Special Issue "Nutrition and Quality of Wheat and its Products"
Deadline for manuscript submissions: closed (31 January 2020).
Interests: wheat quality; bread; starch digestibility; food and health; non-starch polysaccharides; structure-function; bread quality
Wheat was one of the first domesticated food crops. It has been the basic staple food of the major civilizations in Europe, West Asia, and North Africa for 8000 years. Wheat quality refers to a specific wheat’s ability to reliably produce a flour that will perform well in the production of a finished product. An extensive amount of data obtained from quality tests often go into characterizing wheat quality; though, the best quality test usually does not come until the baker actually uses the flour for a specific baked good. Currently, the cereal industry is still searching for a quick and efficient method to estimate end-use quality.
The growing interest in using food to manage health might explain growing consumer interest in the nutritional profile of food and consumers’ understanding of a food’s nutritional value ( such as helping to lower blood pressure and lowering risk of colon cancer). Considering that wheat is a staple food in many countries, its nutritional quality in relation to wheat composition is a very pertinent topic.
Prof. Dr. Şenay Şimşek
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 papers will be 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.
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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 1600 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.
- New wheat quality testing equipment
- Trends in new wheat-based food products
- Nutritional profile of wheat-based food products
- Effect of processing on wheat quality
- Effect of processing on the nutritional quality of wheat-based food products
- Effect of wheat constituents on end-product quality
- Wheat proteins
- Wheat starch
- Wheat non-starch polysaccharides
- Wheat lipids