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We welcome the submission of manuscripts, either describing original research, or reviewing scientific literature. Manuscripts should focus on well-defined topics, not previously reported extensively in the literature, such as (without being limited to): functional aspects of fructose and glucose metabolism health effects of chronic fructose and glucose consumption molecular and mechanistic insights of hexoses-induced metabolic adaptations sugars, sweet taste receptors and brain responses intervention studies in humans Papers covering species comparisons of nutrition/metabolism or evolutionary perspectives, or effects of fructose and glucose in specific physiological conditions (physical activity, pregnancy, growth, etc.) or special tissues (testis, placenta) are welcome.

Carbohydrates in human nutrition. --- Glycemic index. --- Glycaemic index --- Food --- Nutrition --- Carbohydrate content

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Cereal-based products such as pasta and baked goods represent staple foods for human nutrition. Due to their worldwide diffusion, these products can be carriers of nutrients and bioactive compounds; therefore, they lend themselves very well to the fortification process. Furthermore, among new formulations of cereal-based food, gluten-free products have become popular even among people without celiac disease who have chosen a gluten-free lifestyle. The improvement of well-being, sustainable lifestyles, and waste control are also aims of the United Nations for the Agenda 2030, which has motivated food scientists and industrial producers to research new and healthier formulations for pasta and baked goods preparations. In this context, researchers are also encouraged to use agro-industrial by-products of high added value for food fortification. The Special Issue “Improving the Sensory, Nutritional and Technological Profile of Conventional and Gluten-Free Pasta and Bakery Products” collected ten original articles focused on new types of gluten-free pasta or baked product formulations as well as agro-industrial by-product utilization. The final aim was the preparation of valuable products from a nutritional, technological, and sensory viewpoint.

Research & information: general --- Biology, life sciences --- Food & society --- agro-industrial by-product --- fortified pasta --- dietary fiber --- phenolic compounds --- starch digestibility --- prebiotics --- trypsin inhibitors --- inositol phosphates --- phenols --- legumes --- functional foods --- gluten-free --- durum wheat --- precision harvest --- pasta quality --- pasta short chain --- pasta --- glycaemic index --- high amylose --- resistant starch --- gluten-free bread --- hydration --- hydroxypropyl methylcellulose --- xanthan gum --- psyllium --- sucrose replacement --- cake --- dietary fibre --- clean label --- texture profile --- sensory quality --- obesity --- celiac disease --- bread fortification --- grape pomace --- agro-industrial by-products --- antioxidant activity --- sensory analysis --- dumpling --- gnocchi --- gluten free pasta --- fiber content --- cooking behavior --- color --- texture --- liking predictors --- consumer acceptability --- gluten analysis --- ELISA --- sandwich method --- R5 antibody --- G12 antibody --- n/a

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Cereal-based products such as pasta and baked goods represent staple foods for human nutrition. Due to their worldwide diffusion, these products can be carriers of nutrients and bioactive compounds; therefore, they lend themselves very well to the fortification process. Furthermore, among new formulations of cereal-based food, gluten-free products have become popular even among people without celiac disease who have chosen a gluten-free lifestyle. The improvement of well-being, sustainable lifestyles, and waste control are also aims of the United Nations for the Agenda 2030, which has motivated food scientists and industrial producers to research new and healthier formulations for pasta and baked goods preparations. In this context, researchers are also encouraged to use agro-industrial by-products of high added value for food fortification. The Special Issue “Improving the Sensory, Nutritional and Technological Profile of Conventional and Gluten-Free Pasta and Bakery Products” collected ten original articles focused on new types of gluten-free pasta or baked product formulations as well as agro-industrial by-product utilization. The final aim was the preparation of valuable products from a nutritional, technological, and sensory viewpoint.

Research & information: general --- Biology, life sciences --- Food & society --- agro-industrial by-product --- fortified pasta --- dietary fiber --- phenolic compounds --- starch digestibility --- prebiotics --- trypsin inhibitors --- inositol phosphates --- phenols --- legumes --- functional foods --- gluten-free --- durum wheat --- precision harvest --- pasta quality --- pasta short chain --- pasta --- glycaemic index --- high amylose --- resistant starch --- gluten-free bread --- hydration --- hydroxypropyl methylcellulose --- xanthan gum --- psyllium --- sucrose replacement --- cake --- dietary fibre --- clean label --- texture profile --- sensory quality --- obesity --- celiac disease --- bread fortification --- grape pomace --- agro-industrial by-products --- antioxidant activity --- sensory analysis --- dumpling --- gnocchi --- gluten free pasta --- fiber content --- cooking behavior --- color --- texture --- liking predictors --- consumer acceptability --- gluten analysis --- ELISA --- sandwich method --- R5 antibody --- G12 antibody --- n/a

