RT info:eu-repo/semantics/article
T1 Grain products: Traditional and innovative technologies
A1 Gómez Pallarés, Manuel
A1 Pereira, Eliana
K1 Cereal products
K1 Agricultural engineering
K1 Agricultural innovations
K1 Agricultura - Innovaciones tecnológicas
K1 Food
K1 Food - Technological innovations
K1 Alimentos - Innovaciones tecnológicas
K1 Nutrition
K1 Food science
K1 3102 Ingeniería Agrícola
K1 3309.07 Productos de Cereales
K1 3309 Tecnología de Los Alimentos
K1 3206 Ciencias de la Nutrición
AB The current knowledge regarding various cereals, their composition, and their processingmethods is extensive. There is a solid understanding of the three most well-known cereals (wheat, maize, and rice), as well as for widely consumed products like bread, pasta, or beer. However, when dealing with other cereals or grains, or with less popular products, the knowledge base is not as robust, necessitating further research to establish a foundational understanding. While the characteristics required for high-quality wheat flour for breadmaking or other purposes are well understood, and in-depth knowledge has been obtained regarding the major commercial varieties and their suitability for different processes [1], the same level of understanding is lacking for other cereals, especially those used in local products or gluten-free alternatives to products traditionally made with wheat. Actions aimed at improving the quality of products intended for special groups, or the nutritional improvement of grain-based products, are also of interest. [Texto extraído del artículo de Manuel Gómez Pallarés].
PB MDPI
SN 2304-8158
YR 2024
FD 2024
LK https://uvadoc.uva.es/handle/10324/67376
UL https://uvadoc.uva.es/handle/10324/67376
LA eng
NO Foods, 2024, Vol. 13, Nº. 7, 1126
NO Producción Científica
DS UVaDOC
RD 11-dic-2024