Innovations and Advances in Coarse Cereals: Nutritional Aspects, Functional Properties, and Processing Technology
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Grain".
Deadline for manuscript submissions: 31 January 2025 | Viewed by 26
Special Issue Editors
Interests: cereal science; metabolomics; novel technique in food processing
Special Issues, Collections and Topics in MDPI journals
Interests: innovative agriculture; novel agricultural product development; agricultural application of nuclear technology; whole grains; lipids; proteins; flavour; food processing; food nutrition and health
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Coarse cereals, including millet, sorghum, barley, oats, and rye, have long been valued for their resilience in harsh growing conditions, making them essential for food security in arid and semi-arid regions. Recently, these cereals have garnered increased attention due to their exceptional nutritional profiles and potential health benefits. Rich in dietary fiber, essential amino acids, vitamins, and minerals, coarse cereals are linked to a reduced risk of chronic diseases such as diabetes, cardiovascular diseases, and certain cancers.
This Special Issue seeks to explore the multifaceted aspects of coarse cereals, emphasizing their nutritional significance, functional properties, and the changes in their qualities during processing. We welcome research that examines the quality characteristics and processing adaptability of coarse cereals, investigates the transformation and control of active ingredients during cereal processing, and develops innovative processing technologies to enhance the value of coarse cereal products. Additionally, we encourage studies on comprehensive utilization technologies that maximize the benefits of coarse cereal resources. By highlighting recent advancements, this Special Issue aims to foster a deeper understanding of coarse cereals, promoting the development of high value-added cereal products and sustainable utilization practices.
Dr. Chenguang Zhou
Dr. Zhen Yang
Dr. Yafang Shao
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
- coarse cereals
- functional ingredients
- novel processing techniques
- nutritional enhancement
- bioavailability
- sensory quality
- high-value cereal products
- comprehensive utilization
