Cereal Products: Physicochemical Properties, Processing Technology and Nutritional Quality

Dear Colleagues,

This Special Issue invites you to contribute to advancing knowledge on cereal products, focusing on their physicochemical properties, processing technologies and nutritional quality. Cereals are a global dietary staple and they are mainly used as whole or refined flours. Optimizing their techno-functional properties, shelf life and nutritional potential remains an essential challenge. We welcome original research and reviews addressing the complexities of cereal processing, the impact of emerging and conventional technologies on ingredient properties and on product quality, and innovative approaches to enhance nutritional profiles. Topics of interest include biochemical characterization, advancements in milling and fortification techniques, gluten-free alternatives, novel bioactive compounds, and consumer health perspectives. By spotlighting the latest scientific insights and technological developments, this Issue aims to bridge the gap between cereal science and the food industry, fostering improvements in both product formulation and public health.

Dr. Pablo Daniel Ribotta
Prof. Dr. Manuel Gómez
Dr. Alberto E. León
Guest Editors

Manuscript Submission Information

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