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Applied Sciences
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New Advances in Cereal Breeding and in Cereal Processing Technologies
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New Advances in Cereal Breeding and in Cereal Processing Technologies

A special issue of Applied Sciences (ISSN 2076-3417). This special issue belongs to the section "Food Science and Technology".

Deadline for manuscript submissions: closed (20 February 2025) | Viewed by 6546

Special Issue Editors

Dr. Alessandro Cammerata

E-Mail Website
Guest Editor
Council for Agricultural Research and Economics, Research Centre for Engineering and Agro-Food Processing, Via Manziana 30, 00189 Rome, Italy
Interests: organic contaminants; wheat; cereals; micronisation; air-classification; standard grinding; pasta; bread
Dr. Samuela Palombieri

E-Mail Website
Guest Editor
Department of Agriculture and Forest Sciences (DAFNE), University of Tuscia, Via San Camillo de Lellis snc, 01100 Viterbo, Italy
Interests: genetics; wheat biofortification; starch; pigmented wheats; functional foods; yield
Dr. Rosita Marabottini

E-Mail Website
Guest Editor
Department for Innovation in Biological, Agro-Food and Forest Systems (DIBAF), University of Tuscia, Via San Camillo de Lellis snc, 01100 Viterbo, Italy
Interests: environmental science; agricultural and soil sciences; plant's responses to abiotic stresses; bioavailability and bioaccessibility of trace elements
Special Issues, Collections and Topics in MDPI journals
Dr. Francesco Sestili

E-Mail Website
Guest Editor
Department of Agriculture and Forest Sciences (DAFNE), University of Tuscia, Via San Camillo de Lellis snc, 01100 Viterbo, Italy
Interests: agricultural genetics; starch; genetic biofortification; wheat; functional foods; nutritional quality
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

This Special Issue is focused on cereals and covers two main topics: the use of new technologies in plant breeding and the application of innovative processing technologies for the production of cereal-based foods.

Knowledge on and the diffusion of new breeding techniques (i.e., fast breeding, genome editing, cisgenesis, and intragenesis) have led to new perspectives for the improvement of different traits, such as yield, resilience to biotic and abiotic stresses, and technological and nutritional quality.

The use of new technologies in cereal processing is an effective way to produce foods free from chemical contaminants or enriched with beneficial compounds to ensure a variety of safe and healthy products.

Dr. Alessandro Cammerata
Dr. Samuela Palombieri
Dr. Rosita Marabottini
Dr. Francesco Sestili
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Applied Sciences is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2400 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • breeding
  • cereals
  • milling
  • air-classified
  • stone milling
  • contaminants

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Published Papers (3 papers)

