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Grain-based Foods: Processing, Properties, and Heath Attributes

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ISBN: 9783038972181 9783038972198 Year: Pages: 140 DOI: 10.3390/books978-3-03897-219-8 Language: English
Publisher: MDPI - Multidisciplinary Digital Publishing Institute
Subject: Chemical Technology --- Biology
Added to DOAB on : 2018-10-12 08:51:53
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The Special Issue aims to provide a complete exploration of the scientific principles related to processing, fermentation/malting, and nutrition of cereal grains. It also describes their physical and chemical characteristics and explains how these properties relate to health and nutritional value of the final grain-based products. Indeed, while grains remain the world’s largest food yield—with more than 2.4 billion metric tons produced annually—consumer demands are on the rise for grain products sustainable from an environmental, social and economic viewpoint, in order to meet the growing demand for healthy and nutritious foods.

Current Strategies to Improve the Nutritional and Physical Quality of Baked Goods

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ISBN: 9783039283460 9783039283477 Year: Pages: 164 DOI: 10.3390/books978-3-03928-347-7 Language: English
Publisher: MDPI - Multidisciplinary Digital Publishing Institute
Subject: Nutrition and Food Sciences --- Biology --- Science (General)
Added to DOAB on : 2020-04-07 23:07:09
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The lifestyle of humans is rapidly changing, and, correspondingly, their needs and the current and future megatrends of the food market. It is worth mentioning (1) the preference for natural, simple, and flexible diets that drive the further expansion of plant-focused formulations, (2) the focus on food sustainability (food waste reduction), and (3) the interest in healthy eating as the basis for good health. The hectic routine and rapid urbanization in developed and developing regions, respectively, have shifted consumer preferences toward bread and baked foods, which, interestingly, are often high in sugars and are categorized as having a high glycemic index. Therefore, it is of major importance to address the technological challenges of manufacturing baked goods with high physical and sensory quality that result in positive metabolic responses. This Special Issue seeks to provide fundamental understanding in this area and novel strategies to improve the nutritional properties of baked goods, including a decrease in starch bioaccessibility, sugar reduction, increase in fiber and/or protein content, and the improvement of phytochemical bioactivity. This Special Issue will also cover studies on the physical and sensory improvements of baked goods that may provide a mechanistic understanding to minimize the loss of quality after the incorporation of nutritional-improving ingredients, such as edible byproducts, proteins, or fibers. Last but not least, studies focused on the reduction of additives (clean label) or fat and on the use of sourdough to improve the sensory properties of baked goods will also be included.

Hydrothermal Technology in Biomass Utilization & Conversion

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ISBN: 9783039286768 / 9783039286775 Year: Pages: 166 DOI: 10.3390/books978-3-03928-677-5 Language: eng
Publisher: MDPI - Multidisciplinary Digital Publishing Institute
Subject: Technology (General) --- General and Civil Engineering
Added to DOAB on : 2020-06-09 16:38:57
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This book addresses a key innovative technology for decarbonization of the energy system: hydrothermal processing. It basically consists of treating biomass and wastes in a wet form, under pressure and temperature condition. This approach is becoming more and more attractive, as new feedstock and applications are appearing on the scene of bioeconomy and bioenergy. The hydrothermal processing of various type of biomass, waste, and residues, thus, raised the interest of many researchers and companies around the world, together with downstream upgrading processes and technologies: solid products as biochar, for instance, or liquid ones as crude bioliquids, are finding new market opportunities in circular economy schemes. The Special Issue collects recent innovative research works in the field, from basic to applied research, as well as pilot industrial applications/demo. It is a valuable set of references for those investing time and effort in research in the field.

