Cereal-Based Staple Foods: Processing, Quality and Health Benefits
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Grain".
Deadline for manuscript submissions: closed (15 April 2024) | Viewed by 11548
Special Issue Editors
Interests: whole grain foods; natural polymer
Special Issues, Collections and Topics in MDPI journals
Interests: cereal quality evaluation; quality control; grain nutritional attributes
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Cereal-based foods are the major staples around the world. Cereal-based staple foods are, by far, the major source of energy, protein, B vitamins and minerals for the world population. The most widely used cereals are rice, wheat and maize, which provide 93% of the total cereal calories. Cereal grains are considered primarily as caloric or starchy foods and, more recently, as an important source of dietary fiber. In recent years, the health benefits of cereal-based staple foods, especially whole grain foods, have been discovered and emphasized.
For this reason, this Special Issue entitled “Cereal-Based Staple Foods: Processing, Quality and Health Benefits” of Foods is being released, focusing on the quality formation and regulation mechanisms of cereal-based staple foods during processing, dynamic changes in nutrient elements in cereal food processing, research and development of key processing technologies for the production of healthy cereal foods, etc. The aim is to provide new insights into or methods for the development of high-quality, nutritious and healthy cereal-based staple foods.
This Special Issue will include a selection of recent research and current review articles about the above aims.
Prof. Dr. Xiaozhi Tang
Dr. Yingquan Zhang
Dr. Jingwen Xu
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
- cereal
- wheat
- rice
- whole grain
- staple food
- processing
- quality
- nutrition