiologie. --- RUMEN MICROORGANISMS --- LIPIDS --- TREATISES --- RIBONUCLEIC ACIDS --- NATURAL PRODUCTS --- BACTERIA --- STARCHES --- PECTINS --- CELLULOSE --- FUNGI --- LIGNINS --- AROMATIC HYDROCARBONS --- AROMATIC COMPOUNDS --- PROTEINS --- DNA --- CELLULASE --- MICROBIAL DEGRADATION --- ENZYMES --- SYNTHESIS --- SECRETION --- TRIACYLGLYCEROL LIPASE

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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.

Research & information: general --- Biology, life sciences --- 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 --- 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