Mushrooms in Food Industry and Human Nutrition
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Plant Foods".
Deadline for manuscript submissions: 25 June 2024 | Viewed by 3288
Special Issue Editors
Interests: lactic acid bacteria; probiotics; edible mushrooms; bioactive peptides; lactic acid fermentations of vegetables and mushrooms; functional foods
Special Issues, Collections and Topics in MDPI journals
Interests: plant-based food; edible mushrooms; bioactive polysaccharides; functional foods; food fortification; mushroom processing; bioactive compounds
Special Issue Information
Dear Colleagues,
The relationship between diet and the occurrence of diet-related diseases is well documented. Proper human nutrition not only ensures the supply of essential nutrients but can also reduce the risk of civilization diseases. Edible and medicinal mushrooms are considered functional foods and numerous research works emphasize their importance in human nutrition. Research indicates the positive effect of mushroom components in the context of cardiovascular or cancer diseases, which is associated with the presence of anti-inflammatory, antioxidant, or immunostimulating ingredients. Due to the low durability of fresh mushrooms, technologies for their preservation and processing have been developed for years. In addition, there is a trend of using mushrooms as food additives, as well as obtaining various bioactive substances from mushrooms. The market for nutraceuticals or dietary supplements based on fruiting bodies or fungal mycelium is also increasing. This Special Issue focuses on higher mushrooms (both edible and medicinal) in the context of their nutritional value, health-promoting properties, and importance in human nutrition. It also tackles the issues related to the processing of mushroom fruiting bodies (especially the impact of processing methods on quality and nutritional value). Additionally, the Special Issue focuses on the use of either mushrooms or mushroom-derived components in different food matrices.
Prof. Dr. Waldemar Gustaw
Dr. Wojciech Radzki
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
- edible mushrooms
- medicinal mushrooms
- mushroom-derived bioactive compounds
- mushroom processing
- mushroom-derived food additives
- nutritional value of mushrooms
- health-promoting properties of mushrooms
- foods fortified with mushroom
