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Novel nonthermal food processing practices: Their influences on nutritional and technological characteristics of cereal proteins
Cereals, as the main crops cultivated and consumed in the world, are a rich source of carbohydrates, proteins, dietary fiber, and minerals. Despite the nutritional importance, their technological applicability in food matrices is also considerably important to be determined. Cereal processing is don...
Autores principales: | , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
John Wiley and Sons Inc.
2022
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9179168/ https://www.ncbi.nlm.nih.gov/pubmed/35702299 http://dx.doi.org/10.1002/fsn3.2792 |
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author | Mollakhalili‐Meybodi, Neda Nejati, Roghayeh Sayadi, Mehran Nematollahi, Amene |
author_facet | Mollakhalili‐Meybodi, Neda Nejati, Roghayeh Sayadi, Mehran Nematollahi, Amene |
author_sort | Mollakhalili‐Meybodi, Neda |
collection | PubMed |
description | Cereals, as the main crops cultivated and consumed in the world, are a rich source of carbohydrates, proteins, dietary fiber, and minerals. Despite the nutritional importance, their technological applicability in food matrices is also considerably important to be determined. Cereal processing is done to achieve goals as increasing the shelf‐life, obtaining the desired technological function, and enhancing the nutritional value. Nonthermal processing is preferred regarding its potential to provide beneficial impacts with minimum adverse effect. Technological functionality and nutritional performance are considered as the most basic challenges through cereal processing, with proteins as the main factor to take part in such roles. Technological and nutritional functionalities of proteins have been found to be changed through nonthermal processing, which is generally attributed to conformational and structural changes. Therefore, this study is aimed to investigate the impact of nonthermal processing on nutritional and technological characteristics of cereal proteins. |
format | Online Article Text |
id | pubmed-9179168 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2022 |
publisher | John Wiley and Sons Inc. |
record_format | MEDLINE/PubMed |
spelling | pubmed-91791682022-06-13 Novel nonthermal food processing practices: Their influences on nutritional and technological characteristics of cereal proteins Mollakhalili‐Meybodi, Neda Nejati, Roghayeh Sayadi, Mehran Nematollahi, Amene Food Sci Nutr Review Cereals, as the main crops cultivated and consumed in the world, are a rich source of carbohydrates, proteins, dietary fiber, and minerals. Despite the nutritional importance, their technological applicability in food matrices is also considerably important to be determined. Cereal processing is done to achieve goals as increasing the shelf‐life, obtaining the desired technological function, and enhancing the nutritional value. Nonthermal processing is preferred regarding its potential to provide beneficial impacts with minimum adverse effect. Technological functionality and nutritional performance are considered as the most basic challenges through cereal processing, with proteins as the main factor to take part in such roles. Technological and nutritional functionalities of proteins have been found to be changed through nonthermal processing, which is generally attributed to conformational and structural changes. Therefore, this study is aimed to investigate the impact of nonthermal processing on nutritional and technological characteristics of cereal proteins. John Wiley and Sons Inc. 2022-02-28 /pmc/articles/PMC9179168/ /pubmed/35702299 http://dx.doi.org/10.1002/fsn3.2792 Text en © 2022 Fasa University of Medical Sciences, School of health, Department of Food Safety and Hygiene. Food Science & Nutrition published by Food Science & Nutrition. https://creativecommons.org/licenses/by/4.0/This is an open access article under the terms of the http://creativecommons.org/licenses/by/4.0/ (https://creativecommons.org/licenses/by/4.0/) License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited. |
spellingShingle | Review Mollakhalili‐Meybodi, Neda Nejati, Roghayeh Sayadi, Mehran Nematollahi, Amene Novel nonthermal food processing practices: Their influences on nutritional and technological characteristics of cereal proteins |
title | Novel nonthermal food processing practices: Their influences on nutritional and technological characteristics of cereal proteins |
title_full | Novel nonthermal food processing practices: Their influences on nutritional and technological characteristics of cereal proteins |
title_fullStr | Novel nonthermal food processing practices: Their influences on nutritional and technological characteristics of cereal proteins |
title_full_unstemmed | Novel nonthermal food processing practices: Their influences on nutritional and technological characteristics of cereal proteins |
title_short | Novel nonthermal food processing practices: Their influences on nutritional and technological characteristics of cereal proteins |
title_sort | novel nonthermal food processing practices: their influences on nutritional and technological characteristics of cereal proteins |
topic | Review |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9179168/ https://www.ncbi.nlm.nih.gov/pubmed/35702299 http://dx.doi.org/10.1002/fsn3.2792 |
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