With the increased awareness of whole foods’ health and nutrition, scientists are dedicated to researching the functional and bioactive compounds in cereals and plant foods. Recently, many studies have shown that the bioactivity of natural products against metabolic disorders of chronic diseases has come into focus and that some bioactive compounds in plant foods can prevent chronic metabolic diseases. Phytochemicals, e.g., phenolics, and proteins are commonly used as functional ingredients in food production, and they provide desirable nutritional and health benefits to humans. Various processing methods are adopted not only to increase the edibility and deliciousness of foods but also to achieve a balance between food quality and safety. Thermal processing techniques can reduce the number of toxic substances, destroy microorganisms, reduce antinutrients, and enhance functionality. For example, thermal processing has been shown to effectively inactivate polyphenol oxidase and release bound phytochemicals in plant foods.
The purpose of this Research Topic is to collect submissions based on the updated findings and scientific evidence from scientists on the effects of thermal processing on the structures and activities of phytochemicals/proteins in cereals/plant foods, with a focus on phenolics, proteins, and their derivatives. The substances in the article can be newly discovered substances, or that have been approved to possess antioxidants, and prevent or treat chronic diseases. Chronic metabolic diseases are diseases caused by metabolic problems, which can be triggered by oxidation disorders, etc. We will collect new findings on the effects of plant foods on preventing metabolic diseases. Collections may also cover related chemistry/biochemistry, in vitro models, animal models, and human studies.
This Research Topic seeks to attract studies on the effects of thermal processing on the structures and activities of phytochemicals and proteins in cereals/plant foods. We welcome Original Research and Review articles, among other article types.
The scope of this Research Topic includes but is not limited to:
• Profiling phytochemicals/proteins of cereals/plant foods or natural products and the effect of thermal processing on the profiles of phytochemicals/proteins;
• The effect of thermal processing on changes in the structure of bioactive compounds and their health functions;
• The effect of thermal processing on the bioavailability, digestibility, and absorption of food components;
• The interaction of phenolics with other components in foods and/or the effect of heat treatment on this interaction.
With the increased awareness of whole foods’ health and nutrition, scientists are dedicated to researching the functional and bioactive compounds in cereals and plant foods. Recently, many studies have shown that the bioactivity of natural products against metabolic disorders of chronic diseases has come into focus and that some bioactive compounds in plant foods can prevent chronic metabolic diseases. Phytochemicals, e.g., phenolics, and proteins are commonly used as functional ingredients in food production, and they provide desirable nutritional and health benefits to humans. Various processing methods are adopted not only to increase the edibility and deliciousness of foods but also to achieve a balance between food quality and safety. Thermal processing techniques can reduce the number of toxic substances, destroy microorganisms, reduce antinutrients, and enhance functionality. For example, thermal processing has been shown to effectively inactivate polyphenol oxidase and release bound phytochemicals in plant foods.
The purpose of this Research Topic is to collect submissions based on the updated findings and scientific evidence from scientists on the effects of thermal processing on the structures and activities of phytochemicals/proteins in cereals/plant foods, with a focus on phenolics, proteins, and their derivatives. The substances in the article can be newly discovered substances, or that have been approved to possess antioxidants, and prevent or treat chronic diseases. Chronic metabolic diseases are diseases caused by metabolic problems, which can be triggered by oxidation disorders, etc. We will collect new findings on the effects of plant foods on preventing metabolic diseases. Collections may also cover related chemistry/biochemistry, in vitro models, animal models, and human studies.
This Research Topic seeks to attract studies on the effects of thermal processing on the structures and activities of phytochemicals and proteins in cereals/plant foods. We welcome Original Research and Review articles, among other article types.
The scope of this Research Topic includes but is not limited to:
• Profiling phytochemicals/proteins of cereals/plant foods or natural products and the effect of thermal processing on the profiles of phytochemicals/proteins;
• The effect of thermal processing on changes in the structure of bioactive compounds and their health functions;
• The effect of thermal processing on the bioavailability, digestibility, and absorption of food components;
• The interaction of phenolics with other components in foods and/or the effect of heat treatment on this interaction.