Whole grains are considered part of a healthy and sustainable diet because they can maintain a healthy weight,reduce the risk of cardiovascular disease, type 2 diabetes, bowel cancer,promote the stability and diversity of intestinal flora, thereby reducing the risk of intestinal diseases. Many countries around the world encourage their residents to consume as much whole grains as possible. The increased interests are driving the cereal processing industry to develop new processing technologies that meet consumer demands for sustainable and nutritious whole grains products. Traditional and innovative processing conditions (i.e., decortication, sprouting, milling, product development), covering a wide range of raw materials and products such as flours, bread and bakery products, breakfast cereals, biscuits, pasta and noodles, etc, are important means to improve the nutritional profile of whole grain products.
The goal of this Research Topic is to highlight novel research findings on innovative methods of processing technology and showcase how this new technology improves the nutritional quality of whole grains. Also research synergistic or antagonistic action between different whole grains on reduce the risk of cardiovascular disease, type 2 diabetes, metabolism modulation and gut microbiota dysbiosis etc. are welcomed.
In this Research Topic we welcome submissions of Original Research, Review and Mini-Review articles focus on but not limited to the following topics:
• Innovative processing technology(such as high hydrostatic pressure treatment,twin screw extrusion technology)on whole grains.
• Quality improvements on whole grains foods.
• Quality comparison of different varieties of whole grains.
• Synergistic or antagonistic action between different whole grains on metabolism modulation and gut microbiota dysbiosis.
• Animal and clinical studies on the effects of dietary whole grains on abnormal glucose metabolism, lipid metabolism, gut microbiota or any relevant health outcome.
Whole grains are considered part of a healthy and sustainable diet because they can maintain a healthy weight,reduce the risk of cardiovascular disease, type 2 diabetes, bowel cancer,promote the stability and diversity of intestinal flora, thereby reducing the risk of intestinal diseases. Many countries around the world encourage their residents to consume as much whole grains as possible. The increased interests are driving the cereal processing industry to develop new processing technologies that meet consumer demands for sustainable and nutritious whole grains products. Traditional and innovative processing conditions (i.e., decortication, sprouting, milling, product development), covering a wide range of raw materials and products such as flours, bread and bakery products, breakfast cereals, biscuits, pasta and noodles, etc, are important means to improve the nutritional profile of whole grain products.
The goal of this Research Topic is to highlight novel research findings on innovative methods of processing technology and showcase how this new technology improves the nutritional quality of whole grains. Also research synergistic or antagonistic action between different whole grains on reduce the risk of cardiovascular disease, type 2 diabetes, metabolism modulation and gut microbiota dysbiosis etc. are welcomed.
In this Research Topic we welcome submissions of Original Research, Review and Mini-Review articles focus on but not limited to the following topics:
• Innovative processing technology(such as high hydrostatic pressure treatment,twin screw extrusion technology)on whole grains.
• Quality improvements on whole grains foods.
• Quality comparison of different varieties of whole grains.
• Synergistic or antagonistic action between different whole grains on metabolism modulation and gut microbiota dysbiosis.
• Animal and clinical studies on the effects of dietary whole grains on abnormal glucose metabolism, lipid metabolism, gut microbiota or any relevant health outcome.
