Cereal and Cereal Products: Quality, Functionality, Health Security and Application of New Technologies
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Grain".
Deadline for manuscript submissions: 30 November 2025 | Viewed by 7256
Special Issue Editors
Interests: value-added cereal food product development; the application of new technologies and new scientific achievements in food processing to preserve the functional properties of processed foods based on cereals
Interests: food quality and safety; mycotoxin occurrence related to weather conditions; mycotoxin mitigation measures (conventional and novel techniques); novel cereal-based product development
Special Issue Information
Dear Colleagues,
Cereals are extremely important for human civilization. People have been using cereal grains in their diet since the dawn of time, and this is particularly true at present as, due to consumers’ returning to the natural sources of food, integral cereals have become the basis of proper nutrition. Cereals are rich in complex carbohydrates. which provide long-lasting energy, maintain stable blood sugar levels and contain B group vitamins and minerals such as iron, magnesium and zinc. Whole grains are particularly rich in dietary fiber, which improves digestion and maintains healthy intestinal flora. However, antinutrients present in grains can interfere with the digestion and absorption of nutrients. Nevertheless, these antinutrients can be broken down through soaking, sprouting and fermentation. Key targets for the production of cereals are producing high-nutritional-value organic cereals and preserving health safety in response to climate change.
Three-dimensional food printing, as an additive technology, is currently being used to produce cereal-based products (3D printed snacks, 3D printed biscuits, etc.).
Consumers’ primarily demand a health-safe products made of health-safe raw materials, which can be achieved with modern techniques (cold plasmas, ozone treatment, etc.), which also contribute to the improvement of the techno-functional properties of cereals and cereal-based foods.
This Special Issue considers the quality, functionality, and health safety of cereals and cereal-based products, as well as the application of new technologies for producing health-safe and nutritionally valuable cereal-based products.
Potential topics include, but are not limited to, the following:
- Quality of cereals and cereal products;
- Health safety of cereals and cereal products;
- Novel cereal processing technologies;
- Methods of removing antinutrients from cereal products;
- Functional cereal products;
- Cereal waste management.
Dr. Olivera Šimurina
Dr. Elizabet Janić Hajnal
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 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 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.
Keywords
- physicochemical properties
- nutritional properties
- sensory properties
- cereals antinutrients
- contaminants
- health security
- cereal waste
- new cereal product and technology
- bioactive compounds
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