Whole Grain Foods, Noodles and Steamed Bread

Dear Colleague,

Consumption of whole grain foods is a new trend and has been increasingly considered as a preferred option compared to the traditional refined food products. This is because it is known that whole grain foods are capable of maintaining valuable food nutrients such as dietary fiber as well as other bioactive components (e.g., phenolic). In addition, many studies have reported the health claim of whole grain foods that may potentially reduce the risk of some chronic diseases (e.g., obesity, type II diabetes and cardiovascular disease).

As the most important staple foods, noodles and steamed bread are widespread food products that have long been consumed and favored by consumers, especially in many Asian countries. Usually, these food products are viewed as “refined foods” and possess advantages such as easy-making, good taste and quality. However, with the rapid growth of the world’s population and the high demands for healthy foods from modern consumers, more attention should be paid to better understand the value of whole grains in compensating for the shortcomings of conventional refined plant-based foods including noodles and steamed bread.

Therefore, authors are invited to submit articles to a Special Issue of Foods with the topic of "whole grain foods, noodles and steamed bread". This Special Issue mainly concerns the following, but is not limited to:

• Novel whole grain ingredients and innovative approaches to develop high-quality food products;
• Perspectives and applications of the emerging technologies for improving food quality and safety;
• Addressing new challenges for food nutritional quality and health benefits;
• Change of components, such as protein, starch, dietary fiber, phenolic, lipid, endogenous enzyme, etc., to influence the quality (e.g., flavor, texture, etc.) and shelf life of whole grain foods during processing, and possible solutions;
• Future trends and industries in developing whole grain food products (future whole grain foods);
• Any topics that are deemed relevant to the main scope of this Special Issue.

Prof. Dr. Ke-Xue Zhu
Dr. Man Li
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.