Legumes and Cereals: Physicochemical Characterization, Technical Innovation and Nutritional Challenges: Volume II
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Grain".
Deadline for manuscript submissions: 25 October 2024 | Viewed by 941
Special Issue Editor
Interests: grain; functional foods; antioxidant compounds; functional food ingredient; grains in human health; carotenoids; anthocyanins
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Volume I of this Special Issue (https://www.mdpi.com/journal/foods/special_issues/7HCVWY9584) was a great success and gained the attention and interest of many scholars. I take the opportunity here to thank them for their contributions and support. As the topic continues to gain the attention of scholars and plays a pivotal role, we are looking forward to the launch of Volume II. I hope it will be as successful as Volume I and be of benefit to the field.
Legumes and cereals are rich in proteins and widely consumed around the world. They constitute a valuable source of carbohydrates, proteins, vitamins, phytochemicals and bioactive compounds. Consumer demand for healthful products with beneficial impacts on human nutrition is growing. Increased production of legumes and cereals could meet consumers' needs and, at the same time, create tremendous beneficial effects for humans, such as improving gut microbiota. These beneficial effects have facilitated growing scientific interest in the role of legumes and cereal-enriched foods in the promotion of human health. This Special Issue focuses on original research and review papers at the interface between the physicochemical characterization and nutritional challenges of grain products and other aspects such as technical innovation.
Dr. Elsayed Abdelaal
Guest Editor
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
- legumes
- cereals
- grain
- phytochemicals
- bioactive compounds
- human nutrition
- technical innovation
