Impact of Breeding on Free Amino Acids of Wholegrain Flour in Wheat and Role of Phenology Genes
Abstract
(ISSN 2771-9871)
Recent Progress in Nutrition (ISSN 2771-9871) is an international peer-reviewed Open Access journal published quarterly online by LIDSEN Publishing Inc. This periodical is devoted to publishing high-quality papers that describe the most significant and cutting-edge research in all areas of nutritional sciences. Its aim is to provide timely, authoritative introductions to current thinking, developments and research in carefully selected topics. Also, it aims to enhance the international exchange of scientific activities in nutritional science and human health.
Recent Progress in Nutrition publishes high quality intervention and observational studies in nutrition. High quality systematic reviews and meta-analyses are also welcome as are pilot studies with preliminary data and hypotheses generating studies. Emphasis is placed on understanding the relationship between nutrition and health and of the role of dietary patterns in health and disease.
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Publication Speed (median values for papers published in 2023): Submission to First Decision: 6.7 weeks; Submission to Acceptance: 16.1 weeks; Acceptance to Publication: 6 days (1-2 days of FREE language polishing included)
Special Issue
Nutritional Quality Improvement Of Cereals and Their Derived Products
Submission Deadline: December 31, 2022 (Closed) Submit Now
Guest Editor
Dr Alfio Spina, Senior researcher
CREA- Agricultural Research Council and Economics, Research Centre Cereal and Industrial Crops, Italy.
Research interests: physico-chemical, sensory and nutritional quality of cereals, rheological aspects, functional and nutraceutical foods, bread and other bakery foods, pasta.
About This Topic
Cereals are the basic elements of the world diets, thanks to their ability to provide carbohydrates and also to provide, in smaller quantities, proteins, essential amino acids, fibres, vitamins (B-group), unsaturated fats such as oleic, linoleic and linolenic acids and micronutrients such as phosphorus, calcium, potassium, magnesium, copper and iron. Starch, which is the main carbohydrate of the cereals, gets an energy function. Thanks to the presence of the secondary metabolites, whose quantity is different in the various cereals, can be traced back to cereals relevant health benefits. In terms of health improvement it is important to focus on the antioxidant activity carried out by particular bioactive compounds present in cereals, such as phenolic compounds such as ferulic acid, cinnamic acid, lignans, p-cumaric and caffeic acids, but also α-tocopherols and β-tocotrienols, alkylresorcinols, carotenoids, such as β-carotene and lutein, such as the fructans, fibres, arabinoxilans and glucans, present in the grain of the cereals, capable of preventing chronic degenerative diseases.
Therefore, given the high number of cereals cultivated in the world and the interest in their nutritional and health aspects they can contribute to solve problems related to malnutrition and the prevention of certain diseases. This special issue will cover a wide variety of related areas, with the aim of contributing to the overall knowledge of the different nutritional and functional qualities of cereals and their derived products.
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Publication
Impact of Breeding on Free Amino Acids of Wholegrain Flour in Wheat and Role of Phenology GenesAbstract Wheat (Triticum aestivum L.) is pivotal to global food security, with its energy-rich grains that are also the major vegetable protein source in human diets. Decades of primary emphasis on grain yield improvement have delivered increased gains worldwide, but the grain protein content has declined. [...] |
Influences of Household Processing Methods on Nutritional Composition, Anti-nutritional Factors and Antioxidant Activities of Foxtail Milletby
Suneetha Vallepu
,
Khadar Basha Shaik
,
Naseem Shaik
,
Ramakrishna Vadde
,
Narasimhulu R
and
Shaik Sha Valli Khan Patan
Abstract The present investigation aims to study the influence of household processing methods, such as soaking, germination, and steam cooking, on nutritional composition (proximates, amino acids, minerals, and vitamins), antinutrient factors (phytochemicals: tannins, total phenols, phytic acid; enzyme inhibitors: trypsin and α-amylase inhibitors [...] |
Barley and Malt as Base Ingredients for the Production of New Bio-Functional FoodsAbstract This work aimed to evaluate the chemical composition, bioactive compounds (phenolics and γ-aminobutyric acid, GABA), and antioxidant properties of different barley varieties (Overture, Charles, Sinfonía, Montoya, and Andreia) and their malts to weigh up them as potential ingredients for producing new bio-functional foods. For this, five [...] |
Physicochemical Characterization and Mineral Composition of “UENF SD 08”: A Super-Sweet Corn Hybridby
Larissa Leandro da Cruz
,
Gabriel Moreno Bernardo Gonçalves
,
Silva Menezes de Faria Pereira
,
Jamila Rodrigues Barboza
,
Luana Pereira de Moraes
,
Messias Gonzaga Pereira
,
Marta Simone Mendonça Freitas
and
Daniela Barros de Oliveira
Abstract Sweet Corn (Zea mays L.) is possibly the most important commercial cereal originating in the Americas. Mutant genes are responsible for sweetness. The purpose of this study was to evaluate the physicochemical and mineral composition of the “UENF SD 08” cultivar, super-sweet corn developed at Darcy Ribeiro Northern [...] |
Bioactive Properties of Sorghum-based Beverages from Whole or Refined GrainsAbstract Sorghum-based beverages were developed and the effects of decortication on nutritional composition and biofunctional properties after a simulated gastrointestinal digestion were analyzed. For that, white sorghum flours from whole (WS) and decorticated (DS) grains were obtained and used to prepare sorghum beverages. They were analyzed regarding [...] |
Pasta Fortification with Leaves of Edible Wild Plants to Lower the P Glycaemic Index of Handmade Fresh NoodlesAbstract Edible wild plants are a largely available food at no cost and an emblem of sustainability. Among the numerous varieties of edible wild plants, purslane (Portulaca oleracea L.) and common mallow (Malva sylvestris L.) are good sources of healthful bioactive compounds. Therefore, there is a growing inter [...] |
Consumer Perception, Nutritional, and Technological Properties of Bread Made with Chickpea FlourAbstract Celiac disease (CD) is one of the most common intestinal diseases in humans today. The only "cure" for this disease is a strictly gluten-free diet. Bread is a highly accepted food product. But, bread is a product that owns its technological properties to the presence of gluten. Bread without gluten has different texture, palatabilit [...] |
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