Recent Research on Processing Technologies and Functional Properties of Cereals and Legumes
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Engineering and Technology".
Deadline for manuscript submissions: 28 February 2025 | Viewed by 156
Special Issue Editor
Special Issue Information
Dear Colleagues,
This Special Issue of Foods focuses on recent advancements in processing technologies and functional properties of cereals and legumes. As an important part of the diet structure worldwide, cereals and legumes play a crucial role in global nutrition and food security. The issue welcomes original research articles and reviews that explore innovative processing methods, novel applications, and enhanced functional properties of these important food groups. Topics may include but are not limited to: emerging technologies for cereals and legumes processing, improvement of nutritional profiles, development of new food products, bioactive compound extraction and utilization, and strategies to enhance digestibility and bioavailability. Studies investigating the impact of processing on sensory characteristics, shelf-life, and consumer acceptance are also encouraged. This collection aims to provide valuable insights into the latest developments in cereal and legume science, contributing to the advancement of sustainable and nutritious food systems.
Prof. Dr. Lian-Xin Peng
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
- cereals and legumes
- processing technologies
- storage technologies
- functional properties
- nutritional enhancement
- bioactive compounds
- novel food products
- sustainable food systems
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