Plant-Based Alternatives: A Perspective for Future Food
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Plant Foods".
Deadline for manuscript submissions: 31 July 2024 | Viewed by 436
Special Issue Editors
2. Molecular Physical Chemistry R&D Unit, University of Coimbra, Coimbra, Portugal
Interests: in vitro bioaccessibility; evaluation of the biological activity of maritime and halophytes plant extracts; the drying of plants and their impact on the nutritional and bioactive compounds; valorization of dried plants as ingredients in the development of functional foods; healthy foods
Special Issues, Collections and Topics in MDPI journals
2. Molecular Physical Chemistry R&D Unit, University of Coimbra, Coimbra, Portugal
Interests: cyclodextrins inclusion compounds; functional food systems; novel maritime plants and halophytes; vibrational spectroscopy
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
This Special Issue in Foods is focused on “Plant-Based Alternatives: A Perspective for Future Food”. Plant-based alternatives have proven to be viable and versatile substitutes for traditional meat products, as well as for other types of food such as dairy products. Plant-based alternatives offer numerous benefits, alongside the capacity to precisely replicate the flavor, texture, and nutritional value of traditional foods, making them more acceptable to a wider audience as technology and food science have advanced. They also promote better animal welfare and potentially improve overall health. Increased environmental and ethical concerns about consumption have intensified the demand for sustainable food alternatives. As the market for plant-based alternatives expands, continued research and development become essential in enhancing their flavor, nutritional profile, and acceptability. Therefore, this Special Issue encourages research results and/or quality reviews on new challenges as well as technological and nutritional approaches related to food alternatives, plant-based food, and their acceptability to and impact on consumers.
Dr. Maria João Barroca
Dr. Aida Moreira da Silva
Guest Editors
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. Foods is an international peer-reviewed open access semimonthly 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 2900 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.
Keywords
- plant-based food
- food alternative
- protein alternative
- meat substitute
- milk substitute
