Be in the Next Cereal Chemistry Focus Issue!
Grain-based Asian products have existed for thousands of years and have supported more than half of the world’s population for centuries. They are not only staple foods in Asia but also have become well accepted around the world, especially Asian noodles. In the last 20 years, tremendous progress has been made in scientific research and technological development to improve grain quality, modernize the processing technology, and significantly increase the end-use quality and health benefits of these traditional foods. The Asian Products Focus Issue is designed to report on the latest research topics, innovation, and health improvement for a variety of Asian products including Asian noodles, steamed breads/buns, dumplings, and many other steamed, boiled, and baked products such as rice cakes, youtiao, Japanese sponge cake, Chinese pastries, fermented rice noodles, and so on.
This focus issue of Cereal Chemistry on Asian Products will highlight the following topics and more with review articles and original research papers:
- Wheat flour use in Asia: Quality requirements
- Quality evaluation of Asian noodles: Innovation
- Method development for standard approach to making and evaluation of Asian noodle products
- Advances in frozen dough technology
- Steamed breads, including a focus on China, important quality factors, sourdough, and microbiota
- Gluten-free Asian products
- Whole wheat noodles and quality improvement, including color, texture, regional quality differences, and regional standards
- Nutritional and health improvement of Asian products
Deadline for submission: May 15, 2018
Benefits to Authors
A focus issue offers authors multiple benefits. A single-topic issue gives scientists an opportunity to publish alongside the related work of peers to highlight progress in a focal area. This focus issue on Asian Products will be strongly promoted and is expected to be widely read and highly cited, giving authors maximum exposure. Articles will be submitted to CrossRef, allowing citation tracking and connectivity as this research area moves forward in Cereal Chemistry and other scientific journals. Articles will also be indexed by ISI Web of Science and other important access portals.
Through a new partnership with Wiley, Cereal Chemistry is expanding the journal’s footprint in Asia, so authors will benefit from wide distribution.
Publication of the special issue is scheduled for January 2019. Papers must meet the scope and quality standards of Cereal Chemistry and will go through the regular peer-review process. There are no page fees for the first 8 pages (typically 6,000 words). When submitting your article through Manuscript Central, be sure to select Focus Issue as the manuscript type.