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The Effects of Processing Technologies on the Quality of Cereal...
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The Effects of Processing Technologies on the Quality of Cereal By-Products

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Grain".

Deadline for manuscript submissions: 15 December 2024 | Viewed by 2079

Special Issue Editors

Dr. Ruge Cao

E-Mail Website
Guest Editor
College of food science and engineering, Tianjin University of Science and Technology, Tianjin, China
Interests: grain processing and utilization technology of its by-products; mechanism on structure and property change of components in food during processing; application of NMR to food analysis
Dr. Lili Wang

E-Mail Website
Guest Editor
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
Interests: the processing and high-value utilization of nutritional and health-focused coarse grains
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

This Special Issue on "The Effects of Processing Technologies on the Quality of Cereal Products and By-Products" aims to explore the advancements, challenges, and innovations in processing technologies impacting the quality of cereals and their by-products. We invite original research articles, reviews, and studies that delve into novel processing techniques, quality improvement strategies, and nutritional enhancements of whole cereals and cereal by-products.

Contributions focusing on the efficient extraction, separation, and maintenance of active compounds (such as polyphenols, polysaccharides, peptides, vitamins, and other bio-active substances) from cereals and their by-products are particularly welcome. Additionally, studies elucidating stability techniques and structure–activity relationships (SAR) of these components are highly encouraged.

This Special Issue aims to provide insights into optimizing processing methods to yield high-quality, nutritious cereal products and by-products. By encompassing whole cereals, we seek to capture a broader range of research that can drive advancements in the food industry, foster innovation, and promote sustainable practices.

Dr. Ruge Cao
Dr. Lili Wang
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • cereal by-products
  • whole grains
  • quality enhancement
  • nutritional value
  • food science
  • bio-activities
  • processing technologies
  • polyphenols
  • polysaccharides
  • peptides

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Further information on MDPI's Special Issue polices can be found here.

Published Papers (3 papers)

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Research

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14 pages, 3032 KiB  
Article
Effect of Rice Protein on the Gelatinization and Retrogradation of Rice Starch with Different Moisture Content
by Yifu Zhang, Jiawang Zhang, Zeyu Wang, Longxiang Fan and Ye Chen
Foods 2024, 13(23), 3734; https://doi.org/10.3390/foods13233734 - 22 Nov 2024
Viewed by 295
Abstract
Rice protein and moisture content are pivotal in the gelatinization and retrogradation processes of rice starch. This study aimed to explore the influence of rice protein on these processes by preparing rice starch gels with varying moisture levels and incorporating rice protein. At [...] Read more.
Rice protein and moisture content are pivotal in the gelatinization and retrogradation processes of rice starch. This study aimed to explore the influence of rice protein on these processes by preparing rice starch gels with varying moisture levels and incorporating rice protein. At a high moisture content of 1:6, rice protein exhibited a minimal effect on the gelatinization properties of rice starch but significantly retarded the retrogradation of the starch gel. At intermediate moisture levels of 1:4 and 1:2, the rice starch gels showed pronounced retrogradation. However, rice protein was effective in inhibiting this retrogradation at a 1:4 moisture content, while its inhibitory effect diminished at a 1:2 moisture content. Under low moisture conditions of 1:1, the gelatinization of rice starch was markedly constrained by the limited water availability, but rice protein mitigated this constraint. Conversely, at this moisture level, rice protein promoted the retrogradation of the rice starch gel during the retrogradation process. The findings of this study offer a theoretical foundation that could inform the production of rice-based products. Full article
(This article belongs to the Special Issue The Effects of Processing Technologies on the Quality of Cereal By-Products)
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16 pages, 1944 KiB  
Article
A Nondestructive Detection Method for the Muti-Quality Attributes of Oats Using Near-Infrared Spectroscopy
by Linglei Li, Long Li, Guoyuan Gou, Lang Jia, Yonghu Zhang, Xiaogang Shen, Ruge Cao and Lili Wang
Foods 2024, 13(22), 3560; https://doi.org/10.3390/foods13223560 - 7 Nov 2024
Viewed by 523
Abstract
This study aimed to achieve a precise and non-destructive quantification of the amounts of total starch, protein, β-glucan, and fat in oats using near-infrared technology in conjunction with chemometrics methods. Eight preprocessing methods (SNV, MSC, Nor, DE, FD, SD, BC, SS) were employed [...] Read more.
This study aimed to achieve a precise and non-destructive quantification of the amounts of total starch, protein, β-glucan, and fat in oats using near-infrared technology in conjunction with chemometrics methods. Eight preprocessing methods (SNV, MSC, Nor, DE, FD, SD, BC, SS) were employed to process the original spectra. Subsequently, the optimal PLS model was obtained by integrating feature wavelength selection algorithms (CARS, SPA, UVE, LAR). After SD-SPA, total starch reached its optimal state (Rp2 = 0.768, RMSEP = 2.057). Protein achieved the best result after MSC-CARS (Rp2 = 0.853, RMSEP = 1.142). β-glucan reached the optimal value after BC-SPA (Rp2 = 0.759, RMSEP = 0.315). Fat achieved the optimal state after SS-SPA (Rp2 = 0.903, RMSEP = 0.692). The research has shown the performance of the portable FT-NIR for a rapid and non-destructive quantification of nutritional components in oats, holding significant importance for quality control and quality assessment within the oat industry. Full article
(This article belongs to the Special Issue The Effects of Processing Technologies on the Quality of Cereal By-Products)
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Review

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19 pages, 1680 KiB  
Review
Effect of Germination on the Digestion of Legume Proteins
by Xinrui Wang, Bei Fan, Yang Li, Chengxin Fei, Yangyang Xiong, Lin Li, Yanfang Liu, Litao Tong, Yatao Huang and Fengzhong Wang
Foods 2024, 13(17), 2655; https://doi.org/10.3390/foods13172655 - 23 Aug 2024
Viewed by 783
Abstract
As one of the main sources of plant protein, it is important to improve the protein digestibility of legumes. Faced with population growth and increasing environmental pressures, it is essential to find a green approach. Germination meets this requirement, and in the process [...] Read more.
As one of the main sources of plant protein, it is important to improve the protein digestibility of legumes. Faced with population growth and increasing environmental pressures, it is essential to find a green approach. Germination meets this requirement, and in the process of natural growth, some enzymes are activated to make dynamic changes in the protein itself; at the same time, other substances (especially anti-nutrient factors) can also be degraded by enzymes or their properties (water solubility, etc.), thereby reducing the binding with protein, and finally improving the protein digestibility of beans under the combined influence of these factors The whole process is low-carbon, environmentally friendly and safe. Therefore, this paper summarizes this process to provide a reference for the subsequent development of soybean functional food, especially the germination of soybean functional food. Full article
(This article belongs to the Special Issue The Effects of Processing Technologies on the Quality of Cereal By-Products)
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