Trends in Grain Processing for Food Industry

Dear Colleagues,

This Special Issue focuses on new trends related to grain processing in order to obtain food products based on cereals (wheat, barley, rice, maize, millet, sorghum, etc.), pseudocereals (amaranth, buckwheat, chia, quinoa, etc.), pulses (chickpea, beans, lentils, lupins, soybeans, etc.), and oilseeds (sunflower, flaxseed, hempseed, rapeseed, mustard, etc.). They are of central importance for human nutrition, representing the main source for food products. Given the global population growth and, therefore, the increase for food requirements, more and more studies are needed for finding new grains utilisation, which can ensure a healthy diet. This Special Issue focuses on papers advancing original research and review papers for using different grains type in order to obtain food products. Aspects such as grains composition, their functional and nutritional characteristics, and their use in order to obtain food products may be developed in this Special Issue.

Prof. Dr. Georgiana Gabriela Codină
Prof. Dr. Adriana Dabija
Guest Editors

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