Technological Strategies to Obtain Gluten-Free Foods with High Nutritional Value and Sensory Comparability to Gluten-Containing Products
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Grain".
Deadline for manuscript submissions: 14 July 2025 | Viewed by 69
Special Issue Editor
Interests: byproduct upcycling; brewing process; gluten-free foods; wholegrain foods; innovative products; sprouts; bread-like products; composition; antioxidants; nutritional quality
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleague,
Interest in gluten-free foods is growing along with the gluten-free market. The reasons for this global trend reflect the increase in the incidence of gluten-related diseases and intolerances, as well as psychosocial factors that affect the adherence of tolerant consumers to gluten-free diets, due to the public perception that the gluten-free diet is a healthy option. The removal of gluten reduces the nutritional value and changes the sensory characteristics of foods, so consumer expectations have driven the food industry to improve formulations and manufacturing techniques. Health professionals are working to improve the nutritional value of these products. However, the quality of gluten-free alternatives is often still inferior to gluten-containing products. It is therefore of considerable importance to identify and implement effective, innovative strategies to enhance the quality of gluten-free products, thereby optimizing their health benefits while minimizing their production costs.
Dr. Elisabetta Bravi
Guest Editor
Manuscript Submission Information
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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
- gluten-free products
- technological strategies
- nutritional value
- food quality
- diet
- celiac disease
- non-celiac
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