Deep Processing of Cereals, Pseudo-Cereals and Legumes for Enhanced Product Development
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Grain".
Deadline for manuscript submissions: 15 September 2024 | Viewed by 82
Special Issue Editors
Interests: food; bakery products; shelf life; mycotoxins; wheat; antifungal activity
Special Issues, Collections and Topics in MDPI journals
Interests: food structure design; microstructure visualization; multiscale analysis
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Cereals, pseudo-cereals and legumes are staple foods worldwide, providing essential nutrients such as carbohydrates, protein, fibre and micronutrients. The future of deep processing of grains and legumes into food products is promising as it contributes to global food security and sustainability, meeting changing consumer demand for functional, convenient and eco-friendly options. This Special Issue focuses on the deep processing of (pseudo)-cereals and legumes, referring to the use of various advanced processing methods to process these raw materials into products with improved functionality or high nutritional value. In addition to grinding, fractionation and modification techniques, this includes the implementation of extraction and extrusion, with the aim of producing ingredients, additives and finished products as well. Examples of deeply processed grains and legumes are flour, (modified) starch, protein isolates and hydrolysates, dietary fibre, malt extracts, fermented products and various derivatives used in food and feed.
Prof. Dr. Mia Eeckhout
Prof. Dr. Filip Van Bockstaele
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
- deep processing
- cereals
- legumes
- cereal-derived products
- processing technologies
- starch
Planned Papers
The below list represents only planned manuscripts. Some of these manuscripts have not been received by the Editorial Office yet. Papers submitted to MDPI journals are subject to peer-review.
Cereals, pseudo-cereals, and legumes are staple foods worldwide, providing essential nutrients such as carbohydrates, protein, fiber, and micronutrients. The future of deep processing of grains and legumes into food products is promising as it contributes to global food security and sustainability, meeting changing consumer demand for functional, convenient and eco-friendly options. This special edition focuses on the deep processing of (pseudo)-cereals and legumes, referring to the use of various advanced processing methods to process these raw materials into products with improved functionality or high nutritional value. In addition to grinding, fractionation, and modification techniques, this includes the implementation of extraction, extrusion with the aim of producing ingredients, additives, and finished products as well. Examples of deeply processed grains and legumes are flour, (modified) starch, protein isolates and hydrolysates, dietary fiber, malt extracts, fermented products and various derivatives used in food and feed.
