Cereal-Based Food Processing and Nutritional Quality: Latest Advances and Prospects
A special issue of Applied Sciences (ISSN 2076-3417). This special issue belongs to the section "Food Science and Technology".
Deadline for manuscript submissions: 20 August 2025 | Viewed by 1165
Special Issue Editors
Interests: pasta; pastry; wheat; semolina; cookies; biscuits
Interests: food analysis; food processing; backery products; pastries; functional foods
Special Issues, Collections and Topics in MDPI journals
Interests: flour; rheology; texture properties
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Grain foods are a dietary staple in many countries around the world. This includes products such as pasta, bread, pastries, snacks, and breakfast cereals. Currently, many consumers are aware of the foods they eat, and insist that their meals be nutritious and health-promoting. To meet consumer demands, manufacturers are trying to produce new products that meet both sensory requirements and provide the necessary nutrients and health-promoting ingredients in optimal amounts. Cereal products are an ideal matrix for fortification, so their range is constantly expanding.
Cereal grains, although rich in complex carbohydrates, fiber, protein, vitamins, minerals, and bioactive substances, often have certain components in deficient amounts; hence, the fortification of cereal-based foods seems to be justified. Widespread and new food production and fortification techniques are facilitating this task. Fermented and gluten-free products are also becoming popular, responding to specific needs in various disease entities and food intolerances.
This Special Issue encourages the publication of original research papers and review articles on the following:
- Novel and fortified cereal-based foods;
- Common and innovative methods of cereal food production;
- The impact of various processes on the quality and nutritional value of products;
- Prospects for development in cereal-based food production.
Dr. Dorota Teterycz
Dr. Anna Wirkijowska
Dr. Piotr Zarzycki
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. Applied Sciences 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 2400 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 food
- food processing
- nutritional quality
- chemical composition of food
- health properties of food
- innovative technology
- bioactive substances
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