Food By-Products: From Valorization Strategies to Nutritional Perspectives
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Engineering and Technology".
Deadline for manuscript submissions: closed (29 March 2024) | Viewed by 1150
Special Issue Editor
Interests: agricultural by-products and wastes valorization and recycling; waste treatment for the production of added value biotechnology products; production of protein-enriched feed using agro-industrial residues as substrates; biofuel-bioenergy production; bioactive compounds
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Food waste and by-products, which are not usually regarded as being valuable, have great potential for the production of valuable compounds. The valorization of these materials not only means more nutrients or bioactive compounds but also addresses environmental issues caused by discarding these “waste” materials. Due to their overproduction and the lack of sustainable management, such by-products have conventionally been discarded in landfills, which is the principal strategy for their treatment; however, this strategy is increasingly associated with several environmental and economic issues. Food by-products could be utilized for the development of new food ingredients or products for human consumption, promoting their integral valorization and reincorporation to the food supply chain within the circular bioeconomy concept, creating revenue streams as well as business and job opportunities.
The aim of this Special Issue is to publish original articles, critical reviews, research notes, analyses, relating to Food By-Products: From Valorization Strategies to Nutritional Perspectives.
Dr. Dimitrios Arapoglou
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
- valorization strategies
- food by-products
- recovery of valuable compounds
- bioprocessing
- bioactive compounds
- nutritional value