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Special Issue "Gluten-Free Foods"
A special issue of Foods (ISSN 2304-8158).
Deadline for manuscript submissions: closed (30 April 2016).
Dr. Manuela Mariotti
Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, via G. Celoria 2, 20133 Milan, Italy
Interests: food science and technology; cereal science and technology; cereals; minor cereals; pseudocereals; baked foods; bread; pasta
All those involved in the consumption or production of gluten-free foods know how challenging and demanding this topic is. Celiac disease (CD) has been identified to be one of the most common lifelong disorders on a worldwide basis, and it affects about 1% of the world population. It is an immune-mediated enteropathy triggered by the ingestion of gluten (and similar proteins from wheat, rye, barley, triticale, and possibly oats) in genetically susceptible individuals, which results in immunologically mediated inflammatory damage to the small intestinal mucosa. Currently, the total lifelong avoidance of gluten ingestion remains the cornerstone treatment for CD. In addition, a significant percentage of the general population report problems caused by wheat and/or gluten ingestion, even though they do not have CD. Because gluten is the essential building structure of many foods, and largely contributes to the appearance and structure of several products, finding alternatives to gluten’s unique properties is a great challenge, not only for consumers suffering from gluten-related disorders, but also for food scientists and industries as well. Several studies focus on the examination of alternative ingredients, and novel processing techniques (e.g., the enzymatic approach, high hydrostatic pressure, extrusion, etc.) are being investigated as promising alternatives for improving gluten-free foods properties. This Special Issue of Foods will focus on these topics. We look forward to your valuable contributions.
Dr. Manuela Mariotti
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 1200 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.
- celiac disease
- non-celiac gluten sensitivity
- wheat allergy
- gluten-free foods rheology, structure, and texture
- nutritional aspects of gluten-free foods
- sensory aspects of gluten-free foods
- novel approaches in the production of gluten-free foods
- gluten-free foods marketing and labeling