Recent Developments in Grain Processing Methods

Dear Colleagues,

The constant search for convenient, low-cost, and indulgent foods, without the negative impacts of extreme processing, can impact the nutritional aspects of foods, fostering the development and improvement of processing methods. This is compounded by the search for gluten-free, plant-based, and other foods, which aim to serve a growing group with dietary restrictions.

In this context, new grain processing methods can contribute to products with better nutritional characteristics, less environmental impact, and sometimes even lower production costs.

Therefore, advances in traditional baking, extrusion, brewing, malting, pelleting, milling (dry and wet), sprouting, extraction, as well as modern processes such as encapsulation and 3D food printing, can effectively contribute to improving the population's quality of life.

Papers involving advances and innovations in grain-based product processes may submit original research articles and reviews. Research areas may include, but are not limited to, the following topics:

• New technologies in grain processing;
• The impact of new grain processing methods on nutritional aspects;
• Reuse of waste from the cereal and pulse processing industry;
• 3D printing based on cereals and pulses;
• Innovations in brewing processes;
• Innovations in malting processes.

We look forward to receiving your contributions.

Dr. Antonio Roberto Giriboni Monteiro
Prof. Dr. Tatiana Colombo Pimentel
Guest Editors

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