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Proteins play an important role in human nutrition. At present, most of our protein requirement is covered by animal proteins. However, the production of animal proteins is associated with a high consumption of resources and land/sea, which contributes considerably to greenhouse gas emissions. Therefore, interest in the recovery of alternative proteins for food applications is greater than ever. Alternative proteins can be produced by plants, algae, fungi, and insects. So far, plant proteins such as wheat or soy protein preparations still dominate the market for alternative protein products, but more and more new proteins are entering the market. The quality of the proteins—particularly their functional, nutritional, and sensory properties—is influenced by the raw materials from which they are obtained and the extraction and isolation processes used. According to their functional properties (e.g., protein solubility, gelling, or emulsification properties), alternative protein preparations can be applied as substitutes for animal proteins or for the protein enrichment of food. The use of proteins in foods that are attractive to consumers is a challenge, especially if these proteins are to replace meat, milk, or egg products, since they need to mimic their texture, sensory properties, color, and taste. In addition to dealing with various technological challenges, the development of tailormade food products also requires knowledge of the driving forces and barriers between different consumer groups when using these products.

enzymatic hydrolysis --- fermentation --- lupin protein --- functional properties --- sensory profile --- lupin allergy --- lup an 1 --- plant protein --- secalin --- rye prolamin --- protein acylation --- capric acid --- emulsifying agent --- foaming agent --- atomic force microscope --- circular dichroism --- phytic acid --- green extraction --- soybean proteins --- soybean okara --- pea (Pisum sativum L.) --- spray-dry --- protein characterization --- pea allergens --- canola --- protein solubility --- dietary fiber --- starch gelatinization --- extrusion --- expansion --- biopolymers --- closed-cavity rheometer --- BSG --- fibre fortification --- glycaemic index --- bread dough quality --- gluten network --- nutritional value --- brewers’ spent grain --- barley protein --- by-product valorisation --- brewing waste --- food ingredient --- n/a --- brewers' spent grain

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It is now well accepted that the consumption of plant-based foods is beneficial to human health. Fruits, vegetables, grains, and derived products can be excellent sources of minerals, vitamins, and fiber and usually have a favorable nutrient-to-energy ratio. Furthermore, plant foods are also a rich source of phytochemicals such as polyphenols, carotenoids, and betalains, with potential health benefits for humans. Many epidemiological studies have made a direct link between the consumption of plant foods and health. Human intervention studies have also shown that higher intake/consumption of plant foods can reduce the incidence of metabolic syndrome and other chronic diseases, especially in at-risk populations such as obese people. In addition to its health benefits, plant foods are also used as functional ingredients in food applications such as antioxidants, antimicrobials, and natural colorants. The Special Issue “Foods of Plant Origin” covers biodiscovery, functionality, the effect of different cooking/preparation methods on bioactive (plant food) ingredients, and strategies to improve the nutritional quality of plant foods by adding other food components using novel/alternative food sources or applying non-conventional preparation techniques.

minerals --- Allium sativum L. --- vitamin A intake --- value-added product --- phytochemicals --- antioxidant activity --- FAO (Food and Agriculture Organization) --- stable isotope dilution assay --- antioxidant capacity --- volatile compounds --- stir-frying --- thioesters --- Chenopodium quinoa --- sinigrin --- beta-carotene --- EFSA (European Food Safety Authority) --- indigenous food --- boiling --- subtropical fruits --- processing --- organosulfur compounds --- mineral availability --- nutrients --- orange fleshed sweet potato --- kaempferol --- composition --- glycaemic index estimation --- Brassica vegetables --- retention --- vitamin A --- postharvest quality --- underutilized crop --- health --- antimicrobial activity --- porridge --- Brassica --- microwave vacuum drying --- instant controlled pressure drop --- vitamins --- tropical fruits --- bioactive compounds --- UHPLC-QqQ-MS/MS --- DRIs/DRVs (Dietary Reference Intakes/Dietary Reference Values) and AI (Adequate Intake) --- food preservation --- polyphenols --- conductive hydro-drying --- sulforaphane --- Australian grown garlic --- Solanum tuberosum L. --- gluten-free pasta --- bakery products --- LC-MS/MS --- digestibility --- skimmed milk --- gari --- feijoa fruit --- Terminalia ferdinandiana --- HPLC-DAD-ESI-MS/MS --- protein quality --- functional properties --- folate --- photo technology --- Kakadu plum --- dietary fibre --- Capsicum annuum L. --- fibre --- thioacetals --- esters --- antioxidants --- polyunsaturated fatty acids --- vegetables --- steaming --- preservation --- Artocarpus altilis --- ‘Ma’afala’ --- Acca sellowiana --- plant food --- freeze-drying --- postharvest processing --- propionate --- proximate composition --- iberin --- shelf life --- indigenous crop cultivar --- starch --- durian --- Cassava