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Foods
Special Issues
The Processing of Cereal and Its By-Products
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The Processing of Cereal and Its By-Products

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

Deadline for manuscript submissions: 30 July 2026 | Viewed by 2662

Special Issue Editors

Prof. Dr. Paulo Carteri Coradi

E-Mail Website
Guest Editor
Laboratory of Postharvest (LAPOS), Campus Cachoeira do Sul, Federal University of Santa Maria, Avenue Taufik Germano, 3013, Cachoeira do Sul 96503-205, RS, Brazil
Interests: post-harvest engineering; drying; storage and processing of grains; cereals and seeds
Special Issues, Collections and Topics in MDPI journals
Dr. Elena Peñas Pozo

E-Mail Website
Guest Editor
Institute of Food Science, Technology and Nutrition (ICTAN), Spanish National Research Council (CSIC), Jose Antonio Novais 6, 28040 Madrid, Spain
Interests: grains; germination; fermentation; nutritional value; bioactive compounds; food quality and safety; gluten-free grain-derived products; celiac disease
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Cereal grains, such as corn, rice, and wheat, are excellent sources of dietary energy and protein, making them a fundamental component of the human diet. Cereal products are also used as food ingredients, and their processing and preservation play a significant role in the food production chain, although this is a complex process.

The most common methods of cereal processing include dry milling, pearling, wet milling, and malting. During these processes, by-products with varying physical states and chemical compositions are generated. Given that cereals are a crucial source of carbohydrates, proteins, lipids, vitamins (particularly B-complex and vitamin E), and essential trace elements, the reuse and valorization of their by-products present a significant challenge for the sustainable development of the agro-food sector.

This Special Issue of Foods aims to focus on this area of research. We kindly invite you to submit original review or research articles that present novel ideas or concepts related to cereal grains and the upcycling of their by-products.

Prof. Dr. Paulo Carteri Coradi
Dr. Elena Peñas Pozo
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 250 words) can be sent to the Editorial Office for assessment.

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 products
  • cereal processing
  • cereal by-products
  • cereal components
  • cereal-based food
  • bioactive compounds
  • bioaccessibility
  • biodisponibility

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Published Papers (2 papers)

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Research

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22 pages, 3838 KB  
Article
Method of Characterization and Classification of the Physicochemical Quality of Polished White Rice Grains Using VIS/NIR/SWIR Techniques and Machine Learning Models for Lot Segregation and Commercialization in Storage and Processing Units
by Letícia de Oliveira Carneiro, Nairiane dos Santos Bilhalva, Ênio Antônio Manfroi Filho, Dthenifer Cordeiro Santana, Larissa Pereira Ribeiro Teodoro, Paulo Eduardo Teodoro and Paulo Carteri Coradi
Foods 2026, 15(1), 62; https://doi.org/10.3390/foods15010062 - 24 Dec 2025
Cited by 1 | Viewed by 952
Abstract
The quality of rice depends on physical, nutritional, and sensory attributes. However, in industrial practice, quality is predominantly based on physical characteristics evaluated by the conventional method for categorizing commercial atches. In this context, the present study aimed to characterize the physical quality [...] Read more.
The quality of rice depends on physical, nutritional, and sensory attributes. However, in industrial practice, quality is predominantly based on physical characteristics evaluated by the conventional method for categorizing commercial atches. In this context, the present study aimed to characterize the physical quality and proximate composition and to classify commercial batches of polished white rice using machine learning (ML) algorithms based on spectral data. Individual samples (healthy grains and physical defects) and samples from commercial batches (Type 1 to Type 5 and Off-Type) were analyzed and prepared in accordance with current legislation. Spectral data were obtained using NIR and hyperspectral measurements covering the VIS/NIR/SWIR regions, and proximate composition was determined for moisture (MOI), starch (ST), protein (PRO), lipids (LIP), fiber (FIB), and ash (ASH). Multivariate analyses and ML classification models were applied to evaluate differences among grain types and commercial categories and to assess the discriminatory capacity of spectral information. The results showed that including physicochemical attributes to evaluate the quality of commercial batches simplifies the commercial categories currently used. For spectral behavior, batches classified as Type 1 and Type 2 showed low reflectance in the NIR and SWIR regions, suggesting greater interaction of radiant energy with compounds associated with nutritional and sensory quality. The MLP, LGBM, CAT, XGB and RF models performed best for the classification of commercial white polished rice batches, with metrics above 95%. The SWIR region, especially the 2173 nm spectral point, demonstrated high discriminatory power. In conclusion, the application of machine learning models based on VIS/NIR/SWIR spectroscopy proved highly efficient for classifying commercial batches of polished white rice, integrating physical and physicochemical attributes of the grains. Full article
(This article belongs to the Special Issue The Processing of Cereal and Its By-Products)
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Review

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28 pages, 1862 KB  
Review
The Role of Malting and Brewer’s Spent Grain in Sustainable Cereal Utilization
by Szintia Jevcsák, Gerda Diósi, Gréta Törős, Ádám Fülep and Endre Máthé
Foods 2026, 15(2), 287; https://doi.org/10.3390/foods15020287 - 13 Jan 2026
Viewed by 1274
Abstract
Malting is a sustainable, low-cost, and adaptable technique that enhances the nutritional and functional value of cereals while contributing to waste reduction, improved food safety, and the valorization of brewing by-products such as brewers’ spent grain. It was originally developed for barley but [...] Read more.
Malting is a sustainable, low-cost, and adaptable technique that enhances the nutritional and functional value of cereals while contributing to waste reduction, improved food safety, and the valorization of brewing by-products such as brewers’ spent grain. It was originally developed for barley but is now used with a wide range of cereals. Malting, in its simplest form, involves controlled germination and drying, which enhance enzyme activity and improve grain nutritional quality. Our review introduces a broader perspective by addressing how malting can enhance health benefits through malted forms of both common and less prominent cereals such as sorghum, teff, millet, triticale, quinoa, and buckwheat. Nutritional enhancement takes place by increasing nutrient bioavailability, changing chemical composition, and reducing antinutrients, while inducing the production of bioactive compounds with antioxidant, anti-inflammatory, and antidiabetic activities. This review examines brewers’ spent grain (BSG), a nutrient-dense brewing by-product that is widely recognized as a sustainable ingredient for food and nutrition applications. Full article
(This article belongs to the Special Issue The Processing of Cereal and Its By-Products)
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