The Extraction and Separation of Natural Products from Fruits and Vegetables
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Engineering and Technology".
Deadline for manuscript submissions: 20 September 2024 | Viewed by 3763
Special Issue Editors
Interests: food science and technology; polyphenol oxidase; peroxidase; bioactive compounds; separation; natural products; fruits; vegetables
Special Issue Information
Dear Colleagues,
The positive implications of a healthy diet combined with a daily exercise routine are fairly well established in modern nutrition for maintaining or enhancing the quality of life and wellness of individuals and the population. Fruits and vegetables, in particular, are nutritionally rich foods, since they contain—besides macro and micronutrients—several compounds with bioactive properties. Nonetheless, there are different fruits and vegetables worldwide whose bioactive compounds have not been thoroughly scientifically explored. It is of utmost value to extend the studies on the extraction and separation of the compounds of interest, since the qualitative and quantitative profiles of these compounds quite often depend on the broad understanding of several factors, such as variety/cultivar, soil and climate conditions, maturity stage, and cultural practices, as well as the selected methods of extraction and analysis. In light of the above, the objective of this Special Issue is to present some recent developments on the research of natural products with attractive compositions that are suitable for use as raw materials in ingredient development and products with different applications (food, pharmaceutical, cosmetics, among other industries).
Dr. Ellen Silva Lago-Vanzela
Dr. Paulo César Stringheta
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
- food science
- products
- bioactive compounds
- processing
- fruit
- vegetables
