Grain-Based Products: Innovative Processing Technologies and Quality: Second Volume

Dear Colleagues,

Volume I (https://www.mdpi.com/journal/foods/special_issues/grain_product) of this Special Issue was incredibly successful. We would like to express our gratitude to everyone involved for their participation.

Grain-based products play an important role in our diet and provide carbohydrates, proteins, lipids, micro-nutrients (vitamins and minerals), and other phytochemicals (phenolic compounds) for both children and adults. Wheat, maize, and rice are the major food grains. Oat, sorghum, millet, and barley are minor crops with various food uses. The food industry is becoming increasingly competitive and must develop high-quality food products. It is important to explore novel technologies in order to discover grain-based foods with potential health benefits. The goal of grain-based product processing is to enhance the health aspects, nutrition, flavor and taste, preservation, stabilization, and security of food, as well as to ensure more diversity in the acceptability and preference of consumers. We invite submissions to this Special Issue on the aspects of innovative processing technologies that can be used for grain-based products and their effects on improving the quality of grain-based foods, including textural and sensory properties, nutrition, structural components, and shelf life.

Prof. Dr. Xiaona Guo
Guest Editor

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.

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