Grain
A section of Foods (ISSN 2304-8158).
Section Information
This section focuses on the composition, technological, and nutritional quality of all grains (i.e., cereals, pseudocereals, pulses), and, in general, edible dry seeds of plants used for human nutrition and their derived products. Processing of grains from field to fork with attention to its influence on the quality of the final product is considered in this section. Papers on the influence of different growing regimes (i.e., biological, biodynamic agriculture, etc.) on the quality of raw materials are welcome. Safety aspects are also of interest, as well as those related to consumers’ acceptability and legislation.
Keywords
- grains
- cereals
- pulses
- pseudocereals
- composition
- quality
- processing
- safety
- consumption
Editorial Board
Topical Advisory Panel
Special Issues
Following special issues within this section are currently open for submissions:
- Sustainability, Safety, Health Claims and Authenticity: Pathways for Improving Sensory Quality, Physiological Function, and Utilization of Rice (Deadline: 30 April 2024)
- Exploring the Physicochemical Properties, Structure and Digestibility of Cereal Food (Deadline: 15 May 2024)
- Starch Modifications: Physicochemical and Enzymatic Properties (Deadline: 20 May 2024)
- Nutritional, Functional, and Health Benefits of Seed- and Grain-Based Foods (Deadline: 30 May 2024)
- Grains: Processing, Characterization and Development of Novel Healthy Products (Deadline: 31 May 2024)
- Starch Chemistry and Function (Deadline: 31 May 2024)
- Advances in Improvement and Fortification of Cereal Food (Deadline: 10 June 2024)
- Functional Cereal Food: Properties, Functionality and Applications (Deadline: 15 June 2024)
- Strategies to Improve the Sensory and Nutritional Quality of Bakery Products (Deadline: 20 June 2024)
- Grain-Based Products: Innovative Processing Technologies and Quality: Second Volume (Deadline: 20 June 2024)
- Advances in Innovative Processing and Formulation Strategies for Gluten-Free Cereal Foods: Health Benefits and Sensory Quality (Deadline: 30 June 2024)
- Processing Technologies of Grain Foods and Their Effects on Physical Properties (Deadline: 5 July 2024)
- Advanced Research on Quality and Nutrition of Cereal-Based Foods and Beverages (Deadline: 10 July 2024)
- Quality of Grains and Grain-Based Foods Volume II (Deadline: 10 July 2024)
- Dough and Bakery Products: Deep Processing, Functional Properties and Nutritive Value (Deadline: 15 July 2024)
- Research Progress on Grain Protein Structure and Function (Deadline: 20 July 2024)
- The Role of Secondary Metabolites in Cereals: Biochemical, Qualitative, and Health-Related Aspects (Deadline: 25 July 2024)
- Advances in the Quality and Marketability Improvement of Cereals (Deadline: 31 July 2024)
- Editorial Board Members’ Collection Series in “Technological Development in the Production of Whole Grain Foods” (Deadline: 31 July 2024)
- Cereal Processing and Quality Control Technology (Deadline: 31 July 2024)
- Cereal and Cereal Products: Processing, Storage, Conservation, Safety, Sensory and Nutrition Properties (Deadline: 20 August 2024)
- Recent Advances for Improving the Quality and Range of Gluten-Free Bakery Products and Pasta (Deadline: 20 August 2024)
- Effects of Processing and Storage on Physicochemical and Functional Properties of Grain-Based Food (Deadline: 28 August 2024)
- Better Design for Formulation Optimization of Grain Foods (Deadline: 31 August 2024)
- Starch and Food Processing: Structure, Functionality and Nutrition (Deadline: 15 September 2024)
- Deep Processing of Cereals, Pseudo-Cereals and Legumes for Enhanced Product Development (Deadline: 15 September 2024)
- Cereals and Cereal-Based Foods: Nutritional, Phytochemical Characterization and Processing Technologies (Deadline: 20 September 2024)
- Advances in Cereal and Cereal Product Chemistry, Nutrition and Technology Volume II (Deadline: 25 September 2024)
- Grain Quality Characterization before and after Processing (Deadline: 25 September 2024)
- Traditional and Non-traditional Grain-Based Products: Addressing Challenges through Formulation and Processing (Deadline: 30 September 2024)
- Grain Storage Technology and Quality Control (Deadline: 30 September 2024)
- Legumes and Cereals: Physicochemical Characterization, Technical Innovation and Nutritional Challenges: Volume II (Deadline: 25 October 2024)
- Innovations in Grain Storage and Processing: Strategies for Reducing Losses and Enhancing Food Product Quality (Deadline: 31 October 2024)
- Cereal: Storage, Processing, and Nutritional Attributes: Second Edition (Deadline: 31 October 2024)
- Green Processing of Starch: Structure, Function and Application in Food (Deadline: 31 October 2024)
- Cereal and Cereal Products: Quality, Functionality, Health Security and Application of New Technologies (Deadline: 31 October 2024)
- New Insights into Cereals and Cereal-Based Foods (Volume III) (Deadline: 20 November 2024)
