Quality of Grains and Grain-Based Foods Volume II
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Grain".
Deadline for manuscript submissions: 10 July 2024 | Viewed by 303
Special Issue Editor
Interests: cereal sciences; oleaginous; plant; agro-resources; biomolecules; biopolymers; health
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
The quality of grains (cereals, pseudocereals, legumes, etc.) is a very broad and nebulous topic that covers many different meanings and aspects. Grain quality largely depends on the species, genotype, environment and their interactions, as well as the grain’s end use. Quality is defined by a wide range of properties and factors. Physical quality includes yield, purity, moisture content, bulk density, kernel size, grain length, grain width, kernel hardness, vitreousness, kernel density, chalkiness, damaged kernels, color etc. Sanitary quality is associated with fungal infection, mycotoxins, insects and mites and their fragments or by-products, foreign material and dust. Nutritional quality is related to intrinsic characteristics such as the content of carbohydrates, fibers, proteins, lipids and micronutrients. Finally, grain quality can be related to process-related characteristics. Grain-based foods are a dietary staple around the world. An emerging challenge faced by food processes mostly characterized by oxidation phenomena is how to keep and improve the nutritional and sanitary qualities of grain-based food products whilst maintaining or improving health benefits.
This Special Issue of Foods is intended to cover recent studies addressing the importance of the quality of grains and grain-based foods. Studies may include analytical approaches for characterization. The evaluation of factors affecting the stability, transformation, accumulation and biosynthesis of micro and macronutrients is also desirable. Reviews in the field will also be welcome.
Dr. Larbi Rhazi
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
- quality
- sanitary quality
- nutritional quality
- crops
- grains
- cereals
- oleaginous
- legumes
- pseudocereals
- food products
- process
- macronutrients
- micronutrients
- maillard products
- decontamination
