The Latest Research on Natural Antioxidants and Antimicrobials in Food
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Nutraceuticals, Functional Foods, and Novel Foods".
Deadline for manuscript submissions: 31 July 2024 | Viewed by 1330
Special Issue Editors
Interests: traditional and novel food processing technologies; natural antioxidants and antimicrobials; functional foods
Interests: microencapsulation; microbiology; food science; antioxidants; phenolic compounds
Interests: process simulation; modeling; food engineering; convection; modeling and simulation; numerical modeling; numerical simulation; process engineering; process optimization; numerical analysis
Special Issue Information
Dear Colleagues,
The current demand for foods with high nutritional and sensory quality characteristics, free from synthetic antioxidants and antimicrobials, and the rise of diseases associated with their consumption has left evidence of the need to search for their natural counterparts, which can be used as preservatives in food products and to add functional characteristics to human health. Therefore, the aim of this Special Issue titled “The Latest Research on Natural Antioxidants and Antimicrobials in Food” is to publish relevant research on natural antioxidants and antimicrobials obtained from plants, microorganisms, proteins, and other novel natural sources by using new and green technologies for their extraction. In addition, this Special Issue also welcomes innovative applications in food products to improve their performance and maintain their stability; however, it also seeks to provide beneficial effects for human health.
Prof. Dr. Carlos Enrique Ochoa Velasco
Dr. Paola Hernández Carranza
Dr. Irving Israel Ruiz-López
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 antioxidants and antimicrobials
- functional properties
- bioactive peptides
- novel carriers
- green extraction
