Exploring the Use of Purple Corn Cob Flour as a New Fiber Source in Pan Bread Improved by Commercial Hemicellulases
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.
Topics contain but are not limited to:
It publishes a variety of article types: Original Research, Review, Communication, Opinion, Comment, Conference Report, Technical Note, Book Review, etc.
There is no restriction on paper length, provided that the text is concise and comprehensive. Authors should present their results in as much detail as possible, as reviewers are encouraged to emphasize scientific rigor and reproducibility.
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
Recent Advances in Nutrition and Health of Cereals and Pseudocereals
Submission Deadline: March 31, 2025 (Open) Submit Now
Guest Editor
Marcio Schmiele, PhD, Professor
Federal University of the Jequitinhonha and Mucuri Valleys, Diamantina, Brazil
Research interests: Cereals, Roots, Tubers, Legumes, Extruded, Vegetable Proteins, Meat Analogs, Native and Modified Starches, Instant Noodles, Bakery, Gluten-Free Products
Co-Editor
Nathalia de Andrade Neves, PhD
Federal University of the Jequitinhonha and Mucuri Valleys, Diamantina, Brazil
Research interests: Mirciaria caulifora; Plinia jaboticaba; alcoholic fruit ferment; anthocyanins; phenolic composition; Greater area: Agricultural Sciences Products: Food
About This Topic
Cereals are essential to the world's diets because they provide not only carbohydrates, but also small amounts of protein, essential amino acids, fiber, vitamins (B-group), unsaturated fats (e.g., oleic, linoleic, and linolenic acids), and micronutrients (e.g., phosphorus, calcium, potassium, magnesium, copper, and iron). Starch is the main carbohydrate in grains and has an energy function. The health benefits associated with grains can be traced to the presence of secondary metabolites, which vary in quantity in various grains. In terms of health improvement, it is important to focus on the antioxidant activity of specific bioactive compounds in grains, such as phenolic compounds like ferulic acid, cinnamic acid, lignans, p-coumaric acid, and caffeic acid, In addition, grains contain α-tocopherol and β-tocotrienols, alkyl resorcinols, carotenoids (e.g., β-carotene and lutein), fructans, fiber, arabinoxylan, and dextran. These substances prevent chronic degenerative diseases.
Keywords
Grain
Whole Grains
Pseudocereals
Nutrition
Bioactives
Chronic Diseases
Protein Intake
Immunology
Gut Health
Manuscript Submission Information
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Publication
Exploring the Use of Purple Corn Cob Flour as a New Fiber Source in Pan Bread Improved by Commercial Hemicellulasesby
Glauce Kelly Silva do Nascimento
,
Tatiane Monteiro dos Santos
,
Irene Andressa
,
Vivian Machado Benassi
,
Nathalia de Andrade Neves
and
Marcio Schmiele
Abstract Bread stands out for its versatility and accessibility, appealing to individuals across various ages and social classes. Consequently, it presents an attractive opportunity for incorporating ingredients that offer health benefits to consumers. In this context, the current study aimed to evaluate the technological properties of [...] |
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