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Advanced Research on Quality and Nutrition of Cereal-Based Foods and...
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Advanced Research on Quality and Nutrition of Cereal-Based Foods and Beverages—2nd Edition

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

Deadline for manuscript submissions: 30 September 2025 | Viewed by 2823

Special Issue Editor

Dr. Pei Wang

E-Mail Website
Guest Editor
College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
Interests: cereal food processing; multiple component interactions; functional cereal food development
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Cereals are the predominant ingredient in the manufacturing of staple foods. The exploitation of high-quality and nutritional cereal-based foods is pivotal for national health. The majority of refined cereal products have low nutritional value since they consist of high levels of carbohydrates and fat. The balance between the quality and nutrition of cereal-based foods should be comprehensively considered by incorporating the functional cereal ingredient as well as introducing the innovative processing technique. Moreover, understanding the interactions of multiple cereal components at the molecular level during processing and digestion significantly advances the developing principle of cereal-based foods and allows for regulating the quality and nutrition of cereal-based foods.

Thus, the aim of the current Special Issue is to collect recent advances on the quality and nutrition of cereal-based foods. Original manuscripts, including full-length articles, short communications, and mini-reviews, are all welcome. All manuscripts will be peer reviewed before their acceptance for publication.

Dr. Pei Wang
Guest Editor

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

  • cereal-based food
  • quality and nutrition control
  • functional cereal ingredient
  • innovative processing technology
  • cereal components

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

Published Papers (4 papers)

