Cereal and Cereal Products: Processing, Storage, Conservation, Safety, Sensory and Nutrition Properties

Dear Colleagues,

Cereal grains, such as corn, rice, and wheat, are distinguished for being outstanding sources of dietary energy and protein. These grains play a crucial role in human nutrition, either consumed directly or used as derivatives. Cereal products are also utilized as food ingredients. Maintaining the quality of cereals throughout the production chain is essential to ensure food safety, particularly in terms of contamination by microorganisms and their toxins. Cereal grains and their products are highly susceptible to pest attacks, including insects and fungi, during storage, where both quantitative and qualitative losses can occur. Concerning quality loss during cereal grain storage, notable issues include changes in nutritional value, sensory properties, and contamination by mycotoxins, such as aflatoxins and ochratoxin A. In this context, it is imperative to develop techniques that help maintain the quality and safety of cereals and cereal products. Recognizing the importance of preserving the quality of stored cereals and cereal products, from both nutritional and sensory perspectives, this Special Issue of Foods will focus on this area of research, focusing on, but not limited to, the following topics:

1. Innovative Storage and Preservation Methods for Enhancing the Shelf Life of Cereal Grains: This topic will explore cutting-edge techniques and technologies designed to extend the shelf life of cereal grains and products, focusing on methods that prevent spoilage, maintain nutritional value, and ensure safety from farm to table.
2. The Role of Packaging in the Safety and Sensory Quality of Cereal Products: Discussion on the latest advancements in packaging materials and designs that help preserve the safety, freshness, and sensory qualities of cereal products, including the use of smart packaging to monitor product quality.

• Assessment and Management of Mycotoxin Contamination in Cereals: Focus on detecting, quantifying, and controlling mycotoxins in cereal grains, with an emphasis on innovative strategies for preventing contamination by fungi during storage and preserving the safety and quality of the food supply.

1. Nutritional Enhancements and Fortification of Cereal Products: This topic will cover strategies and processes for improving the nutritional profile of cereals, such as biofortification, the addition of vitamins and minerals, and the development of functional cereals aimed at addressing specific health concerns.
2. Sensory Evaluation and Consumer Acceptance of Cereal Products: Investigation into how storage and processing affect the sensory attributes (taste, texture, aroma, and appearance) of cereal products, and how these changes impact consumer preferences and acceptance, including studies on new cereal-based product development that meets consumer demands for both sensory quality and nutritional benefits.

Dr. Ernandes Rodrigues de Alencar
Dr. Livia De Lacerda De Oliveira
Dr. Leda R. A. Faroni
Guest Editors

Manuscript Submission Information

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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.

• corn
• wheat
• rice
• sorghum
• grain preservation
• innovative conservation methods
• food packaging
• sensory evaluation
• fortification of cereal products