Revalorization of Plant-Based By-Products for Novel Ingredients and Functional Foods
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 August 2024 | Viewed by 75
Special Issue Editors
Interests: food microbiology; starter cultures; bioactive compounds; protective strains; prebiotic; food quality; food safety
Interests: food microbiology; beneficial microbes; natural bioactive compounds; prebiotic; food safety; proteins; enzymes; food quality
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
The world's growing population and increasing food industry production to support this demand deplete natural resources and a large amount of by-products, which threaten both the environment and the sustainable food supply. Food by-products contain compounds with high added value, such as phenolic compounds, dietary fiber, and active peptides. These have promising technological and functional properties, which could make them suitable raw materials for obtaining new ingredients and foods with beneficial disease-prevention effects. Thus, it is important to study the main techniques by which to obtain, enrich, incorporate, and technologically apply food by-products.
The main focus of this Special Issue is to collect original research articles, short communications, and review articles about bioactive compounds obtained from plant sources, highlighting their potential applications in the food industry. Therefore, we invite you to submit papers to this Special Issue.
Prof. Dr. Rocío Casquete Palencia
Prof. Dr. María José Benito
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
- vegetable by-products and waste
- bioactive compounds
- functional properties
- valorization techniques
- food fortification
- sustainability
