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Cereal-Based Foods: Health, Innovation, and Sustainability
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Cereal-Based Foods: Health, Innovation, and Sustainability

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

Deadline for manuscript submissions: closed (20 November 2023) | Viewed by 3188

Special Issue Editors

Dr. Hanna Kowalska

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Guest Editor
Department of Food Engineering and Process Management, Warsaw University of Life Sciences (WULS - SGGW), Warsaw, Poland
Interests: food engineering; food technology; food quality; physicochemical properties; wholegrain bars
Special Issues, Collections and Topics in MDPI journals
Dr. Agata Marzec

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Guest Editor
Department of Food Engineering and Process Management, Warsaw University of Life Sciences (SGGW), Warsaw, Poland
Interests: food technology; physicochemical properties; confectionery; baking
Prof. Dr. Jolanta Kowalska

E-Mail Website
Guest Editor
Department of Food Engineering and Process Management, Warsaw University of Life Sciences (WULS - SGGW), Warsaw, Poland
Interests: food technology; food quality; physicochemical properties; designing a new product; bread recipe modification

Special Issue Information

Dear Colleagues,

This Special Issue is dedicated to applying new approaches and solutions to the production of cereal-based products. The idea of a beneficial effect on human health is promoted by new solutions in this direction, e.g., the production of wholegrain bread, bread or snacks with the addition of dried fruit, seeds, non-grain grains and other additives that are a source of many natural ingredients with high biological activity. The selection of raw materials is particularly important, both in terms of product quality and the possibility of using innovative technologies. It is interesting to replace traditional wheat flour with other raw materials, including the use of new cereal varieties. There is the possibility of using plant by-products, which has a significant impact on the global need to search for technologies that include sustainable development. Research in this area should be conducted to increase the variety of cereal products on the food market and encourage societies to increase their consumption. The awareness and interest of consumers in cereal-based products, which are attributed to health-promoting values, are increasing, which is why we believe that the participation of leading scientists who are able to present the latest solutions in this direction is very important.

Dr. Hanna Kowalska
Dr. Agata Marzec
Prof. Dr. Jolanta Kowalska
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-based products
  • innovative technologies
  • cereal snacks
  • functional food
  • new cereal varieties in baking

Published Papers (2 papers)

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Research

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21 pages, 3711 KiB  
Article
Characteristics of Oat and Buckwheat Malt Grains for Use in the Production of Fermented Foods
by Agnieszka Salamon, Hanna Kowalska, Anna Ignaczak, Agata Marzec, Jolanta Kowalska and Anna Szafrańska
Foods 2023, 12(20), 3747; https://doi.org/10.3390/foods12203747 - 12 Oct 2023
Viewed by 1152
Abstract
Malted gluten-free cereal grains and pseudo-cereals are interesting raw materials for producing fermented foods. The aim of the work was to assess selected technological quality characteristics and antioxidant properties of special malts in terms of use in the production of fermented foods. The [...] Read more.
Malted gluten-free cereal grains and pseudo-cereals are interesting raw materials for producing fermented foods. The aim of the work was to assess selected technological quality characteristics and antioxidant properties of special malts in terms of use in the production of fermented foods. The research material consisted of malts made from oat, buckwheat, and brewing barley. Malting was performed on a microtechnical scale according to the standard scheme for brewing barley grain. The basic quality parameters of cereal grains obtained malts, and laboratory wort were assessed according to methods applicable in brewing. Atypical brewing malts were characterized by parameters such as malt extractability, protein solubilization, diastatic force, mash filtration time, and wort viscosity. The best results, comparable to barley malt, were obtained for naked oat malt. Malted buckwheat grains turned out to be the least biochemically modified, although their use in the production of beer and/or other fermented beverages is supported by the high content of bioactive substances and antioxidant potential. As the malting process of cereal plants improves their antioxidant properties and increases their nutritional value, oat and buckwheat malts can be successfully used to produce gluten-free fermented beverages or as an addition to fermented products, e.g., in baking and confectionery. Full article
(This article belongs to the Special Issue Cereal-Based Foods: Health, Innovation, and Sustainability)
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Review

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18 pages, 1913 KiB  
Review
Unlocking the Potential of Sprouted Cereals, Pseudocereals, and Pulses in Combating Malnutrition
by Mahsa Majzoobi, Ziyu Wang, Shahla Teimouri, Nelum Pematilleke, Charles Stephen Brennan and Asgar Farahnaky
Foods 2023, 12(21), 3901; https://doi.org/10.3390/foods12213901 - 24 Oct 2023
Cited by 3 | Viewed by 1716
Abstract
Due to the global rise in food insecurity, micronutrient deficiency, and diet-related health issues, the United Nations (UN) has called for action to eradicate hunger and malnutrition. Grains are the staple food worldwide; hence, improving their nutritional quality can certainly be an appropriate [...] Read more.
Due to the global rise in food insecurity, micronutrient deficiency, and diet-related health issues, the United Nations (UN) has called for action to eradicate hunger and malnutrition. Grains are the staple food worldwide; hence, improving their nutritional quality can certainly be an appropriate approach to mitigate malnutrition. This review article aims to collect recent information on developing nutrient-dense grains using a sustainable and natural process known as “sprouting or germination” and to discuss novel applications of sprouted grains to tackle malnutrition (specifically undernutrition). This article discusses applicable interventions and strategies to encourage biochemical changes in sprouting grains further to boost their nutritional value and health benefits. It also explains opportunities to use spouted grains at home and in industrial food applications, especially focusing on domestic grains in regions with prevalent malnutrition. The common challenges for producing sprouted grains, their future trends, and research opportunities have been covered. This review article will benefit scientists and researchers in food, nutrition, and agriculture, as well as agrifood businesses and policymakers who aim to develop nutrient-enriched foods to enhance public health. Full article
(This article belongs to the Special Issue Cereal-Based Foods: Health, Innovation, and Sustainability)
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