Special Issue "New Insights into Cereals and Cereal-Based Foods"
Deadline for manuscript submissions: closed (31 October 2020).
Interests: tailoring functional and chemical properties of cereal and alternative plant sources in view of developing specific healthy foods and ingredients; other topics of interest include dough rheology, structural and functional characterization of biopolymers, mycotoxin analysis and risk assessment
Special Issues and Collections in MDPI journals
Cereal grains such as 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. These include specific dietary fibers, vitamins and minerals, partly digested or resistant cereal starches, and secondary metabolites such as phenolic compounds with well-established roles in human health and wellbeing.
This Special Issue addresses 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.
Contributions pertaining to innovations in the cereal value chain, cereal safety and security, and health and wellness from the consumption of cereal-based foods and ingredients are particularly welcome.
Prof. Maria Papageorgiou
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.
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 monthly 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 2000 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.
- Bread making
- Biscuit, cake, noodles, pasta products
- Consumer perception of grain-based foods
- Cereal safety and security
- Pseudocereals and ancient grains
- Grain breeding
- Cereal bioactive compounds
- Gluten free
- Valorization of cereal bio-products