Special issue of the Journal of Cereal Science “Gluten-free in the context of cereal science: Scientific advances, achievements and prospects"

Journal of Cereal Science commitment with the Scientific Advance in Cereal Science, particularly in the related hot-topics, wanted to present the latest achievements in the cereal science for building gluten free foods. The previous Special Issue “FUNCTIONALITY OF NON-GLUTEN DOUGH SYSTEMS” published in 2016, compiled the fundamental information of the main players in the gluten free systems. Considering the extensive research and progress in this area of knowledge, this Special Issue will provide the perfect reading to show the advances carried out to understand the role of cereals in gluten free foods from a holistic approach covering from sustainability to nutrition and safety, passing through processing and analytics.