Extraction, Characterization and Application of Natural Product in Foods—2nd Edition
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Physics and (Bio)Chemistry".
Deadline for manuscript submissions: 31 March 2025 | Viewed by 1864
Special Issue Editors
Interests: chromatography; polyphenols; valorization of waste products; pharmacology; toxicology
Special Issues, Collections and Topics in MDPI journals
Interests: natural antioxidants; valorization of agrofood industry co-products; sustainable extraction; functional food
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Natural products of food origin present a series of varied characteristics that make them highly attractive in different areas of research. Either directly obtained from food or by taking advantage of food waste, they can be used in a variety of ways in different industries, such as pharmaceuticals or food.
Basic research on extraction processes, the characterization of extracts or the isolation of specific compounds and pilot tests on their possible applications allow subsequent application at an industrial scale.
The extraction processes have a clear trend toward green chemistry both in the use of solvents and in the processing of the sample. Analytical techniques can be used that allow a detailed characterization of extracts and compounds of interest, in relation to their composition and their potential for use. The potential applications are diverse, for example, in pharmaceutical and food technologies, depending on their physicochemical or biofunctional properties.
You are invited to send your proposals for publication in this Special Issue.
Dr. Jesus Blesa
Prof. Dr. María Jose Esteve
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
- natural products
- food
- food waste
- basic research
- industrial application
- extraction processes
- green chemistry
- analytical techniques
- composition
- physicochemical properties
- biofunctional properties
