Physicochemical and Sensory Evaluation of Grain-Based Food (MDPI - Multidisciplinary Digital Publishing Institute, 2022)
Keywords: alcohol; algae; ancient grain flours; aquafaba; Auricularia auricula; Bacillus cereus; bakery products; betaine; Biology, life sciences; bread quality; bread quality parameters; breadmaking; chickpea; colour; consumer acceptance; consumer preferences; cooked rice; cooking water; dough rheology; drivers of liking and disliking; dynamic mouthfeel perception; egg; egg replacement; emulsifiers; extrusion; food formulation; free amino nitrogen; freeze-drying; functional foods; future foods; gluten-free; gochujang; Lentinula edodes; maize snacks; Mathematics and Science; mayonnaise; multiple factor analysis; n/a; nutritional characterization; oat; particle size; phenolic compounds; physicochemical; physicochemical properties; plant proteins; plant-based yogurt alternative; prehistoric grinding practices; processed whole wheat; protein profile; proximate composition; pseudocereals; quality; Reference, Information and Interdisciplinary subjects; Research and information: general; response surface methodology; rheology; sensory; sensory evaluation; snack; soaking water; split yellow peas; spray-drying; starch gelatinization; starches; sustainability; texture; Tremella fuciformis; vegetable pasta; whole flour; Zygosaccharomyces rouxii; β-glucan