Plant-Derived Ingredients to Improve Dietary Patterns and Fight Hidden Hunger
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Nutrition".
Deadline for manuscript submissions: closed (30 June 2021) | Viewed by 8444
Special Issue Editors
Interests: bioactive compounds; carotenoids; vegetables and fresh produce; dispersed food systems; shelf-life; inulin; fat replacement; microgreens; waste and by-product exploitation
Special Issues, Collections and Topics in MDPI journals
Interests: nutritional and sensorial evaluation of vegetables; biofortification of vegetables; food processing of vegetable products; gastronomy and Mediterranean diet; soilless cultivation technique; microgreens production; exploitation of underutilized crop and wild edible plant
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
We are honoured to guest edit this Special Issue of Foods entitled “Plant-Derived Ingredients to Improve Dietary Patterns and Fight Hidden Hunger”. Assuring food security is one of the major present challenges. This involves the research of new solutions to improve dietary patterns, with special attention paid to some key nutrients (e.g., dietary fibre), and fighting hidden hunger. “Hidden hunger” is associated with an inadequate intake of micronutrients (e.g., vitamin A, B-complex, vitamin D, carotenes, minerals, etc.). Hidden hunger is of global concern, with multifaceted expressions depending on countries, social and dietary habits, gender, and age. Women, children, and the elderly are critical categories with specific nutritional issues that need to be addressed.
Accordingly, food science is searching for new products and ingredients for food production and preparation, to improve dietary patterns. Different plant-based ingredients and extracts have entered international food science and technologies practices due to their nutritional value and have found many applications. Besides beneficial nutritional properties, appropriate processing, and technological characterization, even ethnobotanical background, culinary applications, and appropriate integration with dietary habits can play a key role in the effective employment of these ingredients.
This Special Issue intends to cover the state-of-the-art; recent progress; and perspectives related to the individuation, production/extraction, analysis, and use and potential nutritional benefits of plant-derived resources for food production and gastronomy, to improve diet as well as to fight hidden hunger.
All types of manuscripts (original research, reviews, short communications, letters to editor, and discussions) are welcome.
Articles may include but are not limited to the following topics:
- Sources of micronutrients;
- Sources of dietary fiber;
- Extraction procedures;
- Ingredient production and food formulation;
- Biofortification and supplementation;
- Encapsulation and other nutrient delivery approaches;
- Bioaccessibility and bioavailability;
- Food processing;
- Exploitation of wild and cultivated plants;
- Health, nutritional, and sensory properties of ingredients and foods;
- Technological characterization of plant-base ingredients;
- Culinary assessment;
- Ethnobotanical characterization;
- Improvement of typical or traditional foods;
- Food for women, pregnant women, children, the elderly, and other categories
Dr. Vito Michele Paradiso
Dr. Massimiliano Renna
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
- Vegetables
- Plant-based ingredients
- Hidden hunger
- Diet
- Micronutrients
- Vitamins
- Minerals
- Dietary fibre
- By-products
- Gastronomy
- Nutritional value
- Functional foods
- Biofortification
- Tailored nutrition
