Next-Generation Cereal-Based Foods and Beverages: Breakthroughs in Technology, Sustainability, and Health
- 1st Edition, Volume 117 - October 1, 2025
- Latest edition
- Editors: Cristina M. Rosell, Filiz Koksel
- Language: English
- Hardback ISBN:9 7 8 - 0 - 4 4 3 - 3 4 6 3 1 - 6
- eBook ISBN:9 7 8 - 0 - 4 4 3 - 3 4 6 3 2 - 3
Next-Generation Cereal-Based Foods and Beverages: Breakthroughs in Technology, Sustainability, and Health, Volume 117 offers an in-depth examination of the latest advanc… Read more
Next-Generation Cereal-Based Foods and Beverages: Breakthroughs in Technology, Sustainability, and Health, Volume 117 offers an in-depth examination of the latest advancements in cereal science, processing techniques, and health-oriented applications. This volume gathers insights from global experts, focusing on functional ingredient development, foodomics, and novel analytical methods aimed at improving nutritional quality, safety, and sensory features of cereal-based products. The book delves into breakthroughs in extrusion, fermentation, and milling technologies, emphasizing the significance of non-starch carbohydrates, bioactive compounds, and plant-based protein alternatives in driving sustainable food systems.
It also covers consumer behavior, regulatory issues, and industry challenges, making it an essential resource for scientists, food industry professionals, and policymakers committed to creating the next generation of health-enhancing and environmentally friendly cereal foods and beverages.
It also covers consumer behavior, regulatory issues, and industry challenges, making it an essential resource for scientists, food industry professionals, and policymakers committed to creating the next generation of health-enhancing and environmentally friendly cereal foods and beverages.
- Presents the latest advancements in processing technologies, analytical techniques, and ingredient innovations, offering a forward-looking perspective on the future of cereal-based foods and beverages
- Integrates insights from food science, advanced analytical techniques, and health-focused research
- Features contributions from leading international researchers, bridging scientific discovery with real-world applications
- Provides a valuable resource for academics, industry professionals, and policymakers working to advance the role of cereals in a healthier and more sustainable food system
Food scientists, researchers, and industry professionals working in cereal science, food processing, and nutrition. It is also highly relevant to academics, graduate students, and policymakers interested in advancements in food technology, ingredient innovation, and sustainable practices. Additionally, professionals in food manufacturing, quality assurance, and product development will benefit from its insights into emerging processing techniques, functional ingredients, and health-focused applications in cereal-based foods and beverages
1. Intermediate Wheatgrass (Thinopyrum intermedium): An Innovative and Sustainable Ingredient in Cereal-based Foods
Hamit Koksel
2. Sorghum: from dry soils to highly nutritive food
Pablo Daniel Ribotta Sr.
3. Imaging Techniques for Assessing Quality Dynamics in Wheat Kernels
Cristina M. Rosell
4. Non-starch carbohydrates as lever to improve cereal-based foods: the case of FODMAP and beta-glucans
Marcus Schmidt
5. Dough and batter mixing: from basics to innovation
Alain Le Bail
6. Exploring alternative flours in sourdough: Insights from Tritordeum and pseudocereals
Raffaella Di Cagno
7. Innovations in extruded products with improved nutritional quality
Filiz Koksel
8. Foodomics for Understanding Metabolite Composition and Modifications in Cereal-based Foods and Beverages
Oluwafemi Ayodeji Adebo
9. The applications of advanced analytical techniques in ensuring quality, nutrition, and safety of cereal and cereal products
Bingcan Chen
10. Metabolomics Advances in Understanding Phenolic Compound Variability in Cereals and Their Nutritional Impacts
Narpinder Singh and Deepika Kathuria
11. Think Outside the Husk: Do Ancient Grains Have a Place in the Future of Food?
Xi Feng
Hamit Koksel
2. Sorghum: from dry soils to highly nutritive food
Pablo Daniel Ribotta Sr.
3. Imaging Techniques for Assessing Quality Dynamics in Wheat Kernels
Cristina M. Rosell
4. Non-starch carbohydrates as lever to improve cereal-based foods: the case of FODMAP and beta-glucans
Marcus Schmidt
5. Dough and batter mixing: from basics to innovation
Alain Le Bail
6. Exploring alternative flours in sourdough: Insights from Tritordeum and pseudocereals
Raffaella Di Cagno
7. Innovations in extruded products with improved nutritional quality
Filiz Koksel
8. Foodomics for Understanding Metabolite Composition and Modifications in Cereal-based Foods and Beverages
Oluwafemi Ayodeji Adebo
9. The applications of advanced analytical techniques in ensuring quality, nutrition, and safety of cereal and cereal products
Bingcan Chen
10. Metabolomics Advances in Understanding Phenolic Compound Variability in Cereals and Their Nutritional Impacts
Narpinder Singh and Deepika Kathuria
11. Think Outside the Husk: Do Ancient Grains Have a Place in the Future of Food?
Xi Feng
- Edition: 1
- Latest edition
- Volume: 117
- Published: October 1, 2025
- Language: English
CR
Cristina M. Rosell
Cristina M Rosell is also Adjunct Professor in the Institute of Agrochemistry and Food Technology (IATA) that belongs to the Spanish Council for Scientific Research (CSIC). She is member of the Advisory Board of World Sustainable Urban Food Centre of València (CEMAS). She has been invited professor in North Caroline University (US), La Trobe University (Australia), and University of California Davis (US), Associated Professor of the University of Valencia (UV) and Distinguished Professor at Tec Monterrey (Mexico). She has more than three hundred international peer reviewed scientific publications, and books and book chapters on the cereals topic.
Affiliations and expertise
Full Professor and Head, Department of Food and Human Nutritional Sciences, University of Manitoba, CanadaFK
Filiz Koksel
Dr. Filiz Koksel is an internationally recognized food scientist specializing in cereal processing, food extrusion, and ingredient functionality. She is an Associate Professor in the Department of Food and Human Nutritional Sciences at the University of Manitoba, where she leads research at the intersection of food processing and engineering, sustainable ingredient development, and quality optimization. As a principal investigator on multiple national and international research projects, she collaborates with academia, industry, and government to enhance the functionality of grains, pulses, and oilseed by-products for use in novel food formulations. Her expertise spans non-destructive food quality assessment, rheology, and innovative food structuring technologies, driving advancements in high-protein, high-fiber, and bioactive-enriched food products.
Dr. Koksel has received numerous accolades, including the Falconer Emerging Researcher Rh Award and the Young Scientist Research Award from the Cereals & Grains Association, recognizing her contributions to cereal science and processing innovations. Her pioneering research in plant-based protein structuring and alternative grain utilization has positioned her as a key thought leader in developing sustainable, next-generation grain-based foods. Beyond research, Dr. Koksel is a dedicated educator and mentor, training the next generation of food scientists and engineers. Her work has been featured in leading peer-reviewed journals, industry symposiums, and outreach initiatives promoting sustainable food solutions.
In this volume, Next-Gen Cereal Foods and Beverages: Breakthroughs in Technology, Sustainability, and Health, Dr. Koksel brings her expertise in food structuring, ingredient optimization, and sustainable processing to explore how cereals can be transformed through emerging technologies. Her contributions underscore the potential of cereals and pulses in addressing global nutrition, food security, and sustainability challenges.
Edit
Contact Reference
140454
Contact TypePersonCategoryNo Category AssignedDivisionsElsevier
Affiliations and expertise
Associate Professor, Department of Food and Human Nutritional Sciences, University of Manitoba, USA