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Cereal: Storage, Processing, and Nutritional Attributes (Third Edition)
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Cereal: Storage, Processing, and Nutritional Attributes (Third Edition)

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Grain".

Deadline for manuscript submissions: 5 December 2025 | Viewed by 1337

Special Issue Editors

Dr. Yingquan Zhang

E-Mail Website
Guest Editor
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
Interests: cereal quality evaluation; quality control; grain nutritional attributes
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Boli Guo

E-Mail Website
Guest Editor
Comprehensive Utilization Laboratory of Cereal and Oil Processing, Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences, Ministry of Agriculture and Rural Affairs of the People Republic of China, Beijing 100193, China
Interests: cereal storage; cereal processing; quality control; cereal geographical traceability
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Lingxiao Gong

E-Mail Website
Guest Editor
China-Canada Joint Laboratory of Food Nutrition and Health (Beijing), Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China
Interests: cereal; functional food; natural products; gut microbiota; bioactivities
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

The first and second editions (https://www.mdpi.com/journal/foods/special_issues/P6U5ZU38G5, https://www.mdpi.com/journal/foods/special_issues/8371YKDK2J) of this Special Issue were incredibly successful. We would like to express our gratitude to everyone involved for their participation, as well as for the support of numerous high-profile scientists. The topic of “Cereal: Storage, Processing, and Nutritional Attributes” continues to play a pivotal role today, and it is for this reason that we believe it is now time for Volume III to be launched, which we hope will be equally successful.

Cereal is the main source of energy and nutrition for human survival. For a long time, the changes in cereal grain quality during storage and processing and their effects on end-product quality have been a central focus of the industry. In recent years, the reduction in cereal waste in storage and processing; the changes in cereal quality, especially nutritional quality, during storage and processing; and the impact on human nutritional health have received increasing attention.

For this reason, this Special Issue of Foods on “Cereal: Storage, Processing, and Nutritional Attributes (Third Edition)” is being released, focusing on the changes in cereal quality, especially nutritional quality, during storage and processing, and the spatiotemporal variations in the major nutritional quality of cereals. The aim is to provide new insights or methods for the development of high-quality, nutritious, and healthy cereal-based foods. This Special Issue will include a selection of recent research and current review articles that focus on the above aims.

Potential topics include, but are not limited to, the following:

  • Cereal quality evaluation methods;
  • The distribution and variation in nutrients in cereal grains and different cereal varieties;
  • Cereal quality changes during storage, milling, drying, baking, boiling, steaming, etc.;
  • Spatiotemporal variations in cereal quality, especially nutritional quality;
  • New progress regarding specific bioactive ingredients associated with health benefits.

Dr. Yingquan Zhang
Prof. Dr. Boli Guo
Prof. Dr. Lingxiao Gong
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. Foods 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 2900 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

  • wheat
  • rice
  • oats
  • corn
  • buckwheat
  • cereal grain storage
  • cereal grain processing
  • nutritional attributes
  • cereal grain-based foods
  • whole grain

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Further information on MDPI's Special Issue policies can be found here.

Published Papers (2 papers)

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Research

15 pages, 2035 KiB  
Article
Effect of Tricholoma matsutake Powder and Colored Rice Flour on Baking Quality and Volatile Aroma Compound of Cookie
by Yuyue Qin, Shu Wang, Haiyan Chen, Yongliang Zhuang, Qiuming Liu, Shanshan Xiao and Charles Brennan
Foods 2025, 14(13), 2182; https://doi.org/10.3390/foods14132182 - 22 Jun 2025
Viewed by 52
Abstract
In recent years, the consumers’ demand for healthy foods has been increased. To address the dietary related diseases, the food products enriched with mushroom or colored rice were promoted. The effects of Tricholoma matsutake powder and colored rice flour on baking quality and [...] Read more.
In recent years, the consumers’ demand for healthy foods has been increased. To address the dietary related diseases, the food products enriched with mushroom or colored rice were promoted. The effects of Tricholoma matsutake powder and colored rice flour on baking quality and volatile aroma compound of cookies were investigated. Texture analyzer, and electronic nose (e-nose) were used to analyze the physicochemical, structural, and digestibility properties and volatile aroma compound of cookie. With the content of Tricholoma matsutake powder and colored rice flour increased, the hardness and free amino acid content increased. Cookie in terms of weaker network structure, relatively crispy cookie texture, and better in vitro digestion activity was obtained with appropriate amount replacement. The cookie sample contained with 5% Tricholoma matsutake and 20% red rice exhibited acceptable hardness and lowest starch hydrolysis rate. The volatile aroma compounds were also affected by the wheat flour substitution. The results indicated that Tricholoma matsutake powder and colored rice flour substitution improved the baking quality of cookie. Full article
(This article belongs to the Special Issue Cereal: Storage, Processing, and Nutritional Attributes (Third Edition))
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17 pages, 11657 KiB  
Article
The Particle Size of Wheat Bran Dietary Fiber Influences Its Improvement Effects on Constipation
by Luyao Li, Linlin Hu, Rui Chen, Ruoyan Yang, Lingxiao Gong and Jing Wang
Foods 2025, 14(6), 1001; https://doi.org/10.3390/foods14061001 - 15 Mar 2025
Viewed by 978
Abstract
Wheat bran dietary fiber (WBDF) is a potential functional additive to enrich products used for relieving constipation. The purpose of this study was to understand the effects of different particle size ranges (mean sizes of 84.14, 61.74, 37.39, and 22.33 μm) of WBDF [...] Read more.
Wheat bran dietary fiber (WBDF) is a potential functional additive to enrich products used for relieving constipation. The purpose of this study was to understand the effects of different particle size ranges (mean sizes of 84.14, 61.74, 37.39, and 22.33 μm) of WBDF on constipation. With the decrease in particle size, its morphology exhibited an increase in fiber fragmentation, larger pore sizes, and the formation of structural faults. The oil-holding capacity (OHC) and swelling capacity (SC) of WBDF were found to change with particle size, with the highest OHC observed at 37.39 μm and the greatest SC at 84.14 μm. Animal experiments demonstrated that the WBDF of smaller particle sizes significantly alleviated loperamide-induced constipation with an increased intestinal propulsion rate, decreased first melanin excretion time, and reduced gastric residual rate. Meanwhile, WBDF samples markedly increased serum MTL and serum AChE levels. Notably, compared with the constipation model (CMNC) group, the small intestinal propulsion rate in the MPS40 group increased by 41.21%, and the gastric residue rate significantly decreased by 19.69%. The improvement in constipation symptoms was most pronounced. Additionally, the abundance of Lactobacillus in the MPS40 group increased by 52.52%, while the relative abundance of Prevotella decreased by 83.55%, and the diversity of the gut microbiota was altered. These findings provide valuable insights into the potential commercial applications of WBDF in fiber-enriched functional foods to support intestinal health. Full article
(This article belongs to the Special Issue Cereal: Storage, Processing, and Nutritional Attributes (Third Edition))
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