Grain

A section of Foods (ISSN 2304-8158).

Section Information

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.

Keywords

  • grains
  • cereals
  • pulses
  • pseudocereals
  • composition
  • quality
  • processing
  • safety
  • consumption

Editorial Board

Special Issues

Following special issues within this section are currently open for submissions:

Papers Published

Foods EISSN 2304-8158 Published by MDPI AG, Basel, Switzerland RSS E-Mail Table of Contents Alert
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