Andere Kunden interessierten sich auch für
![Recent Advances in Cereals, Legumes and Oilseeds Grain Products Rheology and Quality]( "Recent Advances in Cereals, Legumes and Oilseeds Grain Products Rheology and Quality")
Recent Advances in Cereals, Legumes and Oilseeds Grain Products Rheology and Quality96,99 €![Sensory Analysis and Consumer Research in New Product Development]( "Sensory Analysis and Consumer Research in New Product Development")
Sensory Analysis and Consumer Research in New Product Development72,99 €![Managing the Product Quality of Vegetable Crops under Abiotic Stress]( "Managing the Product Quality of Vegetable Crops under Abiotic Stress")
Managing the Product Quality of Vegetable Crops under Abiotic Stress60,99 €![Honoring Prof. Dr. Valentin A. Stonik for His Outstanding Contribution to Marine Natural Product Chemistry on the Occasion of His 80th Birthday]( "Honoring Prof. Dr. Valentin A. Stonik for His Outstanding Contribution to Marine Natural Product Chemistry on the Occasion of His 80th Birthday")
Honoring Prof. Dr. Valentin A. Stonik for His Outstanding Contribution to Marine Natural Product Chemistry on the Occasion of His 80th Birthday87,99 €![Final Report On the Geology of Massachusetts, Volume 1]( "Final Report On the Geology of Massachusetts, Volume 1")
Final Report On the Geology of Massachusetts, Volume 137,99 €![Crude Rubber and compounding Ingredients]( "Crude Rubber and compounding Ingredients")
Crude Rubber and compounding Ingredients22,90 €![Profiles, Sections and Other Illustrations: Designed to Accompany the Final Report of the Chief Geologist of the Survey and Sketched Under His Directi]( "Profiles, Sections and Other Illustrations: Designed to Accompany the Final Report of the Chief Geologist of the Survey and Sketched Under His Directi")
Profiles, Sections and Other Illustrations: Designed to Accompany the Final Report of the Chief Geologist of the Survey and Sketched Under His Directi32,99 €
The Special Issue presents valuable information on the perspective of using cereals/pseudocereal grains, vegetable byproducts, or flour processed by applying various techniques in baked goods and pasta products. At the same time, this Special Issue reveals the experience of authors regarding the use of plants' ingredients as a valuable strategy to improve the nutritional profile of food products, contributing to the reduction in nutrient deficiencies, or to make products for special nutrition such as low-sodium or gluten-free ones. The quality of the raw materials, the processing techniques, and the potential of certain vegetable byproducts from fruits or oilseeds represent key aspects for obtaining qualitatively enhanced food products. Furthermore, current approaches to diversify the range of bakery and pasta products which offer health benefits to consumers are also presented in this Special Issue.
Hinweis: Dieser Artikel kann nur an eine deutsche Lieferadresse ausgeliefert werden.
Hinweis: Dieser Artikel kann nur an eine deutsche Lieferadresse ausgeliefert werden.