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Effect of Novel Food Processing Technologies on Health-Promoting Properties of...
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Effect of Novel Food Processing Technologies on Health-Promoting Properties of Cereal- and Legume-Based Foods

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Grain".

Deadline for manuscript submissions: 31 January 2025 | Viewed by 1191

Special Issue Editors

Prof. Dr. Xiaozhi Tang

E-Mail Website
Guest Editor
College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, China
Interests: whole grain foods; natural polymer
Special Issues, Collections and Topics in MDPI journals
Dr. Yingquan Zhang

E-Mail Website
Guest Editor
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
Interests: cereal quality evaluation; quality control; grain nutritional attributes
Special Issues, Collections and Topics in MDPI journals
Dr. Jingwen Xu

E-Mail Website
Guest Editor
College of Food Science, Shanghai Ocean University, Shanghai, China
Interests: whole grains procesing and quality control; whole grains nutrition and health benefits
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Cereal- and legume-based foods are consumed globally as a major source of energy and nutrients. Cereal- and legume-based foods also contribute to health promotion for humans due to their bioactive compounds. Food processing methods such as thermal or heat, physical, chemical, and enzymatic treatments have been widely applied in cereal- and legume-based foods and have significantly influenced their physiochemical characteristics, physiological properties, and health benefits. Given this, this Special Issue of Foods, titled “Effect of Novel Food Processing Technologies on Health-Promoting Properties of Cereal- and Legume-Based Foods”, is being released, focusing on novel food processing methods and their associated health benefits, such as antioxidant activity, anti-diabetes, anti-inflammation, and anti-cancer activities, the regulation of the gut microbiota, and the mechanisms underlying these. Original research paper and review submissions for this Special Issue are welcomed, as long as the topic of the article is within its scope and meets the requirements of Foods. The aim of this Special Issue is to provide new insights into novel food processing methods for improving the physiological properties and health benefits of cereal- and legume-based foods.

Prof. Dr. Xiaozhi Tang
Dr. Yingquan Zhang
Dr. Jingwen Xu
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

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.

Keywords

  • cereal grains and legumes
  • bioactive compounds
  • novel food processing technologies
  • physiological properties
  • health-promoting effect

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Published Papers (1 paper)

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Research

18 pages, 787 KiB  
Article
Sensory Evaluation and Consumers’ Acceptance of a Low Glycemic and Gluten-Free Carob-Based Bakery Product
by Luigi Esposito, Nicola Casolani, Marco Ruggeri, Umile Gianfranco Spizzirri, Francesca Aiello, Emilio Chiodo, Maria Martuscelli, Donatella Restuccia and Dino Mastrocola
Foods 2024, 13(17), 2815; https://doi.org/10.3390/foods13172815 - 5 Sep 2024
Viewed by 1035
Abstract
Carob pulp flour has antidiabetic and antioxidant activities, is naturally sweet, and is rich in fibers. It is obtained from carob pod pulp from the evergreen tree Ceratonia siliqua L., which is grown in Mediterranean areas and is known for locust bean gum [...] Read more.
Carob pulp flour has antidiabetic and antioxidant activities, is naturally sweet, and is rich in fibers. It is obtained from carob pod pulp from the evergreen tree Ceratonia siliqua L., which is grown in Mediterranean areas and is known for locust bean gum production. Despite its valuable effects on health, such as the modulation of the glycemic index, this ingredient has a tremendous impact on technological and hedonic features, mainly on color, flavor, and texture. In this paper, the qualitative features and consumers’ acceptance of a carob-based gluten-free bakery product where rice flour was substituted at 40% with carob pulp flour were studied. A panel group of experts described the bread as dark, quite dense, sweet, aromatic, and with a limited bubble dispersion. On the other hand, the sensory assessment and the willingness to pay of consumers were assessed in two groups (a fully informed one about heathy attributes of the food and a blind one). The results indicated a moderate appreciation of the overall quality of the product (average score between 4 and 5 points on a 9-point Likert scale). The information about the food’s healthy properties and the ability to maintain a low glycemic index did not enhance the consumers’ perception of the product, while previous knowledge and involvement in the product consumption were perceived to have primary importance regarding the final consumers’ choice. Finally, an accelerated shelf-life test was run on the packaged snack to evaluate the general quality and stability. The protective packaging helped in limiting bread decay and maintaining the textural characteristics. Full article
(This article belongs to the Special Issue Effect of Novel Food Processing Technologies on Health-Promoting Properties of Cereal- and Legume-Based Foods)
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