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
Topical Advisory Panel
Special Issues
Following special issues within this section are currently open for submissions:
- Legumes and Cereals: Physicochemical Characterization, Technical Innovation and Nutritional Challenges: Volume II (Deadline: 25 October 2024)
- Innovations in Grain Storage and Processing: Strategies for Reducing Losses and Enhancing Food Product Quality (Deadline: 31 October 2024)
- Cereal: Storage, Processing, and Nutritional Attributes: Second Edition (Deadline: 31 October 2024)
- Cereal and Cereal Products: Quality, Functionality, Health Security and Application of New Technologies (Deadline: 31 October 2024)
- Advances in Improvement and Fortification of Cereal Food (Deadline: 31 October 2024)
- Recent Advances in the Assessment of Cereal and Cereal-Based Product Quality (Deadline: 15 November 2024)
- Sustainability, Safety, Health Claims and Authenticity: Pathways for Improving Sensory Quality, Physiological Function and Utilization of Rice—2nd Edition (Deadline: 20 November 2024)
- Cereal By-Products, Starch, and Baked Products (Deadline: 20 November 2024)
- Functional Regulation, High-Value Processing and the Utilization of Starch-Based Foods (Deadline: 25 November 2024)
- Formulation and Nutritional Aspects of Cereal-Based Functional Foods (Deadline: 26 November 2024)
- Advance in Starch Chemistry and Technology (Deadline: 30 November 2024)
- Approaches for Improving Nutritional Aspects of Cereals and Cereal-Based Foods (Deadline: 13 December 2024)
- The Effects of Processing Technologies on the Quality of Cereal By-Products (Deadline: 15 December 2024)
- Starch Modifications: Physicochemical and Enzymatic Properties (Deadline: 25 December 2024)
- Advances in Innovative Processing and Formulation Strategies for Gluten-Free Cereal Foods: Health Benefits and Sensory Quality (Deadline: 28 December 2024)
- Starch Structure and Function in the Context of Functional Foods Development (Deadline: 31 December 2024)
- Strategies to Improve the Sensory and Nutritional Quality of Bakery Products (Deadline: 31 December 2024)
- New Insights into Legume and Cereal Innovations in Processing, Storage and Shelf Life (Deadline: 28 January 2025)
- Innovations and Advances in Coarse Cereals: Nutritional Aspects, Functional Properties, and Processing Technology (Deadline: 31 January 2025)
- Effect of Novel Food Processing Technologies on Health-Promoting Properties of Cereal- and Legume-Based Foods (Deadline: 31 January 2025)
- Cereal and Cereal Products: Processing, Storage, Conservation, Safety, Sensory and Nutrition Properties (Deadline: 31 January 2025)
- Cereals and Cereal-Based Foods: Nutritional, Phytochemical Characterization and Processing Technologies (Deadline: 5 February 2025)
- Processing, Physicochemical, Structural and Functional Properties of Starch-Based Materials and Their Derived Food Products—Second Edition (Deadline: 26 February 2025)
- Effects of Innovative Ingredients and Processing on Bakery Products: Physicochemical Properties, Nutritional Value, and Sensory Quality (Deadline: 28 February 2025)
- New Insights into Cereals and Cereal-Based Foods (Volume III) (Deadline: 28 February 2025)
- Cereal Processing and Quality Control Technology (Deadline: 28 February 2025)
- Research on Processing Characteristics, Bioactive Substances and Product Development of Cereals (Deadline: 12 March 2025)
- Advanced Research on Quality and Nutrition of Cereal-Based Foods and Beverages - 2nd Edition (Deadline: 20 March 2025)
- Traditional and Non-traditional Grain-Based Products: Addressing Challenges through Formulation and Processing (Deadline: 28 March 2025)
- Starch and Food Processing: Structure, Functionality and Nutrition: 2nd Edition (Deadline: 31 March 2025)
- Green Processing of Starch: Structure, Function and Application in Food (Deadline: 31 March 2025)
- Advanced Technology of Starch Retrogradation, Modification, and Its Impact on Digestion (Deadline: 31 March 2025)
- Advances in Cereal and Cereal Product Chemistry, Nutrition and Technology Volume II (Deadline: 31 May 2025)
