New Insights into Cereals and Cereal-Based Foods, 4th Edition
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Grain".
Deadline for manuscript submissions: 31 January 2027 | Viewed by 3082
Special Issue Editors
Interests: tailoring functional and chemical properties of cereal and alternative plant sources in view of developing specific healthy foods and ingredients; grain safety; bioactive compounds; by products valorization
Special Issues, Collections and Topics in MDPI journals
Interests: food biopolymers; alternative proteins; technofunctional properties; food dispersion systems (emulsions, foams); gels; protein recovery from animal or plant raw materials or industrial by-products; aroma profile analysis; flavour retention; flavour encapsulation
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
The present Special Issue comprises 4th editions of the previous successful issues launched in the last five years under the same title. Therefore, it is expected that it will also address functional and health aspects of cereal grains and flours and technological advances of the cereal industry as a sector that needs to operate under the principles of sustainability and circular economy.
It is widely known that cereals, mainly wheat, rice, and corn are staple foods consumed worldwide and, therefore, play a decisive role both in agricultural production and in world population feeding. Cereal grains, intact or as debranned kernels or refined flours, are processed into a wide variety of foods, ranging from bread and confectionary goods to breakfast cereals and pasta. Furthermore, particular grain fractions or components can be incorporated into food recipes to improve their nutritional or functional properties. Dietary fibers, vitamins and minerals, partly digested or resistant cereal starches, and secondary metabolites such as phenolic compounds are cereal constituents with well-established roles in human health and wellbeing.
Contributions pertaining to innovations in the cereal value chain, cereal safety and security, and health and wellness following consumption of cereal-based foods and ingredients are particularly welcome.
Prof. Dr. Maria D. Papageorgiou
Dr. Adamantini Paraskevopoulou
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.
Keywords
- milling
- bread making
- sourdough
- biscuit, cake, noodles and pasta products
- consumer perception of grain-based foods
- cereal safety and security
- wholegrains
- pseudocereals and ancient grains
- grain breeding
- cereal bioactive compounds
- gluten free
- valorization of cereal bio-products
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