Quality of Grains and Grain-Based Foods Volume II

Dear Colleagues,

The quality of grains (cereals, pseudocereals, legumes, etc.) is a very broad and nebulous topic that covers many different meanings and aspects. Grain quality largely depends on the species, genotype, environment and their interactions, as well as the grain’s end use. Quality is defined by a wide range of properties and factors. Physical quality includes yield, purity, moisture content, bulk density, kernel size, grain length, grain width, kernel hardness, vitreousness, kernel density, chalkiness, damaged kernels, color etc. Sanitary quality is associated with fungal infection, mycotoxins, insects and mites and their fragments or by-products, foreign material and dust. Nutritional quality is related to intrinsic characteristics such as the content of carbohydrates, fibers, proteins, lipids and micronutrients. Finally, grain quality can be related to process-related characteristics. Grain-based foods are a dietary staple around the world. An emerging challenge faced by food processes mostly characterized by oxidation phenomena is how to keep and improve the nutritional and sanitary qualities of grain-based food products whilst maintaining or improving health benefits.

This Special Issue of Foods is intended to cover recent studies addressing the importance of the quality of grains and grain-based foods. Studies may include analytical approaches for characterization. The evaluation of factors affecting the stability, transformation, accumulation and biosynthesis of micro and macronutrients is also desirable. Reviews in the field will also be welcome.

Dr. Larbi Rhazi
Guest Editor

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