Comprehensive Control Measures for Loss of Grain Storage
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Grain".
Deadline for manuscript submissions: closed (20 June 2023) | Viewed by 8630
Special Issue Editors
Interests: health effects of functional carbohydrates; health effects of phytochemicals; key processing technologies for maintaining functional factors and improving quality of whole grains; research and development and quality standardization of food for controlling sugar and lipids
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Research on comprehensive control measures for loss of grain focuses on the processing of grain to avoid the waste of grain induced by lipid oxidation or microbial growth during storage. The deterioration of storage quality limits grain utilization, especially for the whole grain. There are many food processing techniques to protect the grains from quality deterioration, such as near-infrared, microwave, superheated steam, steaming, frying and other traditional processing treatments. Not only food safety and security but also the sensory and nutritional quality are affected by these treatments. An increasing number of studies have clarified their real effects. Meanwhile, the storage environment (temperature, humidity, packing) is also important to control the loss of grain together with the processing. All of the above will be covered in this Special Issue.
Dr. Ju Qiu
Dr. Yeming Chen
Guest Editors
Manuscript Submission Information
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Keywords
- inhibition of lipid oxidation
- shelf life
- storage quality
- starch staling
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