Bioactive Components in Fermented Foods and Food By-Products

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ISBN: 9783039288519 / 9783039288526 Year: Pages: 140 DOI: 10.3390/books978-3-03928-852-6 Language: eng
Publisher: MDPI - Multidisciplinary Digital Publishing Institute
Subject: Science (General) --- Biology --- Microbiology
Added to DOAB on : 2020-06-09 16:38:57
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Food fermentation is one of the most ancient processes of food production that has historically been used to extend food shelf life and to enhance its organoleptic properties. However, several studies have demonstrated that fermentation is also able to increase the nutritional value and/or digestibility of food. Firstly, microorganisms are able to produce huge amounts of secondary metabolites with excellent health benefits and preservative properties (i.e., antimicrobial activity). Secondarily, fermented foods contain living organisms that contribute to the modulation of the host physiological balance, which constitutes an opportunity to enrich the diet with new bioactive molecules. Indeed, some microorganisms can increase the levels of numerous bioactive compounds (e.g., vitamins, antioxidant compounds, peptides, etc.). Moreover, recent advances in fermentation have focused on food by-products; in fact, they are a source of potentially bioactive compounds that, after fermentation, could be used as ingredients for nutraceuticals and functional food formulations. Because of that, understanding the benefits of food fermentation is a growing field of research in nutrition and food science. This book aims to present the current knowledge and research trends concerning the use of fermentation technologies as sustainable and GRAS processes for food and nutraceutical production.

Polyphenolic Antioxidants from Agri-Food Waste Biomass

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ISBN: 9783039286744 / 9783039286751 Year: Pages: 168 DOI: 10.3390/books978-3-03928-675-1 Language: eng
Publisher: MDPI - Multidisciplinary Digital Publishing Institute
Subject: Science (General) --- Biology --- Nutrition and Food Sciences
Added to DOAB on : 2020-06-09 16:38:57
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The re-use of industrial food residues is essential in the general framework of rational waste handling and recycling, which aims at the minimizing environmental impact of food production and producing functional food ingredients. Agri-food processing waste has long been considered a valuable biomass with a significant polyphenol load and profile. Polyphenols, aside from being powerful antioxidants that confer inherent stability to a variety of foods, may possess versatile bioactivities including anti-inflammatory and chemopreventive properties. The valorization of agri-food waste as a prominent source of polyphenols stems from the enormous amount of food-related material discharged worldwide and the emerging eco-friendly technologies that allow high recovery, recycling, and sustainable use of these materials. This book addresses the concept of recovering natural polyphenolic antioxidants from waste biomass generated by agri-food and related industrial processes and presents state-of-the-art applications with prospect in the food, cosmetic, and pharmaceutical industries.

Modern Sample Preparation Approaches for Separation Science

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ISBN: 9783039214112 9783039214129 Year: Pages: 282 DOI: 10.3390/books978-3-03921-412-9 Language: English
Publisher: MDPI - Multidisciplinary Digital Publishing Institute
Subject: Science (General) --- Chemistry (General) --- Analytical Chemistry
Added to DOAB on : 2019-12-09 11:49:15
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This book will provide the most recent knowledge and advances in Sample Preparation Techniques for Separation Science. Everyone working in a laboratory must be familiar with the basis of these technologies, and they often involve elaborate and time-consuming procedures that can take up to 80% of the total analysis time. Sample preparation is an essential step in most of the analytical methods for environmental and biomedical analysis, since the target analytes are often not detected in their in-situ forms, or the results are distorted by interfering species. In the past decade, modern sample preparation techniques have aimed to comply with green analytical chemistry principles, leading to simplification, miniaturization, easy manipulation of the analytical devices, low costs, strong reduction or absence of toxic organic solvents, as well as low sample volume requirements.Modern Sample Preparation Approaches for Separation Science also provides an invaluable reference tool for analytical chemists in the chemical, biological, pharmaceutical, environmental, and forensic sciences.

