Technological Development in Wholegrain Food Processing
This review aims to give evidence of the current developments and potential applications of emerging technological methods to improve the technological performance and the sensorial acceptability of wholegrain products. The review explores the technologies based on physical, i.e., micronization, ste...
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| Format: | Article |
| Language: | English |
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MDPI AG
2025-06-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/14/12/2009 |
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| _version_ | 1849431816700690432 |
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| author | Francesca Nocente Laura Gazza |
| author_facet | Francesca Nocente Laura Gazza |
| author_sort | Francesca Nocente |
| collection | DOAJ |
| description | This review aims to give evidence of the current developments and potential applications of emerging technological methods to improve the technological performance and the sensorial acceptability of wholegrain products. The review explores the technologies based on physical, i.e., micronization, steam explosion, high hydrostatic pressure, extrusion cooking, ohmic heating, and 3D printing, and biotechnological methods, such as fermentation and enzymatic treatments in the pre-milling, milling, and transformation steps of wholegrain products. The literature from the past decade for this review article was collected from electronic databases such as ScienceDirect, PubMed, Google Scholar, and Web of Science. |
| format | Article |
| id | doaj-art-03b18f6f5360424dbab90a735d0079fb |
| institution | Kabale University |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-06-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj-art-03b18f6f5360424dbab90a735d0079fb2025-08-20T03:27:32ZengMDPI AGFoods2304-81582025-06-011412200910.3390/foods14122009Technological Development in Wholegrain Food ProcessingFrancesca Nocente0Laura Gazza1CREA Research Centre for Engineering and Agro-Food Processing, Via Manziana 30, 00189 Rome, ItalyCREA Research Centre for Engineering and Agro-Food Processing, Via Manziana 30, 00189 Rome, ItalyThis review aims to give evidence of the current developments and potential applications of emerging technological methods to improve the technological performance and the sensorial acceptability of wholegrain products. The review explores the technologies based on physical, i.e., micronization, steam explosion, high hydrostatic pressure, extrusion cooking, ohmic heating, and 3D printing, and biotechnological methods, such as fermentation and enzymatic treatments in the pre-milling, milling, and transformation steps of wholegrain products. The literature from the past decade for this review article was collected from electronic databases such as ScienceDirect, PubMed, Google Scholar, and Web of Science.https://www.mdpi.com/2304-8158/14/12/2009whole grainmicronizationsteam explosionhigh hydrostatic pressureextrusion cookingohmic heating |
| spellingShingle | Francesca Nocente Laura Gazza Technological Development in Wholegrain Food Processing Foods whole grain micronization steam explosion high hydrostatic pressure extrusion cooking ohmic heating |
| title | Technological Development in Wholegrain Food Processing |
| title_full | Technological Development in Wholegrain Food Processing |
| title_fullStr | Technological Development in Wholegrain Food Processing |
| title_full_unstemmed | Technological Development in Wholegrain Food Processing |
| title_short | Technological Development in Wholegrain Food Processing |
| title_sort | technological development in wholegrain food processing |
| topic | whole grain micronization steam explosion high hydrostatic pressure extrusion cooking ohmic heating |
| url | https://www.mdpi.com/2304-8158/14/12/2009 |
| work_keys_str_mv | AT francescanocente technologicaldevelopmentinwholegrainfoodprocessing AT lauragazza technologicaldevelopmentinwholegrainfoodprocessing |