Chemistry, Quality, and Processing Technology of Different Cereals, Pseudocereals, Legumes and Oilseeds Grain Types
A special issue of Applied Sciences (ISSN 2076-3417). This special issue belongs to the section "Food Science and Technology".
Deadline for manuscript submissions: 15 December 2024 | Viewed by 184
Special Issue Editors
Interests: cereal products; rheological properties; sensory analysis; functional foods
Special Issues, Collections and Topics in MDPI journals
Interests: food science and technology; food microbiology and safety; food biotechnology
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Different types of grain in the form of cereals, pseudocereals, legumes and oilseeds represent the global population’s main source of food.
Through different processes, they are transformed into safe and edible food products with desirable physico-chemical properties, nutritional qualities, and sensory characteristics. There is a direct relationship between the quality of food products and the quality of the raw materials used (physico-chemical, nutritional, sensory, and microbiological characteristics), the technological processes used, and the technological parameters chosen to achieve them. Their versatility and ability to improve food quality requires a more complex evaluation of them from a technological and nutritional point of view. Therefore, more and more studies are needed to analyze grain quality and their potential use in the development of food products. This Special Issue focuses on original research and review papers that discuss the various applications of different grain types in order to obtain food products. Different aspects such as grain composition; microstructure; and functional, nutritional, rheological, textural, and sensory characteristics and their use in order to obtain food products will be discussed in this Special Issue.
Prof. Dr. Georgiana Gabriela Codină
Prof. Dr. Adriana Dabija
Guest Editors
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Keywords
- cereals
- pseudocereals
- oilseeds
- legumes
- variety
- type
- microstructure analysis
- rheological properties
- textural properties
- technological process
- nutritional value
- new product development
- consumer acceptance
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