Emerging Technologies in the Development of Functional Foods and Their Bioactive Compounds
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: 15 May 2024 | Viewed by 191
Special Issue Editors
Interests: antioxidant activity; food analysis; food quality; food safety; food processing and engineering; food science and technology; food chemistry; food microbiology
Interests: food biotechnology; biofilms; agro-industrial waste; bioactive compounds; carotenoids; antioxidant; revalorization
Special Issues, Collections and Topics in MDPI journals
Interests: food biotechnology; fermentation processes; rheological properties; stability and shelf life of products; bioactive compounds; food chemistry; by-products valorization
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Food transformation processes have been changing in recent years, taking into account the principles of sustainability and the circular economy and focusing on the well-being of the population. Many efforts have been made by the scientific community, resulting in great progress in the area, with integrated, minimally processed processes, among others. All of the advances focused on improving quality of life, on preserving food properties, on sustainability, and on avoiding climate change. Processing to obtain functional foods must meet dietary standards, and the properties previously attributed only to the pharmaceutical area also now constitute a borderline class of products with food and medicinal characteristics (in the sense of preventing diseases), also remembering their function in replacing fats and meats for healthier substances. In current times, the role of technology is vital in preserving carotenoids, flavonoids, anthocyanins, and other food components that are important in maintaining health and that contribute to the longevity that the population is experiencing.
This Special Issue welcomes manuscripts on (i) emerging technologies for functional food production; (ii) the influence of process parameters on the preservation of bioactive compounds in foods; (iii) in vitro and in vivo studies to evaluate changes in the functionality of foods, superfruits, and superfoods resulting from processing; and (iv) the role of emerging technologies in sustainability and the circular economy and combating climate change resulting from the production of functional foods.
Prof. Dr. Maria Lucia Masson
Dr. Katalin Szabo
Dr. Bernadette-Emőke Teleky
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
- emerging technologies
- minimal processing
- nanotechnology
- bioactive compounds
- integrated processes
- sustainability and circular economy for functional foods processing
