Special Issue "Research Progress of the Functional Properties of Fruit and Vegetables and Their Preserves"
Deadline for manuscript submissions: 15 November 2023 | Viewed by 7284
Interests: functional food; food design; bioactive compounds; fruits; drying methods
Special Issues, Collections and Topics in MDPI journals
Interests: bioactive compounds; antioxidant properties; new analytical methods
Fruits, vegetables, and their products are prized for their sensory values, and they play a very important role in our diet. They provide nutrients, bioactivity, and serve a number of pro-health and dietary functions while forming the basis of daily nutrition for vegetarians and vegans. A significant portion of fruits and vegetables, especially those included among the so-called "super foods", can also be classified as functional foods because, in addition to providing nutrients, they have a health-promoting effect. The high level of biologically active compounds present in fruits and vegetables and their products can protect the human body against free radicals, eliminating the effects of oxidative stress, as well as being able to diminish non-infected chronic diseases such as cancer, cardiovascular diseases, diabetes type II, and obesity.
A significant proportion of fruits, vegetables and their products are characterized by a high water activity, which results in their low shelf life and requires the use of a number of methods that show a different effect on their technological properties, nutritional value, content of bioactive compounds and sensory features. The use of modern preservation methods, including minimal processing methods, enables the shelf-life of fruits and vegetables to be extended while maintaining a high level of freshness, which is of increasing interest among both food producers and consumers.
Taking all of the above into account, in this Special Issue, all reviews and research articles on the functional properties of fruit and vegetables and their products will be appreciated.
Dr. Anna Sadowska
Dr. Katarzyna Najman
Prof. Dr. Franciszek Świderski
Manuscript Submission Information
Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.
Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Agriculture is an international peer-reviewed open access monthly journal published by MDPI.
Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2600 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.
- functional food
- bioactive properties
- preserved methods