Gluten-Free Foods: Nutritional Quality, Sensory and Physicochemical Properties
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Quality and Safety".
Deadline for manuscript submissions: 8 May 2026 | Viewed by 15
Special Issue Editors
Interests: interface between food science and human nutrition; gluten-free cereal-based foods; food quality; bioactive compounds; functional foods; food composition; dietary fiber; prebiotics; glycemic response; design of experiments; response surface methodology; biodiversity; sustainability; sensory and consumer research; nutritional labeling; nutritional intervention; food safety; gluten-related diseases; celiac disease
Special Issues, Collections and Topics in MDPI journals
Interests: cereal-based foods; innovative bakery products; by-products valorisation; technological and sensory quality; nutritional value; bioactive compounds; functional foods; antioxidant activity; dietary intervention; gluten-free products; gluten-related disorders
Special Issues, Collections and Topics in MDPI journals
Interests: public health; nutrition; food safety; sustainability; food waste; food literacy; ethnic and racial minorities
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Gluten-free (GF) products research and development requires a holistic approach that considers multiple objectives focused on the interface between food science, nutrition, and health (as well as other sciences like psychology, economy, marketing, etc) to face the challenges.
This Special Issue aims to provide a broad spectrum of information about the effort to improve the quality and range of GF foods, including original and review articles. The research area includes innovative and promising ingredients, GF product development and quality control, development of novel functional and healthier GF foodstuffs, approaches used to improve GF products quality, evaluation of physical properties and nutritional labeling of commercially available GF products, consumer opinion and expectations about GF foodstuffs, assessment of specially designed GF products potential health benefits, as well as aspects related to GF food safety.
Novel approaches, including social media research, cross-cultural studies, and artificial intelligence, that help understand aspects related to GF food safety, and GF consumer perception, opinion, and health literacy, are also welcome.
We look forward to your valuable contributions.
Dr. Vanessa Capriles
Dr. Urszula Krupa-Kozak
Dr. Renata Puppin Zandonadi
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
- gluten-free products development and quality assessment
- innovative ingredients
- revalorization and application of agri-food by products/waste
- circular economy
- sustainability
- novel processing techniques
- shelf-life
- rheology, structure and texture
- nutrient and bioactive compounds
- sensory aspects of gluten-free foods
- gluten-free foods nutritional labelling
- consumer perception and opinion
- in vitro, in vivo, and clinical studies
- gluten-free foods safety
- consumers health literacy
- cross-cultural studies
- artificial intelligence
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