Grain Intensive Processing and Utilization
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Grain".
Deadline for manuscript submissions: closed (5 March 2023) | Viewed by 7956
Special Issue Editors
Interests: grain drinks; fermentation; nutritional evaluation; nutrition intervention; food hazard analysis
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Grain is a traditional staple food of people in many Asian countries and occupies a major part in their diets. The intensive processing and utilization of grain have always been research hotspots in this field. In recent years, related technologies, such as germination, extrusion, ultrafine grinding, enzymatic hydrolysis, fermentation, etc., have attracted a large number of researchers' interest. With the application of the above intensive processing technologies, grain food can be endowed with higher nutritional value, better taste, more attractive flavor, and unique functionality. In addition, whole-grain foods have become one of the most important health foods worldwide. How to improve the overall taste of whole-grain foods, especially through technological innovation, has become a big challenge. However, further research on some issues of concern, such as the exploration of new processing methods, the monitoring of potential transformed hazards, and the intervention of healthcare factors in grain in some diseases (e.g., hypertension, hyperlipidemia, diabetes, deep vein thrombosis, etc.), is needed.
Dr. Yuliang Cheng
Prof. Dr. He Qian
Guest Editors
Manuscript Submission Information
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Keywords
- grain
- intensive processing
- whole grain foods
- healthcare factors
- transformed hazards
- fermented grain