Submission deadline: Saturday, September 30, 2023
Guest Editors: Marta Izydorczyk - Canadian Grain Commission, Canada;
and Chris Seal - Newcastle University, United Kingdom
Whole grains and whole-grain foods are recognized as important in a healthy diet to reduce risks associated with obesity and chronic diseases. Whole-grain foods have a higher fiber content than refined grains, they provide carbohydrates of higher quality, and they deliver many micronutrients and phytochemicals associated with the bran and germ. International Whole Grain Day was celebrated in November 2022 to emphasize the connection between the consumption of whole grains and public health.
“Whole grain” is defined as including all parts of the caryopsis (i.e., the naked grain after removal of the inedible hull and husk) of Poaceae that are used for human consumption (wheat, barley, maize, rice, sorghum, rye, oats, millet, teff). The whole grain can be consumed intact, ground, cracked, or flaked, as long as the principal anatomical components (the starchy endosperm, germ, and bran) are present in the same relative proportions as in the intact caryopsis. This definition applies similarly to the edible dicotyledonous pseudocereals quinoa, amaranth, buckwheat, and Tartary buckwheat. A whole-grain food is defined as containing at least 50% whole-grain ingredients.
Submissions to the Focus Issue that contribute new insights on the science, nutrition, products and applications, consumer research, environmental sustainability, and other relevant aspects of whole grains are welcome. Contributions that feature research on grains other than the main cereals wheat, maize, and rice are particularly encouraged.
Submissions may be in the form of Reviews, Mini-Reviews, Research Articles, Notes, and Views & Opinions.
Topics for this call for papers include but are not restricted to:
- Applications of whole grain food science, particularly in scaling, monitoring and production with view for sustainability
- Research on grains beyond wheat, maize and rice
- Nutrition of grains and cereals and relationships with consumer research
Submissions will be subject to the normal processes of peer review to ensure they meet the scope and quality standards of Cereal Chemistry. The deadline for submissions will be 30 September 2023. Papers will be posted online as they are accepted, published in Early View as the article of record, and then incorporated into the focus issue early in 2024. There are no page charges for the first eight published pages (typically 5,000 words, including tables and figures).
