Recent Advances in Cereals, Legumes and Oilseeds Grain Products Rheology and Quality
This special issue belongs to the section "Food Science and Technology".
Special Issue Information
Dear Colleagues,
The issue focuses on research advances related to rheology and quality of grain products from cereals as wheat, barley, millet, oats, rice, sorghum, etc, legumes (lentils, peas, beans, etc.), oilseeds (flax, hemp, sunflower, etc.), pseudocereals (quinoa, amaranth, buckwheat) and others. In the last decade a huge development has been noticed in the grain products rheology field measurements due to their impact on their quality. Nowadays, rheological parameters are an important key in quality control during grain products processing and preservation being related to the functional and compositional quality of grains and their products. The issue focuses on papers advancing original research and review papers at the interface between rheological properties of grain products and other aspects such as grains or products composition, functional and nutritional characteristics, microstructure, textural and sensorial analysis along with new instrumentation and methodologies relating to these areas.
Prof. Dr. Georgiana Gabriela Codină
Guest Editor
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Keywords
- grain cereals
- grain legumes
- grain oilseeds
- pseudocereales
- rheological properties
- microstructure analysis
- textural properties
- processing
- health benefits
- nutritional value
- new products development-derived products
- consumer acceptance
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Published Papers
Appl. Sci. - ISSN 2076-3417