{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,10,12]],"date-time":"2025-10-12T03:20:00Z","timestamp":1760239200342,"version":"build-2065373602"},"reference-count":15,"publisher":"MDPI AG","issue":"11","license":[{"start":{"date-parts":[[2020,10,22]],"date-time":"2020-10-22T00:00:00Z","timestamp":1603324800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>New trends in the cereal industry deal with a permanent need to develop new food products that are adjusted to consumer demands and, in the near future, the scarcity of food resources. Sustainable food products as health and wellness promoters can be developed redesigning traditional staple foods, using environmentally friendly ingredients (such as microalgae biomass or pulses) or by-products (e.g., tomato seeds) in accordance with the bioeconomy principles. These are topics that act as driving forces for innovation and will be discussed in the present special issue. Rheology always was the reference discipline to determine dough and bread properties. A routine analysis of cereal grains includes empirical rheology techniques that imply the use of well-known equipment in cereal industries (e.g., alveograph, mixograph, extensograph). Their parameters determine the blending of the grains and are crucial on the technical sheets that determine the use of flours. In addition, the structure of gluten-free cereal-based foods has proven to be a determinant for the appeal and strongly impacts consumers\u2019 acceptance. Fundamental rheology has a relevant contribution to help overcome the technological challenges of working with gluten-free flours. These aspects will also be pointed out in order to provide a prospective view of the relevant developments to take place in the area of cereal technology.<\/jats:p>","DOI":"10.3390\/foods9111517","type":"journal-article","created":{"date-parts":[[2020,10,22]],"date-time":"2020-10-22T20:51:00Z","timestamp":1603399860000},"page":"1517","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":2,"title":["Special Issue: Rheology and Quality Research of Cereal-Based Food"],"prefix":"10.3390","volume":"9","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-5266-1685","authenticated-orcid":false,"given":"Anabela","family":"Raymundo","sequence":"first","affiliation":[{"name":"LEAF\u2014Linking Landscape, Environment, Agriculture and Food, Research Center of Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal"}]},{"given":"Mar\u00eda Dolores","family":"Torres","sequence":"additional","affiliation":[{"name":"Department of Chemical Engineering, Science Faculty, Universidade de Vigo (Campus Ourense), As Lagoas, 32004 Ourense, Spain"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-9384-7646","authenticated-orcid":false,"given":"Isabel","family":"Sousa","sequence":"additional","affiliation":[{"name":"LEAF\u2014Linking Landscape, Environment, Agriculture and Food, Research Center of Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal"}]}],"member":"1968","published-online":{"date-parts":[[2020,10,22]]},"reference":[{"unstructured":"EUFIC (2020, October 20). Food Choice\u2014Why Do We Eat What We Eat. Available online: https:\/\/www.eufic.org\/en\/food-safety\/healthy-living\/category\/food-choice.","key":"ref_1"},{"unstructured":"Hendry, N. (2019). Innovation Opportunities across the Global Food Landscape, Portugal Foods. Global Data Report.","key":"ref_2"},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"e1337","DOI":"10.7717\/peerj.1337","article-title":"Gluten-free food database: The nutritional quality and cost of packaged gluten-free foods","volume":"3","author":"Missbach","year":"2015","journal-title":"PeerJ"},{"key":"ref_4","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1590\/1678-457x.01417","article-title":"Recent developments in gluten-free bread baking approaches: A review","volume":"37","author":"Wang","year":"2017","journal-title":"Food Sci. Technol. Campinas."},{"doi-asserted-by":"crossref","unstructured":"Beltra\u00e3o-Martins, R., Gouvinhas, I., Nunes, M.C., Peres, J., Raymundo, A., and Barros, A. (2020). Acorn Flour as a Source of Bioactive Compounds in Gluten-Free Bread. Molecules, 25.","key":"ref_5","DOI":"10.3390\/molecules25163568"},{"key":"ref_6","doi-asserted-by":"crossref","first-page":"466","DOI":"10.1016\/j.lwt.2017.11.024","article-title":"Impact of Chlorella vulgaris on the rheology of wheat flour dough and bread texture","volume":"89","author":"Fradinho","year":"2018","journal-title":"LWT\u2014Food Sci. Technol."},{"doi-asserted-by":"crossref","unstructured":"Nunes, M.C., Fernandes, I., Vasco, I., Sousa, I., and Raymundo, A. (2020). Tetraselmis chuii as a Sustainable and Healthy Ingredient to Produce Gluten-Free Bread: Impact on Structure, Colour and Bioactivity. Foods., 9.","key":"ref_7","DOI":"10.3390\/foods9050579"},{"doi-asserted-by":"crossref","unstructured":"Beltr\u00e3o-Martins, R., Nunes, M.C., Ferreira, L.M., Peres, J.R.N.A., Barros, A.I., and Raymundo, A. (2020). Impact of Acorn Flour on Gluten-Free Dough Rheology Properties. 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Foods, 8.","key":"ref_15","DOI":"10.3390\/foods8120626"}],"container-title":["Foods"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/2304-8158\/9\/11\/1517\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,10,11]],"date-time":"2025-10-11T10:25:51Z","timestamp":1760178351000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/2304-8158\/9\/11\/1517"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2020,10,22]]},"references-count":15,"journal-issue":{"issue":"11","published-online":{"date-parts":[[2020,11]]}},"alternative-id":["foods9111517"],"URL":"https:\/\/doi.org\/10.3390\/foods9111517","relation":{},"ISSN":["2304-8158"],"issn-type":[{"type":"electronic","value":"2304-8158"}],"subject":[],"published":{"date-parts":[[2020,10,22]]}}}