Trends in Grain-Based Foods
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Grain".
Deadline for manuscript submissions: closed (31 October 2021) | Viewed by 26986
Special Issue Editors
Interests: gluten-free; sugar free; fat reduction; flour quality; fiber enrichment
Special Issues, Collections and Topics in MDPI journals
Interests: natural bioactive compounds; medicinal chemistry; bioactivity and toxicology; functional applications
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Cereal grains are one of the major staples worldwide, corresponding to two-thirds of the energy and protein intake of the human diet. They are subjected to different processes (dehulling, milling, dough making, extrusion, bread making, etc.) used in the production of popular grain-based foods, such as bakery and pastry products, breakfast cereals, pasta, couscous, and snacks. Currently, research trends in this field have been converging to the study of whole grains, pseudocereals, pulses (legume), and other botanical groups, such as nuts. These grains possess excellent nutritional properties and are a source of bioactive compounds. Additionally, they have been associated with health benefits in metabolomics and autoimmune and non-communicable diseases.
This Special Issue is associated with the 0612_TRANS_CO_LAB_2_P, a European Interreg project aiming to establish a Sustainable Agri-Food Cross-Border Collaborative Laboratory with a special focus on the cereal industry. Therefore, recent research and new insights into the cereal and grain science fields are welcomed to be published. This Special Issue’s goal is to collect original research papers and critical reviews regarding meaningful conceptual approaches in physiology, pathology, biotechnology, functional and nutritional aspects, processing, and utilization of grains from cereals, pseudocereals, legume (pulses), and other groups. Furthermore, innovative analysis, methodologies, instrumentation, and novel advances in this field are also within the scope. Thus, if you can provide valuable knowledge in the area of grain science, it would be an honor to invite you to contribute with your expertise to this Special Issue.
Prof. Manuel Gomez
Dr. Lillian Barros
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
- Whole grain
- Pseudocereal
- Pulse
- Grain processing
- Grain-based foods
- Gluten-free
- Health benefits
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