Grain Quality Characterization before and after Processing
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Grain".
Deadline for manuscript submissions: 25 September 2024 | Viewed by 1912
Special Issue Editor
Special Issue Information
Dear Colleagues,
The diet of the majority of the world’s population includes grain and its derivatives as the main source of calories and nutrients. Proper processing techniques are required to produce grain foods with desirable properties in terms of color, appearance and texture. Due to the influence of high temperature, light, pressure, time and other factors during milling, fermentation, extrusion, baking, cooking and brewing, it is necessary to evaluate the impact of processing on the quality properties of grain.
For this reason, this Special Issue of Foods, entitled “Grain Quality Characterization before and after Processing”, is dedicated to determining the effects of different processing conditions and processes on the quality of grain and the changes in the characterization and structure before and after processing via exploring the regulation mechanisms of grain quality during processing. The aim is to collect research on the quality properties of grain before and after processing to minimize the loss of nutrients and develop high-quality grain products.
Original research articles and reviews are welcome. We look forward to receiving your contributions.
Dr. Fengying Xie
Guest Editor
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 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 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.
Keywords
- grain processing
- quality change
- characterization
- processing technology
- structure
- nutrition
- mechanism
