The Processing of Cereal and Its By-Products

Dear Colleagues,

Cereal grains, such as corn, rice, and wheat, are excellent sources of dietary energy and protein, making them a fundamental component of the human diet. Cereal products are also used as food ingredients, and their processing and preservation play a significant role in the food production chain, although this is a complex process.

The most common methods of cereal processing include dry milling, pearling, wet milling, and malting. During these processes, by-products with varying physical states and chemical compositions are generated. Given that cereals are a crucial source of carbohydrates, proteins, lipids, vitamins (particularly B-complex and vitamin E), and essential trace elements, the reuse and valorization of their by-products present a significant challenge for the sustainable development of the agro-food sector.

This Special Issue of Foods aims to focus on this area of research. We kindly invite you to submit original review or research articles that present novel ideas or concepts related to cereal grains and the upcycling of their by-products.

Prof. Dr. Paulo Carteri Coradi
Dr. Elena Peñas Pozo
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-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 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.