Quality Evaluation and Functional Food Development of Cereals, Pseudocereals and Pulse Products, Volume II

Dear Colleagues,

The journal Foods will be publishing a Special Issue “Quality Evaluation and Functional Food Development of Cereals, Pseudocereals and Pulse Products, Volume II”.

In the recent decades, consumer expectations in the field of food production have changed considerably. Modern consumers are increasingly demanding food with a high qualitative standard which arises from the use of high-quality raw materials. Moreover, today, foods are not only intended to satisfy hunger and provide the needed nutrients but also to prevent nutrition-related diseases and improve physical and mental well-being. In this regard, cereals, pseudocereals, and pulses, representing the most important agricultural products for human and animal nutrition worldwide, play an outstanding role. These crops and their products are important staple foods, providing essential nutrients and bioactive compounds, and can be easily functionalized. With regard to wheat, bread is an essential part of the diet throughout the world and is consumed daily, so it represents an ideal food to vehicle health-promoting substances. The other baked goods and pasta can also act as ideal functional foods. Today, advances in food science and technology have led to a wide range of strategies to produce cereals, pseudocereals, and pulse-based functional products.

Therefore, considering the high interest in quality assessment and development of functional foods from cereals, pseudocereals, and pulses as an emerging challenge for modern food industries, this Special Issue will cover a wide variety of related areas, with the aim of contributing to the overall knowledge of different quality aspects, such as physical–chemical, rheological, technological, microbiological, and sensorial aspects.

You may choose our Joint Special Issue in Plants. 

Dr. Alfio Spina
Prof. Dr. Antonella Pasqualone
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 250 words) can be sent to the Editorial Office for assessment.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-anonymized peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.