Cereals belong to the family of Gramineae, which produce dry, one-seeded fruits called grains that consist of seed and pericarp. The seed itself consists of the seed coat, the nucellar epidermis, the endosperm, and the embryo. Recently, cereals and their ingredients are accepted as nutraceuticals and functional food because they provide dietary fiber, energy, proteins, vitamins, antioxidants, and minerals required for human health. The nutrition and chemistry of cereals and cereal-based food are the pillars of well-being and health in society because humans rely on cereals not only to supply energy but also to keep the immune system in a good state. Adequate nutrition, therefore, correlates with lower mortality and morbidity from both non-infectious and infectious diseases and is particularly important in pregnant women and children where the lack of essential nutrients can result in irreversible mental and physical damage during development.
Nowadays, the nutrition and chemistry of cereals and their processed products are a major priority to human health. The main compositions in cereal and cereal-based products are carbohydrates (starch and structural compositions), lipid, and protein, which belong to macromolecules and provide basic nutrition for humans. Therefore, given the significance of the topic, we are now seeking original research papers and review articles to organize an article collection focusing on the nutrition and chemistry of cereal macromolecules in cereal-based products.
This Research Topic welcomes manuscripts from, but are not limited to, the following subtopics:
(1) New isolation processes of the macromolecule from cereals.
(2) Structural and functional properties of macromolecules in cereals.
(3) Effect of macromolecule interactions on nutritional properties of the based-cereals.
(4) Chemical analysis of the major components in cereals.
(5) Functional and nutritional changes of macromolecules during stored cereals.
(6) Utilization of macromolecules from cereal processes.
Cereals belong to the family of Gramineae, which produce dry, one-seeded fruits called grains that consist of seed and pericarp. The seed itself consists of the seed coat, the nucellar epidermis, the endosperm, and the embryo. Recently, cereals and their ingredients are accepted as nutraceuticals and functional food because they provide dietary fiber, energy, proteins, vitamins, antioxidants, and minerals required for human health. The nutrition and chemistry of cereals and cereal-based food are the pillars of well-being and health in society because humans rely on cereals not only to supply energy but also to keep the immune system in a good state. Adequate nutrition, therefore, correlates with lower mortality and morbidity from both non-infectious and infectious diseases and is particularly important in pregnant women and children where the lack of essential nutrients can result in irreversible mental and physical damage during development.
Nowadays, the nutrition and chemistry of cereals and their processed products are a major priority to human health. The main compositions in cereal and cereal-based products are carbohydrates (starch and structural compositions), lipid, and protein, which belong to macromolecules and provide basic nutrition for humans. Therefore, given the significance of the topic, we are now seeking original research papers and review articles to organize an article collection focusing on the nutrition and chemistry of cereal macromolecules in cereal-based products.
This Research Topic welcomes manuscripts from, but are not limited to, the following subtopics:
(1) New isolation processes of the macromolecule from cereals.
(2) Structural and functional properties of macromolecules in cereals.
(3) Effect of macromolecule interactions on nutritional properties of the based-cereals.
(4) Chemical analysis of the major components in cereals.
(5) Functional and nutritional changes of macromolecules during stored cereals.
(6) Utilization of macromolecules from cereal processes.
