Durum Wheat Products - Recent Advances
Deadline for manuscript submissions: closed (22 July 2022) | Viewed by 66857
A printed edition of this Special Issue is available here.
Interests: cereal chemistry of durum wheat and wheat breeding for quality; the chemistry and biochemistry of durum wheat; functional foods in pasta; food science
Durum wheat is used around the world for a variety of food products such as pasta, couscous, bulgur, bread, and cookies, to name a few. Developments in processing, breeding, new functional pasta, testing methods, and other technologies have been responsible for significant changes in durum-wheat-derived food products. The objective of this Special Issue is to summarize recent developments using a cross-disciplinary approach. You are cordially invited to submit review articles and original research papers related to couscous innovations, specialty durum wheat and impacts on foods, advances in quality assessment of durum grain and derived food products, wholegrain/wholemeal pasta processing methods and uses, grain processing and impact on phytonutrient availability in pasta, trends and innovations in bulgur, bread, other durum-derived food products, durum wheat milling innovations and impact on product quality, functional food pasta trends, changes in durum wheat quality through a breeding-historical perspective, extruded pasta products. and other relevant topics.
Dr. Mike Sissons
Manuscript Submission Information
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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.
- novel durum wheat
- functional foods
- durum milling
- durum bread