Grains: Processing, Characterization and Development of Novel Healthy Products

Dear Colleagues,

There is an increasing interest in the development of foods using whole grains due to their potential to prevent many chronic diseases such as obesity, cardiovascular diseases, type 2 diabetes and cancer. Grains such as cereals and pulses are sources of dietary fiber and many bioactive compounds, such as phenolic compounds (e.g., phenolic acids, flavonoids and condensed tannins). These are associated with anti-inflamatory and antioxidant properties, and gut microbiota modulation, thus contributing to many health benefits, as demonstrated in a number of studies. Research works have focused on developing high-fiber- and antioxidant-content foods, as well as, the extraction, identification and quantification of phenolic compounds. Thus, more studies on the development of novel foods containing grains, their characterization and evaluation of their bioactive activities are important in order to increase their nutraceutical potential and feed more people with healthy foods.   

For this Special Issue, we welcome papers that enhance our understanding of the development, characterization and potential health benefits of grain-based novel foods.  

Prof. Dr. Frederico Barros
Dr. Valéria Aparecida Vieira Queiroz
Guest Editors

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• novel foods
• grains
• phenolic compounds
• bioactive compounds
• antioxidant activity
• anti-inflammatory activity
• functional foods
• biological mechanisms/pathways