Keywords

vitamins --- extraction --- determination --- review --- sample preparation --- matrix solid phase dispersion --- sorbent --- miniaturization --- on-line --- blueberry --- non-anthocyanin polyphenol --- vortex-assisted dispersive liquid-liquid microextraction --- response surface methodology --- desirability function approach --- nail --- curie temperature --- high-frequency heating --- liquid chromatography–tandem mass spectrometry --- caffeine --- amlodipine --- gas chromatography --- hydrogel --- hormones --- pectin --- polyvinyl alcohol --- sample preparation --- in-tube SPME --- UHPLC-MS/MS --- organic-based monoliths --- antipsychotics --- plasma samples --- schizophrenic’ patients --- salting-out assisted liquid–liquid extraction --- sugaring-out assisted liquid–liquid extraction --- hydrophobic-solvent assisted liquid–liquid extraction --- subzero-temperature assisted liquid–liquid extraction --- phenolic compounds --- sorbent-based techniques --- multi-spheres adsorptive micro-extraction (MSA?E) --- floating sampling technology --- caffeine and acetaminophen tracers --- environmental water matrices --- vortex-assisted dispersive liquid-liquid microextraction --- China herbal tea --- pesticides residue --- aflatoxins --- UPLC-MS/MS --- vortex-synchronized matrix solid-phase dispersion --- crab shells --- ionic liquids --- anthraquinones --- Cassiae Semen --- sample preparation --- nanocomposite --- pathogenic --- enrichment --- nucleic acid isolation --- sample preparation with TLC/HPTLC --- solvent front position extraction --- solvent delivery with a moving pipette --- automation --- LC–MS/MS --- environmental analysis --- whole water --- trace analysis --- SPE --- large volume --- in-line filter --- sand --- flow rate --- pharmaceuticals --- hormones --- pesticides --- space instrumentation --- liquid chromatography --- oligopeptides --- trapping system --- membrane-based microextraction --- barbiturates --- simultaneous determination --- whole blood --- urine --- liver --- sample preparation --- oxylipins --- protein precipitation --- liquid–liquid extraction --- solid-phase extraction --- biological samples --- chlorophenoxy acid herbicides --- HPLC --- hydrophobic in-tube solid-phase microextraction --- poly (OMA-co-TRIM) monolithic column --- rice grains --- gold --- sample preparation --- preconcentration --- geological samples

Physical Metallurgy of High Manganese Steels

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ISBN: 9783039218561 9783039218578 Year: Pages: 212 DOI: 10.3390/books978-3-03921-857-8 Language: English
Publisher: MDPI - Multidisciplinary Digital Publishing Institute
Subject: Technology (General) --- General and Civil Engineering --- Mining and Metallurgy
Added to DOAB on : 2020-01-07 09:08:26
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The Special Issue ‘Physical Metallurgy of High Manganese Steels’ addresses the highly fascinating class of manganese-alloyed steels with manganese contents well above 3 mass%. The book gathers manuscripts from internationally recognized researchers with stimulating new ideas and original results. It consists of fifteen original research papers. Seven contributions focus on steels with manganese contents above 12 mass%. These contributions cover fundamental aspects of process-microstrcuture-properties relationships with processes ranging from cold and warm rolling over deep rolling to heat treatment. Novel findings regarding the fatigue and fracture behavior, deformation mechanisms, and computer-aided design are presented. Additionally, the Special Issue also reflects the current trend of reduced Mn content (3-12 mass%) in advanced high strength steels (AHSS). Eight contributions were dedicated to these alloys, which are often referred to as 3rd generation AHSS, medium manganese steels or quenching and partitioning (Q&P/Q+P) steels. The interplay between advanced processing, mainly novel annealing variants, and microstructure evolution has been addressed using computational and experimental approaches. A deeper understanding of strain-rate sensitivity, hydrogen embrittlement, phase transformations, and the consequences for the materials’ properties has been developed. Hence, the topics included are manifold, fundamental-science oriented and, at the same time, relevant to industrial application.