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Research

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18 pages, 1171 KiB  
Article
Enhancing the Protein, Mineral Content, and Bioactivity of Wheat Bread through the Utilisation of Microalgal Biomass: A Comparative Study of Chlorella vulgaris, Phaeodactylum tricornutum, and Tetraselmis chuii
by Nancy Mahmoud, Joana Ferreira, Anabela Raymundo and Maria Cristiana Nunes
Appl. Sci. 2024, 14(6), 2483; https://doi.org/10.3390/app14062483 - 15 Mar 2024
Cited by 7 | Viewed by 2990
Abstract
At present, the incorporation of microalgae into bread and related cereal products has attracted attention due to their potential for enhancing nutritional profiles and their impact on health. In this study, 4% of Chlorella vulgaris, Phaeodactylum tricornutum, and Tetraselmis chuii were [...] Read more.
At present, the incorporation of microalgae into bread and related cereal products has attracted attention due to their potential for enhancing nutritional profiles and their impact on health. In this study, 4% of Chlorella vulgaris, Phaeodactylum tricornutum, and Tetraselmis chuii were added into wheat flour to produce bread and assesses their impact on the dough rheology behaviour, quality performance, nutritive value, and bioactive profile of bread. The results showed that T. chuii strengthened the dough network, whereas P. tricornutum exerted minimal influence. Notably, the incorporation of C. vulgaris induced a pronounced weakening of the protein network within the dough matrix, leading to disruptions in dough structure and subsequent alterations in starch gelatinisation and retrogradation. These changes lead to a reduction in the bread volume (22.7%) and a corresponding increase in its firmness when C. vulgaris was added. In contrast, T. chuii and P. tricornutum had no significant effect on bread volume. All microalgae species caused the dark green colour of the bread and enhanced the bread nutritional composition, namely in terms of protein content (14.7% increase in C. vulgaris bread) and mineral profile. The breads containing T. chuii exhibited a noticeable increase in both total phenolic content (from 7.22 in the control to 38.52 (µg GAE/g)) and antioxidant capacity (from 117.29 to 591.96 (µg TEAC/g) measured by FRAP). Full article
(This article belongs to the Special Issue New Advances in Cereal Breeding and in Cereal Processing Technologies)
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10 pages, 987 KiB  
Article
Competition between Two Species of the Genus Sitophilus (Coleoptera: Curculionidae) on Wheat and Barley
by Maria K. Sakka, George Terzis and Christos G. Athanassiou
Appl. Sci. 2023, 13(21), 11872; https://doi.org/10.3390/app132111872 - 30 Oct 2023
Cited by 2 | Viewed by 1010
Abstract
Species can coexist and infest stored products at different population densities. We evaluated the population growth of Sitophilus oryzae (L.) and Sitophilus granarius (L.) (Coleoptera: Curculionidae) on wheat and barley in laboratory conditions. Ten adults of each species were placed in vials containing [...] Read more.
Species can coexist and infest stored products at different population densities. We evaluated the population growth of Sitophilus oryzae (L.) and Sitophilus granarius (L.) (Coleoptera: Curculionidae) on wheat and barley in laboratory conditions. Ten adults of each species were placed in vials containing wheat or barley alone or in combination, and the number of adults was counted after 65 and 120 days. These tests were performed at 25 and 30 °C. Moreover, the number of damaged grain kernels and the weight of frass produced were also recorded. In general, the simultaneous presence of both species had a negative effect on the population growth of either S. oryzae or S. granarius. Nevertheless, no significant differences were noted regarding the number of damaged kernels and the weight of frass in most of the combinations tested. Moreover, the temperature seems to have a negative effect if both species were combined, especially at 30 °C. Our results showed that there was competition in the progeny production capacity when both species were together, but this competition was temperature and commodity-mediated. Full article
(This article belongs to the Special Issue New Advances in Cereal Breeding and in Cereal Processing Technologies)
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Review

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16 pages, 1202 KiB  
Review
Utilization of the Nutritional Potential of Wheat Bran Using Different Fractionation Techniques
by Pavel Skřivan, Marcela Sluková, Barbora Stýblová, Šárka Trusová, Andrej Sinica, Roman Bleha, Ivan Švec and Veronika Kotrcová
Appl. Sci. 2024, 14(16), 7222; https://doi.org/10.3390/app14167222 - 16 Aug 2024
Viewed by 1933
Abstract
Wheat bran separated in the standard milling process as a by-product contains many substances of importance in livestock and human nutrition. In the Czech Republic, as in other Central European countries, a significant part of the bran is not traditionally used as a [...] Read more.
Wheat bran separated in the standard milling process as a by-product contains many substances of importance in livestock and human nutrition. In the Czech Republic, as in other Central European countries, a significant part of the bran is not traditionally used as a raw material for feed production and is used as a heating fuel. This means that many interesting and health-promoting components of fiber, phenolic compounds, vitamins, proteins, and minerals are lost. The bran is made up of particles of the grain outer coating and sub-coating layers, particularly the pericarp, testa, and aleurone layer. Their composition varies, but while the pericarp in particular is largely composed of cellulose and lignin, the testa and aleurone layer contain many valuable non-starch polysaccharides (hemicelluloses), as well as the macro- and micronutrients mentioned above. Wholemeal flours contain all the anatomical parts of the grain mentioned above, which brings both technological problems in terms of their bakery processing and a not always acceptable sensory impact on the products. This paper summarizes selected physical and physicochemical methods that can be used to remove those components that may cause technological and sensory problems and retain those that, on the other hand, represent a significant nutritional benefit. Full article
(This article belongs to the Special Issue New Advances in Cereal Breeding and in Cereal Processing Technologies)
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