Formulation and Nutritional Aspects of Cereal-Based Functional Foods
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Grain".
Deadline for manuscript submissions: 30 June 2025 | Viewed by 2744
Special Issue Editor
Interests: bioactive compounds; cereal; cereal chemistry; extruded; plant protein, sprouting
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
This Special Issue will focus on the formulation, processes, and nutritional composition of cereal-based foods that offer specific health benefits beyond their basic nutritional value. This may include foods formulated and processed either traditionally or through innovative and sustainable techniques. Cereal-based functional foods are becoming increasingly popular due to the growing interest in healthy diets and the search for ingredients that provide additional health benefits. These foods can play a crucial role in preventing chronic diseases, such as diabetes, heart disease, and obesity, and promoting a healthy gut microbiota. Formulating cereal-based functional foods involves carefully selecting ingredients to maximize health benefits while also maintaining taste, texture, and consumer acceptance. This may include selecting whole grains, incorporating functional ingredients, and employing specific processing techniques. Research in this field is continually advancing, with studies exploring new functional ingredients, innovative processing methods, and their impact on human health. Issues related to digestibility, nutrient bioavailability, and metabolic effects are areas of particular interest. While cereal-based functional foods offer many opportunities to enhance public health, there are significant challenges related to consumer acceptance, cost, regulation, and effective communication of health benefits. Overcoming these challenges requires collaboration among scientists, industry stakeholders, government agencies, and consumers.
Prof. Dr. Marcio Schmiele
Guest Editor
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-based foods
- dietary fibers
- functional foods
- functional ingredients
- health benefits
- innovative techniques
- metabolic effects
- new products
- sustainable techniques
- whole grains
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