The Effects of Processing Technologies on the Quality of Cereal By-Products
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Grain".
Deadline for manuscript submissions: 15 December 2024 | Viewed by 186
Special Issue Editors
Interests: grain processing and utilization technology of its by-products; mechanism on structure and property change of components in food during processing; application of NMR to food analysis
Interests: the processing and high-value utilization of nutritional and health-focused coarse grains
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
This Special Issue on "The Effects of Processing Technologies on the Quality of Cereal Products and By-Products" aims to explore the advancements, challenges, and innovations in processing technologies impacting the quality of cereals and their by-products. We invite original research articles, reviews, and studies that delve into novel processing techniques, quality improvement strategies, and nutritional enhancements of whole cereals and cereal by-products.
Contributions focusing on the efficient extraction, separation, and maintenance of active compounds (such as polyphenols, polysaccharides, peptides, vitamins, and other bio-active substances) from cereals and their by-products are particularly welcome. Additionally, studies elucidating stability techniques and structure–activity relationships (SAR) of these components are highly encouraged.
This Special Issue aims to provide insights into optimizing processing methods to yield high-quality, nutritious cereal products and by-products. By encompassing whole cereals, we seek to capture a broader range of research that can drive advancements in the food industry, foster innovation, and promote sustainable practices.
Dr. Ruge Cao
Dr. Lili Wang
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
- whole grains
- quality enhancement
- nutritional value
- food science
- bio-activities
- processing technologies
- polyphenols
- polysaccharides
- peptides
