Dear Colleagues,

Whole grains are good sources of various nutrients, starch, proteins, lipids, dietary fiber, vitamins, minerals, and phytochemicals. Adequate intake of whole grain foods has been associated with gastrointestinal health and reduced risk of various metabolic syndrome-related diseases (obesity, diabetes, hypertension, and dyslipidemia) and various cancers. Although whole grain foods have been consumed throughout the world, they remain challenging for factories, markets, and consumers due to their poor palatability, short shelf-life, and uncertain intake of nutrients. Therefore, optimizing the technological development in the production of whole grain foods is an important task in the industry. Moreover, regulating the edible quality of whole grain foods and developing functional whole grain foods with targeted nutrition can efficiently meet the requirements of different consumer groups.

Potential topics include, but are not limited to, the following:

• Innovative processing technology of whole grain foods that can improve the quality (e.g., edible quality, storage quality, processing quality and functional quality);
• Develop functional whole grain foods for different consumer groups (e.g., diabetics, those with obesity and dysphagia);
• Analyze the composition of whole grain foods and the interactions of components that showed effects on quality and functionality;
• Explore the underlying mechanisms of bioactive compounds in whole grain foods from defense against chronic metabolic diseases.

This Special Issue on "Technological Development in the Production of Whole Grain Foods" will include a selection of original and innovative research and review articles about the processing adaptability, textural modification, shelf-life extension, and bioavailability promoting of whole grain foods. In addition, articles that describe the emerging processing technologies for whole grain foods will receive special attention.

Prof. Dr. Ke-Xue Zhu
Dr. Laura Gazza
Guest Editors

Manuscript Submission Information

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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.

• whole grain foods 
• emerging processing technology 
• moderate process 
• non-thermal processes 
• processing adaptability 
• storage stability 
• quality improvement 
• phytochemicals 
• bioactivities 
• digestibility