標(biāo)題: Titlebook: Cereal-Based Foodstuffs: The Backbone of Mediterranean Cuisine; Fatma Boukid Book 2021 Springer Nature Switzerland AG 2021 Cereal-based pr [打印本頁(yè)] 作者: malfeasance 時(shí)間: 2025-3-21 17:40
書(shū)目名稱Cereal-Based Foodstuffs: The Backbone of Mediterranean Cuisine影響因子(影響力)
書(shū)目名稱Cereal-Based Foodstuffs: The Backbone of Mediterranean Cuisine影響因子(影響力)學(xué)科排名
書(shū)目名稱Cereal-Based Foodstuffs: The Backbone of Mediterranean Cuisine網(wǎng)絡(luò)公開(kāi)度
書(shū)目名稱Cereal-Based Foodstuffs: The Backbone of Mediterranean Cuisine網(wǎng)絡(luò)公開(kāi)度學(xué)科排名
書(shū)目名稱Cereal-Based Foodstuffs: The Backbone of Mediterranean Cuisine被引頻次
書(shū)目名稱Cereal-Based Foodstuffs: The Backbone of Mediterranean Cuisine被引頻次學(xué)科排名
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書(shū)目名稱Cereal-Based Foodstuffs: The Backbone of Mediterranean Cuisine讀者反饋
書(shū)目名稱Cereal-Based Foodstuffs: The Backbone of Mediterranean Cuisine讀者反饋學(xué)科排名
作者: STING 時(shí)間: 2025-3-21 23:22 作者: 暴露他抗議 時(shí)間: 2025-3-22 03:32 作者: expdient 時(shí)間: 2025-3-22 07:46
Cereal-Derived Foodstuffs from North African-Mediterranean: From Tradition to Innovation,sponse to specific health trends or convenience. Understanding the know-how of the traditional manners can provide appropriate knowledge to effectively produce industrial-scale, and at the same time authentic foodstuffs.作者: Gum-Disease 時(shí)間: 2025-3-22 12:49 作者: Etymology 時(shí)間: 2025-3-22 13:36
Gestaltung organisationaler Strukturen, some places. In this chapter, an overview on ingredients, technologies, and new trends in breadmaking are described, highlighting the strong link between tradition and innovation existing for this kind of products.作者: Etymology 時(shí)間: 2025-3-22 17:53 作者: 懶惰民族 時(shí)間: 2025-3-22 23:57 作者: 表主動(dòng) 時(shí)間: 2025-3-23 02:26
Wheat Bread in the Mediterranean Area: From Past to the Future, some places. In this chapter, an overview on ingredients, technologies, and new trends in breadmaking are described, highlighting the strong link between tradition and innovation existing for this kind of products.作者: 跳脫衣舞的人 時(shí)間: 2025-3-23 06:00
The Bright and Dark Sides of Wheat,eal threat for human wellbeing. Evidence sustained that wheat is involved in protein allergenicity in the case of genetically predisposed subjects, whereas wheat and overweight are still under investigation. Wheat intake impact on human health is a multivariable situation that should be studied case by case.作者: 拒絕 時(shí)間: 2025-3-23 11:04
Book 2021s of food safety, the European Food Safety Association’s definition of “novel foods,” and the position of traditional foods in the Mediterranean food industry. This wide-ranging text thus serves members of both the scientific and industrial community seeking better coverage of global cereal product trends..作者: Deduct 時(shí)間: 2025-3-23 16:51 作者: aerial 時(shí)間: 2025-3-23 19:32 作者: glans-penis 時(shí)間: 2025-3-24 01:55
Italian Dried Pasta: Conventional and Innovative Ingredients and Processing, kind of pasta in Italy. Starting from these points, this chapter will primarily focus on the evolution of both processing and formulation of the dried pasta, with special emphasis on the use of unconventional ingredients that may enhance healthfulness and functionality of the final product.作者: foreign 時(shí)間: 2025-3-24 03:52
Cereals and Pulses: A Duet of the Mediterranean Diet for a Healthier Future,D; (2) focusing on the importance, composition and health benefits of pulses and cereals in the MD; (3) addressing the applications of cereal-legume based composites in culinary applications; and (4) discussing the challenges and opportunities of cereal/pulse blends for designing new products.作者: albuminuria 時(shí)間: 2025-3-24 07:21 作者: 使習(xí)慣于 時(shí)間: 2025-3-24 12:24 作者: 制度 時(shí)間: 2025-3-24 17:31
Rice: A Versatile Food at the Heart of the Mediterranean Diet,singly sought after as an ingredient of various food formulations, including gluten-free products (i.e.,?pasta, bread and bakery products) and other products that are now widespread in Mediterranean countries, such as couscous, breakfast cereals, extruded products and baby foods.作者: 偽造者 時(shí)間: 2025-3-24 21:04
Gluten-Free Breadmaking: Facts, Issues, and Future,nefits of GF bread as well as sensory and texture attributes of bread. Sourdough biotechnology and novel technologies are potential approaches to address the need for GF bread processing system. This chapter summarizes the issues associated with health, GF ingredients for breadmaking process, and te作者: Additive 時(shí)間: 2025-3-25 00:34 作者: defibrillator 時(shí)間: 2025-3-25 03:22
Safety of Cereals in the Mediterranean: An Update on EU Legislation,d to cereal safety is given, and the main points of each law are reported. Moreover, data regarding the occurrence, in the Mediterranean area, of mycotoxins, heavy metals and pesticide residues in cereals are reported.作者: 拉開(kāi)這車床 時(shí)間: 2025-3-25 11:10 作者: intention 時(shí)間: 2025-3-25 11:59
Vallendarer Schriften der Pflegewissenschafts market. Likewise, an overview of the trends driving snacks innovation is presented, particularly related to the search of alternative ingredients and new technologies applied to this food category that is very prone to adapt towards an ever-changing future.作者: 方便 時(shí)間: 2025-3-25 19:06
