Cereal Processing and Quality Control Technology
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Grain".
Deadline for manuscript submissions: 31 July 2024 | Viewed by 168
Special Issue Editors
Interests: cereals; cereal-based foods; starch; processing; formulation; digestibility; nutrition
Special Issues, Collections and Topics in MDPI journals
Interests: food processing; biochemistry; chromatography; spectrometry; bioactive compounds; extraction; antioxidant activity
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Cereal-based foods are staples of human nutrition, representing a primary source of energy. Traditional and innovative processing methods (milling, pearling, parboiling, malting, etc.) are implemented to change the chemical, physical, and food safety characteristics of the final product. Moreover, the growing demand for innovative cereal products incorporating under-utilized resources and new processing methods presents technological challenges, which also affect nutritional and sensory properties, as well as food safety. To ensure the safety and nutritional quality of both raw materials and processed cereal food products, it is essential to develop new and advanced quality control methods to be used during the production or development of new cereal-based foods.
This Special Issue of Foods will explore topics relevant to cereal processing technology and quality control assessment. Articles evaluating the sustainability implications (environmental, economic, and social impacts or benefits) of implementing such technologies and innovations are encouraged. Original research articles, reviews, and theoretical and experimental research articles are also welcome.
Dr. Federica Taddei
Dr. Roberto Ciccoritti
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
- cereals
- transformation processes
- food safety
- cereal food products
- cereal quality
- milling
- dough formulation
- pasta
- bakery products
- bioactive compounds
