Advanced Research in Cereals and Pseudo-Cereals: Functional and Nutritional Features

Dear Colleagues,

This Special Issue focusses on the recent advanced research in cereals and pseudo-cereals with respect to their functionality and their nutritional properties. Undoubtably, cereals are still among the most important crops for human consumption. Their grains, rich in starch, are processed for use in numerous applications, resulting in nutritious and tasty high-quality food products that meet consumers’ expectations. The processing of cereals is still a very interesting research topic. Research in this field covers a wide range of topics, including the re-evaluation of ancient wheat varieties, the introduction of pseudo-cereals in bakery products, the unravelling of the dietary fiber content, and starch and gluten composition. This Issue brings together the latest research outcomes in the field.

Prof. Dr. Mia Eeckhout
Prof. Dr. Filip Van Bockstaele
Guest Editors

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