Cereal: Storage, Processing, and Nutritional Attributes: Second Edition

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

Deadline for manuscript submissions: 10 April 2024 | Viewed by 833

Special Issue Editors

1. Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
2. Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing, China
Interests: cereal storage; cereal processing; quality control; cereal geographical traceability
Special Issues, Collections and Topics in MDPI journals
China-Canada Joint Laboratory of Food Nutrition and Health (Beijing), Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China
Interests: cereal; functional food; natural products; gut microbiota; bioactivities
Special Issues, Collections and Topics in MDPI journals
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

Special Issue Information

Dear Colleagues,

Cereal is the main source of energy and nutrition for human survival. For a long time, the changes in cereal grain quality during storage and processing and their effects on end-product quality have been a central focus of the industry. In recent years, the reduction in cereal waste in storage and processing; the changes in cereal quality, especially nutritional quality, during storage and processing; and the impact on human nutritional health have received increasing attention.

For this reason, a Special Issue of Foods on “Cereal: Storage, Processing, and Nutritional Attributes—Second Volume” is being released, focused on the changes in cereal quality, especially nutritional quality, during storage and processing, and the spatiotemporal variation of major nutritional quality of cereals. The aim is to provide new insights or methods for the development of high-quality, nutritious, and healthy cereal-based foods. This Special Issue will include a selection of recent research and current review articles on the above aims.

Potential topics include but are not limited to the following:

  • Cereal quality evaluation method;
  • The distribution and variation of nutrients in cereal grains and different cereal varieties;
  • Cereal quality changes during storage, milling, drying, baking, boiling, steaming, etc.;
  • Spatiotemporal variation in cereal quality, especially nutritional quality;
  • New progress regarding specific bioactive ingredients associated with health benefits.

Prof. Dr. Boli Guo
Dr. Lingxiao Gong
Dr. Yingquan Zhang
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

  • wheat
  • rice
  • oats
  • corn
  • buckwheat
  • cereal grain storage
  • cereal grain processing
  • nutritional attributes
  • cereal grain-based foods
  • whole grain

Published Papers (1 paper)

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Research

16 pages, 2369 KiB  
Article
Wheat GSPs and Processing Quality Are Affected by Irrigation and Nitrogen through Nitrogen Remobilisation
Foods 2023, 12(24), 4407; https://doi.org/10.3390/foods12244407 - 07 Dec 2023
Viewed by 620
Abstract
The rheological properties and end-use qualities of many foods are mainly determined by the types and levels of grain storage proteins (GSPs) in wheat. GSP levels are influenced by various factors, including tillage management, irrigation, and fertiliser application. However, the effects of irrigation [...] Read more.
The rheological properties and end-use qualities of many foods are mainly determined by the types and levels of grain storage proteins (GSPs) in wheat. GSP levels are influenced by various factors, including tillage management, irrigation, and fertiliser application. However, the effects of irrigation and nitrogen on GSPs remain unclear. To address this knowledge gap, a stationary split–split block design experiment was carried out in low- and high-fertility (LF and HF) soil, with the main plots subjected to irrigation treatments (W0, no irrigation; W1, irrigation only during the jointing stage; W2, irrigation twice during both jointing and flowering stages), subplots subjected to nitrogen application treatments (N0, no nitrogen application; N180, 180 kg/ha; N240, 240 kg/ha; N300, 300 kg/ha), and cultivars tested in sub–sub plots (FDC5, the strong-gluten cultivar Fengdecun 5; BN207, the medium-gluten cultivar Bainong 207). The results showed that GSP levels and processing qualities were significantly influenced by nitrogen application (p < 0.01), N240 was the optimal nitrogen rate, and the influence of irrigation was dependent on soil fertility. Optimal GSP levels were obtained under W2 treatment at LF conditions, and the content was increased by 17% and 16% for FDC5 and BN207 compared with W0 under N240 treatment, respectively. While the optimal GSP levels were obtained under W1 treatments at HF conditions, and the content was increased by 3% and 21% for FDC5 and BN207 compared with W0 under N240 treatment, respectively. Irrigation and nitrogen application increased the glutenin content by increasing Bx7 and Dy10 levels in FDC5, and by increasing the accumulation of Ax1 and Dx5 in BN207. Gliadins were mainly increased by enhancing α/β-gliadin levels. Correlation analysis indicated that a higher soil nitrate (NO3-N) content increased nitrogen remobilisation in leaves. Path analysis showed that Dy10, Dx5, and γ-gliadin largely determined wet glutenin content (WGC), dough stability time (DST), dough water absorption rate (DWR), and sedimentation value (SV). Therefore, appropriate irrigation and nitrogen application can improve nitrogen remobilisation, GSP levels, and processing qualities, thereby improving wheat quality and production. Full article
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