Cereal By-Products, Starch, and Baked Products
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Grain".
Deadline for manuscript submissions: 20 November 2024 | Viewed by 46
Special Issue Editors
Interests: food technology; bioactive compounds; food waste; fermentation; lactic acid bacteria; gluten free products; food products
Special Issues, Collections and Topics in MDPI journals
Interests: food processing; dehydration; extrusion; physicochemical properties; nutritional and functional value; bioactive compounds; in vitro digestion; natural ingredients; antioxidant capacity
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Cereals are staple food sources in human and animal diets. Through their processing, many by-products are generated. Corn, wheat, rice, and barley are the most important cereals from the Gramineae family, and their by-products are a rich source in bioactive compounds such as minerals, individual polyphenols, starch, protein, amino acids, fiber, and even fatty acids. Their further valorization represents a tool for enriching the chemical composition of baked goods, which could shed light on other studies regarding their valorization.
In this Special Issue, we invite submissions of articles that explore the chemical characterization of cereal by-products, their valorization in the food sector, and their influence on the sensorial, textural, and nutritional characteristics of manufactured products. Likewise, studies regarding the bioaccesibility and biodisponibility of cereal by-products’ bioactive compounds are also welcome in this Special Issue.
Dr. Simona Chis
Dr. Marta Igual Ramo
Guest Editors
Manuscript Submission Information
Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.
Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.
Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.
Keywords
- cereal by-products
- valorization
- bioactive compounds
- bioaccesibility
- biodisponibility
- baked goods
