Research on Processing Characteristics, Bioactive Substances and Product Development of Cereals
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Grain".
Deadline for manuscript submissions: 12 March 2025 | Viewed by 127
Special Issue Editor
Special Issue Information
Dear Colleagues,
Cereals are the most widely cultivated group of plants in the world, and the products processed from cereals are the basis of human and livestock nutrition. Cereal grains have been a staple food since time immemorial, hence the great variety of breads, cereal preparations, and dishes based on traditional and modern technologies. Cereal products are a very heterogeneous group and, therefore, characterised by great composition and nutritional value diversity. The processing of cereal grains results in cereal products rich in many valuable components necessary for the functioning of our body. The degree of grain processing is important for the value of cereal products. We distinguish between whole grain cereal products and refined/processed cereal products depending on the technological processing. It is beneficial to replace highly processed cereal products (white bread, pasta, wheat flour) with low-processed cereal products (whole grains) devoid of unnecessary additives and richer in bioactive components, with beneficial effects on the body. Cereal grains are a rich source of bioactive substances (dietary fibre, phytoestrogens, phytosterols, and phenolic compounds, including phenolic acids and alkylresorcinols). The content of bioactive components in cereal grains is a varietal trait, genetically determined but modified to varying degrees by habitat conditions and agrotechnical factors.
Dr. Iwona Kowalska
Guest Editor
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Keywords
- cereal grains
- bioactive compounds
- cereal products
- nutritional value
- processing technology
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