Processing and Utilization of Functional Substances in Edible Plant Products and Their Effects on Health Properties
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Plant Foods".
Deadline for manuscript submissions: 30 July 2024 | Viewed by 2755
Special Issue Editor
Interests: structured lipids; immobilized lipase; plant protein; functional foods; bioactive compounds; agricultural by-products; food preservation
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Edible plants usually contain a variety of bioactive compounds such as phenolic compounds, flavonoids, polyunsaturated fatty acids, proteins/peptides, and polysaccharides. These compounds are known to have the effect of inhibiting the formation of chronic diseases, which are mainly associated with their antioxidant and anti-inflammatory activities. However, of the thousands of known edible plant species on Earth, only 150 to 200 species are utilized by humans, both for direct consumption and to produce food ingredients. Additionally, many plants with food potential have yet to be developed and are known as "non-conventional edible plants". Recently, these conventional and non-conventional edible plants have been becoming increasingly important, especially considering that the demand for food supplies will increase dramatically due to population growth. Hence, it is particularly important to pay attention to the high-value utilization of functional substances in edible plant products and their effects on health properties. The aim is to enrich the sources of plant-based food ingredients and expand their application in the food industry. For this Special Issue, we are encouraging the submission of manuscripts related to the processing and utilization of functional substances in edible plant products and their health implications. Both original research articles and reviews are welcome.
Prof. Dr. Zheling Zeng
Guest Editor
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 ingredients
- plant by-products
- process technology
- food emulsion
- bioactive compounds
- antioxidants
- anti-inflammation
