The field of food particle technology is diverse, encompassing a wide range of food products processed or handled in granular or powdered forms. These range from raw agricultural grains to highly sophisticated formulated products such as functional powders and encapsulated nutraceuticals. Understanding the physicochemical characteristics of these products is crucial, as these characteristics significantly influence their handling during manufacturing and storage. The behavior of these powdered or granular products—how they flow, disperse, dissolve, and form clumps—is technologically crucial, profoundly impacting product quality and production efficiency. As global demand for versatile, safe, and sustainable food options increases, the role of food powders and grains in food science and technology becomes more essential. With advances in processing technologies, characterization methods, and applications, there is a growing need to consolidate research efforts and foster innovative developments in this field.
The primary goal of this research collection is to serve as a dedicated platform for the dissemination of cutting-edge research, review articles, and case studies focused on the science and technology of food powders and grains. This topic aims to highlight the latest advancements and explore future directions in the manufacturing, processing, and application of these materials in food science. By bridging the gap between academic research and industrial application, the section will facilitate the exchange of ideas and foster collaborations that drive innovation and progress in the field. Ultimately, this Research Topic will provide invaluable information for food scientists and technologists across various food industries who are involved in developing and optimizing both formulations and production processes, aiming to maximize product performance for a given cost.
The “Food Powders and Grains” Research Topic will cover a broad spectrum of themes, including but not limited to:
• Manufacturing Techniques: Innovations in the production of food powders and grains, including methods such as spray drying, freeze-drying, size reduction, agglomeration, tabletting, and encapsulation.
• Characterization Methods: Advanced techniques for analyzing the physical, chemical, and functional properties of food powders and grains to better understand their behavior under various processing and storage conditions.
• Applications in Product Development: Utilization of food powders and grains in developing new products or enhancing existing ones, with an emphasis on improving nutritional profiles, functional properties, and consumer acceptability.
• Storage and Stability: Studies on the stability of powdered products over time and under different environmental conditions, including moisture content, temperature, and packaging technologies.
• Innovative Technologies and Equipment: Exploration of new technologies and equipment designed to optimize the processing and quality of food powders and grains.
• Health and Nutritional Aspects: Research into the health implications and nutritional benefits of consuming food in powdered form, including impacts on bioavailability, digestibility, and overall health.
Keywords:
Grains, Cereals, Powder Technology, Drying, Encapsulation, Food Powders
Important Note:
All contributions to this Research Topic must be within the scope of the section and journal to which they are submitted, as defined in their mission statements. Frontiers reserves the right to guide an out-of-scope manuscript to a more suitable section or journal at any stage of peer review.
The field of food particle technology is diverse, encompassing a wide range of food products processed or handled in granular or powdered forms. These range from raw agricultural grains to highly sophisticated formulated products such as functional powders and encapsulated nutraceuticals. Understanding the physicochemical characteristics of these products is crucial, as these characteristics significantly influence their handling during manufacturing and storage. The behavior of these powdered or granular products—how they flow, disperse, dissolve, and form clumps—is technologically crucial, profoundly impacting product quality and production efficiency. As global demand for versatile, safe, and sustainable food options increases, the role of food powders and grains in food science and technology becomes more essential. With advances in processing technologies, characterization methods, and applications, there is a growing need to consolidate research efforts and foster innovative developments in this field.
The primary goal of this research collection is to serve as a dedicated platform for the dissemination of cutting-edge research, review articles, and case studies focused on the science and technology of food powders and grains. This topic aims to highlight the latest advancements and explore future directions in the manufacturing, processing, and application of these materials in food science. By bridging the gap between academic research and industrial application, the section will facilitate the exchange of ideas and foster collaborations that drive innovation and progress in the field. Ultimately, this Research Topic will provide invaluable information for food scientists and technologists across various food industries who are involved in developing and optimizing both formulations and production processes, aiming to maximize product performance for a given cost.
The “Food Powders and Grains” Research Topic will cover a broad spectrum of themes, including but not limited to:
• Manufacturing Techniques: Innovations in the production of food powders and grains, including methods such as spray drying, freeze-drying, size reduction, agglomeration, tabletting, and encapsulation.
• Characterization Methods: Advanced techniques for analyzing the physical, chemical, and functional properties of food powders and grains to better understand their behavior under various processing and storage conditions.
• Applications in Product Development: Utilization of food powders and grains in developing new products or enhancing existing ones, with an emphasis on improving nutritional profiles, functional properties, and consumer acceptability.
• Storage and Stability: Studies on the stability of powdered products over time and under different environmental conditions, including moisture content, temperature, and packaging technologies.
• Innovative Technologies and Equipment: Exploration of new technologies and equipment designed to optimize the processing and quality of food powders and grains.
• Health and Nutritional Aspects: Research into the health implications and nutritional benefits of consuming food in powdered form, including impacts on bioavailability, digestibility, and overall health.
Keywords:
Grains, Cereals, Powder Technology, Drying, Encapsulation, Food Powders
Important Note:
All contributions to this Research Topic must be within the scope of the section and journal to which they are submitted, as defined in their mission statements. Frontiers reserves the right to guide an out-of-scope manuscript to a more suitable section or journal at any stage of peer review.