Cereals are nowadays one of the most important components of human and animal diets. Cereals and cereal-based products make a significant contribution of proteins, fats and micro-constituents. Physicochemical properties of cereals are strongly dependent to the chemical, biochemical, rheological, and nutritional components of raw materials, the derived products and by-products as well as the effect that process technologies can have on them. Their composition can vary according to many factors promoting a wide beneficial effects on the human health. Bioactive compounds (tocopherols, phenolic acids, dietary fibers and phytosterols) but also fatty acids can help to reduce the risk of disease. These compounds are located primarily in the bran and germ, therefore whole grains and grain milling by-products are considered as high potential ingredients, to be used in the formulation of new products. Furthermore, thanks to the new legislation of the European Union it is possible to increase the nutritional value of these products with the addition of insect powders using traditional or innovative processes.
This Research Topic is focusing on Cereal and cereal products characterization with functional properties or ingredients and new formulations and their applications. We welcome submissions of original research focused on but not only:
• Development of new cereal-based products with functional properties
• Influence of processing parameters on nutritional and functional or physicochemical properties of grain-based foods
• Formulation of cereal-based products with improved nutritional features
• Nutritional and functional properties of cereals and cereal-based foods
• Bioactive compounds in cereals, particularly related to their use as a source for the development of new products with improved functional features
• Novel cereal food: Fortified or functional products with innovative ingredients
Cereals are nowadays one of the most important components of human and animal diets. Cereals and cereal-based products make a significant contribution of proteins, fats and micro-constituents. Physicochemical properties of cereals are strongly dependent to the chemical, biochemical, rheological, and nutritional components of raw materials, the derived products and by-products as well as the effect that process technologies can have on them. Their composition can vary according to many factors promoting a wide beneficial effects on the human health. Bioactive compounds (tocopherols, phenolic acids, dietary fibers and phytosterols) but also fatty acids can help to reduce the risk of disease. These compounds are located primarily in the bran and germ, therefore whole grains and grain milling by-products are considered as high potential ingredients, to be used in the formulation of new products. Furthermore, thanks to the new legislation of the European Union it is possible to increase the nutritional value of these products with the addition of insect powders using traditional or innovative processes.
This Research Topic is focusing on Cereal and cereal products characterization with functional properties or ingredients and new formulations and their applications. We welcome submissions of original research focused on but not only:
• Development of new cereal-based products with functional properties
• Influence of processing parameters on nutritional and functional or physicochemical properties of grain-based foods
• Formulation of cereal-based products with improved nutritional features
• Nutritional and functional properties of cereals and cereal-based foods
• Bioactive compounds in cereals, particularly related to their use as a source for the development of new products with improved functional features
• Novel cereal food: Fortified or functional products with innovative ingredients