Vallendarer Schriften der Pflegewissenschaftsingly sought after as an ingredient of various food formulations, including gluten-free products (i.e.,?pasta, bread and bakery products) and other products that are now widespread in Mediterranean countries, such as couscous, breakfast cereals, extruded products and baby foods.作者: 好色 時(shí)間: 2025-3-25 20:03 作者: maintenance 時(shí)間: 2025-3-26 02:32
Organisation der Servicetransformationon can also lead to adverse reactions in susceptible individuals. In modern wheat, the gluten is responsible for the superior baking quality and changes at the molecular level of this two-component glue explain the poorer baking quality of ancient wheat species. Nevertheless, ancient wheat species a作者: indifferent 時(shí)間: 2025-3-26 05:43
Organisation der Servicetransformationd to cereal safety is given, and the main points of each law are reported. Moreover, data regarding the occurrence, in the Mediterranean area, of mycotoxins, heavy metals and pesticide residues in cereals are reported.作者: progestin 時(shí)間: 2025-3-26 10:39
the position of traditional foods in the Mediterranean food industry. This wide-ranging text thus serves members of both the scientific and industrial community seeking better coverage of global cereal product trends..978-3-030-69230-8978-3-030-69228-5作者: 協(xié)定 時(shí)間: 2025-3-26 12:39
Cereal-Based Foodstuffs: The Backbone of Mediterranean Cuisine作者: 外科醫(yī)生 時(shí)間: 2025-3-26 17:14
Cereal-Based Foodstuffs: The Backbone of Mediterranean Cuisine978-3-030-69228-5作者: CANDY 時(shí)間: 2025-3-27 00:25
Cereals of the Mediterranean Region: Their Origin, Breeding History and Grain Quality Traits,years. Today, wheat is the major cereal crop cultivated and consumed in the Mediterranean region. Rice was introduced to the Mediterranean agriculture in the seventh century and today plays an important socio-economic role and is a staple food for many Mediterranean countries. During the ‘Green Revo作者: 過(guò)于光澤 時(shí)間: 2025-3-27 03:08 作者: 意外的成功 時(shí)間: 2025-3-27 05:56 作者: chuckle 時(shí)間: 2025-3-27 10:33
Italian Dried Pasta: Conventional and Innovative Ingredients and Processing,reciated all over the world for its nutritional value, versatility, palatability, cheapness, and ease of preparation. The widespread popularity of this regularly eaten cereal-based product is due to the way it intercepts cultural and consumer food trends, as well as to its ability to combine traditi作者: BALE 時(shí)間: 2025-3-27 13:50 作者: 你敢命令 時(shí)間: 2025-3-27 19:07
Cereals and Pulses: A Duet of the Mediterranean Diet for a Healthier Future,s (preferably as whole grain) and pulses consumed in high amount and frequency. Besides, MD has been a permanent laboratory for humankind to show the ability to combine pulses and cereals in foods preparation. Mediterranean people consume cereal-pulse based composites for thousands of years in their作者: 煩憂 時(shí)間: 2025-3-27 23:37
Snacking: Ingredients, Processing and Safety,ing a growing practice in people’s lives, initially for reducing the starving sensation but later on as mainstream meal. This upward trend is confirmed by the exponential increase in sales of the snacks industries. The term snack includes a great variety of small pieces foods. Nevertheless, this cha作者: 教唆 時(shí)間: 2025-3-28 05:43
Rice: A Versatile Food at the Heart of the Mediterranean Diet,e availability of thousands of varieties?—?different in pedo-climatic adaptability, size and texture of the grain, bioactive and aromatic compounds, protein and starch features and, consequently, cooking behavior?—?has made it possible to satisfy tastes and nutritional needs specific for each popula作者: maroon 時(shí)間: 2025-3-28 06:53
The Bright and Dark Sides of Wheat, emerge in the last decades. Wheat is one of the main sources of carbohydrates and bioactive compounds, indicating the great importance of wheat nutrients and micronutrients as a crucial part of human daily diet. This is the “bright side” of the wheat. On the other hand, the raising claims toward th作者: 引起 時(shí)間: 2025-3-28 13:23
Gluten-Free Breadmaking: Facts, Issues, and Future,s) associated with gluten and the changes in eating habits, such as following gluten-free diet (GFD). Among this food segment, gluten-free (GF) bread plays a crucial role because of the stable consumption of bread in many parts of the world. The increasing demands for GF breads require new approache作者: biopsy 時(shí)間: 2025-3-28 14:58 作者: Missile 時(shí)間: 2025-3-28 20:45 作者: 思鄉(xiāng)病 時(shí)間: 2025-3-29 02:20
https://doi.org/10.1007/978-3-030-69228-5Cereal-based product; Cereal-pulse blend; Traditional foods; Mediterranean; North Africa作者: Arthropathy 時(shí)間: 2025-3-29 06:17 作者: Connotation 時(shí)間: 2025-3-29 10:03 作者: 繁殖 時(shí)間: 2025-3-29 11:32 作者: 切割 時(shí)間: 2025-3-29 18:03
https://doi.org/10.1007/978-3-658-31705-8years. Today, wheat is the major cereal crop cultivated and consumed in the Mediterranean region. Rice was introduced to the Mediterranean agriculture in the seventh century and today plays an important socio-economic role and is a staple food for many Mediterranean countries. During the ‘Green Revo作者: hurricane 時(shí)間: 2025-3-29 21:45