Keywords

medium-manganese steel --- TRIP --- strain-rate sensitivity --- Lüders band --- serrated flow --- in-situ DIC tensile tests --- TWIP steel --- deformation twinning --- serrated flow --- dynamic strain aging --- damage --- fracture --- medium-manganese --- forging --- austenite reversion --- mechanical properties --- microstructure --- D&amp --- P steel --- processing --- microstructure --- phase transformation --- dislocation density --- mechanical properties --- MMn steel X20CrNiMnVN18-5-10 --- V alloying --- corrosion resistance --- precipitations --- ultrafine grains --- high-manganese steels --- high-entropy alloys --- alloy design --- plastic deformation --- annealing --- microstructure --- texture --- mechanical properties --- neutron diffraction --- austenite stability --- medium manganese steel --- double soaking --- localized deformation --- medium-Mn steel --- hot-stamping --- double soaking --- continuous annealing --- quenching and partitioning --- high strength steel --- high manganese steel --- crash box --- lightweight --- multiscale simulation --- high-Mn steels --- twinning induced plasticity --- cold rolling --- recrystallization annealing --- grain refinement --- strengthening --- austenitic high nitrogen steel (HNS) --- cold deformation --- fatigue --- high manganese steel --- warm rolling --- processing --- microstructure --- texture --- mechanical properties --- deformation behavior --- high-manganese steel --- deep rolling --- TWIP --- TRIP --- near surface properties --- residual stresses --- fatigue behavior --- intercritical annealing --- medium manganese steel --- phase field simulation --- medium-Mn steel --- austenite-reversed-transformation --- retained austenite --- hydrogen embrittlement --- ultrafine-grained microstructure --- strain-hardening behavior --- n/a

Nutrition, Choice and Health-Related Claims

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ISBN: 9783039286485 / 9783039286492 Year: Pages: 362 DOI: 10.3390/books978-3-03928-649-2 Language: eng
Publisher: MDPI - Multidisciplinary Digital Publishing Institute
Subject: Medicine (General)
Added to DOAB on : 2020-06-09 16:38:57
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This book presents different articles focused on the role of nutritional properties and/or health-related claims on choice preferences, choice behavior, healthy eating/healthy diet, and the willingness to pay for certain foods.

Keywords

consumer research --- carrier foods --- functional ingredients --- loglinear analysis --- qualified health claim --- older adult --- green tea --- cancer --- purchase intentions --- emotional eating --- food choices --- nutritional claims --- nutrition claims --- health claims --- portion size --- perceptions --- health halo --- food labelling --- consumer --- nudging --- qualitative --- focus groups --- trans-fatty acids --- ultra-processed food products --- food labels --- consumer --- non-communicable disease --- quantile regression --- experimental auction --- lycopene --- information --- consumer --- yoghurt --- label --- a discrete choice-based experiment --- Food Neophobia Scale (FNS) --- food neophobia --- consumer choice --- choice experiment --- allergen --- menu --- packaging --- exposure time --- plant extract --- visual appraisal --- consumer home-test --- nutritional claims --- health claims --- cluster analysis --- food choices --- functional food --- health information --- environmental information --- choice experiment --- sustainability --- consumer preferences --- nutritional labels --- biscuits --- pastries --- Aragón --- nutrition claim --- health claim --- functional food --- WTP --- segmentation --- organic consumer choices --- organic dried strawberries --- nutrient labels --- health attitudes --- consumer heterogeneity --- cross-cultural comparison --- claims --- labeling --- nutrition --- consumer behavior --- policy --- choice architecture --- dining environment --- campus --- college students --- cereal grains --- dietary fiber --- vitamins --- claim --- information --- health claims --- new product development --- nutrition claims --- market success --- food choice --- changes in quality --- changes in prices --- nutrition --- United Kingdom --- Brexit --- consumer research --- willingness to purchase --- non-communicable diseases --- binary logistic regression --- random forest --- food choices --- health consciousness --- red wine --- choice experiment --- clean labels --- alcohol content --- nutritional knowledge --- health --- local --- organic --- greenhouse gas emissions --- consumer --- choice experiment --- willingness to pay --- trade-offs --- n/a

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