Bioactive Components and Nutritional Benefits of Whole-Grain Foods

Dear Colleagues,

Whole-grain foods are one important part of the dietary guidelines in many counties due to their versatile health benefits. However, their fundamental mechanism is still poorly understood, particularly related to the bioactivity of the intrinsic bioactive components in different food forms. To obtain a better understanding of whole-grain foods, it is worth further exploring their nutritional quality and sensory properties related to the interactions between intrinsic food components in food processing to help in the development of the whole-grain food industry. Thus, this Special Issue will be focused on whole-grain food-related topics, including:

• Glycemic properties of whole-grain foods and their molecular mechanism;
• Interactions among food components during food processing;
• Polyphenols in Whole-grain foods;
• Impact of the physical form of whole-grain foods on their nutritional properties;
• Sensory properties related to food processing;
• Characterization of cereal-specific nutraceuticals;
• Chemical composition and food uses;
• Omics technology in the study of whole-grain foods.

Prof. Dr. Genyi Zhang
Guest Editor

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• whole-grain foods
• phytochemicals
• dietary fiber
• glycemic index
• microbiota
• polyphenols
• biological pathway
• molecular mechanisms