Effects of Processing and Storage on Physicochemical and Functional Properties of Grain-Based Food
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Grain".
Deadline for manuscript submissions: 28 August 2024 | Viewed by 928
Special Issue Editors
Interests: postharvest, processing, drying, and storage of grains and cereals
Special Issues, Collections and Topics in MDPI journals
Interests: grain post-harvest; drying, storage, processing and quality of grains; maintaining the quality of proteins, starch, oil and specialized metabolites
Special Issue Information
Dear Colleagues,
The processing and storage of grains and grain-based products has been vital for society for centuries; therefore, these activities have evolved over time. To reduce the negative effects of storage (drying and storage methods) and processing (traditional methods and emerging technologies) on the physicochemical and functional properties of grains, such as the bioavailability of nutrients (starch, proteins and lipids) and bioactive potential (phenolic profile, lipid profile and antioxidant activity), it is essential to develop and apply methods and technologies that enable the monitoring and control of processes.
This Special Issue of Foods will amalgamate and showcase cutting-edge research into the effects of processing and storage on the physicochemical and functional properties of grain-based foods and how they improve quality. We welcome original research articles and reviews of studies that utilized research into new processing and storage methodologies, as well as current technologies. Clear and concise papers are highly desirable.
Prof. Dr. Paulo Carteri Coradi
Prof. Dr. Cristiano Dietrich Ferreira
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
- grain quality
- cereal quality
- storage technology
- processing
- drying technology
- nondestructive technology
- grain and cereal monitoring
- grain and cereal control
- artificial intelligence applied to storage and processing.
