Valorization and Utilization of Plant-Based Food Wastes and By-Products: Recent Trends, Technologies and Sustainability Challenges
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Security and Sustainability".
Deadline for manuscript submissions: closed (10 February 2024) | Viewed by 2637
Special Issue Editors
Interests: food engineering; food processing; food science and technology; food waste valorization; functional foods development
Special Issues, Collections and Topics in MDPI journals
Interests: food structure; food processing and technology; food rheology; sustainability and valorization
Interests: food engineering; food processing; food science and technology; food waste valorization; functional foods development
Special Issue Information
Dear Colleagues,
Agriculture and the agri-food industry, especially those focused on the minimal processing of plant-based foods, generate large amounts of waste and by-products. Due to their composition, these by-products are of great interest for reintroduction into the value chain, thus contributing to the sustainability of the food system. The extraction of components of interest for their antimicrobial, health, or technological properties, along with their integral transformation into powdered ingredients and the application of technologies that increase the extraction yield or the bioaccessibility and digestibility of the final products, are strategies that have been developed for some years. More recently, plant protein extraction or controlled fermentation have been explored as alternatives to meet the global challenges of climate change and growing food demand.
The aim of this Special Issue is to collect research or review papers related to the valorization and utilization of plant-based food wastes and by-products. Potential topics include, but are not limited to, the following:
- Nutritional evaluation of by-products and their impact on human health;
- New plant protein sources;
- Fermentation;
- Technologies for extraction or processing.
Dr. Noelia Betoret
Dr. Virginia Teresa Glicerina
Dr. Ester Betoret
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
- plant-based by-products
- vegetable proteins
- extraction
- fermentation
- nutritional value
