Advances in Innovative Processing and Formulation Strategies for Gluten-Free Cereal Foods: Health Benefits and Sensory Quality
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Grain".
Deadline for manuscript submissions: 30 June 2024 | Viewed by 162
Special Issue Editors
Interests: gluten-free foods; bakery products; sensory evaluation; food quality; functional foods; product formulation; upcycling
Special Issue Information
Dear Colleagues,
It is estimated that approximately 5% of the global population lives with celiac disease and other conditions requiring a gluten-free diet. To address the needs of these individuals, in recent years, considerable progress has been made in developing gluten-free products that are more nutritious and palatable compared to the products available in the past. Nevertheless, the challenge of creating gluten-free cereal-based foods with enhanced nutritional and sensory qualities persists, and both industry and academic research are actively engaged in providing better gluten-free options to consumers.
Novel technological (i.e., innovative baking techniques) and biotechnological approaches, the use of alternative grains, the incorporation of novel ingredients to the recipes hold the potential to not only improve technological performance, but also enhance nutritional and sensory properties. Understanding the effects of these advancements on the quality of gluten-free cereal-based products can contribute significantly to overcoming this challenge.
In light of these considerations, this Special Issue aims to bring together the most recent and groundbreaking developments in the formulation of gluten-free cereal-based products.
Dr. Maria Di Cairano
Dr. Nicola Condelli
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
- gluten-free cereals
- baked products
- innovative process
- novel ingredients
- pseudocereals
- food formulation
