Special Issue: Rheology and quality research of cereal-based food

Detalhes bibliográficos
Autor(a) principal: Raymundo, Anabela
Data de Publicação: 2020
Outros Autores: Torres, Maria Dolores, Sousa, Isabel
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10400.5/20567
Resumo: Editorial
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spelling Special Issue: Rheology and quality research of cereal-based foodgluten-free productsdynamic oscillatory shear measurementspasting profilerheologytextureX-ray diffractionred kidney beanmicroalgaTetraselmis chuiiacorn flourtamarind gumyogurttomato seed fourantioxidantsphenolicsfibre-rich ingredientball millingEditorialNew trends in the cereal industry deal with a permanent need to develop new food products that are adjusted to consumer demands and, in the near future, the scarcity of food resources. Sustainable food products as health and wellness promoters can be developed redesigning traditional staple foods, using environmentally friendly ingredients (such as microalgae biomass or pulses) or by-products (e.g., tomato seeds) in accordance with the bioeconomy principles. These are topics that act as driving forces for innovation and will be discussed in the present special issue. Rheology always was the reference discipline to determine dough and bread properties. A routine analysis of cereal grains includes empirical rheology techniques that imply the use of well-known equipment in cereal industries (e.g., alveograph, mixograph, extensograph). Their parameters determine the blending of the grains and are crucial on the technical sheets that determine the use of flours. In addition, the structure of gluten-free cereal-based foods has proven to be a determinant for the appeal and strongly impacts consumers’ acceptance. Fundamental rheology has a relevant contribution to help overcome the technological challenges of working with gluten-free flours. These aspects will also be pointed out in order to provide a prospective view of the relevant developments to take place in the area of cereal technologyMDPIRepositório da Universidade de LisboaRaymundo, AnabelaTorres, Maria DoloresSousa, Isabel2020-11-13T09:51:49Z20202020-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.5/20567engFoods 2020, 9, 1517;10.3390/foods9111517info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-03-06T14:49:58Zoai:www.repository.utl.pt:10400.5/20567Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T17:05:16.215412Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Special Issue: Rheology and quality research of cereal-based food
title Special Issue: Rheology and quality research of cereal-based food
spellingShingle Special Issue: Rheology and quality research of cereal-based food
Raymundo, Anabela
gluten-free products
dynamic oscillatory shear measurements
pasting profile
rheology
texture
X-ray diffraction
red kidney bean
microalga
Tetraselmis chuii
acorn flour
tamarind gum
yogurt
tomato seed four
antioxidants
phenolics
fibre-rich ingredient
ball milling
title_short Special Issue: Rheology and quality research of cereal-based food
title_full Special Issue: Rheology and quality research of cereal-based food
title_fullStr Special Issue: Rheology and quality research of cereal-based food
title_full_unstemmed Special Issue: Rheology and quality research of cereal-based food
title_sort Special Issue: Rheology and quality research of cereal-based food
author Raymundo, Anabela
author_facet Raymundo, Anabela
Torres, Maria Dolores
Sousa, Isabel
author_role author
author2 Torres, Maria Dolores
Sousa, Isabel
author2_role author
author
dc.contributor.none.fl_str_mv Repositório da Universidade de Lisboa
dc.contributor.author.fl_str_mv Raymundo, Anabela
Torres, Maria Dolores
Sousa, Isabel
dc.subject.por.fl_str_mv gluten-free products
dynamic oscillatory shear measurements
pasting profile
rheology
texture
X-ray diffraction
red kidney bean
microalga
Tetraselmis chuii
acorn flour
tamarind gum
yogurt
tomato seed four
antioxidants
phenolics
fibre-rich ingredient
ball milling
topic gluten-free products
dynamic oscillatory shear measurements
pasting profile
rheology
texture
X-ray diffraction
red kidney bean
microalga
Tetraselmis chuii
acorn flour
tamarind gum
yogurt
tomato seed four
antioxidants
phenolics
fibre-rich ingredient
ball milling
description Editorial
publishDate 2020
dc.date.none.fl_str_mv 2020-11-13T09:51:49Z
2020
2020-01-01T00:00:00Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10400.5/20567
url http://hdl.handle.net/10400.5/20567
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Foods 2020, 9, 1517;
10.3390/foods9111517
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv MDPI
publisher.none.fl_str_mv MDPI
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
institution RCAAP
reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
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