Recent Advances for Improving the Quality and Range of Gluten-Free Bakery Products and Pasta

Dear Colleagues,

Obtaining high-quality gluten-free (GF) bakery products and pasta remains a major challenge with increasing demand due to the growing number of gluten-intolerant and gluten-tolerant individuals following a GF diet. Currently, important issues have been addressed, such as the improvement of GF products sensory and nutritional quality, shelf life, cost reduction, and increased availability. People with gluten-related disorders rely on the increase in the range of healthier, tastier GF foodstuffs to implement a more satisfying diet, as well as to improve aspects related to their nutrition, health, and quality of life.

This Special Issue aims to provide a broad spectrum of information about the effort to improve the quality and range of gluten-free foods, including original and review articles. The research area includes innovative and promising ingredients, development of novel functional and healthier GF foodstuffs, approaches used to improve GF products quality, ingredients and nutrition facts of commercially available GF products, consumer opinion and expectations about GF foodstuffs, assessment of specially designed GF products potential health benefits from in vitro, in vivo, and clinical studies.

We look forward to your valuable contributions.

Dr. Vanessa Capriles
Dr. Fernanda G. Santos
Dr. Urszula Krupa-Kozak
Guest Editors

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