A section of Foods (ISSN 2304-8158).
This section focuses on the composition, technological, and nutritional quality of all grains (i.e., cereals, pseudocereals, pulses), and, in general, edible dry seeds of plants used for human nutrition and their derived products. Processing of grains from field to fork with attention to its influence on the quality of the final product is considered in this section. Papers on the influence of different growing regimes (i.e., biological, biodynamic agriculture, etc.) on the quality of raw materials are welcome. Safety aspects are also of interest, as well as those related to consumers’ acceptability and legislation.
Following special issues within this section are currently open for submissions:
- Current Strategies to Improve the Nutritional and Physical Quality of Baked Goods (Deadline: 30 April 2019)
- Nutritional Value of Grain-Based Foods (Deadline: 1 May 2019)
- Advances in Postharvest Technology: Rice Drying (Deadline: 1 January 2020)