Traditional and Non-traditional Grain-Based Products: Addressing Challenges through Formulation and Processing
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Grain".
Deadline for manuscript submissions: 30 September 2024 | Viewed by 175
Special Issue Editors
Interests: bread; cereal grains; ingredient functionality; perennial grains; plant-based analogues
Interests: cereal science and technology; sprouting; pasta; bread
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Which advancements in formulation and processing will be key to ensure that grains are used as food to their fullest potential? What approaches can further increase our understanding of grain-based products whose structure is determined by biopolymer functionality? How can traditional products such as baked goods or pasta be optimized in terms of nutritional attributes, textural properties, shelf-life, and sustainability, such as via the incorporation of side-streams and by-products? Can non-traditional grain-based foods, such as meat or dairy analogues, be formulated and structured in a way that makes them more competitive with the products they intend to resemble? Are there novel product categories or processing tools that deserve more attention?
Acknowledging the role of cereals, pseudocereals, and legumes as the base for nutrient-rich foods which can provide pleasant eating experiences, much research is ongoing to enhance product properties through optimizing formulation and/or developing innovative processes. We invite you to share your perspective on tackling current challenges and laying out opportunities in the area of grain-based products through the submission of an original research article or review paper.
Dr. Catrin E. Tyl
Prof. Dr. Alessandra Marti
Guest Editors
Dr. Andrea Bresciani
Guest Editor Assistant
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
- cereals
- pseudocereals
- baked products
- snacks
- pasta
- plant-based
- traditional processes
- innovative processes
