TRANSCOLAB is a European project that brings together universities, research centres,
foundations, and companies from Castilla y León and Northern Portugal. This project …

Cereals are key elements of a nutrition and healthy diet and also play a significant role in
health promotion due to the useful nutrient content (for example: carbohydrates, vitamins …

This special issue of Journal of Food Processing and Preservation contains a collection of
extended and revised versions of 44 selected papers from the second International …

The term “baked goods” encompasses multiple food products made from flour (typically
wheat flour). Among them, bread has stood as a foundation in different cultures by providing …

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Foods is an international, peer-reviewed, open access journal on food science published
semimonthly online by MDPI. The Italian Society of Food Sciences (SISA) and Spanish …

Current trends in human feeding promote a more plant-based diet, for several reasons [1].
Ethical and environmental concerns are among the most common reasons why people …

The Interdisciplinary Studies in Food Engineering and Technology collection (Volume 1)
emphasizes the importance that food science plays worldwide in the development of new …

The evaluation of by-products to be added to food products is complex, as the residues must
be analyzed to demonstrate their potential use as safe foods, as well as to propose the …

Traditional fermented foods are products belonging to the World Heritage that are often
obtained in a more sustainable way than other foods. Over the past decades, traditional food …