Qualitative and Nutritional Improvement of Cereal-Based Foods and Beverages

• Published in: Foods Vol. 10; no. 2; p. 338
• Main Authors: Pasqualone, Antonella, Summo, Carmine
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI AG 05-02-2021; MDPI
• Subjects: Amino acids; Bakeries; Beverages; Bioactive compounds; Bioavailability; Biotechnology; Bread; By products; byproducts; Coronaviruses; COVID-19; dietary fiber; Dietary minerals; Flour; Food; Food science; functional foods; Ingredients; Malnutrition; Medical research; new quality; Nutrient deficiency; Obesity; Pizza; Proteins; Sensory properties; Sorghum; Sustainable development; upcycling; functional foods; bread; pasta; pulses; bioactive compounds; byproducts; new quality; upcycling; dietary fiber; insects
• ISSN: 2304-8158; 2304-8158
• DOI: 10.3390/foods10020338

The main directions of research aimed at nutritional improvement have to face either excesses or deficiencies in the diet. To this end, different strategies may be adopted, such as the reformulation of products, the introduction of functional ingredients, and the application of biotechnology to increase the bioavailability of bioactive compounds. These interventions, however, can alter the physico-chemical and sensory properties of the final products, making it necessary to achieve a balance between nutritional and quality modification. This Special Issue offers readers information on innovative ways to improve the cereal-based foods and beverages, useful for researchers and for industry operators.