Review on the processing characteristics of cereals and oilseeds and their processing suitability evaluation technology

• Published in: Journal of Integrative Agriculture Vol. 16; no. 12; pp. 2886 - 2897
• Main Authors: WANG, Qiang, LIU, Hong-zhi, SHI, Ai-min, HU, Hui, LIU, Li, WANG, Li, YU, Hong-wei
• Format: Journal Article
• Language: English
• Published: Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, P.R.China 01.12.2017; Elsevier
• Subjects: cereal and oilseeds; processing characteristics; quality evaluation; quality evaluation; processing characteristics; cereal and oilseeds
• ISSN: 2095-3119; 2352-3425
• DOI: 10.1016/S2095-3119(17)61799-4

Cereals and oilseeds are the foundation of human survival which have attracted much attention due to their nutritional and functional properties for maintaining the healthy life. There are abundant varieties of cereals and oilseeds, however, for a long time, their process suitabilities are still unknown, resulting in the lack of precision processing. This paper summarized the characteristics of cereals and oilseeds, including sensory, physicochemical and processing qualities, their characteristic fingerprinting and products qualities. Furthermore, the quality fast detection method was also analyzed. It also explored the role of mathematical model and the standard evaluation index to determine the process suitability and discussed the opportunity for advanced model capability. We also prospected on scientific problems for expanding the predictive capabilities for processing suitabilities of these abundant varieties, focusing on the better results and advancements towards the processing of cereals and oilseeds products and improvement of their quality.