Transferring theoretical principles into practical applications: cereals, pseudocereals, and their applications in breadmaking and other agri-food

Dubravka Novotni; Tamer H. Gamel; Cynthia Helou; João Miguel Rocha

doi:10.1016/B978-0-323-90566-4.00005-9

Transferring theoretical principles into practical applications: cereals, pseudocereals, and their applications in breadmaking and other agri-food

Dubravka Novotni
, Tamer H. Gamel
, Cynthia Helou
, João Miguel Rocha

Research output: Chapter in Book/Report/Conference proceeding › Chapter › peer-review

4 Citations (Scopus)

Abstract

This chapter discusses how the healthy cereals and pseudocereals could be used in practice for the development of healthier foods and in a more sustainable food chain. The focus has been put on convenient and new ingredients as well as cereal processing including gluten-free products or beverages.

Original language	English
Title of host publication	Developing sustainable and health-promoting cereals and pseudocereals
Subtitle of host publication	conventional and molecular breeding
Editors	Marianna Rakszegi, Maria Papageorgiou, João Miguel Rocha
Publisher	Elsevier
Pages	399-431
Number of pages	33
ISBN (Electronic)	9780323905664
ISBN (Print)	9780323906890
DOIs	https://doi.org/10.1016/B978-0-323-90566-4.00005-9
Publication status	Published - 1 Jan 2023

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10.1016/B978-0-323-90566-4.00005-9

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Novotni, D., Gamel, T. H., Helou, C., & Rocha, J. M. (2023). Transferring theoretical principles into practical applications: cereals, pseudocereals, and their applications in breadmaking and other agri-food. In M. Rakszegi, M. Papageorgiou, & J. M. Rocha (Eds.), Developing sustainable and health-promoting cereals and pseudocereals: conventional and molecular breeding (pp. 399-431). Elsevier. https://doi.org/10.1016/B978-0-323-90566-4.00005-9

Novotni, Dubravka ; Gamel, Tamer H. ; Helou, Cynthia et al. / Transferring theoretical principles into practical applications : cereals, pseudocereals, and their applications in breadmaking and other agri-food. Developing sustainable and health-promoting cereals and pseudocereals: conventional and molecular breeding. editor / Marianna Rakszegi ; Maria Papageorgiou ; João Miguel Rocha. Elsevier, 2023. pp. 399-431

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abstract = "This chapter discusses how the healthy cereals and pseudocereals could be used in practice for the development of healthier foods and in a more sustainable food chain. The focus has been put on convenient and new ingredients as well as cereal processing including gluten-free products or beverages.",

author = "Dubravka Novotni and Gamel, \{Tamer H.\} and Cynthia Helou and Rocha, \{Jo{\~a}o Miguel\}",

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Novotni, D, Gamel, TH, Helou, C & Rocha, JM 2023, Transferring theoretical principles into practical applications: cereals, pseudocereals, and their applications in breadmaking and other agri-food. in M Rakszegi, M Papageorgiou & JM Rocha (eds), Developing sustainable and health-promoting cereals and pseudocereals: conventional and molecular breeding. Elsevier, pp. 399-431. https://doi.org/10.1016/B978-0-323-90566-4.00005-9

Transferring theoretical principles into practical applications: cereals, pseudocereals, and their applications in breadmaking and other agri-food. / Novotni, Dubravka; Gamel, Tamer H.; Helou, Cynthia et al.
Developing sustainable and health-promoting cereals and pseudocereals: conventional and molecular breeding. ed. / Marianna Rakszegi; Maria Papageorgiou; João Miguel Rocha. Elsevier, 2023. p. 399-431.

Research output: Chapter in Book/Report/Conference proceeding › Chapter › peer-review

TY - CHAP

T1 - Transferring theoretical principles into practical applications

T2 - cereals, pseudocereals, and their applications in breadmaking and other agri-food

AU - Novotni, Dubravka

AU - Gamel, Tamer H.

AU - Helou, Cynthia

AU - Rocha, João Miguel

PY - 2023/1/1

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N2 - This chapter discusses how the healthy cereals and pseudocereals could be used in practice for the development of healthier foods and in a more sustainable food chain. The focus has been put on convenient and new ingredients as well as cereal processing including gluten-free products or beverages.

AB - This chapter discusses how the healthy cereals and pseudocereals could be used in practice for the development of healthier foods and in a more sustainable food chain. The focus has been put on convenient and new ingredients as well as cereal processing including gluten-free products or beverages.

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DO - 10.1016/B978-0-323-90566-4.00005-9

M3 - Chapter

AN - SCOPUS:85160710462

SN - 9780323906890

SP - 399

EP - 431

BT - Developing sustainable and health-promoting cereals and pseudocereals

A2 - Rakszegi, Marianna

A2 - Papageorgiou, Maria

A2 - Rocha, João Miguel

PB - Elsevier

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Novotni D, Gamel TH, Helou C, Rocha JM. Transferring theoretical principles into practical applications: cereals, pseudocereals, and their applications in breadmaking and other agri-food. In Rakszegi M, Papageorgiou M, Rocha JM, editors, Developing sustainable and health-promoting cereals and pseudocereals: conventional and molecular breeding. Elsevier. 2023. p. 399-431 doi: 10.1016/B978-0-323-90566-4.00005-9

Transferring theoretical principles into practical applications: cereals, pseudocereals, and their applications in breadmaking and other agri-food

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