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Full Description
Next-Generation Cereal-Based Foods and Beverages: Breakthroughs in Technology, Sustainability, and Health, Volume 117 offers an in-depth examination of the latest advancements in cereal science, processing techniques, and health-oriented applications. This volume gathers insights from global experts, focusing on functional ingredient development, foodomics, and novel analytical methods aimed at improving nutritional quality, safety, and sensory features of cereal-based products. The book delves into breakthroughs in extrusion, fermentation, and milling technologies, emphasizing the significance of non-starch carbohydrates, bioactive compounds, and plant-based protein alternatives in driving sustainable food systems.
It also covers consumer behavior, regulatory issues, and industry challenges, making it an essential resource for scientists, food industry professionals, and policymakers committed to creating the next generation of health-enhancing and environmentally friendly cereal foods and beverages.
Contents
1. Intermediate Wheatgrass (Thinopyrum intermedium): An Innovative and Sustainable Ingredient in Cereal-based Foods
Hamit Koksel
2. Sorghum: from dry soils to highly nutritive food
Pablo Daniel Ribotta Sr.
3. Imaging Techniques for Assessing Quality Dynamics in Wheat Kernels
Cristina M. Rosell
4. Non-starch carbohydrates as lever to improve cereal-based foods: the case of FODMAP and beta-glucans
Marcus Schmidt
5. Dough and batter mixing: from basics to innovation
Alain Le Bail
6. Exploring alternative flours in sourdough: Insights from Tritordeum and pseudocereals
Raffaella Di Cagno
7. Innovations in extruded products with improved nutritional quality
Filiz Koksel
8. Foodomics for Understanding Metabolite Composition and Modifications in Cereal-based Foods and Beverages
Oluwafemi Ayodeji Adebo
9. The applications of advanced analytical techniques in ensuring quality, nutrition, and safety of cereal and cereal products
Bingcan Chen
10. Metabolomics Advances in Understanding Phenolic Compound Variability in Cereals and Their Nutritional Impacts
Narpinder Singh and Deepika Kathuria
11. Think Outside the Husk: Do Ancient Grains Have a Place in the Future of Food?
Xi Feng
