Deep Processing of Grains
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Grain".
Deadline for manuscript submissions: closed (15 December 2023) | Viewed by 2475
Special Issue Editors
Interests: cereal processing plant proteins; new product development
Interests: food chemistry; post-harvest
Interests: functional foods; nutraceuticals; probiotics; bio-encapsulation
Interests: functional foods; cereal technology; plant proteins; bio-encapsulation
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Grains are important constituents of diets, and their consumption is rapidly expanding around the world with the increased demand for healthier, more sustainably produced, and plant-based foods. Grains are high in carbohydrates, protein, and fibre, low in fats, and contain an appreciable quantity of vitamins and minerals, such as folate, iron, zinc, and magnesium. In addition, the phytochemicals and tannins found in pulses possess antioxidant activity and cause anti-inflammation. There is a tremendous innovation opportunity to produce processed grain-based products that include proteins for human food applications. However, there are still limited food applications of grains, which is due to negative sensorial acceptance as well as the degradation of these functional components through conventional food processing. Therefore, it is important to understand the underpinning mechanisms involved in maintaining and improving nutritional and sensorial functionality of elite grains and legumes during the conversion into food products using various processing techniques. The challenge is to develop sustainable processing solutions that preserve functional components of grains while improving their sensory attributes and overall acceptability during their transformation into food products. Processing techniques and the conjugation of functional components with other materials in multi-compound foods may also contribute to the stability and improve the bioavailability of the health-promoting components in the food system.
Dr. Malik Adil Nawaz
Dr. Shehla Sammi
Dr. Asma Sohail
Dr. Yakindra Timilsena
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 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
- food processing
- phytochemicals
- sustainable food supply
- plant proteins
- nutritional and sensorial functionality
