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Special Issues
Cereal Products: Physicochemical Properties, Processing Technology and Nutritional Quality
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Cereal Products: Physicochemical Properties, Processing Technology and Nutritional Quality

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

Deadline for manuscript submissions: 30 June 2025 | Viewed by 923

Special Issue Editors

Dr. Pablo Daniel Ribotta

E-Mail Website
Guest Editor
1. Facultad de Ciencias Exactas, Físicas y Naturales, Universidad Nacional de Córdoba, Córdoba, Argentina
2. CONICET-Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC) (CONICET-UNC), Universidad Nacional de Córdoba, Córdoba, Argentina
Interests: food processing; food quality; cereals; oilseeds; products; ingredients; food formulations; evaluation of the physical, chemical and functional properties of food ingredients and products
Prof. Dr. Manuel Gómez

E-Mail Website
Guest Editor
InnograinLab, Food Technology Division, Department of Agricultural Engineering, University of Valladolid, Valladolid, Spain
Interests: gluten-free; sugar free; fat reduction; flour quality; fiber enrichment; by-products
Special Issues, Collections and Topics in MDPI journals
Dr. Alberto E. León

E-Mail Website
Guest Editor
Córdoba Food Science and Technology Institute (ICYTAC), National Scientific and Technical Research Council (CONICET), College of Agricultural Sciences, National University of Córdoba (UNC), Córdoba, Argentina
Interests: research and innovation in legume and cereal-based foods; relationship between food and health; improving the nutritional quality and health profile of foods

Special Issue Information

Dear Colleagues,

This Special Issue invites you to contribute to advancing knowledge on cereal products, focusing on their physicochemical properties, processing technologies and nutritional quality. Cereals are a global dietary staple and they are mainly used as whole or refined flours. Optimizing their techno-functional properties, shelf life and nutritional potential remains an essential challenge. We welcome original research and reviews addressing the complexities of cereal processing, the impact of emerging and conventional technologies on ingredient properties and on product quality, and innovative approaches to enhance nutritional profiles. Topics of interest include biochemical characterization, advancements in milling and fortification techniques, gluten-free alternatives, novel bioactive compounds, and consumer health perspectives. By spotlighting the latest scientific insights and technological developments, this Issue aims to bridge the gap between cereal science and the food industry, fostering improvements in both product formulation and public health.

Dr. Pablo Daniel Ribotta
Prof. Dr. Manuel Gómez
Dr. Alberto E. León
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

  • cereals
  • whole flours
  • refined flours
  • baking
  • extrusion
  • healthy profile
  • processing techniques
  • quality control

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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

19 pages, 8636 KiB  
Article
Changes in Bioactive Constituents in Black Rice Metabolites Under Different Processing Treatments
by Bin Hong, Shan Zhang, Di Yuan, Shan Shan, Jing-Yi Zhang, Di-Xin Sha, Da-Peng Chen, Wei-Wei Yin, Shu-Wen Lu and Chuan-Ying Ren
Foods 2025, 14(9), 1630; https://doi.org/10.3390/foods14091630 - 5 May 2025
Viewed by 343
Abstract
In this study, liquid chromatography–mass spectrometry (LC-MS) was employed to conduct untargeted metabolomics analysis on black rice (BR), milled black rice (MBR), wet germinated black rice (WBR), and high-temperature and high-pressure-treated WBR (HTP-WBR). A total of 6988 positive ions and 7099 negative ions [...] Read more.
In this study, liquid chromatography–mass spectrometry (LC-MS) was employed to conduct untargeted metabolomics analysis on black rice (BR), milled black rice (MBR), wet germinated black rice (WBR), and high-temperature and high-pressure-treated WBR (HTP-WBR). A total of 6988 positive ions and 7099 negative ions (multiple difference ≥1.2 or ≤0.8333, p < 0.05, and variable importance in projection ≥1) were isolated, and 98 and 100 differential metabolic pathways were identified between the different samples in the positive and negative ion modes, respectively. Distinctive variations in the metabolic compositions of BR, MBR, WBR, and HTP-WBR were observed. Flavonoids, fatty acids, lipids, phenylpropanoids, polyketides, benzenoids, and organooxygen were the dominant differential metabolites. Milling removed the majority of bran-associated bioactive components such as phenolic acids, anthocyanins, micronutrients, fatty acids, antioxidants, and dietary fiber. The germination process significantly reduced the number of flavonoids, polyketides, and lipid-related metabolites, while enzymatic activation notably increased the number of organic acids and amino acids. HTP treatment synergistically enhanced the content of heat-stable flavonoids and polyketides, while simultaneously promoting fatty acid β-oxidation. These findings establish novel theoretical foundations for optimizing processing methodologies and advancing functional characterization in black rice product development. Full article
(This article belongs to the Special Issue Cereal Products: Physicochemical Properties, Processing Technology and Nutritional Quality)
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17 pages, 1732 KiB  
Article
Impact of Ultrasound on a Gluten-Free Composite Flour Based on Rice Flour and Corn Starch for Breadmaking Applications
by Mahsa Farrokhi, Ines N. Ramos and Cristina L. M. Silva
Foods 2025, 14(7), 1094; https://doi.org/10.3390/foods14071094 - 21 Mar 2025
Viewed by 339
Abstract
Ultrasound (US) treatment is an eco-friendly physical modification technique increasingly used to enhance the functionality of gluten-free flours. In this study, the impact of sonication on the techno-functional, thermal, structural, and rheological properties of a composite gluten-free flour was investigated. The flour, comprising [...] Read more.
Ultrasound (US) treatment is an eco-friendly physical modification technique increasingly used to enhance the functionality of gluten-free flours. In this study, the impact of sonication on the techno-functional, thermal, structural, and rheological properties of a composite gluten-free flour was investigated. The flour, comprising corn starch, rice flour, and other ingredients, was treated at hydration levels of 15% and 25% (w/w) under controlled conditions (10 min of sonication at 20 °C) and compared to a non-sonicated control. Sonication reduced the water absorption capacity (WAC) and swelling power (SP) while increasing the oil absorption capacity (OAC) and water solubility (WSI). Thermal analysis revealed lower gelatinization enthalpy, indicating structural modifications induced by cavitation. Structural assessments (XRD and FTIR) confirmed minimal alterations in crystallinity and short-range order. Rheological studies demonstrated an enhanced elasticity in the gel structure, especially at 15% hydration, while a morphological analysis via SEM highlighted particle fragmentation and surface roughening. These findings demonstrate the potential of ultrasound to modify gluten-free flours for improved functionality and diverse applications in gluten-free product development. Full article
(This article belongs to the Special Issue Cereal Products: Physicochemical Properties, Processing Technology and Nutritional Quality)
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