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Special Issue "Durum Wheat Products - Recent Advances"
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Grain".
Deadline for manuscript submissions: closed (22 July 2022) | Viewed by 33348
A printed edition of this Special Issue is available here.
Special Issue Editor
Interests: cereal chemistry of durum wheat and wheat breeding for quality; the chemistry and biochemistry of durum wheat; functional foods in pasta; food science
Special Issue Information
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
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 100 words) can be sent to the Editorial Office for announcement on this website.
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-blind 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 2400 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