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Research

18 pages, 2502 KiB  
Article
Brewing with Whole Wheat Bread to Produce Different Beer Styles
by Carlos Martin-Lobera, Jose Fermoso, Carlos A. Blanco and Isabel Caballero
Foods 2025, 14(10), 1697; https://doi.org/10.3390/foods14101697 - 11 May 2025
Viewed by 119
Abstract
Beer is one of the most widely consumed alcoholic beverages and is rich in nutrients. Meanwhile, bread waste is a major contributor to global food waste. This study investigated substituting up to 50% of malt with whole wheat bread in American lager, Indian [...] Read more.
Beer is one of the most widely consumed alcoholic beverages and is rich in nutrients. Meanwhile, bread waste is a major contributor to global food waste. This study investigated substituting up to 50% of malt with whole wheat bread in American lager, Indian pale ale, and Bavarian weiss ale to reduce bread waste and enhance beer’s nutritional profile. The study assessed physicochemical properties, bioactive compounds, and volatile profiles of bread-based beers versus traditional malt-based brews. Results showed that bread beers maintained key properties while increasing bioactive compounds, especially in Bavarian weiss, which had higher total polyphenol content (1.04 mg GAE mL−1 compared to 0.507 mg GAE mL−1). Antioxidant activity in weiss beer also increased (2.007–2.057 μMol DPPH mL−1 relative to 0.68–1.75 μMol DPPH mL −1 in 100% malt weiss). PCA analysis highlighted a distinct bioactive profile in bread beers, with elevated phenylethyl alcohol and ethyl octanoate. Substituting malt with bread was feasible, producing beers of comparable quality and potential health benefits. These findings support bread as a sustainable, cost-effective malt alternative, reducing waste and enhancing beer within a circular economy framework. Full article
(This article belongs to the Special Issue Advanced Research on Quality and Nutrition of Cereal-Based Foods and Beverages—2nd Edition)
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16 pages, 3550 KiB  
Article
Preparation of Rice Bran-Enriched Sweet Rice Wine and Its Quality Improvement Through Extrusion
by Wantian Li, Teng Han, Yuxin Wen, Hao Zhang and Dandan Li
Foods 2025, 14(9), 1582; https://doi.org/10.3390/foods14091582 - 30 Apr 2025
Viewed by 223
Abstract
This study aimed to improve the quality of sweet rice wine through exogenous addition of rice bran and extrusion. The effects of directly fermenting brown rice and adding rice bran on key quality indicators including alcohol content, sugar-to-acid ratio, antioxidant properties, and sensory [...] Read more.
This study aimed to improve the quality of sweet rice wine through exogenous addition of rice bran and extrusion. The effects of directly fermenting brown rice and adding rice bran on key quality indicators including alcohol content, sugar-to-acid ratio, antioxidant properties, and sensory characteristics were evaluated. Compared to direct fermentation, the exogenous addition of rice bran significantly improved overall wine quality, with 4% rice bran yielding the optimal alcohol content of 1.6% vol and sugar-to-acid ratio exceeding 40. Extrusion modified the physical structure of rice bran, improving its performance as a fermentation substrate. Consequently, both the antioxidant activity and flavor profile of the sweet rice wine were further enhanced. These findings provide valuable theoretical insights for the development of high-quality whole-grain foods. Full article
(This article belongs to the Special Issue Advanced Research on Quality and Nutrition of Cereal-Based Foods and Beverages—2nd Edition)
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18 pages, 7147 KiB  
Article
Ethanolic Extrusion of Indica Rice Flour for Rice Noodle Production
by Miaomiao Fu, Xing Zhou, Hong (Sabrina) Tian, Yanxin Chen and Zhengyu Jin
Foods 2025, 14(9), 1453; https://doi.org/10.3390/foods14091453 - 23 Apr 2025
Viewed by 174
Abstract
Due to the absence of gluten, rice noodles require complex processing to achieve a desirable texture. This study developed ethanolic-extruded indica rice flour (EERF) as a novel gluten substitute to simplify rice noodle production. EERF exhibited a distinct V-type crystalline structure (7.89% crystallinity) [...] Read more.
Due to the absence of gluten, rice noodles require complex processing to achieve a desirable texture. This study developed ethanolic-extruded indica rice flour (EERF) as a novel gluten substitute to simplify rice noodle production. EERF exhibited a distinct V-type crystalline structure (7.89% crystallinity) and high cold-paste viscosity (1043 cP), enabling its use as a binder in rice dough. When blended with native indica rice flour (IRF) at 10–20%, the EERF-IRF premix formed a cohesive dough with water via cold gelation, imparting viscoelasticity and tensile resistance. Optimal formulation (15% EERF for the premix and 37% water for making the dough) yielded fresh rice noodles with reduced cooking loss (5.57%) and a reduced breakage rate (14.44%), alongside enhanced sensory scores. This approach offers a clean-label, industrially scalable solution for producing rice noodles with simplified processing and improved quality. Full article
(This article belongs to the Special Issue Advanced Research on Quality and Nutrition of Cereal-Based Foods and Beverages—2nd Edition)
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17 pages, 11015 KiB  
Article
Purification and Characterization of β-Mannanase Derived from Rhizopus microsporus var. rhizopodiformis Expressed in Komagataella phaffii
by Jinghua Qu, Jie Long, Xingfei Li, Xing Zhou, Long Chen, Chao Qiu and Zhengyu Jin
Foods 2024, 13(20), 3324; https://doi.org/10.3390/foods13203324 - 19 Oct 2024
Viewed by 1812
Abstract
The demand for food-grade β-mannanases, ideal for high-temperature baking, is increasing. Using the Komagataella phaffii (P. pastoris) expression system for β-mannanase production, this study aimed to enhance purification methods. We evaluated better conditions for production and purification of β-mannanase (PpRm [...] Read more.
The demand for food-grade β-mannanases, ideal for high-temperature baking, is increasing. Using the Komagataella phaffii (P. pastoris) expression system for β-mannanase production, this study aimed to enhance purification methods. We evaluated better conditions for production and purification of β-mannanase (PpRmMan134A) from recombinant P. pastoris X-33, focusing on a higher purity and reducing the production of endogenous secretory proteins in fermentation. By adjusting carbon and nitrogen sources, culture time, and temperature, we controlled cell growth to reduce the production of endogenous secretory proteins. The better-evaluated conditions involved culturing recombinant P. pastoris in 70 mL buffered glycerol complex medium for 24 h at 30 °C, then in modified buffered methanol-complex medium with 0.91% (w/v) methanol, 0.56% (w/v) sorbitol, and 0.48% (w/v) mannitol for another 24 h, which improved the PpRmMan134A yield and reduced endogenous secretory proteins, shortening the fermentation time by 72 h. An affordable purification method using ultrafiltration and salt-out precipitation was utilized. PpRmMan134A showed thermostability up to 100 °C and effectively degraded locust bean gum into smaller fragments, mainly producing mannotriose. In conclusion, with its enhanced purity due to reduced levels of endogenous secretory proteins, purified PpRmMan134A emerges as a promising enzyme for high-temperature baking applications. Full article
(This article belongs to the Special Issue Advanced Research on Quality and Nutrition of Cereal-Based Foods and Beverages—2nd Edition)
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