Trends in Grain Processing for Food Industry
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 (25 April 2024) | Viewed by 18825
Special Issue Editors
Interests: cereal products; rheological properties; sensory analysis; functional foods
Special Issues, Collections and Topics in MDPI journals
Interests: food science and technology; food microbiology and safety; food biotechnology
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
This Special Issue focuses on new trends related to grain processing in order to obtain food products based on cereals (wheat, barley, rice, maize, millet, sorghum, etc.), pseudocereals (amaranth, buckwheat, chia, quinoa, etc.), pulses (chickpea, beans, lentils, lupins, soybeans, etc.), and oilseeds (sunflower, flaxseed, hempseed, rapeseed, mustard, etc.). They are of central importance for human nutrition, representing the main source for food products. Given the global population growth and, therefore, the increase for food requirements, more and more studies are needed for finding new grains utilisation, which can ensure a healthy diet. This Special Issue focuses on papers advancing original research and review papers for using different grains type in order to obtain food products. Aspects such as grains composition, their functional and nutritional characteristics, and their use in order to obtain food products may be developed in this Special Issue.
Prof. Dr. Georgiana Gabriela Codină
Prof. Dr. Adriana Dabija
Guest Editors
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Keywords
- cereals
- legumes
- oilseeds
- pseudocereals
- food processing
- rheological behavior
- health benefits
- nutritional value
- new products development
- consumer acceptance
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