Nocente Francesca, Gazza Laura
CREA Research Centre for Engineering and Agro-Food Processing, Via Manziana 30, 00189 Rome, Italy.
Foods. 2025 Jun 6;14(12):2009. doi: 10.3390/foods14122009.
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.
本综述旨在提供新兴技术方法当前发展情况及潜在应用的证据，以提高全谷物产品的技术性能和感官可接受性。该综述探讨了基于物理方法的技术，即微粉化、蒸汽爆破、高静水压、挤压蒸煮、欧姆加热和3D打印，以及生物技术方法，如在全谷物产品的预研磨、研磨和转化步骤中的发酵和酶处理。本综述文章的过去十年文献是从ScienceDirect、PubMed、谷歌学术和科学网等电子数据库收集的。
