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:
- Innovative Processing Technologies for Developing Functional Ingredients and Food Products with Health Benefits from Grains II (Deadline: 20 August 2022)
- Current Advances in the Science of Gluten-Free and Climate Resilient Crops for the Purpose of Sustainability, Food Security and Nutrition (Deadline: 20 August 2022)
- Functional Ingredients in Minor Grain Crops (Deadline: 15 September 2022)
- Quality of Grains and Grain-Based Foods (Deadline: 15 September 2022)
- Scientific Insights and Technological Advances in Gluten Free Products Development (Deadline: 10 October 2022)
- Nutritional Components of Wheat Based Food: Composition, Properties and Uses (Deadline: 20 October 2022)
- From Plant to Plate: New Trend in Nutritious and Healthy Food (Deadline: 31 October 2022)
- Grain Foods Processing and Nutrition: Cereal, Wheat, Noodles, and Other Gluten Products (Deadline: 31 October 2022)
- Cereal Processing and Cereal By-Products: A Sustainable Resource for the Agri-Food Industry (Deadline: 7 November 2022)
- New Insights into Cereals and Cereal-Based Foods, Volume II (Deadline: 10 November 2022)
- Bioactive Compounds from Cereal By-Products and Their Potential Health Benefits (Deadline: 20 November 2022)
- Grain Products: Traditional and Innovative Technologies (Deadline: 30 November 2022)
- Cereal Bioactive Compounds: Chemical Analysis, Health Benefits and Novel Foods Development (Deadline: 1 December 2022)
- Grain-Based Products: Innovative Processing Technologies and Quality (Deadline: 20 December 2022)
- Research Advances of Molecular Structures and Starch Digestion (Deadline: 31 December 2022)
- Recent Advances in Grain Processing and Milling Engineering (Deadline: 10 January 2023)
- Grain and Pulses: Composition, Characteristics, Application and Health Promising Prospects (Deadline: 20 January 2023)
- Comprehensive Control Measures for Loss of Grain Storage (Deadline: 30 January 2023)
- Novel Technologies in Whole-Grain Processing and Its Global Nutritional Benefits (Deadline: 31 January 2023)
- Whole Grain Cereals: The Potential Roles of Functional Components in Human Health (Deadline: 15 February 2023)
- Starch Modifications, Properties, and Functions (Deadline: 15 February 2023)
- Legumes and Cereals: Physicochemical Characterization, Technical Innovation and Nutritional Challenges (Deadline: 15 February 2023)
- Health Benefits of Traditional Niche Foods and New Cereal-Based Mediterranean Foods (Deadline: 15 February 2023)
- Nutritional, Functional, and Health Benefits of Seed- and Grain-Based Foods (Deadline: 20 February 2023)
- Cereal and Pseudocereal Grains for Nutrition and Health (Deadline: 25 February 2023)
- Grain Intensive Processing and Utilization (Deadline: 5 March 2023)
- Sustainability, Safety, Health Claims and Authenticity: Pathways for Improving Sensory Quality, Physiological Function, and Utilization of Rice (Deadline: 13 March 2023)