Cereal and Cereal Products: Quality, Functionality, Health Security and Application of New Technologies

Dear Colleagues,

Cereals are extremely important for human civilization. People have been using cereal grains in their diet since the dawn of time, and this is particularly true at present as, due to consumers’ returning to the natural sources of food, integral cereals have become the basis of proper nutrition. Cereals are rich in complex carbohydrates. which provide long-lasting energy, maintain stable blood sugar levels and contain B group vitamins and minerals such as iron, magnesium and zinc. Whole grains are particularly rich in dietary fiber, which improves digestion and maintains healthy intestinal flora. However, antinutrients present in grains can interfere with the digestion and absorption of nutrients. Nevertheless, these antinutrients can be broken down through soaking, sprouting and fermentation. Key targets for the production of cereals are producing high-nutritional-value organic cereals and preserving health safety in  response to climate change.

Three-dimensional food printing, as an additive technology, is currently being used to produce cereal-based products (3D printed snacks, 3D printed biscuits, etc.).

Consumers’ primarily demand a health-safe products made of health-safe raw materials, which can be achieved with modern techniques (cold plasmas, ozone treatment, etc.), which also contribute to the improvement of the techno-functional properties of cereals and cereal-based foods.

This Special Issue considers the quality, functionality, and health safety of cereals and cereal-based products, as well as the application of new technologies for producing health-safe and nutritionally valuable cereal-based products.

Potential topics include, but are not limited to, the following:

• Quality of cereals and cereal products;
• Health safety of cereals and cereal products;
• Novel cereal processing technologies;
• Methods of removing antinutrients from cereal products;
• Functional cereal products;
• Cereal waste management.

Dr. Olivera Šimurina
Dr. Elizabet Janić Hajnal
Guest Editors

Manuscript Submission Information

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• physicochemical properties
• nutritional properties
• sensory properties
• cereals antinutrients
• contaminants
• health security
• cereal waste
• new cereal product and technology
• bioactive compounds